i make lots of products with yeast (challa, bread, pizza etc). I tried redstar platinum but actually my best results are with hodgson mills even though i use exclusively white flour. does anyone else have a fave yeast?
I've never really noticed a big difference between brands, but I've cut back on my baking quite a bit so I don't go through too much yeast.
I buy what I can readily find at the local supermarket.
However, come to think of it, I used Trader Joe's brand yeast and the results had an off flavor.
i always proof my yeast even though i know you dont need to; neither red star regular or fleishmans bubbles when proofed with sugar- hodgson mills bubbles tremendously. While i am not sure the bubbling really is a sign that a particular brand of dried yeast is truly more active than the other, the rising is definitely better on the hodgson mills yeast.
I like the results I get with Red Star Gold . I haven't tried Red Star Platinum. I go through a lot of yeast, so I buy it by the pound, and keep it in the freezer. I probably go through it in about 6 months or so. I do not notice any difference in the fresh refrigerated yeast and the frozen yeast.
I bake with white bread flour and white wheat,with a little rye thrown in. Probably 75% white.
I only use SAF dry yeast. It's available at Williams-Sonoma and some Whole Foods. Comes in Red label for "regular," and Gold label for sweet doughs. Kept in the freezer (door) it lasts for years past the stated expiration date.
As Chef June above, when using commercial yeast, I use SAF in the bricks. Kept in the freezer, they last forever.
Although lately, I've really enjoyed using a natural starter without the addition of comm. yeast.