Comments on: Breadmaker that makes bread using live yeast rather than dried yeast? http://www.breadbusiness.com/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/ Your Bread Ressources Right Here Tue, 22 Nov 2011 10:22:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: justasking http://www.breadbusiness.com/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/comment-page-1/#comment-6095 justasking Tue, 20 Oct 2009 16:03:59 +0000 http://www.breadbusiness.com/701/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/#comment-6095 Try starting a sourdough starter and using that in your breadmachine. I've used my starter in the bread machine and cut back to 1/2 t dry yeast with good results. And it makes tasty bread. There are lots of websites on starting sourdough starters. And it makes great waffles too!!<br><b>References : </b><br> Try starting a sourdough starter and using that in your breadmachine. I’ve used my starter in the bread machine and cut back to 1/2 t dry yeast with good results. And it makes tasty bread. There are lots of websites on starting sourdough starters. And it makes great waffles too!!
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]]> By: me me http://www.breadbusiness.com/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/comment-page-1/#comment-6094 me me Tue, 20 Oct 2009 15:35:59 +0000 http://www.breadbusiness.com/701/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/#comment-6094 I have always used fresh yeast in my bread maker, they recommend dried yeast in case you are going to delay the cooking.<br><b>References : </b><br> I have always used fresh yeast in my bread maker, they recommend dried yeast in case you are going to delay the cooking.
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]]> By: JSin http://www.breadbusiness.com/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/comment-page-1/#comment-6093 JSin Tue, 20 Oct 2009 15:23:59 +0000 http://www.breadbusiness.com/701/breadmaker-that-makes-bread-using-live-yeast-rather-than-dried-yeast/#comment-6093 In terms of flavor there is no difference between the live or fresh yeast you are using and the dried yeast. What is different is the fermentation. When you use a bread maker it is hard to develop the yeast flavor which is actually created through the natural fermentation. This can easily be accomplished through the use of pre ferments such as a bigga or poolish. What you do is the night before you make up a mixture of your yeast, flour and water. Hold it overnight in the fridge and allow the yeast to do it's thing, Complete the loaf the next day. Unfortunately I have yet to see a breadmaker that can turn out a decent loaf of bread. That being said there is a solution. Get a decent stand mixer with a bread hook, use it to do your kneeding and take the hard work out of the hands and wrists. You will still be able to create that great flavor and a decent crumb and crust without beating your wrists and hands up. The only real hard part for the hands and wrists is going to be that final forming before you pan the bread up. Good luck JSin<br><b>References : </b><br>Culinary student, bread enthusiast with repetitive strain hand and wrist injuries In terms of flavor there is no difference between the live or fresh yeast you are using and the dried yeast. What is different is the fermentation.

When you use a bread maker it is hard to develop the yeast flavor which is actually created through the natural fermentation. This can easily be accomplished through the use of pre ferments such as a bigga or poolish. What you do is the night before you make up a mixture of your yeast, flour and water. Hold it overnight in the fridge and allow the yeast to do it’s thing, Complete the loaf the next day.

Unfortunately I have yet to see a breadmaker that can turn out a decent loaf of bread. That being said there is a solution.

Get a decent stand mixer with a bread hook, use it to do your kneeding and take the hard work out of the hands and wrists. You will still be able to create that great flavor and a decent crumb and crust without beating your wrists and hands up. The only real hard part for the hands and wrists is going to be that final forming before you pan the bread up.

Good luck
JSin
References :
Culinary student, bread enthusiast with repetitive strain hand and wrist injuries

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