What's the difference between fresh yeast and instant yeast ?
Instant yeast looks easier to use but why people still use fresh yeast bulk ?
Is there a negative effect if I use fresh yeast to the dough in which a recipe calls for instant yeast ? Of course, modification for the amount of yeast will be considered.
As for instant yeast, I 've found that there is another package of yeast for enriched dough . Does it have different types of yeast from the yeast for lean dough ?
Thank you ,
Sourdough bread doesn't use fresh yeast or instant yeast. You are most likely to get an answer in a forum that bakes with yeast.
Thank you for all the detailed information.
I just wanted to know more about yeast and it's work in breadmaking. I heard that professional bakers still use a little commercial yeasts in their sourdough to get a stable result.
There's some debate over whether sourdough bread spiked with commercial yeast even qualifies as genuine sourdough bread - and it can get pretty heated, with passions running high!
You might like to read through some of John Downes' recent posts:
Bakers Delight SD and Helga's Bread
Baking UK 09
Ancient Wheats and Flour
There's another thread from a few years back on this site that contains some very lively emotionally charged exchanges, but I can't find it right at this moment. I think it was another John Downes post, but not sure. If interested, do a search.
I think fresh yeast contributes more to the overall flavour of the bread than instant yeast. We use fresh at the bakery I'm at. As for adding yeast to sourdough, I am opposed, it just isn't a true sourdough if that is done. My experience with sourdough is that it can have a will of its own at times, you learn to work with it and truly appreciate those times when you have a perfect bake.