What is the real difference between various types of yeast? Which one is best?

The age-old question - which type of yeast should I use? The short answer is that you should use the yeast that is available to you at the time, because there is not much difference between all the different kinds of yeast out there - especially for the home baker.
There are hundreds of yeast species in nature, but only one is used for commercial yeast production - saccharomyces cerevisiae. This strain is extremely good at gas production and it helps your bread puff up.
Commercial yeast comes in different forms from liquid, which is mostly used in large bakeries, cake yeast which we commonly call fresh yeast, and dry yeast.
So, what is the difference between the types of yeast that we find in our shops?
There are three main kinds, to narrow it down - fresh yeast, instant dry yeast, and active dry yeast.
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#Bread #Baking #ChainBaker

[@ChainBaker]

I meant to say MICROORGANISM not BACTERIA. Apologies.

[@shanginn]

they are fungi :)

[@ChainBaker]

Which are microorganisms, yes :)

[@shanginn]

@@ChainBaker true, true

[@redknight3439]

@3:18 "using fresh yeast only makes sense if your baking all the time" No, heres why: you can make fresh yeast from the store bought fresh or dry yeast - 5g yeast (fresh or Dry) 30g water 60 g flour, combine store for 48 hours then freeze if ur not going to use it within 7 days Portion it after an airtight wrap, freeze it and now u have an endless supply of fresh yeast

[@lilblackduc7312]

As soon as I heard you say "bacteria", I knew you were going to catch hell in the 'comments'. Lol

[@finasol1019]

This video is so validating. There’s only one brand of yeast at my grocery store that everyone craps on as being “bad yeast.” I’ve never had an issue with it. I’m glad I didn’t go and buy more expensive yeast online!

[@pottersjournal]

This really gives rise to some thought and really clears a few thoughts up.

[@ChainBaker]

All I want is for people to not get too hung up on what ingredients to use. Just get in the kitchen and bake is what I say 😄

[@Diseaseisreversible]

I see what you did there🤣

[@robertdewalt8711]

Very true what you said about following recipes. My first test run making Panettone, tasted good but was too dry. I followed exactly bulk Fermentation, final proofing and baking time. My second test run I ended up doing bulk Fermentation about 1 hour longer than 2 hours in recipe, similarly the final fermentation was 1 hour 20 minutes longer than what was specified in recipe. I checked internal temperature earlier and once crust had desired colour and inside had desired temperature, after cooling checked crumb and texture and result was perfect, Panettone was moist and crumb structure looked very proper.

[@aldoromo5008]

"It must be the yeast' fault" I just love the way this guy called people stupid in such a gracious way.

[@ChainBaker]

It's not my goal to call someone out or to criticize their methods and way of thinking. I just like to find things out for myself instead of believing in things someone told me. And once I find out I share my findings here. And sometimes they're wrong too 😂

[@aldoromo5008]

@@ChainBaker 😂! Dude, while i have your attention let me say that I'm a big fan and I love your content. Precisely all the experimenting and sharing of your findings has me hooked and binge watching all your videos on my spare time. Also, I never thought i could understand bakers % until I saw your video. Keep up the good work!

[@mandiigraham1596]

Excellent demo and it backs up what I thought. Most times I have found the time frame for any given recipe can vary. I always use the time as a guide only. Once I have found the time that works for me consistently I make a note of it in the written description of the recipe. In winter I use the new time as a checking point and add time as necessary.

[@melissaqueliz]

Thanks for another great video. I love how thorough you are, and also your editing skills are great!!

[@ChainBaker]

Thank you so much! 😊 I'm sure I missed some details, but that's for another video 😄

[@WatchMyAnus1]

I usually use fresh yeast. When i used dry yeast instead i also recognized it rising slower. That got me in trouble at times, because i tend to bake "last minute" for family and friends 😅

[@Xelbiuj]

You have so many great videos, I can't believe you're only at 3.12k subs. Keep up the great work, you'll blow up soon!

[@ChainBaker]

Ah you legend! Thanks for the encouragement 🤩

[@QueenGomez1111]

Thank you so much for making this video. I have asked so many people and no one really gave a firm answer. But seeing the results are much better.🥰

[@angryasianjim]

I’ll admit it. I’ve blamed the recipe/oven for overdone bread. I’ve done this having access to both an oven thermometer and an instant read. Just like in stove top cooking time/temps may vary. When first starting out I was under the impression that baking was a science (it really is though) which included exact times. Little did I realize that little variables (room/dough temp, yeast activity/age, and a few other things) can vastly affect the outcome. Thanks again for the very informative video! I love baking and finding your channel has taught me a lot 😊

[@crabmansteve6844]

I've learned that the only time the yeast really matters is in brewing. Beer, wine, mead or distillers beer used in making spirit. The strain of yeast will actively change the flavor of whatever your end product is. But all bakers yeast is generally the same exact strain of yeast.

