Baking with yeast in N.America?

Question

I´ll be back in Canada during the summer, and would like to bake some of the great things I´ve learned abroad - esp. using doughs with yeast. The problem is that in Germany we use live yeast (or fresh yeast) instead of dry yeast. I tried baking some buns last time I was there and they took FOREVER to rise, although I used the "quick rise" kind and did everything correctly. Any tips?

Do they actually sell fresh yeast in the stores there now? I haven´t seen it before! (That would, of course, solve my problem).

Answer 1

You want to buy cake yeast. It is the same as live yeast as you call it. The yeast comes in moist "cakes" and you can find it at better grocery stores and baking supply stores.

Answer 2

There are a few things that can affect the rate of rise of your dry yeasts. 1. The water temperature you dissolve it in, should be right around 105 degrees. Hotter may kill the yeast, colder may delay rising. 2. The amount of sugar in the dough. More sugar means faster rising. 3. The temperature of the dough. I used to slightly warm my flour in the oven when I was baking bread, since this would make it rise better. 4. The temperature of the environment you're proofing it in. The colder it is, the slower it will rise. 5. Oiling the top of the dough will let it rise better, since a dry top can create pressure which slows rising. 6. The type of flour used in the dough.

But a lot of baking is experimentation, so just enjoy the process!

Answer 3

I grew up in Germany as well and have baked many yeast breads, rolls and coffee cakes. There is really no difference in fresh vs. dry yeast, it both works interchangeably.
Make sure your dry yest isn't too old and has not been exposed to too much heat.
By the way, dry yeast is pretty comon in Germany now, too and fresh yeast is also available here in the US, in the deli section of the store.
When using dry yeast, just stir it up with a couple of Tbsp of flour, tsp of sugar and a bit of warm water, let sit to activate for 20 min. and then continue as if it was fresh. Works every time.

Answer 4

Something else you could check is the expiration date on the dry yeast, printed on the back. It makes such a difference. If the recipe uses baking powder as well, that too has an expiration date. Freshest gives you the fastest rising time.

Answer 5

I have experienced the same thing and have followed the advice of an old woman,that I met at a flea market years ago, had told me. Mix up "quick rise" yeast by package directions add about one tablespoon corn syrup after the mixture bubbles up add to one cup of high gluten flour add just enough water to make the mixture soupy in a container( of at least two and one half quarts) mix well and let it stand in a warm room for 12 to 24 hours(punch it down when it starts to overrun the container and sprinkle about one or two teaspoons of water if it starts to get too dry which is a factor of the humidity of the room. **When working with yeast use only water that sat out long enough(at least 24 hours) to let the chlorine evaporate, so it does not interfere with the growth of the yeast, sometimes rainwater caught in a plastic container is the best source, store in clean plastic milk or water jugs. ** After the mixture rising and being punched down and folded over or mixed, put in a one gallon zip lock bag, place in refrigerator until needed, WHEN Needed, remove and let it reach room temperature, then take one half cup of mixture and add to dough that you are making, kneed folding over and over for a few minutes, let rise, then take one half cup of risen dough add back to ACTIVE STARTER MIXTURE in zip lock bag add about 2 tablespoons of water mix well, let stand at room temp and rise twice , punch down and place back in refrigerator until needed. Sometimes you have to start over with a different brand of yeast if it did not get the desired results GOOD LUCK( experience of an old man) Qamiel

Answer 6

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