I have never used quick rising yeast. Is there any
disadvantage, over using it over active dry yeast?
I am tired of the market prices of the little envelopes of yeast,
and see it more worthwhile, to buy from place, who sell it by the pound?
Is this a good idea to do? It seems like a no brainer, so any
feedback?

Much regards

"J.Lef" > wrote in message
newsm5If.3604$lG.3424@trndny01...
> I have never used quick rising yeast. Is there any
> disadvantage, over using it over active dry yeast?
> I am tired of the market prices of the little envelopes of yeast,
> and see it more worthwhile, to buy from place, who sell it by the pound?
> Is this a good idea to do? It seems like a no brainer, so any
> feedback?
>
> Much regards
>

Can't answer your question about the quick rise yeast, but if you spot
Fleischman's in jars instead of packets, check the unit price carefully. At
least at my store, it's a LOT cheaper that way.

On Mon, 13 Feb 2006 19:46:28 +0000, J.Lef wrote:

> I have never used quick rising yeast. Is there any
> disadvantage, over using it over active dry yeast?
> I am tired of the market prices of the little envelopes of yeast,
> and see it more worthwhile, to buy from place, who sell it by the pound?
> Is this a good idea to do? It seems like a no brainer, so any
> feedback?


I bought 2 lbs of Fleischmann's Instant yeast which is their version of
quick rising yeast at Sams for about $4 US. It seems to work just about
like the standard variety.

Doug Kanter wrote:
> "J.Lef" > wrote in message
> newsm5If.3604$lG.3424@trndny01...
>
>> I have never used quick rising yeast. Is there any
>>disadvantage, over using it over active dry yeast?
>> I am tired of the market prices of the little envelopes of yeast,
>>and see it more worthwhile, to buy from place, who sell it by the pound?
>> Is this a good idea to do? It seems like a no brainer, so any
>>feedback?
>>
>> Much regards
>>
>
>
> Can't answer your question about the quick rise yeast, but if you spot
> Fleischman's in jars instead of packets, check the unit price carefully. At
> least at my store, it's a LOT cheaper that way.
>
>



I buy yeast at Sam's; a couple of dollars for a couple of big (2 pounds
each?) bags. I don't use that much yeast, but it keeps for years in the
freezer. I think it's Fleischman's, but it might be Red Star.

Bob

J.Lef wrote:
> I have never used quick rising yeast. Is there any
> disadvantage, over using it over active dry yeast?
> I am tired of the market prices of the little envelopes of yeast,
> and see it more worthwhile, to buy from place, who sell it by the pound?
> Is this a good idea to do? It seems like a no brainer, so any
> feedback?
>
> Much regards

I've used Red Star instant active yeast more often than not for years
now. $4 at Sam's for 2#. To date I have found no disadvantages, the
finished product is the same, it's much more economical than yeast in
packets or small jars, & it lasts near forever in the freezer.

Jessica

J.Lef wrote:
> Is this a good idea to do? It seems like a no brainer, so any
> feedback?
>
> Much regards

i wouldn't know, but I have heard that vagisil works good

good luck

"J.Lef" > wrote in message
newsm5If.3604$lG.3424@trndny01...
> I have never used quick rising yeast. Is there any
> disadvantage, over using it over active dry yeast?
> I am tired of the market prices of the little envelopes of
> yeast, and see it more worthwhile, to buy from place, who sell it by
> the pound?
> Is this a good idea to do? It seems like a no brainer, so any
> feedback?
>
> Much regards


The quicker the rise, the less flavorful the bread. That being said, I
don't know if it is a huge difference.

-T

"J.Lef" > wrote in message
newsm5If.3604$lG.3424@trndny01...
> I have never used quick rising yeast. Is there any
> disadvantage, over using it over active dry yeast?
> I am tired of the market prices of the little envelopes of yeast,
> and see it more worthwhile, to buy from place, who sell it by the pound?
> Is this a good idea to do? It seems like a no brainer, so any
> feedback?
>
> Much regards
>
I never use the packets. I buy the bulk packages of quick rising yeast and
it works great for me. I keep the main package in the freezer and fill up a
tin for the frig.

MoM

Thanks for all the responses to my query. Three further
questions.
1) The portion of yeast you keep in the fridge. What type of vessel does it
need to be kept in? Non see through? Glass? Metal? etc.

2) How do you measure the equivalency of the small packets? If a recipe
calls for two packets, or three packets?

3) How do you subsitute recipes for active dry yeast,and quick rising
yeast, when you only have one type of yeast. ? In other words in I buy a
quantity of active dry yeast, and the recipe calls for quick rise
yeast(more and more recipes I see are using this type of yeast), what do I
need to know?

Thanks to
everyone. This n.g. is certainly a great source of info.

On Tue, 14 Feb 2006 17:06:18 +0000, J.Lef wrote:

> Thanks for all the responses to my query. Three further

>Non see through? Glass?

yes.. and I just found some from 1992 ..gonna see if it is still living.

> 2) How do you measure the equivalency of the small packets? If a
> recipe calls for two packets, or three packets?

2 1/4 level teaspoons is one packet active dry yeast which is 2/3 oz
compressed yeast.

> 3) How do you subsitute recipes for active dry yeast,and quick rising
> yeast, when you only have one type of yeast.

same amount.

> everyone. This n.g. is certainly a great source of info. debatable..