What is Active, Instant, and Wild (Sourdough) Yeast? | Is Commercial Yeast Bad? | Yeast Questions 

Yay, exciting!!

Dead flour is store-bought APF - it's been stripped of its nutrients and then stored long enough for most of the nutrition to oxidize out.

Thanks for that feedback. Yes, I'm still perfecting my sourdough. Stay tuned.

Europe uses different wheats if I understand it correctly. Especially if you go to France, they have MASTERED their techniques for hundreds of years.

I am actually going to the Netherlands for a wedding in a few weeks. Maybe I can get more information, will share with you if I can.

Thank you for explaining that sourdough bread is not healthier than other freshly milled grain. It does seem to be an interesting tool to use if suddenly we don’t have yeast available. I think I was feeling guilty that I hadn’t even tried it. Grateful to shelve that thought! However, I use SAF Instant yeast that is vacuumed sealed until I open it up. I refrigerate or freeze it and there is a spare in my pantry. 😊 We are purposing to use freshly milled grains for all our baking. My husband, of 55 years, is a cheerleader for my baking the freshly mulled bread, rolls, hamburger buns, muffins, quick breads, cookies, etc. I am soon going to add making crackers…. I am working up my nerve!😂

Yes, Elly and I enjoy chatting bread.

I’ll tell my dad you’re grateful for his investment in orthodontic work when I was a kid 😂

I never condemned sourdough and I certainly never said it was bad for you.

@@GrainsandGrit indirectly.

Thank you so much! Glad to have you here 😀

Felicia is awesome!

You might want to check out "Ellys everyday sourdough bread ". She explains it in a very simple way.

Thank you Doreen for your response. I started making sourdough bread a year ago. And I was following recipes to the ounce. At first I used organic store bought flour. Then I learned about einkorn flour which I also tried. Within the last year. I learned about whole grains stumbling on one of Sue Becker videos. I purchased the whole grain berries and the mill. I did use the commercial yeast. And I couldn't digest the bread, it gave me issues. I started researching freshly milled grains and sourdough bread, were I came across of Ellys sourdough bread. For 2 years of searching and researching, I learned so much from Ellys, she is so simple and easy to follow. Now I make the sourdough starter and sourdough bread without even measuring. And I share my bread with family and relatives. They live it, specially for the fact that it gives them no issues. I must say when I started making sourdough bread even with the store bought flour I had no issues. I have been eating rice cakes before discovering sourdough bread. Now I can enjoy sourdough bread and feel good

Thank you Felicia for all you do and your sensible perspective! And thanks Doreen for sharing Elly’s sourdough recipe. I love simple and I’m excited to try hers. I struggled in the past with digesting sourdough with commercially milled flour but have had no digestion issues with home milled wheat and commercial yeast. I am so excited to have discovered milling my own wheat so that I can enjoy bread again. I’m looking forward to experimenting with the complex flavor of sourdough and freshly milled wheat! UPDATE: I tried the sourdough and now I think I might like the flavor of Felicia’s simple yeast bread better (with store bought yeast). 😊 Update again: Now I definitely prefer the taste and texture of the sourdough (toasted with butter!). And I’m finding Elly’s sourdough recipes very approachable and fun. Thanks again!!

Mmm

You are so welcome! Feel free to download my free Newbie Guide: bit.ly/3XgUWrD

I bake this at 425 degrees F

Hey…do what you got to do! And I think it is considered sourdough because you still have all of the wild yeast plus another strand of yeast. No judgement here 😀

There are no hard rules in bread baking, I have found many of the things people consider a No-No work wonderfully. I use instant yeast in everything and double rise or triple rise (mix rise, divide rise and shape and rise) with absolutely no loss of volume and better flavor. Active dry is composed of many dead yeast along with the active thus the proofing to see what survived.

There are no hard rules in bread baking, I have found many of the things people consider a No-No work wonderfully. I use instant yeast in everything and double rise or triple rise (mix rise, divide rise and shape and rise) with absolutely no loss of volume and better flavor. Active dry is composed of many dead yeast along with the active thus the proofing to see what survived.

@@GrainsandGrit thank you for your encouragement

@@savannahv1808 Yes I agree

Thank you! But some people refuse to see the truth about it. Instead of being knowledgeable they make claims that are so untrue. Maybe they get commission for promoting certain products!!!

