A repeat of this deal only this time they’ve removed the min 2 order quantity and kept the S&S option!
FYI I keep this yeast in the freezer in a zip lock back for those wondering how to make it last.
Pizza base recipe in the previous deal link also.
CamelCamelCamel.
It’s the yeast I could do…
I feel itchy just thinking about this much yeast..
Might want to get that checked. Then cook with it
Thanks, will try using some semolina in my next pizza dough. Also, never thought of freezing yeast, thought that would kill it.
Nah. It’s no different to how you can freeze sourdough starter or pizza dough balls. Once at room temp they become alive again
FYI freezing doesn't kill any fungi or bacteria at all, which is why you shouldn't refreeze defrosted food - you just pause their growth.
They do use freezing to kill parasites in raw sushi, but with very low temperatures beyond what a domestic freezer can achieve
I never knew about freezing yeast either.
I still have some left from the pack the time this deal was posted before (August 2022) in my freezer and it's making bread fine :D
Might stock up again while it's cheap.
Is this better than Lowan brand yeast from Woolies? (For pizza)
I’ve used both. Can’t tell the difference.
I've also noticed no difference.
Interested to know this aswell
No difference. 280g of lowan lasts ages so I stick with that.
This one made in china
So is the lowan one
Love this stuff..it's a bargain compare to what you pay at Colesworth
I do 48hr cold fermentation 60% hydration with 0.8gm yeast for 4 balls @240gm each. So I can make 4x600=2400 pizza ball with this pack..
Try: 68% hydration with 3.74g of yeast for 3-4 balls of 16-17" inch base
I tried 60% to over 65%, but prefer 60-62%.
What is your proof time for room proof and/or cold proof?
Where do you cook a 17" base?
I like a 70% hydration but it depends on the flour and your area. Try adding a good tablespoon of garlic and onion powder when doing a short fermentation as it adds a bit more yum.
For 70% you def need a very strong flour with high protein, like Caputo Cuoco / Saccorosso Tipo 00 Flour Red, that is capable to absorb all these water.. But can't see the point of doing short fermentation, as it compromise not only taste but also texture and crust & leopard effect.
You won’t get a rise out of me!
This is cheap and it works…
I find I bend to use a bit more than stated on recipe for a proper rise
Made in China. Any yeast made here? Happy to pay a bit more for local.
Nope - this is the reported "Uprising of China" !!!
Go to a local bakery and ask for some fresh yeast.
Xi loves you
Only brewing yeasts, there are some bread yeasts made in New Zealand however
Anyone try this with a TPW wash?
Yep, works exactly the same as lowans
@bemybubble
FWIW while you can keep dried yeast in the freezer it will not aid longevity of the yeast, in fact it will actually lessen it when compared to simply being stored in the fridge (which is infinitely superior to out at room temps).
I know this as I home brew a decent amount and was looking only yesterday into the freezing of dried yeasts and the recommendation from all the makers is fridge yes, freezer - you can but fridge is better.
All this said, dried yeasts will be viable in the fridge for YEARS after their BBD. :-)
Good to know!!
Incorrect, freezing will result in much longer life
Dry yeast doesn't suffer from cell death due to ice crystal penetration like liquid yeast does (if it's not stored in a gylcerine solution)
Source: studied microbiology at uni to be a yeast wrangler in breweries
Ooo more yeast facts please
da yeastman is back!