free fresh yeast (merged)

Rikki

Sainsburys charged me for fresh yeast some weeks back.

I had it free from Asda not asked at Tesco's.

gilt

janiusbaktus wrote: »

I would strongly advice AGAINST using fresh yeast in a bread maker - I did once and the fire alarm was set off, and then the bread maker could not be used again afterwards... :eek:

If the dough rises above the edge of the pot inside the bread maker, then it can fall down onto the heating mechanism and start a fire.

But of course it all depends on how much yeast you put in it!

I've been using fresh yeast for years. Use your bm's teaspoon measure about half full of fresh yeast for 400g flour. I only use half the amount of sugar + salt+flour+water.
Over the years, I've forgotten every ingredient except the flour, forgotten to close the lid, not switched on at all, and used the wrong setting! But when I do get it right, a 600g loaf only costs about 17p including electricity, but not depreciation!
The yeast keeps for up to 3 weeks in the fridge, but can tend to go slimy or mouldy, and gradually requires more.
Morrisons sell it wrapped in foil. If you can exclude air, and wrap in smallish quantities, this works well--- but not as well as shopping at ASDA or Tesco's fortnightly. Free yeast is one reason that we go to these rather than Sainsburys!

Wildside

Quote:
Originally Posted by cookiequeen
What would I need to ask for?

Quote:
Originally Posted by Jay-Jay
YEAST michelle......yeast! don't ask for them for a tin of paint or a new tyre for yer bike.......just the yeast

techspec wrote: »

I know its an old post, but the above comments had me in stitches.

Me too:rotfl: :rotfl: :rotfl: :rotfl:

franklally

Fresh yeast freezes well - weigh it out into portion you want, wrap it in cling film and put inside a freezer bag or box - you just need to take it out an hour before you need it - the consistency will have changed to 'slime' but it will be fine to use.

As far as I know you cannot use fresh yeast in a BM because it kills the yeast action too early

Geeves1980

I'm contemplating buying a bread maker and from what I've seen, the Panasonic one seems to come out favourite.

Couple of questions though.

Is it best to use the recipes that come with the actual bread maker or do you get the same results if using another recipe that usually works well if making by hand?

Can you make cakes e.g, loaf or fruit type cakes in it? Again, is there a specific recipe you should follow or can you use old favourites and expect the same results.

Also do you find that home made bread/cakes last longer than shop bought? Not that either hang around in our house for long due to greedy boyfriend!

gilt

franklally wrote: »

Fresh yeast freezes well - weigh it out into portion you want, wrap it in cling film and put inside a freezer bag or box - you just need to take it out an hour before you need it - the consistency will have changed to 'slime' but it will be fine to use.

As far as I know you cannot use fresh yeast in a BM because it kills the yeast action too early

I reiterate, I've been using fresh yeast in a breadmaker for years. If you're worried, try using it on a fast bake setting first.

gilt

Geeves1980 wrote: »

I'm contemplating buying a bread maker and from what I've seen, the Panasonic one seems to come out favourite.

Couple of questions though.

Is it best to use the recipes that come with the actual bread maker or do you get the same results if using another recipe that usually works well if making by hand?

Can you make cakes e.g, loaf or fruit type cakes in it? Again, is there a specific recipe you should follow or can you use old favourites and expect the same results.

Also do you find that home made bread/cakes last longer than shop bought? Not that either hang around in our house for long due to greedy boyfriend!

I believe Which? recommend one which has a paddle that folds out of the way before baking begins. I think it was a Morphy Richards.

MrGumby

Geeves1980 wrote: »

I'm contemplating buying a bread maker and from what I've seen, the Panasonic one seems to come out favourite.

Couple of questions though.

Is it best to use the recipes that come with the actual bread maker or do you get the same results if using another recipe that usually works well if making by hand?

Can you make cakes e.g, loaf or fruit type cakes in it? Again, is there a specific recipe you should follow or can you use old favourites and expect the same results.

Also do you find that home made bread/cakes last longer than shop bought? Not that either hang around in our house for long due to greedy boyfriend!

