Home Bread-Bakers v006.n080.1

Re: Red Star Yeast

Billy Hatcher <0002040826@mcimail.com>
Sat, 2 Mar 96 08:36 EST
> From: K_SWOPE@ojc.cccoes.edu
> Date: Mon, 26 Feb 1996 09:42:42 -0700 (MST)
> Subject: Red Star Yeast
> Regarding the trouble w/rising using Red Star Yeast, I have found that using
> 1/2 teaspoon LESS salt helps the bread rise higher.  I have been using Red
> Star for several years w/o any problems.  Perhaps you could try this and see
> what happens. 
> BTW, I have used this method in a Hitachi as well as a Welbilt and a Black &
> Decker (I think that was the brand).
> Kendra

I was having difficulty with inconsistent rising using both Fleischmans and Red
Star.  After consulting "Bread Machine Magic Book of Helpful Hints," I now use
room temp water as recommended instead of straight from the tap, and ~make sure
the yeast is separate from the salt~.

I had just been dumping the ingredients in, in the order called for, and
frequently had loaves that did not rise properly.  In the past 2 weeks,
following the above advice, I have had no failures.  I still put ingredients in
as directed, but make sure the salt is on one side of the pan and the yeast is
on the other.  Don't know for sure this was my problem, but it works for me. 

Using our Regal, I have to reduce the required yeast in all recipes by 1/4 tsp
to keep the rise to the right amount.

Much prefer Red Star, due both to performance (great aroma and texture) and
price (I get 2 pounds at Sam's for less than I pay for 4 ounces of Fleischmans)