[@Ass_of_Amalek]

different yeast strains also manage to produce different alcohol content. I think the main difference bwtween baker's and brewer's yeast is supposed to be that brewer's yeast tolerates much more alcohol before it dies, somewhere around the alcohol levels that we have in wine.

[@MichielDijk93]

As a brewer, I can confirm this. But strictly speaking, an ale yeast is the same kind of yeast as bread yeast. It's only because of evolution that there are differences in flavors produced, alcohol tolerance, attenuation, preferred temperature range and speed of fermentation. Now I wouldn't advise to use beer yeast for bread making though. It probably will be a lot slower and it's a lot more expensive.

[@placeholder19]

Thank you for this video! Applicable to most any area of life, not just baking. Take responsibility. Do things right, and properly, not just "how the recipe says". Extrapolate out, and there is a lot of wisdom here.

[@ChainBaker]

Thank you so much! :) I recently published another video about yeast btw - kzbin.info/www/bejne/Zn6oi3pvn6x5rac

[@thunderbeatz514]

This makes sense. I used to think that fresh yeast improved all breads because bakers always use fresh yeast. Well the main reason being that fresh yeast rises much faster, when working in a bakery it just saves them time. With dry yeast I used to put my breads in the oven way to fast. Used fresh yeast multiple times from a local bakery, it rises quicker but isn't necessarily rising better. Nowadays I just wait with the fermenting til it is 2x his size when I use dry yeast, I don't use my watch and wait for exactly 20 minutes, it just isn't done during that time. Dry yeast is perfect, just be more patient. :)

[@JustFun-vc2ri]

This video cleared up so many of my questions. As usual, thank you for sharing kind sir!

[@RainbowTurd]

0:57 Yeast is a fungus, not bacteria. Great video though :)

[@ChainBaker]

You know what I meant 😂 Thanks! 🙏

[@RainbowTurd]

​@@ChainBaker I thought that you know the difference tbh, other viewers may be confused though :D

[@ChainBaker]

Easy mistake to make for a non native speaker 😄 I always thought of it as a microorganism which would include bacteria, yeast and others. Regardless, it's the thing that make the bread rise and the name does not change the fact 😉

[@familybjornestrand4548]

These experiments are brilliant! You really learn a lot. Thank you.

[@ChainBaker]

Thank you! :)

[@manny9639]

TEDx motivational baking speech...I just love ChainBaker videos ❤

[@oivinf]

Very good video. There are actually multiple strains of yeast used in baking. As an example, in Norway there is normal yeast and yeast for sweet dough which is bred to eat sugars quicker, essentially letting you ferment sweeter dough faster. Then there is pizza yeast which is bred to make the dough stretchy without tearing

[@beverleyellis1869]

Thank you so much for your tutorial! A friend gifted me 454 g of instant yeast. I have only ever used active dry yeast, so being 78 years old I have been feeling a little nervous to try it. Your video has given me renewed confidence, especially when you say "yeast is yeast". Many thanks again for your help!

[@ChainBaker]

Glad it was helpful! :)

[@marjamerryflower]

So what did you use the yeast for? Did your baking go well? Did you enjoy working with it?

[@Ass_of_Amalek]

weird gift but ok

[@eqwerewrqwerqre]

I hope your Bread journey is going well with your new yeast!

[@tarnthamuaapithorn9161]

K

[@max6405y]

For me it was the biggest mystery in break making. Thank you for finally solving it 👏🏻👏🏻👏🏻

[@yellowperil6307]

I feel less panicky now when I use different yeast. I go by the theory that if it has not risen enough leave it... thank you for making the experiment!

[@ChainBaker]

That's exactly how it should be. A recipe is only a list of ingredients, the rest is in our own hands 😄

[@maiadamoaz8779]

That's true the way of handling the ingredients create difference, literally my favourite KZbin channel , I like that u prove everything with experiments and easy way 😊

[@ChainBaker]

✌️😎

[@mareksimurda5101]

Nice. You are right, that you use what is available or what suits you. It is hard to get dry yeast in my country, so we use live yeast while baking at home and it works great. Also we always rise it first in warm milk with small amount of sugar and it works everytime like a charm. Never really understood the dry yeast thing, because it's not a thing here. At least it wasn't for some time, but now one can actually buy it here. Great video.

