Author Topic: Cake yeast  (Read 3316 times)

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Offline masterbaker

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  • Location: WI.
Cake yeast
« on: June 27, 2004, 10:55:48 PM »
 Hey guys.
 I am brand new here, so bear with me. I am having a heluva time loging on with this website (just me).
 I was wondering if anyone has tryed cake yeast in your dough recipe? I heard good and bad things. I would like to try it.
 Since I stumbled upon a goldmine of a website, I thought I would ask the home pros. I think it would be interesting.
 I must take time to read all the old post. Maybe it was covered somewhere, but, I ahhh... I'm busy with my children right now ::). THANX!


Offline Steve

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Re:Cake yeast
« Reply #1 on: June 29, 2004, 07:57:04 AM »
I use instant yeast with excellent results. Never tried compressed yeast.
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Offline masterbaker

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Re:Cake yeast
« Reply #2 on: June 29, 2004, 09:02:42 PM »
 I use instant yeast to. never had a problem. My friend said cake yeast is awesome in pizza. Maybe it is. Everyone has there own prefrance. Pizza dough is a very personal thing. Everyone is different. I will try this cake yeast and report back. (when I get a chance)
 Thanx Steve.

Offline Steve

  • Steve Zinski
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Re:Cake yeast
« Reply #3 on: June 29, 2004, 09:30:40 PM »
That's what this forum is all about... experimentation!

Please post your results when you have them!  :)
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Offline Wayne

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Re:Cake yeast
« Reply #4 on: June 30, 2004, 04:15:27 PM »
I've alwys wanted to try it, but unfortunately I haven't found a store that carries it in this mudhole called louisiana.
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Thick crust, or thin?

Offline masterbaker

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Re:Cake yeast
« Reply #5 on: July 09, 2004, 04:38:09 PM »
 Well... I finally got the chance to use some cake yeast (fresh yeast). Half the battle was finding it. The local hillbillys in my town had no idea what I was talking about. I ended up going to a huge grocery chain place.
 The result? My thick crust pepperoni pizza turned out perfect again. No real difference in taste. This was the best pizza I ever made to date, but I can't blame it on the yeast- I don't think.
 Fresh yeast comes in a little 2 oz. moist chunk. No directions so I had to go to the Red Star website to learn. I used a 3rd of the 2 oz. chunk and treated it like instant yeast the rest of the way (24 hour rise in fridge). I dissolved it in 90* F water with 1 tsp. sugar. Looked like the 4th of July in my cup. Little explosions. I have to use this stuff within 10 days it says. Good thing I bought 4 packs >:(
 I have to say that I'm sticking with instant yeast from here on out. Everything is so much easier. Instant lasts so much longer, and is easier to find. If I knew for sure that it (fresh yeast) contributed to a better taste, I would stick with the fresh stuff.
 If you have some time on your hands, give this a try. It was fun.

Offline masterbaker

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Re:Cake yeast
« Reply #6 on: July 12, 2004, 11:20:25 PM »
 I froze half my cake yeast dough when I tryed this originally. Today I made a pizza from the other half (frozen half) for my kids. They said, "Dad, what did you do to the dough?" I didn't tell them what I did with the yeast. It was the best pizza I ever cooked for them they said.
 So.... This leads me to believe that fresh yeast could make a difference in the taste. I just thought that yeast couldn't make that much of a taste difference ??? I may have been wrong. That would be a first. LOL!
 If anyone can try this and compare notes with me... I would appreciate it. Thanx.

Off topic:   I plugged this site a few times at a place where I call home. Can I mention it? It is called www.Discusscooking.com. I have seen other ppl plug a BBQ site here, so I hope I am not out of line here. Correct me if I am. I just love food. Most of all, PIZZA! I have a outdoor wood-fired pizza oven, imported from Italy in my back yard (I live on a farm). If you have ever had a pizza cooked in a wood fired oven..... Man... You can't beat it. I have more questions on stuff like... The perfect temp to bake a pie? 800*F? I have a bunch of questions for the home pros here. Anyway, check out discusscooking IF you want to, and tell them MJ sent you. Thanx again guys,
Mark.


 

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