is that a active yeast
1284737
no, it's a yeast designed for nutritional value only. it's dry and flaky and keeps well outside of the refrigerator. and, it's delicious! i particularly like it on cauliflower and broccoli.
1504030
It's the same as "bread machine yeast." It's not the same as regular yeast, which doesn't produce a satisfactory loaf in a machine.
1903532
It is definitely NOT yeast, it's a baking powder-type product that I have used in cakes and quickbreads, such as cornbread, but definitely not for yeast bread applications.
1142331
Can't say I understand the black gunk either, but it is definitely related to the black yeast. Sounds like it's working. Give it a week.
2043892
This yeast does not and will not proof. If u let the dough rise/ferment in the fridge, the dough gets a little bigger. Where it does come "alive" is in the oven. The outside crust gets a bit high, but the center does not. It scared me a bit the first time, but the yeast works. As far as flavor---I didn't k=notice the difference. Was it worth it? American yeast will proof, and if u leave it in the fridge to ferment w/the dough, it will rise.....Any other questions, feel free to ask.....
918595
It is a strong yeast and does not require blooming. Just toss it in the bread machine and it will do fine.
1868870
Yeast tends to have a musty aroma. It is a little cardboardy in taste. Keep in mind that this product has good nutritional value, at least, I do. :D
1941301
Yes! I love this yeast, I'm a pretty serious (home) baker. I'm very particular, and I mostly bake with whole wheat flour. It is the best yeast I've come across. It works so very well!
21475
Not exactly; however, I have used this yeast many many times in my breadmaker, and I have had fabulous results with it. I simply store it in a glass jar and it lasts just as it should.
1248671
Yes and no.put the ingredients in one at a time in order water first and then the dry ingredients. Make a litte dent in the last thing put in and then add the yeast making sure the yeast doesn't,t get wet
918598
Absolutely! I use my bread machine almost exclusively and this has always worked well for me. It is the only yeast that I use.
20663
The lable should indicate if it does or not. I take it to balance the intestinal from unsesired yeast.
336374
According to the label, the yeast is primary grown on molasses. They are unsweetened, non-GMO, and naturally low in fat and sodium.
1903534
This is an Italian yeast (seems lighter in rising than original American yeast) however, it does have an added vanilla base. I use it to make Biscotti Di Prato, an Italian twice-baked cookie/bread, and the taste is delicious and have had no problems. I have not used it in other baking items. I am sorry I can't help there.
742726
Hi, Judy. The water needs to be warm so the yeast will work, but any others, room temperature is ok
74658
No. Instant yeast is similar to active dry yeast, except for it is more "alive", which means you can mix it directly with dry ingredients instead of having to soak it in warm water before use. If you're substituting instant yeast in a recipe that calls for active dry yeast, reduce the amount by 25% and mix it directly with dry ingredients.Edited to add: I do highly recommend this yeast, though. I use it all the time and keep it in a Ziploc bag in the freezer between uses, and it stays active for 2 years, easily. Probably much longer than that.
1094485
This is not a yeast in and of itself, rather it is a nutrient supplement to help ensure maximum yeast health. I believe it contains diammonium phosphate, dipotassium phosphate, magnesium sulfate and autolyzed yeast - all compounds which active, growing yeast use to build strong new cells. I use it especially for starter worts for big beers and in my mead making where I am often pushing yeasts into stressful situations (very high gravity etc). For beers, I add 1 tsp/gal of wort about 10 minutes before end of boil. For starter worts I put it in with my dry malt extract (1/4 tsp/Litre), then boil for 15 minutes in an erlenmeyer flask. For mead I use a staggered nutrient addition process using this and Yeast Energizer (see http://beerandwinejournal.com/staggered-nutrient-additions/) I use this in place of straight DAP in that scenario with good results.