[@ellajackson7089]

This was really helpful actually thank you 😊

[@sarganis2576]

That was really useful. Thanks alot!

[@ChainBaker]

Thank you 🙏

[@prrrarsr]

Wonderful teaching loved it thank you.

[@xgamingpoorly92]

man!!! SO GOOD! These videos are a master class. Thank you

[@ChainBaker]

Glad you like them! :)

[@muskepticsometimes9133]

Great video. I agree with amateur baker so much variation from other causes easy to see difference in yeast that is not real !! would say 1 always use same kind and brand of yeast. I have enough variation from other factors. Pick most available yeast from store and stick with it 2. Always dissolve yeast in water (your advice) 3. One violation of #1 is sourdough. This is different animal, slower and more variable and requires more attention. That said has different flavor. I would think be good to start with standard yeast before sourdough for start of baking hobby

[@misdrevenous]

I am learning a lot from your videos. Thank you so much

[@musingfoodie1041]

Very useful information, many thanks!

[@nathanhall9172]

Thank you for teaching.

[@definitelyeu1689]

I love all your videos, very informative to homebakers. "The yeast does not make the bread, you make the bread."

[@ChainBaker]

Thank you so much! 😊🙏

[@merianiang6871]

I like your channel. All video very informative. I am interesting in baking because i allergic to egg and dairy products, thus a bit difficult to get suitable bread in my country. When available, the suitable bread will be very pricey. So i decided to bake by myself. As a beginner i found that your information very useful. Thanks a lot for your effort sharing those useful information.

[@ChainBaker]

I'm glad I could help :)

[@mikey19608]

As usual, another great video. I was told ADY is better for long fermentation than IDY, true or not it does not matter to me, I stick with ADY cause I've learned to control the temperature and the time.

[@ChainBaker]

Thanks Mike! :) Yeah that may as well be right and I think someone told me this too after I posted this video, but as you say it can be controlled with temperature so it's all the same at the end.

[@jobaloney1334]

Very informative, thank you!

[@nir766]

You make very valued videos.

[@robertszchanski4220]

Thank you "Professor. ". & Put philosophy. In. Bread baking. It's. SUPER. 👍. Thanks again. For importen. Information. ✌️😉

[@charlielin4596]

Really love your videos! Your videos have made me find an interest in bread baking 😃 I have a friend who bakes a ton of bread daily and he told me that he uses fresh yeast over instant dry yeast because it produces a more fragrant end product. Is that true? Or is the difference negligible? Is there also a difference in price? Could it be also for cost purposes that he chooses to use fresh yeast?

[@ChainBaker]

I personally don't taste or smell the difference. The only reason why it may be more fragrant is that you need more fresh yeast in a recipe than dry yeast. At least that is my theory :D Fresh yeast is great for sweet breads and to use in cooler dough as it holds up better against sugar and low temperatures than dry yeast would. Price wise I think dry is far cheaper.

[@39zack]

I don't know how common this is in other places, but here in Norway we have 3kinds of yeast: Normal, one for dough's that contain more than 5% sugar and one for pizza dough. According to the manufacture, they are 3 different strands of yeast (the two first ones come as both fresh and dry, the pizza one is only dry)

[@mariaborgvall7350]

In Sweden we have one for sweet doughs as well (maybe the same brand?). I've always wondered what the difference is

[@ThePapaja1996]

@@mariaborgvall7350 Tydligen samma svamp men en annan stam som är bättre anpassad till söta degar.

[@99nerka]

Here in Poland every smallest shop carries fresh yeast so that's what i'm using for my baking. To get dry stuff (which i genuinly never used) you need to go to big megamart type of store. About it expiring. I've used fresh yeast 1months after expiration and it worked just fine for me it was just super crumbly. When it get's to expiration date tho just portion it and freeze it, and use it from frozen... when thaving it will transform into goo but it will work just fine.

