The type of bread yeast used depends marginally on the type of breads you are making and how controlled the environment is for bread making (bread machine vs oven). If you're not an avid baker, you are not going to know the difference between the types of yeast nor should you (there really is no difference, unless you need the yeast to ferment faster in a shorter span of time). Is it a noticeable difference in taste? Hmm, that'd be like comparing the taste differences in same flavor carbonated water of different brands where the mineral ratio of different water sources and final product pH are what makes the taste difference.
Did you know that the company that makes SAF also makes Red Star?
Types of Bread Yeast
- Active Dry Yeast (what I use in all these recipes) - requires warm water to activate
- Instant Yeast - does not need to be proofed before using; also known as Fast-Rising, Rapid-Rise, Quick Rise, or Bread Machine Yeast
- Fresh Yeast (this is exceptionally hard to find in the US) - same organism as the active dry or instant yeast and packaged in small bars or cake form; short shelf life
- Osmotolerant Yeast - specific to sweet doughs, such as cinnamon rolls, danishes, or brioche rolls; SAF Gold Instant Yeast
Brands of Yeast Commonly Found in the US:
- Red Star
- SAF
- Fleischmann's (typically in 3-pouch packets and 4-oz jars)
Additives in Yeast (and what they do):
- alpha-amylase (food enzyme that helps in processing starch)
- ascorbic acid (weakens the gluten in longer fermented breads, helps the dough relax and increases a faster rise); you'll know if a miller has added it to the flour because it'll be listed on the ingredient label (required by law)
- calcium sulphate (yeast food; also, this is Plaster of Paris)
- sorbitan monostearate (abbreviation SMS), or Span 60, is an emulsifier esterified from sorbitol and stearic acid with the European food additive
- SAF Red Instant Yeast: Yeast (Saccharomyces cerevisiae), sorbitan monostearate, ascorbic acid
- Hovis Yeast: Dried Yeast (92%),Stabiliser (Calcium Sulphate),Emulsifier (Sorbitan Monostearate),Flour Treatment Agents (Ascorbic Acid, Enzyme (Alpha Amylase)
- Red Star Organic Instant Dry Yeast: Organic Yeast, Ascorbic Acid. Contains: wheat
- SAF Gold Label instant yeast: Yeast (Saccharomyces cerevisiae), sorbitan monostearate, ascorbic acid
- SAF Gold Instant Yeast for doughs with 10% or more by weight added sugar
- SAF Red Instant Yeast or Red Star Instant Dry Yeast for regular "lean" breads, less than 5% sugar
- Fresh yeast for a long, slow rising time
- Barm, a beer-making byproduct from the 1st or 2nd fermentation stage that's usually tossed by the brewer; used extensively in pre-19th century cooking; learn how to do this at The Fresh Loaf, My Love of Baking, or Joe Pastry
- Wild Yeast, probably not going to happen in an urban environment or if you live in a downtown metropolitan area; useful in making a brewing starter, sourdough starter, or homemade natural sodas
- Make a wild yeast starter using juniper berries
- Fruits with wild yeast: juniper berries, elderberries, wild grapes, blueberries, figs, Oregon grape berries
- Substitution: per 1 tsp yeast = 0.5 tsp lemon juice and 0.5 tsp baking soda -- this produces a chemical reaction (carbon dioxide) in the dough that causes the bread to rise. You can use this in sweet breads (not offals) such as banana bread or a quick bread.
