I'm just a beginner at breadmaking, with a couple of questions about yeast.
My brother, who's been making bread weekly for years, found a sturdy Cuisinart CBK-100 bread machine for me that's been working pretty well for me. I use it for the mixing and first rise and then bake the bread in a loaf pan in the oven. I don't make bread very often, though; I need more practice.
The other day my brother sent me a link to a Bon Appetit article:
The Only Yeast You Need to Buy Is Instant Yeast. Hope that link works. Interesting reading, but I have some questions.
According to the article, "Instant yeast is powerful so if you’re using it in place of active dry yeast, reduce the amount by 25%. (For example, if a recipe calls for 1 teaspoon active dry yeast, use ¾ teaspoon instant yeast.)" It also says "Skip so-called specialty yeasts ... pizza dough yeast, instant sourdough yeast, and bread machine yeast."
Q1: Okay, but, all my bread machine manual's recipes say "Yeast, active dry, instant, or bread machine." The manual doesn't say anything about using them in different quantities. Does it matter how much instant yeast vs active dry yeast you use?
Q2: After using up the miscellaneous yeast packets I had in the fridge (with mixed results), I bought a jar of Red Star active dry yeast and have been storing it in the freezer (on my brother's recommendation, IIRC). I guess I've had somewhat more consistent results since I started using the ADY stored in the freezer. What is your preferred yeast type and how do you store it? (That's two questions.)
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