[FONT=&quot]I've been using Panasonic breadmakers for years and we almost never buy bread any more. It takes less than a year for a machine to pay for itself. We eat a huge range of breads, from straightforward white and wholemeal to Guinness & Walnut, Cinnamon & Brown Sugar, pannetone, brioche...you name it.

Which? has always rated Panasonics top but the most recent report recommended the Morphy Richards 48245, 48268 and 48271. The first of those is cheap, so buy it if you're on a budget, the other two (double-check this) have a great feature - they retract the blade before baking, so you don't get a hole in the bottom of the loaf.

Which? still rates Panasonics though, and that's what I'd buy (SD-255), even if only for one reason - the nut/raisin dispenser. If you make anything with 'bits' in, you have to add them at the right time (it beeps at you). Apart from the risk of missing the beep, it’s a pain hanging around and no good if you want to make bread overnight. That's where the nut/raisin dispenser comes in - it drops the bits in at the right time.

Having said that, I almost never finish loaves in the machine any more. The hard work is in making the dough, so I use the machine to do that, usually overnight, then finish the loaf by hand. That way, I get a much more attractive loaf and much better crust, also can shape as required, e.g. make rolls, bake in a brioche tin, roll up swiss-roll fashion after spreading with stuff, make flat breads such as ciabatta (pronounced chabatta, please, not English-fashion cheeabatta!).

If you finish loaves by hand, you can knead bits in at the same time, but it's easier to have the machine do it for you, so I'd still go for the SD-255. Also, if you finish by hand, the MR blade retract feature is of no value.

So, yes, a breadmaker will help you with pretty-much any recipe. I even use it with sourdoughs and other breads that require a 'starter'. I make the starter in advance, according to the recipe, then add it to the breadmaker with any liquids that are required. Do start with the recipes that come with your machine though.

No, the bread will not last as long as most shop-bought bread, because you will not be adding emuslifiers or preservatives (or any other nasties). That's one of the big advantages of making your own bread! We tend to eat fresh, warm bread for breakfast when we're at home, have some more at lunch time, and slice/freeze what's left for toast on other days.

Some tips:

1. Use dried 'instant' yeast, not fresh (I use block packs from Doves Farm). I never normally use more than 1 tsp (5g) to 500g flour, whatever the recipe says. There is strong evidence that excessive yeast in your diet is bad for you.
2. Buy some electronic scales. Lidl/Aldi often have them for £7 or so. I bought some Hanson ones in T K Maxx recently for £4.
3. Weigh liquid ingredients rather than using volume measures. That way, any error in your scales or measures won't matter - everything will be in proportion. You'll cut down on washing up too - stick the breadmaker pan on the scales and weigh everything into it. 100ml of water weighs exactly 100g. That's true of most liquids, but experiment for yourself with oils, honey, etc - measure some, weigh it and make notes for future use.
4. The high amount of salt in supermarket bread can seriously damage your health. Likewise, many recipes tell you to use far more than you need. Bread does require a little salt, but 1/2 tsp or so is plenty for 500g flour, and you certainly never need more than 1 tsp (5g).
5. If finishing by hand, most loaves work well baked on a tray instead of a loaf tin. They tend to look better and have a better crust. Read up on glazes and finishes - another advantage of finishing by hand.
6. Buy a non-stick sheet to go on your baking tray. Saves a lot of greasing. You can buy one in Poundland for (surprise) £1.
7. Cover your loaf with oiled cling film while it's rising. I have an accurate oven and rise loaves in it - 38°C works well for me, and most loaves take 40-45 minutes before they're ready for the oven. Don't over-prove -- the loaf will rise further while baking.
8. I don't know about MR, but Panasonic (very annoyingly) won't let you use the timer with a dough-only programme. If making bread overnight, I have to set it to make a loaf on a timer programme and switch off manually when the dough is ready. E.g. the wholemeal bread prog takes 5 hrs, wholemeal dough 3 hrs 15 mins, so I switch off when 3 hrs 15 mins into the wholemeal loaf programme. I've been complaining to Panasonic about this for years; if MR let you use the timer with dough progs, I'll be buying MR next time!

There's so much more I could say. Hope that's of some help.[/FONT]

Puffinbertha

MrGumby what a fantastic helpful post - thank you.

Geeves1980

Thanks very much for that info MrGrumby