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Offline Wolves1

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Different yeast
« on: June 14, 2019, 11:42:43 AM »
Is there something explaining the different yeast and how to use them.

Offline nick57

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Re: Different yeast
« Reply #1 on: June 14, 2019, 12:24:16 PM »
 This is a good place to start. Peter has info on different flours and yeasts.
https://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012

Offline The Dough Doctor

  • Tom Lehmann
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Re: Different yeast
« Reply #2 on: June 14, 2019, 12:54:52 PM »
Compressed Yeast: C.Y./fresh yeast/wet yeast/brick yeast/block yeast.
About 70% moisture content.
Must be stored under constant refrigeration, should not be frozen in a static freezer.
Highly perishable.
Shelf life about 3-weeks.
Can be suspended in the dough water (any reasonable temperature) but usually just crumbled and added on top of the flour when machine mixing.

Active Dry Yeast: ADY/dry yeast.
About 8% moisture content.
Unopened shelf life of 6 to 12-months.
Opened shelf life of about 3-months.
Must be suspended and activated in 100 to 105F water prior to use.
Once activated it can be added directly to any reasonable temperature dough water.

Instant Dry Yeast: IDY/instant yeast.
About 3% moisture content.
Unopened shelf life 12 to 24-months.
Opened shelf life: 3 to 6-months.
Is usually added dry to the flour when machine mixing but should be suspended in 95F water when mixing doughs by hand or employing machine mixing times of less than 5-minutes.
Once the IDY is suspended in 95F water it can safely be added to the dough water at any reasonable temperature.
IDY when suspended in 95F water is to allow for hydration of the yeast, it is not to activate it as is done with ADY.
NOTE: The word "instant" in this case refers to the hydrating properties of the yeast, not the activation of the yeast.
IDY is extremely sensitive to the temperature of the water it is suspended in, even a 5F variance can/will impact yeast performance to some extent.
IDY can be used in the making of "goodie bags" whereas ADY cannot.
When an autolyse is used in making the dough the IDY can be sprinkled on top of the autolysed dough and machine mixed. Note that a minimum 5-minute mixing time is necessary.

Conversions:
CY: 16-ounces
ADY: 8-ounces
IDY: 6-ounces

Tom Lehmann/The Dough Doctor


Offline Wolves1

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Re: Different yeast
« Reply #3 on: June 14, 2019, 01:10:16 PM »
I was wondering on a more simple level. IDY start in  water or directly to flour and same question for ADY.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Different yeast
« Reply #4 on: June 14, 2019, 01:21:21 PM »
That's not the question you asked, but you your "wondering" question is included in my response as I have indicated how they are used/added to the dough.
Kinda reminds me of a Little Suzie an Joke. Little Suzie comes home from school one day and asks her mother "where did I come from?" Her mother proceeds to explain the "facts of life" to her in full detail, then she asks Suzie why she asked about it, little Suzie responds "Well, my friend Johnny said he was from Pennsylvania and I was just wondering where I came from"  :-D
Tom Lehmann/The Dough Doctor

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Offline Wolves1

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Re: Different yeast
« Reply #5 on: June 14, 2019, 01:33:04 PM »
 LOL thank you yes that answered my question. It seams for pizza the preferred yeast is IDY or am I wrong.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Different yeast
« Reply #6 on: June 14, 2019, 01:36:14 PM »
I'd say that was a fair statement. Most pizza makers, both home and pizzeria, use IDY for its ease of use, greater consistency and long shelf life.
Tom Lehmann/The Dough Doctor

Offline Wolves1

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Re: Different yeast
« Reply #7 on: June 14, 2019, 01:44:03 PM »
Thank you

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