[@romystumpy1197]

I go to my polish shop in the UK,as it's the only place I can buy fresh yeast, I prefer fresh yeast ,I've had best results from using it

[@iiinicky6224]

Awesome! I've made some mistakes that you mentioned here. I'll keep your video in mind when I'm making my next dough :D Thanks

[@ChainBaker]

I'm glad you found it useful 😊

[@jeaninecarroccio1362]

Oh I am so glad I found you! I am American and just moved to Italy. I use to make bread or rolls almost every day. One of my favorite breads is the No Knead which only uses 1/4 teaspoon of yeast, I was using King Arthurs Instant yeast. Is that what I would still use if instant (1.23g)? Active a little more? And for fresh when you say 1g instant to 3g fresh are you saying 3g of cube or 3 g including the water. I found Lievito Fresco the fresh cube, (Lievito madre with brewers yeast-what is that?) and Lievito madre with natural and dry! The Cube Packages say use cube for 500g per cup of flour, but the recipe only use 1/4 teaspoon. Thank you so much!

[@ChainBaker]

It should be pretty much the same as the instant yeast I always use. Active always a little more, yes. Of the cube because it already contains plenty of water. I have never used brewer's yeast. Apparently it creates alcohol as well as CO2. While baker's yeast is meant to produce more CO2. A cube is normally 20g I think so 20g per 500g flour sounds about right.

[@katsgood1189]

thank you

[@americanrebel413]

This is great to know, thank you.

[@guywren4801]

Great info. The recipes that were designed by a baker that uses fresh yeast but casually suggests a sachet of instant yeast may be used might be overestimating what those 7g sachets are actually capable of and that in turn can lead to disappointment especially with enriched doughs.

[@ItsJustMeBrett]

The only time I’ve blamed my oven is After baking for about 3-4 months, And constantly burning everything but pizza. I bought a thermometer and realized That my oven was 85F degrees higher then what it was set to. I tried to see how hot it would burn so I tested it and I eventually got my oven to almost 650 F I have a new oven now.

[@dcs4555]

Thanks!

[@ChainBaker]

Thank you 🙏

[@dcs4555]

well, this is the 1st time i've paid for knowledge, as far as i can remember. but it was worth it. lol. maybe dumb to a lot of people, but i was soaking up the info. thanx

[@dcs4555]

dang i wish we could edit. i guess i should have said paid for a youtube info...

[@ChainBaker]

Thank you so much 😊 Check out the Principles of Baking playlist for more informative videos 😉

[@chrissykes4470]

You are the king chain baker thank u

[@ChainBaker]

If I'm the king, then pro bakers are gods! ;) And in my eyes they may as well be!

[@chrissykes4470]

You included!

[@mad_incognito]

When I use fresh yeast I mix it with sugar to ‘melt’ it. It becomes a nice beige liquid and then can be easily mixed into the dough. In Switzerland I used fresh yeast but here it is hard to get and I got used to dry yeast.

[@funquizzie3795]

Take responsibility, and you will succeed. Best advice! Keep up the good work!

[@TXlabratt]

Enjoyed AND learned from yet another of your demos: showing and giving the explanation WHY clears up alot! Question: here in America, there's active, instant, pizza and wet yeast. So where does pizza yeast fall in your 3 main categories??

[@ChainBaker]

I've never heard of dedicated pizza yeast. Pizza is just bread. I don't think it needs special yeast.

[@nickshadow2622]

I have a situation that some of your bakers must deal with, but most don't. I moved from about 500 ft elevation, in a fairly humid environment, to a semi desert with altitude of 7200 ft. Oven spring went in the crapper, some unscientific casual research has let me to conclude that need higher hydration and a bit less yeast. I am not a great baker, but I can tell when dough is just too dry, and snaps back like a rubber band (forming a pizza was a nightmare). I am getting more aggressive with hydration and getting better results. Anything you might offer as suggestion and/or advice would be most helpful. Watching your videos has been most helpful in dealing with the 20,000 ways things can go south. Thanks Nick

[@ChainBaker]

Quite a lot of people have asked me about baking at various altitudes. I have not had any experience with this as of yet. But I would definitely love to try it out. Unfortunately, there are no mountains here in the UK 😅

[@nickshadow2622]

A couple of things. First, yes I have a stand mixer, yours is exactly like mine even color, I say mine cause mind is about 15 years old. I use it, a lot. However I do some hand kneading and folding. Second, I suggest packing your equipment (sans mixer) in a backpack and find a high mountain village in the Alps, French or Italian, you pick. Stay month or so, perhaps a small job in the local bakery, they all have one. Bake a bunch and let me know the results. It is a pleasure chating with you, and thanks for responding to my request. Your attention to detail is making me a better baker.👍

[@lynnc6155]

Do you have a video explaining if is possible / concepts of baking keto / gluten free bread?

