Author Topic: Comparing Fresh, Active/Instant Yeasts, and Starter  (Read 513 times)

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Offline Bende

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Comparing Fresh, Active/Instant Yeasts, and Starter
« on: November 06, 2012, 03:00:06 PM »
All,

I'd love to hear about some folks experience with different yeasts.  I've traditionally used the classic Fleischman's active yeast, and have recently used a starter I have, which yielded a nice sour flavor.  But have not yet tried fresh yeast.

What's your favorite method?  Does fresh yeast yield a nice flavor?

Ben


Offline c0mpl3x

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Re: Comparing Fresh, Active/Instant Yeasts, and Starter
« Reply #1 on: November 06, 2012, 08:53:36 PM »
fresh yeast is that of my avatar, 50/50 with sourdough i believe
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Offline Pete-zza

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Re: Comparing Fresh, Active/Instant Yeasts, and Starter
« Reply #2 on: November 06, 2012, 09:21:20 PM »
Ben,

You might take a look at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,9498.msg82150/topicseen.html#msg82150 and also Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,16775.msg166378/topicseen.html#msg166378.

To the above, I would add that using natural leavening systems will yield substantial byproducts of fermentation that contribute to final crust flavor. Those flavors will be more complex and different than the flavors imparted by commercial yeast products. I think most people would say that they prefer the flavors imparted by natural leavening systems over the flavors of commercial yeast.

Peter


 

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