Welcome to our channel! ♥ It's Novita Listyani and Seraphine Lishe! This is our channel where we post our little adventures in the island of Bali and beyond. Come join us, have fun in the sun and let's go places! In this channel, when we are not travelling, you will also see our works on many subjects of our interest, videos on cooking, flora, fauna and almost anything under the sun :)
Before even watching this video I will just say that when I started I started with dry baker's yeast the one that should be melted into water before using it, it was a nightmare to use. It was not easy to melt into water at all and it start fermentation really slow. After that I started using the more expensive dry baker's yeast (the one more fine with the emulsifier that can be used in the dry ingredients)... it was good, but it cost a lot more money. Finally I started using fresh baker's yeast... it last up to 2 months in my fridge (even if the expiration date say 1 month I did not notice any problem up to 2 months... not sure if after that it still works fine), it is cheap, it melt in the water really fast, it start to rise the dough as soon as I mix it into the dough without any issue, I can even use it with the dry ingredients without any problem because it will still melt fast as soon as water touch it. And the timing of rising is always the same (even better than the one dry with emulsifiers). And even if I have to use double or even triple the amount (I use double even if someone suggest triple) it still cheaper than even the most basic dry baker's yeast. The one that I use dry is sourdough starter... I decided to dry it since I don't want to make sourdough bread really often and I also wanted a backup (and the freezer one was not a really good backup since it was really slow to reactivate, so much that I could just make a new one)... my dry sourdough starter activate and it's ready to use in less than 48h... So I decided to avoid the fresh one in the fridge that needed weekly refresh and was still slow to start and I now only keep my dry sourdough starter. And when I want to make bread without waiting 3 days I just go with fresh baker's yeast... in two months 50g of fresh yeast (for me are the same as 25g of dry yeast, and it is sold in two cubes of 25g here in Italy supermarket) are always gone and cost me only 0,30€... no reason to buy anything else. I'll still watch this video to learn more about baker's yeast.
I'm at 4:29 When I used dry yeast (the finer one) I always kept it at room temperature even after opening it. It never failed even after months. Not sure if it's the temperature (since here it's hot only in the summer and in my house I keep ac on often) or if it just survive even if not in ideal condition but I never frozen my dry yeast. Even the dry yeast that need to be dissolved into water never failed me at room temperature... it was just a pain to use. PS. Never saw a pack of yeast that big... here in italy dry yeast are usually sold 21-50g package and in the dry yeast with the emulsifier there is no vitamin c.
Now at 11:16 I think in Italy there are not that many type of yeast. Yeast for sweets is usually just chemical yeast (baking powder). Also I used fresh baker's yeast for panettone without any issue (and sourdough for colomba)... so maybe even with a lot of sugar there is no need for a special kind of yeast at least for the recipes that I've done until now. Maybe I'll think about this if I ever fail a recipe.
PS. there are a lot of brand in Italy but they are all the same: I use lievital as fresh yeast and I used paneangeli mastro fornaio as dry finer yeast. PS. I saw now that paneangeli actually got another dry finer yeast with both the emulsifier and vitamin C so a type of yeast with vitamin c actually exist... never saw it in any supermaker, just in the website now.
Baking: The rare occasion where science and art truly meet. Although most bakers only follow steps they learn without actually knowing the science behind it. It's awesome to get such in-depth science on baking from your channel, been following since few months. If I may suggest: make a short summary points at the end of your videos as a take-away points. This will help them stick longer in your students.. Especially the points that are important for baking. Salam dari Padang Sambian.. :)
Thank you, thank you, thank you!!! You have just given me insight into the world of yeast that I didn't know existed! All of the "understanding yeast" articles and videos I have seen fail to explain the nuances of yeast. I now know how to choose the right yeast for the job.
Damn, I love the way you are explaining things. You are one of these gold nuggets on YT, happy to find it. There are so many things about baking, I can't imagine in only one view, so I have to watch the video 2 or 3 times or even more. Be straight, that's the reason you are packing so much knowledge in it, people have to come back to enjoy this smart little woman and her lessons. Keep going, otherwise you'll leave a void for the baking nerds. 👍🤓👌Anyway, would you agree, Allulose is a possible/acceptable replacement for sugar, in cake, sweetbread?
Thank you for the encouraging comment! As of right now, we haven't looked further into allulose specifically as a replacement for sucrose in bread or cakes, so we can't say exactly. However, given that allulose cannot be metabolized by baker's yeast and other factors, it might not make for an ideal 100% substitute for sucrose in sweet bread doughs.
@@NovitaListyani Thanks, makes sense when backing with yeast, as you said in the video, without sugar the yeast can't evolve properly. But I'll try my lovely German made cheesecake using only backing powder. 🥮☕
Applause! Again, it is an excellently researched topic presented professionally. I used the yeast from our supermarkets denominated "Bierhefe" (beer yeast). It is widely used by all cake and bread makers in German households. Dried yeast is also used widely for all purposes and nobody ever scrutinizes the applicability to their product. I will now keep an eye on this issue. Thanks for the enlightenment.