[@ChainBaker]

Not yet. I don't have any experience in that side of baking so far

[@cliffcox7643]

One less thing to worry about... I guess you're right,,, Whatever is the most active and most available. Where Im at in L.A. I only see dry active yeast.

[@barbarab733]

vielen Dank für diese Video 😊

[@kelcyi5494]

Hi Chainbaker... I love your bowls that u use..... Is it available on your Amazon? Or Ikea?

[@ChainBaker]

Hey! I've added them to the Amazon shop just now. Cheers :)

[@eddybash1342]

Hi, How do you know you have to use 1.5 of dry yeast and 4.5g of fresh yeast ? You do not know the quantity of cells being alive for each one. There are lot of dead cells in the dry one because the drying process kills lot of cells. The activity of the fresh yeast is better than the dry yeast because saccharomyces cerevisiae is in ' sleeping mode ' for the dry yeast. The other one is in ' idle mode '. So the fresh yeast responds very quickly. Every 90 min, 1 cell of saccharomyces cerevisiae gives 2 cells ( best case). In the fresh yeast, the cells' enzymes are ready to ' eat' the sugar because the latency period is short compared to the dry yeast. Before the baking, i think you do not have the same quantity of saccharomyces cerevisiae for each sample. ;) We see the quantity of CO2 produced is higher for the fresh yeast. ;)

[@ChainBaker]

I guess that is a good point. But at the same time I know what works because I have done it countless times this way 👍

[@ZefixYT]

I'd make my bread/-rolls/doughs with anything "yeast" - but prefer instant-yeast, just because i can store it for a long time, so i can store a bigger amount (i still regulary encounter empty shelfs in my local supermarkets). Bought a 500g pack, store it in the freezer - and i can use it directly out of the freezer. And while it's possible to freeze fresh yeast, it takes up more space and it's harder to divide into the right portions.

[@MegaAwesomeAnnie]

Greay video on a topic I've always wondered about but never seemed to have the time or motivation to test myself! Quick question please: what are the physical characteristics you look out for to determine when proofing is done? I am a newbie baker and so far I've gone by how tacky the dough feels, but I wouldn't know with a drier dough if I was removing it from proofing too soon. Any advice please?

[@ChainBaker]

Let it double during bulk fermentation and let it not quite double during final proof. That works in most cases.

[@ashkanahmadi]

Excellent video as usual. Would you say more or less 1gr active = 2gr dry = 3gr fresh yeast?

[@ChainBaker]

Not exactly. That would be too easy 😄 1g instant = 1.2g active = 3g fresh 👍

[@gilperon]

Thank you for your vídeos, you are a scientist my friend!

[@ChainBaker]

Dodgy scientist I'd say 😂 Cheers!

[@hiroyopoetker]

superb!!

[@MTMabowels]

Very informative. Thank you. Am I doing the right thing storing an opened can of dried yeast (Allinson’s ‘Easy Bake’ 100g tin), with its plastic cap on, in the refrigerator? I’m using the yeast about once a month.

[@ChainBaker]

No need to refrigerate it. I've used dry yeast that's 2 years out of date and it still worked.

[@Helllllllsing]

Some say that it is a result of all moonshine making but in Sweden you can buy fresh yeast in every food shop. But I keep a package of dry yeast in case I ran out of fresh.

[@TohaToni]

Things are easy in my country, you mainly find 1 brand on the shelf with two choices 😀 Instant and fresh yeast. Only thing to notice is that 1 cube of fresh yeast that weighs 40g contain 21g of yeast. Compared to 1 bag of instant yeast contain 7g yeast.

[@ar_altamimi]

Hello, Really enjoying your videos! I was wondering, what about brewer's yeast?

[@ChainBaker]

I don't think I have ever used a brewing specific yeast. But as far as I know they should be similar. Although bread yeast is probably designed to work best in bread.

[@ar_altamimi]

​@@ChainBaker Brewer's yeast is widely used in Italy for pizza dough. I have never tried it myself, but from my understanding it does give the dough a slightly different taste as more ethanol is produced during the fermentation process. Would love to hear your thoughts if you ever give it a try! :)

[@philip6502]

Hi Charlie, a little off subject, but the loaves of bread in this video, what weight would you say they are when finished? Thanks. 👍

[@ChainBaker]

Around 200g after baking 😊

[@suebattersby5452]

Is Saf Levure which is highly recommended active dried yeast really just the same as all the others?

