New Red Star Platinum Yeast

robinwaban

I just saw this new yeast on the Red Star Yeast site. Has anyone used it?

http://www.redstaryeast.com/red-star-platinum/how-use

badge posted by: robinwaban on September 17, 2012 at 8:59 pm in General discussions
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reply by: Mike Nolan on September 17, 2012 at 9:11 pm
Mike Nolan

I buy yeast in one pound packages. Buying it in 2 1/4 teaspoon packets, you might as well be buying real platinum.

reply by: robinwaban on September 17, 2012 at 10:30 pm
robinwaban

I certainly agree! I hadn't heard of the "platinum" level. Is this new? I'm going to see if it does come bulk size and how much it is. Look at the Red Star site and see where it says "foolproof". Nope- just checked the site again. Only small packs. Guess I'll have to wait for bulk size.

reply by: KitchenBarbarian aka Zen on September 18, 2012 at 12:14 pm
KitchenBarbarian aka Zen

It's not just yeast:

"Red StarĀ® PLATINUM is a premium instant yeast blended with dough improvers ... "

Says it works best with doughs that have sugar in the ingredients, also.

It is Kosher, vegan, nut-free, potato-free (that's the first time I've heard THAT one, but I suppose there are potato allergies out there).

It is NOT gluten-free.

If someone could get hold of a packet and list the ingredients off the label, we could probably guess which types of dough improvers they are using. Likely they're mostly chemical names. I would guess lecithin might be one of them, given it mostly comes from soy beans and therefore would still be vegan.

reply by: robinwaban on September 18, 2012 at 2:54 pm
robinwaban

Sounds like SAF Gold. You need enough sugar:flour ratio ( sugar is between 10% and 30% of the flour) to get the best rise. Not enough sugar and you won't get optimal results. I guess this would be a good option if you make a sweet bread once a year. Ha!

reply by: blondie8591 on December 01, 2012 at 8:01 am
blondie8591

i have free sample on the way through their FB page but cant find it for sale anywhere. Has anyone seen this yeast online for sale?

reply by: Sheryle on December 01, 2012 at 9:10 am
Sheryle

I got a free sample through FB. I'll post the ingredients as soon as I can find it. I've been doing a lot of moving and reorganizing lately and am constantly searching for something.....my age doesn't help either. ;)

reply by: Wonky on December 01, 2012 at 12:33 pm
Wonky

Robin...I attempted to bring forward a past discussion on this subject, but it ended up in a seperate post..please look for it on this board. Sorry...I goofed. Wonky

reply by: randyd on December 01, 2012 at 1:42 pm
randyd

Red Star use to be my favorite yeast but then it got hard to find in pound packages.

PR's Portuguese Sweet bread is hard for yeast to work. It can take seems forever for that recipe to rise using plain instant yeast. This might work well in that recipe.

reply by: irenes on December 01, 2012 at 3:15 pm
irenes

Platinum yeast is a new product - It doesn't need to be proofed and is used in recipes that call for either instant or active dry yeast. The gold yeast is used in sweet breads recipes that are sluggish to rise as they usually have more sugar. Happy Baking! Irene @ KAF

reply by: vibeguy on December 01, 2012 at 4:41 pm
vibeguy

The secret dough improver seems to be Vitamin C, per the label.

reply by: robinwaban on December 01, 2012 at 5:20 pm
robinwaban

Thanks, Wonky! I've still got a loaf of your bread in the freezer. I'm going to make French toast with it next week when my granddaughter sleeps over. It's yummy! I labeled it "Wonky's White Bread". My kids laugh when they see it.

reply by: Wonky on December 01, 2012 at 8:04 pm
Wonky

Robin..I actually made 2 batches of this bread on Friday. I made 3 the usual way, and turned the second batch in to raisin bread. My husband and I actually finished a whole loaf of the raisin by supper time. (shame on us) I took a loaf over to my son, so only have l loaf left (in the freezer). It's a good thing I ran out of raisins, or I would have made another batch today. Raisin bread french toast is yummy Robin. (just saying)

reply by: HerBoudoir on December 02, 2012 at 12:21 am
HerBoudoir

Raisin bread has very limited staying power in my house.

I'm experimenting with a cinnamon raisin English muffin bread....all the better to toast and hold butter.