Cake yeast vs dry instant yeast?

Discussion in 'Pastries & Baking' started by mudbug, Jan 3, 2001.

  1. mudbug

    mudbug

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    A recent Cook's Illustrated did an article on yeasts. I am wondering what you use and why. Which do you like better. In your own experience, is there a flavor, texture, etc. difference? What are the best places (in your town) to look for cake yeast? (I know... you can order from King Arthur's.)
     
  2. m brown

    m brown

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    cchiu,
    I use dry instant yeast because it's easy to store, works like the dickens and keeps a long time without ill effects. As far as flavor I find that comes from the proofing and weather or not you use a sponge or sour.

    I buy a two pound bag and keep the unused portion in covered plastic containers.

    I also have a cesspool waste system and I send some yeast down the drain every month. This keeps the system organically working.
     
  3. m brown

    m brown

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    Unused portion stays in the cooler.
     
  4. cape chef

    cape chef

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    M Brown...I just knew there we're benefits to dry yeast....Gotta keep the pipes clean.
    [​IMG]
    cc
     
  5. momoreg

    momoreg

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    Never heard of that.

    I use dry yeast, and believe that there truly is no difference in the final product, whether you use dry or fresh.
     
  6. m brown

    m brown

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    You can either use a small amout of the liquid to slurry your yeast and add it later or in the case of some advaced instant yeast products, you can add directly to the dough. I like to develope the dough with the yeast and wait on the salt to give the yeast a chance to get a good start in the bowl.
     
  7. isa

    isa

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    Cchiu,

    Do you know the results of the tests the did? I'm curious to hear what they had to say on yeast.


    Thanks
     
  8. seattledeb

    seattledeb

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    I'm curious---did the Cook's article say what the best yeast was?