[@ChainBaker]

I don't think there is any yeast worse or better than any other. It's how you use it that will make the bread. Yes, some are produced to have better tolerances to sugar or low temperatures, but still any yeast can be used to make any bread.

[@roxiviski9860]

Video molto, molto interessante. Ottimo lavoro

[@ChainBaker]

Grazie!

[@darindef]

Most of your videos sound more like life advice than baking, but this one takes the cake.

[@ChainBaker]

Cheers! 😄

[@cliffcox7643]

My question though is if making yeast from something such as fermenting raisins,, is that the same organism as my Sourdough starter from all purpose flour?

[@ChainBaker]

There are countless different wild yeasts. While both may be able to leaven bread, the one made from flour and with flour will do it most effectively.

[@pauek]

You say that "this is not a science experiment", but in reality it is scientific enough!

[@DukeofHexx]

Have you done a comparison with these yeasts and sourdough? I'd be interested in pros and cons baking with commercial yeast compared to sourdough.

[@ChainBaker]

kzbin.info/www/bejne/aXvLlmZ4nKaNrc0 ✌️

[@agylub]

My daughter did a full patisserie course and became obsessed with sourdough. Eventually we both agreed it was a waste of time, flour and containers and was basically a method developed when you couldn’t buy 500g of yeast for $4.50. Now you can and dry yeast makes fantastic bread.

[@DukeofHexx]

@@agylub Yeah, I tried keeping sourdough starter. Very time consuming and not very practical if you're not constantly baking.

[@faisalnahid527]

I heard buffering the salt with flour before mixing with the yeast. Is there any base to it?

[@ChainBaker]

It has not effect. Here is my video about it - kzbin.info/www/bejne/m6ucZoejiLB6ZpY

[@tugruler]

Hi a pro bread maker on youtube adds salt and yeast to the dough after it has some time to rest beforehand , in your opinion does it make any difference if everything mixed at once or salt \ yeast later

[@ChainBaker]

That sounds like autolyse which is a method sometimes used to hydrate the flour. It is beneficial for wetter doughs. You can find a video on this in the'steps of baking' playlist :)

[@piratesalleycats2290]

Really appreciate your teaching videos and have been searching for one that addresses the additon of parmesan cheese after three tries of a recipe that burned at the specified time and temps covered and uncovered. Original was 450 for 30 mins covered then 10 to 15 uncovered. Third try, I did 400 for 45 mins qnd barely a minute uncovered. The bake was decent this time, but the bottom was still kind of burnt. I am wondering if it is even possible to get a nice bake. Seems like the parma is really causing issues.

[@ChainBaker]

How much parmesan are you adding?

[@piratesalleycats2290]

@@ChainBaker parma 3/4 grated. Bread flour 4 C. Also includes 1 C chopped dates and 1/2 C. Chopped walnuts, but I thought the parma was the likely reason for the exterior burn and interior not done. Thanks SO much for responding.

[@ChainBaker]

Yeah could be the parmesan. Try using a bit less or bake at lower temperature for a longer time.

[@piratesalleycats2290]

@@ChainBaker thank you!

[@pino_de_vogel]

About expiring dry yeast. I have a 125g pack of yeast i bought in 2018 that i bake with every once in a while as a experiment to see how long yeast lasts. I store it in a glass jar in the fridge at 5c and it still works fine. Last bread is planned in juli and then it will be 5 yrears old. which i find enough too proof it wont really die off in a meaningfull way. My goal was 2 years so 1 year past expiration date on the pack (and that is 1 year after production date) . So people should feel free to buy bulk as the yeast will last plenty of time for a moderate baker to use it all.

[@sujatafernandes973]

Depends in which country u live in. Here in India dry yeast will not last more than 6 months as the temp is very hot here.

[@pino_de_vogel]

@@sujatafernandes973 I have no idea how lang it will last outside the fridge but i mentioneed inside the fridge en then outside temps dont mater. If you don't have a fridge that changes things ofc.

[@Fatimazation]

Your video really changes my mind regarding many things, I wanted to make breads for a while now but the fact that everyone was using active dry and the one available to me was instant yeast so now I can't wait to work with what I have but I do want to know is how do you measure yeast if the one in the recipe is not what you have?

