I was looking for instant yeast in my local supermarket and could only find one kind, which I have never heard of. Has anyone in the community had experience with it?
It is by Red Star and labeled:
Platinum superior baking yeast
A premium instant yeast with dough enhancers
Honored with the ChefsBest Award for Excellence 2012. The ingredients list yeast, sorbitan monostearate, soya flour, ascorbic acid, enzymes.
Grateful for all the previous help with my dead starter, and want to thank all the posters. Every time I read, I learn.
Replies to this discussion
I found this page:
This page calls it a 'premium instant yeast', meaning it does not need to be proofed, and indicates that it contains 'dough improvers'.
Worthy of note is that this yeast is NOT gluten-free, though some other Red Star yeast products are gluten-free.
We've had a couple of prior discussions here that you might like to read thru:
Hope this will be helpful to you!
Thanks much swirth and Mike. I did buy one of the 3 paks, as it was the only instant available. I'll use this for all the cinnamon roll baking coming up this weekend, and stick to buying Instant yeast from kaf.
I have used this same recipe for over 40 years, so if this yeast makes a difference, it'll be obvious to me. Thanks again, auntpickle
Let us know how it comes out.
SAF Instant now has a "gold" version (you have be using the SAF Red - great stuff) that is for sweet doughs. The last time I bought Red, I threw in a bag of the Gold as well - lasts forever in the freezer and I do make cinnamon rolls, raisin breads, etc regularly. I liked the Gold a lot - I make a (usually) relatively dense yeasted banana bread and it came up much better with the Gold yeast the other week.
If I do buy grocery store yeast, I usually get the Red Star Active Dry in a small screw top jar - I probably have some in my freezer although I just about always use SAF Red now.
HerBoudoir, thank you for the info. I had been on the fence about trying the Gold yeast, but just put in an order with kaf and added on the gold yeast. I do a lot of sweet bread baking, and it will be interesting trying this new yeast. Thanks again. auntpickle
YW....Since a pound of SAF Red lasts me just over a year, I expect the Gold will be in there just about forever since I do more much regular bread than sweet breads (alas, I cannot eat cinnamon rolls every day as it's not a perfect world and said calories do count).
But that said...lots of people here have said that they have SAF Red they've kept in their freezer and it still works years after the expiration date, so I'm not too concerned about the lb bag being more than usable.
I have been using the KAF Gold yeast in my cinnamon rolls, and other sweet breads.... I think you will like it.
Thanks Sandy...my kaf shipment arrived and I plan on trying out the gold yeast tomorrow. Just trying to decide which recipe to use. As soon as I figure out how to post a picture, I'll show a pic of the cinnamon rolls made with the platinum yeast. Don't think the yeast was such an improvement in my recipe to warrant the high price I paid for it.