Author Topic: Dry Yeast vs. Quick Rise Yeast  (Read 1157 times)

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Offline frankerector

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  • Age: 54
  • Location: Blackshear Georgia
Dry Yeast vs. Quick Rise Yeast
« on: September 11, 2011, 11:45:07 AM »
Ok....

I live in a small town..All the store had was quick rise yeast...

I have never used quick rise yeast..

Please give advice...

Frank


Offline frankerector

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  • Posts: 21
  • Age: 54
  • Location: Blackshear Georgia
Re: Dry Yeast vs. Quick Rise Yeast
« Reply #1 on: September 11, 2011, 01:06:47 PM »
Also, my sauce has a little more sweetness then I like...

How can I rid some of the sweetness..

Frank

 ???

buceriasdon

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Re: Dry Yeast vs. Quick Rise Yeast
« Reply #2 on: September 11, 2011, 02:57:06 PM »
Frank, Treat your quick rise yeast like instant yeast. I mix it in with the flour and add to my water with salt dissolved in it. Concerning your sauce, you have to tell us your recipe.
Don


parallei

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Re: Dry Yeast vs. Quick Rise Yeast
« Reply #3 on: September 11, 2011, 03:30:32 PM »
Not sure you can remove sweetness once it is there (naturally or you added some sugar).  Maybe you could add a bit of vinegar to balance things out a bit.

Offline oversee

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Re: Dry Yeast vs. Quick Rise Yeast
« Reply #4 on: September 12, 2011, 01:35:52 AM »
The sweetness of your sauce depends on your ingredients. Assuming that you aren't adding any sugar, the sweetness is probably coming from whatever tomato product you are using. Check the label to make sure that they don't add any sugar to it, and try different brands. Generally tomato puree will be less sweet than tomato sauce. When I was using canned tomatoes, I usually bought the crushed tomatoes, but the brands vary so you have to read the labels. I like to use Pomi boxed tomatoes, because nothing is added; but make sure you don't get the marinara by mistake.


 

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