Exactly the comments i was looking for. I didnt like the ingredients on yeast packets from store

Oh sure!!

Oh please do! You can email me at felicia@grainsandgrit.com 😀

@@GrainsandGrit I figured out how to send it so you should have gotten it. Let me know if you did not receive it and I will resend.😊

Lol don’t get me wrong, I think sourdough with freshly milled wheat is BEST but I know that can be so frustrating for people especially newbies. If it keeps you from using freshly milled wheat, then just stick with commercial yeast! You still get all the wonderful benefits from the grain 😀

Most people don't use it, but thanks for the suggestion!

@@GrainsandGrit I have been amazed about it. I found your info on the bulk active year helpful. Bought some the other day.

I actually find that that works great at first, but then not as great as when I use a hard red or hard white wheat. Just my personal experience. I think rye is great to get it going 😀 but every starter is different!

Sorry, but that's just not accurate.

YAY!!! Welcome aboard, and thank-you so much! Be sure to introduce yourself in the private MeWe group, so I can say hi there.

How much dry yeast do you use for a loaf of bread?

@@barbarakasprzyk5351 Depends on the recipe. I just use whatever the recipe calls for, so I would say no more than a tbs.

Interesting! You don't often hear of side effects from sourdough.

If I may speak from my personal experience. I always ate bread and enjoyed it, until I did the allergy test, I was allergic to wheat 30 percent and corn 70 percent. No allergy to gluten. Among other allergies. It came down to replacing bread with rice cakes. During the lockdown and after, I couldn't find rice cakes. I used to purchase them from Aldi mainly and sometimes the 99 cents store. So as I started watching various home stead videos I came across sourdough bread. Some of the recipes were just too much. I did follow a recipe and stayed with it. I even put the date on the fridge to remember, oct 2021. At the time I purchased whole wheat flour, and I was fine eating eating it. It didn't bother my digestion. Little by little I purchased organic. Then I came across Carla Bertolucci interview and I got interested in einkorn flour and purchased that. It was fine. Then I came across Sue Becker. I purchased the grain mill from her along with the yeast and others... I searched for whole grains and began purchasing that. I tried the whole grains with the commerical yeast and and I had intestinal issues, and the bread crumbled. I was greatly disheartened, so I did more research on milling fresh grains sourdough bread, I was so happy to discover "Ellys everyday sourdough bread " . I liked her simplicity and encouragement. As I watched so many videos also from various channels, I came to realize that the ratio for water/flour depends on the type of the grains and also the atmospheric temperature of the kitchen. So I did the bread without measuring. I like to experiment . It came out fine. Now I make my starter without measuring and I make breds/ pizzas, focaccia, I even made pretzels and I shared with my relatives, specially those with gluten intolerance and not only do they enjoy the bread, it's light on their digestive system. Which after listening to the video on the various yeasts. I was disheartened to hear about the conclusion on sourdough. Of course if you add linseed or lecithin or eggs not only it's going to bind it. It will work on your bowl movement. I tried th lecithin powder and linseed I didn't enjoy the taste of the bread. Growing up my grandmother passed away I was in my early teens, I recall she made bread with sourdough until she passed away. She kneaded the bread in the evening and the morning after bright and early she was baking. I think that is my personal thinking from my personal experience. It's not the flour so much, excluding people with celiac disease or severe gluten sensitivity .the problem is the yeast and not the flour. I hope I didn't overwhelm you. My apologies.

I meant FLAXSEED AND NOT linseed

Interesting. What do you mean by "most of gluten is not really something our bodies were meant to break down"?

For almost more than three sound years our ancestors made sourdough bread. Ate it and the majority specially those blessed by God lived to an advanced age. I also have personal proof, that commercial yeast causes health issues, one can research... its enough for a person to know what they eat, what causes issues. I also know from blood work, after eating only sourdough bread that the vitamins and certain deficiencies before eating sourdough had disappeared. Some people can't eat commercial yeast, and causes health issues. To say that commercial yeast is better than.... and a person from personal experience gets sick from it. There is something wrong with those claims

The heat does not destroy the nutrients! There are amazing health benefits in fresh milled grain bread. Listen to Sue Becker from the Bread Beckers, she explains it very well.