Question about yeast...

Discussion in 'Pastries & Baking' started by mudbug, Feb 1, 2001.

  1. mudbug

    mudbug

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    "A book entitled Ultimate Bread by Treuille and Ferrigno says that instant yeast is NOT used when making a sponge. Dry active yeast, the kind that's proofed, is what is used. Why can't instant yeast be used in making a sponge?" Terry
     
  2. nick.shu

    nick.shu

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    im probably out of line, but most, if none, of the recipes i use utilise yeast for a sponge cake.

    Consider using a sabayon as a base, the actual process is actually quicker than using yeast - prove etc.

    The closest to additives in a sponge recipe that i have used would be gel stabilisers and glycerine. And it tasted like **** .
     
  3. greg

    greg

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    Nick, sponge as in fermented starter for bread, not sponge cake. [​IMG]
     
  4. nick.shu

    nick.shu

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    ahh,soz.
     
  5. momoreg

    momoreg

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    This is a guess, but I would say that instant yeast probably produces CO2 very quickly, hence its name, and then after a short time flattens, whereas active dry or compressed yeast continue to consume the sugars in the flour, and therefore continue giving off CO2, fermenting the sponge over a longer period of time.