[@ChainBaker]

There is a conversion for swapping out instant for active. You should multiply the amount of instant yeast by 1.2. Some say that it is more like 1.3, but I have always used the 1.2 multiplication and it has worked for me. To do it the other way around multiply the active yeast by 0.83. All my recipes use instant yeast and there are more than 200 recipes on my channel, so have at it 😄

[@Fatimazation]

@@ChainBaker thank you💖

[@jean-luchelmcke1845]

Hello Chain Baker, just to confirm you used x3 times the quantity of fresh yeast in comparison to the other 3 right?

[@ChainBaker]

Yes ✌️

[@588158]

can you tell me what causes an unopened package of instant dry use loses its power after it's expiration day?

[@ChainBaker]

I never knew it did. I've used yeast past its best before date and it worked just fine.

[@ScribblebytesWorldwide]

That's a beautiful effing chain. Mine is like 1/100th thine of that but same hand and everything. I don't understand people who wear jewelery on the right hand. Like you wipe your tush with that hand. Always go left. Love your video. Thank you for coming to my Ted Talk.

[@ChainBaker]

😄

[@alexgemmell7629]

What about using brewers yeast to make a loaf?

[@ChainBaker]

Brewers yeast is not designed to produce as much CO2 as bakers yeast, so it may result in a smaller loaf perhaps. Or it would just take longer to rise.

[@shuai420]

Locally, they readily sell fresh and instant dry yeast marketed for either "food bread" or "sweet doughs" (>37.5g sugar per 840g flour). Apparently they both consist solely of yeast (and water), only differing in the yeast strain in question. In your comparison of different sugar content in doughs you mentioned that yeast doesn't need added sugar to ferment, rather using maltose derived from the starch in the flour. Is this also true for yeast strains marketed for sweet doughs? Is the only difference then resilience to dehydration by osmotic pressure?

[@ChainBaker]

I think it's still the same strain of yeast saccharomyces cerevisiae. Perhaps the way it is processed is different to make it tolerate sugar better.

[@mateusfccp]

How do I know how much time it have to proof? I mean, there's obviously the size factor, but I find it harder to measure how much the dough has grown, except when I make preferment inside a cup, for instance, which is way clearer. Also, if I am in a colder ambient temperature, the dough will take more time to proof. Does it result in different flavor? If so, should I try to increase the ambient temperature, like with a heater or something?

[@ChainBaker]

I try to let it almost double in volume. That is always a good indicator. It should result in a different flavour depending on how much longer it will ferment. You can increase the final dough temperature and that should give it a good head start.

[@austinhoward6557]

How do you learn to know when something is ready or overproofing? I understand the idea that you will learn with time, but I don't know if I make bread enough to learn. The 'double in size' rule that I see a lot seems alright... but I'm also not a very good judge of that sort of thing. I've only messed up bread I made once, overcrowding a too small oven, but I don't know how to tell these sort of things.

[@ChainBaker]

It is true that it can only learned by practicing. But that is why I always film timelapses of my dough rising to give you a good idea on how it should look. All of my videos have that in them. So, if your dough looks like mine, then you're good to go.

[@MrSpiritchild]

It would seem to me that while the yeast is yeast, the different types are for different purposes. IE, fresh yeast used in bakeries where you have to cook lots of breads, the faster fermentation increasing production potential. If I were to guess, perhaps active dry yeast might work better in recipes where sweetness is involved, (the rumor I learned was using sugar while activating it) like with fruits and syrups, while instant might work better with fat. Of course, this is a new hobby of mine, so, take it with a grain of yeast... Now I'm not saying we can't make bread every bit as flavorful with any particular yeast then with any other, just that the type of yeast you use, versus the type of bread you make, might make one of the yeasts more efficient then another.

[@ChainBaker]

Very good point there! And I totally see it now. Perhaps I will make a part 2 for this video someday. Thanks for the input.

[@dashas5198]

I've been on a binge through all your videos after realizing how many things I've done wrong ahaha. A question, if you don't mind - how do you test whether your yeast is still alive and good for baking, without wasting a bunch of ingredients? I've been relying on the warm water + sugar let sit for 15 min, but after watching your video on the effects of sugar I'm rethinking the validity of this.

