Fresh Yeast + Cake Flour

Discussion in 'Pastries & Baking' started by kokopuffs, Dec 10, 2015.

  1. kokopuffs

    kokopuffs

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    Last edited: Dec 10, 2015
  2. flipflopgirl

    flipflopgirl

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    I for one need a little more info as more familiar with those culture's pastries more so than bread.
    A recipe would be great ( sorry if I am just not seeing one) plus your end game.

    mimi
     
  3. kokopuffs

    kokopuffs

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    Well, I'll get back with you once I've begun using the fresh yeast along with the Polish cake flour.  /img/vbsmilies/smilies/chef.gif
     
    Last edited: Dec 10, 2015
  4. flipflopgirl

    flipflopgirl

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    Sounds like a plan.

    OBTW.... some of those bakery products on the linked site really got me going.

    Making poppy seed something or other this weekend.

    It has been way too long.

    mimi
     
  5. chefross

    chefross

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    I have used fresh yeast all the times I worked in commercial bakeries. It came by the 1 pound brick. I used them every day.

    I loved working with the fresh yeast, and now it is almost impossible to find at the stores. 

    As for the flour.......my step-mother, who was Polish used to bake with it. Because it has wheat flour in it, I remember the dough being this weird color. Anything she bakds with it was always delicious. I wish I could help you more.
     
  6. kokopuffs

    kokopuffs

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    When you state "...it has wheat flour in it........."  did you imply whole wheat flour or unbleached AP flour?

    Also never having used caked/fresh yeast, I wonder how is it worked into or mixed with the dry ingredients for bread dough???
     
  7. chefross

    chefross

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    Unbleached All purpose.

    Using fresh yeast is pretty easy. Dissolve the cake in water, then add the dry ingredients and knead. Personally I really like using fresh instead of granulated, but can't find any here at the stores. No bakeries here either........and the few that are....use granulated.