Saf-instant yeast red label vs. gold label?!
I bought the 500g packet of gold label SAF-instant yeast!. I just read somewhere that the gold label is "for sweet dough varieties (with a sugar content in excess of 5% of the total flour weight)"!. Does that mean I can't use it in regular doughs!? Will it affect the taste!? If so, how!?Www@FoodAQ@Com
Answers:
Dandyrol -- the saf- instant gold label yeast
is a professional strength yeast!. And will work
better in a high sugar or high acid type dough than regural dry yeast!. But I see no reason why it should not be used in other
doughs as well!. As you probably know yeast feeds on sugar!. But to much sugar
will retard the action of regural yeast in the same way that salt does!. As long as you mix the yeast with the dry ingredients and
use a liquid no warmer than 80*F you will be OK!. with the low sugar low acid dough!.
With the high sugar or high acid dough you will need to raise the temperature of the liquid, [NOTE ]
If you don't feel comfortable with my suggestions you might want to trade it for the red lable!. Happy bakingWww@FoodAQ@Com
is a professional strength yeast!. And will work
better in a high sugar or high acid type dough than regural dry yeast!. But I see no reason why it should not be used in other
doughs as well!. As you probably know yeast feeds on sugar!. But to much sugar
will retard the action of regural yeast in the same way that salt does!. As long as you mix the yeast with the dry ingredients and
use a liquid no warmer than 80*F you will be OK!. with the low sugar low acid dough!.
With the high sugar or high acid dough you will need to raise the temperature of the liquid, [NOTE ]
If you don't feel comfortable with my suggestions you might want to trade it for the red lable!. Happy bakingWww@FoodAQ@Com