[@ChainBaker]

I have never had dead yeast. I have used yeast that was 2 years out of date and it worked just as well. Not sure if it can even die at all. If it's kept dry it could last indefinitely. And if you bake regularly, then there is no chance that it could ever die before you use it up 👍

[@dashas5198]

@@ChainBaker oh woah, thanks for the reply! I suppose I'll experiment with what I have a bit more and see 😁Going through your videos has been very interesting. Will take me a while to implement enough of your recipes to make it all stick, but looking forward to trying

[@user-fz7bp8mh2y]

Hi! So I’m looking for more volume on my bakes without adding more grams. A chef I work for said i might not be using enough yeast. I use 1.4% on all my recipes. Do you think bumping to 1.8% like you do in this video will help me get more volume? And if not that, then any other tips? Thanks as always, Chainbaker!

[@ChainBaker]

Try scalding for a soft kind of bread kzbin.info/www/bejne/o3WQdYqGlsuAg80 Or playing with the hydration of a regular loaf. If the dough that you're adjusting is a relatively low hydration one, you could increase it a bit and vice versa.

[@coderspy]

I was always told that bakeries use cake yeast since it tastes better than the dry yeast.

[@ChainBaker]

You should not taste yeast in bread. It should taste fermented and not yeasty.

[@NafirKeyh]

A perfect video...

[@mytech6779]

I would guess the fresh yeast was faster to become active because it is not as dormant. I believe large bakeries use fresh yeast because it is lower cost in large quantities. After the yeast has grown they simply filter it from the liquid and that is the fresh yeast cake, no more processing cost to dry and crumble and package in sealed containers. The only downside to fresh yeast is as you said, a much shorter shelf life. Long ago the fresh baking yeast was a side product of beer brewing, the main downside is that beer yeast has a little bitterness from the hops but this is only a problem in breads with a large percentage of yeast. The other difference is that strains of beer yeast have been selected for performance in liquid (flavor, tolerance to alcohol, settling out quickly, etcetera), and bread yeast strains have been selected for fast fermentation in commercial bakery dough. I do not know if the difference would could be noticed in hand baking, it is more of an issue with automated machines with set timing and temperature control.

[@ChainBaker]

Thank you for all the insightful comments. I have learned a thing or two already :)

[@mytech6779]

@@ChainBaker I worked in a brewery many years ago and learned much about yeast.

[@nonsuch]

Hi, was that sugar or salt that you added with the water and yeast? I didn't hear you mention it. Thanks!

[@ChainBaker]

Salt. There's no sugar in this video ✌️

[@nonsuch]

​@@ChainBaker Thanks for the reply! I was just curious. Right before this video I watched your video on how the sugar wasn't necessary under normal circumstances and even slowed the process. I appreciate the tips! 🥂

[@ChainBaker]

✌️😎

[@smithchasea]

So why is it more beneficial to use fresh yeast if you bake a lot? I understand that it is better to use the dry yeast if you don’t bake a lot, but what benefit is there to using fresh yeast?

[@ChainBaker]

People say it tastes better. Personally, I don't feel much of a difference between them. Instant yeast is the most convenient and it does the job perfectly.

[@occamrtzero8579]

So could i use bread yeast for beer?

[@ChainBaker]

I've never made beer, so I can't say for sure. It would probably work, but it may not be optimal.

[@monicayu5619]

I never dissolve the active yeast, it seems just work fine.

[@rockets4kids]

Have you (or has anyone) ever tested what happens when you inoculate a starter with saccharomyces cerevisiae, maintain that as you would a sourdough starter, and then compare that against a "wild captured" sourdough starter?

[@ChainBaker]

No. But that does sound like an interesting project. I wonder how different the flavour would be.

[@rockets4kids]

@@ChainBaker As a relative newbie I am wondering how much of the "sourdough" flavors come the baking process and how much come from the strain of yeast. I also wonder how many people transitioning from factory yeast to wild caught are accidentally inoculating with factory yeast. My understanding is that the process of making a starter selects for the most active strain so this is something I could see happening. In any case, if you're looking for more projects... ;-)

[@gyorgybereg6916]

There is a Facebook group that I am in, and they say that a particular dry yeast is the least active in the country. Well, it works best for me. What I done? I put the yeast in the fridge after I bring it home. What do you say? We should refrigerate/freeze dry yeast?

[@ChainBaker]

I have never done that. And I have used dry yeast that was two years past its 'best before' date and it still worked as intended :)

[@GhostsOfSparta]

Yeast is a fungi it's not bacteria. I like your comparison videos! ❤

[@ChainBaker]

I meant to say microorganism 😅