Question about Yeast Flavor

Discussion in 'Pastries & Baking' started by wicked twisted, Oct 14, 2012.

  1. wicked twisted

    wicked twisted

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    Hello Everyone, Great forum.

        I'm looking for a recommendation for a flavorful bulk yeast. We're currently using RIZE by Rapunzel and it's got a wonderful wild yeast smell and slightly tangy flavor. But we can't seem to find it in bulk. Unfortunately it's about 500 times more expensive in the individual packs. All the bulk yeasts we've tried just don't add that wonderful smell and flavor. They are almost tasteless in comparison. Has anyone come across anything that fits that description?
     
  2. michaelga

    michaelga

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    Start making your own starter and use it from batch to batch.

    If you're at all concerned about flavour like you say you will find keeping your own starter to be much more dependable and just as easy as opening a package.

    Packages may contain almost anything and may have almost any flavour or none at all as long as it has yeast in it.

    You will also get the 'locally grown' flavour from your own starter as it will surely pick up wild yeasts from your area.

    I have never heard of RIZE by Rapunzel and now that I re-read your post I hope you're not just some forum-spammer looking for a free advert>!

    (PS - the duration of fermentation influences flavour way more than the cause of the fermentation)
     
    Last edited: Oct 21, 2012
  3. petemccracken

    petemccracken

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  4. wicked twisted

    wicked twisted

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    Thanks MichaelGA for the advice. I'm definitely not a spammer. We're trying NOT to use the Rapunzel. As much as we love the flavor and performance it's way too expensive if we can't find it in bulk. I agree with you about keeping a starter. We actually do keep a starter. But unfortunately for this particular product we need an enormous amount (we need to rise 500lbs of flour per day). So a starter isn't practical.  We would need a bathtub full. I also agree that the quality and time of the ferment is what gives most of the flavor. But the Rapunzel yeast has a particular sourdough element to it that enhances the bread flavor differently than any of the other dry yeasts. Plus we need the texture/crumb to be a certain quality and need a quick rise. So this isn't an overnight 2 stage ferment that develops flavor in the way you're suggesting. So we're still on the lookout if anyone has come across anything. We're currently working with the US distributor to see if we can get the RIZE in bulk. But it's painfully slow and not something they seem willing to do at the moment.  
     
    Last edited: Oct 21, 2012