Thank you for the kind words! That fact about yeast is pretty interesting to hear, because from what I have read, beer yeast can be very different from yeast used for baking, so it's surprising to hear a yeast used by bread makers being called beer yeast.
@@NovitaListyani actually that's true in italy too... "lievito di birra" is what it is called, but it's not a specific yeast for beer... it is still Saccharomyces Cerevisiae but it's not called baker's yeast like in US. There are just not so many type or things on the label...
There was a lot of good information in this video. Next time I'm in the store i will look at the different yeast types they have. Most of my baking is done with a sourdough starter. The information makes me wonder how added sugar effects the yeast. I am still trying to get a more sour flavor in my bread. Enjoyed this video
Good morning. A video in an increasingly professional field that delves into the differences between the different types of baker's yeast, from live yeast to instant yeast, and ultimately helps you choose the best one for your bread, whether it's an artisanal baguette or a sweet brioche. Have a good weekend🍞
In germany we have only one type of dry yeast in supermarkets. I guess thats the instant variety. I never had problems using it for sweet doughs? Maybe its somewhere in the middle
@@NovitaListyani Dr. Oetker ist the biggest Brand i guess. They all come individually sealed in 7g pouches and IT says theyre suitable for both sweet and savory baking
24:26 Which goes to show how irrational antiGMO sentiment often is. Concerns about targeted genetic changes having off-target effects seems to come from an underinformed (or misinformed) place, when you compare to techniques that induce large amounts of random genetic change.
Have you experimented with the addtion of vital wheat gluten and do you have a baker's % recommendation for your posted recipe...that will would reduce the shrinkage? Thanks.
I made this recipe today and I followed step by step with the exception that I used a stand mixer to knead it instead of doing it by hand and I have to say that it came out way better than I expected. This recipe is now my favorite when it comes to baking cinnamon rolls.
Hmm, you must be very new to this channel. You may want to watch: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_mFYeiLzLpo.html also ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DjQ7EtvzK_w.html
Hi! I just encountered you Sourdough Shokupan video and got caught by the explanation of Yudane/Tangzhong haha I wanted to ask why you don't use milk for making the roux used on the Shokupan. Thanks in advance :D
excellent explanations which I almost understand! If I chose to bulk ferment in the fridge overnight would you suggest shaping and proofing straight out of the fridge? Obviously it would take a lot longer for the dough to double in size during proofing if left straight from the fridge.
Hi Seraphine, out of topic, I'm currently passionate about shokupan. I'm curious, why sometimes people divide the dough by 3, then roll and sometimes people not divided it, just 1 big roll... What the difference?
I’m following this recipe as we go along and my Tangzong did not come out crumbly like yours. I have an electronic scale that measures grams. I made the Tangzong again because I thought maybe I was doing something wrong and it came out exactly the same as before: 115g Boiling water 15 g rice flour 65g wheat flour (King Arthur) I’m wondering if I did something wrong. In the past, to make Tangzong, I made it in a pan over the stove and it would get really thick and sticky
i tried this today and it actually does make pizza more moist. i noticed my pizzas tend to be dry inside so i gave this a go and am very happy with the results. thanks!
What's your thoughts about adding 1gm Diastatic Malt per weight, pinch Rye, 50% mature starter and 50% raisin water? The reason I ask is because it's explosive in growth and stiffness. It quadruples in 6 hours.
For me it is the yeast. Purchased yeast used in bread upsets my stomach. Sourdough yeast, no added purchased yeast, doesn't upset my gut. That's all I know. Interesting research!!
"Sourdough" is vague, you'd be surprised the crap which is called sourdough. Processed foods are toxic. Unprocessed foods are healthier. A home baked bread with 3 ingredients is healthier than store bought bread full of sugar, chemicals, preservatives. A bread which is made with naturally grown yeast is healthier than one with processed yeast. A bread made from home milled, organic grains is healthier than one with store bought flour. Fermented or sprouted grains are healthier than unfermented or unsprouted grains. If it has some probiotics, that is a bonus. It's not a major health benefit, but it might not upset your stomach if you are sensitive to anything in regular bread and promote rather than disrupt general gut health. And, it is still bread. It is still high in carbs. I don't eat bread, even home milled, fermented and baked sourdough as a staple, it is a treat.
Well I know that my cousin in law can eat my sourdough bread but not regular white bread. I think it has to do with the fact I use high protein flours even in my starters. I don't believe in the claims that this is better than that though, just what is easier to eat for certain tastes and such. I believe that a lot of peoples issues begin in the brain and end up in the colon. If I make the same dough, one with sourdough starter and one loaf with the same flours just adjusted for yeast, the only thing I notice is the sour taste. I'm not a food scientist though.
