Red Star, Yeast A Countive Dry Gluten Free 3 Count, 0.75 Ounce

This is ACTIVE yeast. Different than instant yeast that I'm familiar with. I made bread with this type of yeast for the first time and it was a little bit of a learning curve for me. The 1st go, I killed the yeast with too high of temp water (It was 119F). I started over and kept the bowl of the yeast, water (110F) and honey mixture in a larger bowl of water that was replenished regularly with 115F water. This way, it kept the yeast happily warm enough around 105F to bloom. Also, it took 20 minutes to get the final bloom on it. It never did the giant puffy bloom, but as long as you see some activity, you are good. My bread dough rose the 2x needed and the bread was so tasty! Picture after 2nd rise and then final bread. This package of yeast has a year expiration date. Will use again.

I have not received my order yet but it’s only a matter of time. If you are new to making home made bread, this yeast is one of the best out there. Always proof your yeast in some warm (not hot) water for at least 15 minutes. I like to add my sugar to the water and I always use mineral water and not filtered water. I cannot stress this enough, do not use too much sugar because it will turn your bread a dark color. This goes for honey as well. The other trick is to use a higher grade flower. You can use all purpose flower but if you want the best bread out there, use real bread flower and sift it as well. Each packet of yeast is good for 4 cups of flower. I usually am making Italian bread so I add in a tablespoon of real Moroccan olive oil. Don’t forget to also add in a 2 teaspoons of salt. It doesn’t matter which type but don’t over do it on salt. I usually add in 2 teaspoons of just plan table salt. Sometimes I use Himalayan pink salt but it really doesn’t matter. I use my mixer with a needing attachment. It’s the one that looks like a twisted piece of coated metal. Only use the slowest speed. I usually mix all of my dry ingredients first before adding in the oil, yeast, and water. I use a rubber spatula as the flower and water are mixing everything into a dough ball. If the mixture is too sloppy, simply add a tablespoon of flower. If the dough is too dry, just add in a few tablespoons of water but be careful either way to not over do it. The right consistency will be a dough ball that has picked up all of the mix from the inside of the bowel. I usually let it rise for 2 hours in a warm spot but not too hot. I cover the bowel with plastic wrap as it’s rising. After about 2 hours, I put it back in the blender and need the dough for about 3 minutes. Try not to over work your dough. What I have found is that it works best if you let the dough stand for at least 24 hours in the refrigerator. Now here is my trick, take the dough out and onto a clean surface that has bread flower sprinkled on it. Pour the dough on it and throw some more flower on top. It should not stick to your surface or your fingers. Work the dough back down into a ball and start to roll it into a long narrow shape. Don’t overwork your dough. I place the dough on a pan that is covered with aluminum and sprayed with Pam. It keeps it from sticking and doesn’t change the outcome. Usually I will put it in the over without turning it on. I let the dough rise one more time for about an hour before I turn on the oven. I cook my bread at 375 F for about 25 minutes. After it’s cooked, I let it cool down slightly for about 5 minutes and then I turn my bread over and let it sit for an additional 5 minutes. This will keep the moisture from turning your bread wet on the bottom. Turn it back over and it’s ready to slice. Another trick is to just cover your bread with a clean towel. This will also help with the moisture. Now here is another trick, only cut what you are going to use. This will make your bread last longer without it going too dry. So I give this yeast a high mark and the results will taste a thousand times better than any store brand bread.

This stuff works it’s the best dry yeast never fails.

Best flavor when long, cold fermentation in refrigerator 2-3 days. No table sugar needed just add a tablespoons of flour every day, stretch, and fold four times. No needing necessary

It’s yeast and it does what it’s supposed to

I had not idea this even existed. I was very happy with the results.I made baguette and rolls. Next will do cinnamon rolls.

Bought to make cinnamon rolls. Great value. Have flour, eggs, cinnamon, milk. Fun to make. Takes time. Yeast: a little water some sugar fun to watch yeast bubble.

Works as intended for baking. So far no inactive packets.