Author Topic: IDY only rises - ADY ferments?  (Read 799 times)

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Offline jsaras

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IDY only rises - ADY ferments?
« on: May 30, 2013, 01:17:10 PM »
I had a discussion with a professional baker today and he said he uses ADY because it ferments while IDY only provides a rise.  Has anyone else heard something similar to substantiate this?

Thanks,
Jonas
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Offline TXCraig1

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Re: IDY only rises - ADY ferments?
« Reply #1 on: May 30, 2013, 01:21:28 PM »
He is 100% wrong. Fermentation is the process by which the yeast convert sugar to ethanol and CO2 which produces the rise. Both ADY and IDY (and CY) contain the exact same species of yeast. They all ferment the dough. They may be slightly different strains, but that is irrelevant when it comes to general the process of fermentation.

Rise without fermentation is called baking powder (i.e. chemical leavening).
Pizza is not bread.

Offline Pete-zza

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Re: IDY only rises - ADY ferments?
« Reply #2 on: May 30, 2013, 02:40:37 PM »
Jonas,

Some bakers use ADY in dry form rather than prehydrating it in warm water. If the baker that you spoke with uses the ADY dry, that will slow down the fermentation process and allow the dough to ferment longer than if it were prehydrated. ADY has more dead cells than IDY but so long as it is prehydrated to penetrate the live cells, it will perform pretty much like any other commercial yeast, as Craig noted.

Peter

Offline jsaras

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Re: IDY only rises - ADY ferments?
« Reply #3 on: May 30, 2013, 04:17:52 PM »
Thanks.  I knew that it didn't sound right to me.
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