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SAF instant ratio to active reast

Darnoc
Darnoc Posts: 2,661
edited November -0001 in EggHead Forum
Will the amounts be the same when making the dough?Can you still use sugar mixed in with the flour? I just made a batch that normally calls for one pack of active which is 2 1/4 tsp and I put the same amount of SAF in.Hope it turns out . The package had no conversion table on it so I guess well find out.
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Comments

  • Fidel
    Fidel Posts: 10,172
    The amount of yeast used is the same, and yes you can add sugar to the flour.

    The difference is that you don't need to "bloom" the yeast in warm water. Just add it dry to the ingredients and it will do what yeast does. One thing I've noticed is that dough seems to rise a little faster using the instant yeast.
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  • Darnoc
    Darnoc Posts: 2,661
    Now I feel better thank you.I saw the post yesterday when the topic came up so I thought I would give it a try.Stopped at Restaurant Depot this morning to pick up some cheese and checked out the yeast area.They did not have the brick form any where so I picked up a bag of saf-instant which is made in Mexico and the brand is called Lesaffre.Which Red Star owns.It is a granular blend just like the active yeast is and came in a one pound bag.

    001-34.jpg

    Thanks for your help because on my pizza dough I will normally double the amount of yeast that is called for.Oh and I forgot to mention me using beer instead of water.That hand better be a sure thing.
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  • rondo
    rondo Posts: 14
    According to Peter Reinhart in his book The Bread Bakers Apprentice"Instant yeast contains about 25% more living yeast cells than active dry yeast...". So for 1 1/2 t of active yeast use only 1 t of instant yeast.
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  • Darnoc
    Darnoc Posts: 2,661
    This is going to be very interesting.I do like a yeasty flavor in my pies but know I think when I open the dome to taker her out that smell will hit my nose before the dome is lifted.I can't wait to see what happens.
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