Club Breadmakers

[Happy Mama]

schweppes:

jtoh:

Do you use the active yeast or rapid yeast? The packaging says rapid yeast takes half the time to work but does it really make a difference in our recipe?

Ya, I'm also wondering what is the difference between active yeast and rapid yeast and whether it makes a difference in the breadmaking. I was at Cold Storage yesterday and they were selling both. It's the Fleishman brand. But it's so expensive!! $5.10 for 3 satchets. :!: So, if get different types, active yeast and rapid yeast, that's like $10.40!! :!:

In the end, I bought Levure Seche de Boulanger (si mi lai....) Dry Baker's Yeast. It's a product of France.

jtoh:

Also has anyone tried fast baking vs regular baking? How different are the loaves? If not much difference then 2 hours means we get to eat our loaves sooner. haha!

I tried both. The regular baking (3 hrs 40mins) was for the Cranberry and Raisin Bread and the Quick baking (2hrs) for the Fig Honey Bread.

The regular baking gives a more fluffy and softer texture. The quick bread was more dense and slightly \"heavier\". Less soft/ fluffy taste. I was happy with both but dh and dds prefer the regular bread texture more.

:lol:

Thanks for sharing these pointers schweppes. :celebrate: At least now I know the difference between the normal and quick bake

[schweppes]

Happy Mama:

Thanks for sharing these pointers schweppes. :celebrate: At least now I know the difference between the normal and quick bake

Most welcome. We are all learning from each other. Guess if one has the time, then use the regular function. But if pressed for time, then I wd use the quick bake function :celebrate:

In fact, hope to use the cake function this weekend too. Itching to bake the Banana cake

[b2b3m4]

Instant yeast or rapid rise yeast are meant to be used in breadmaker. They need not be mixed with water to foam up 1st before mixing in the flour.


For active yeast, one needs to mix with water and sugar 1st to activate the yeast. It is more suitable for breadmaking using the manual method. I have used this French baker yeast before in my bread machine. I find that it doesn’t give me as good result. I got the baker king instant yeast at $2.05 from Cold Storage.

[Happy Mama]

schweppes:

Happy Mama:

Thanks for sharing these pointers schweppes. :celebrate: At least now I know the difference between the normal and quick bake

Most welcome. We are all learning from each other. Guess if one has the time, then use the regular function. But if pressed for time, then I wd use the quick bake function :celebrate:

In fact, hope to use the cake function this weekend too. Itching to bake the Banana cake

I love banana cakes. :drool: :drool:

[jtoh]

Thanks for your tips Schweppes and b2b3m4. So I should just use rapid yeast then. I bought the rapid yeast not knowing there were two types. haha!

[corneyAmber]

b2b3m4:

Instant yeast or rapid rise yeast are meant to be used in breadmaker. They need not be mixed with water to foam up 1st before mixing in the flour.


For active yeast, one needs to mix with water and sugar 1st to activate the yeast. It is more suitable for breadmaking using the manual method. I have used this French baker yeast before in my bread machine. I find that it doesn't give me as good result. I got the baker king instant yeast at $2.05 from Cold Storage.

I am also using this and I think NTUC is $1.90? I forgot...

[corneyAmber]

:offtopic: here, jtoh, just like Happy Mama, this thread has done quite a fair bit to your posts count. You are getting your first medal soon! 加油!

[tweety17]

schweppes:

jtoh:

Do you use the active yeast or rapid yeast? The packaging says rapid yeast takes half the time to work but does it really make a difference in our recipe?

Ya, I'm also wondering what is the difference between active yeast and rapid yeast and whether it makes a difference in the breadmaking. I was at Cold Storage yesterday and they were selling both. It's the Fleishman brand. But it's so expensive!! $5.10 for 3 satchets. :!: So, if get different types, active yeast and rapid yeast, that's like $10.40!! :!:

In the end, I bought Levure Seche de Boulanger (si mi lai....) Dry Baker's Yeast. It's a product of France.

jtoh:

Also has anyone tried fast baking vs regular baking? How different are the loaves? If not much difference then 2 hours means we get to eat our loaves sooner. haha!

I tried both. The regular baking (3 hrs 40mins) was for the Cranberry and Raisin Bread and the Quick baking (2hrs) for the Fig Honey Bread.

The regular baking gives a more fluffy and softer texture. The quick bread was more dense and slightly \"heavier\". Less soft/ fluffy taste. I was happy with both but dh and dds prefer the regular bread texture more.

:lol:

saw both yeast at cold storage the other day too and contemplated which to buy, end up took ksi's advice and bought Baker King instant yeast instead.

thanks for telling us the result of both yeast. now we know what to expect from the rapid rise yeast

[b2b3m4]

Quick bake allows less time for the dough to prove and therefore the bread will turn out denser and heavier. I even used French setting for my normal white bread recipe. It involves even longer proving. So the bread even fluffier. To me, the machine does everything. So I’m not borthered how long it is going to prove.

[corneyAmber]

Happy Mama:

schweppes:

[quote=\"Happy Mama\"]
Thanks for sharing these pointers schweppes. :celebrate: At least now I know the difference between the normal and quick bake

Most welcome. We are all learning from each other. Guess if one has the time, then use the regular function. But if pressed for time, then I wd use the quick bake function :celebrate:

In fact, hope to use the cake function this weekend too. Itching to bake the Banana cake

I love banana cakes. :drool: :drool:[/quote]haha...I am buying banana tomorrow...as that is my next bread or cake.....