Types of Yeast

[funnybone]

I only bake bread in my bread maker. I have always used Bread Machine Yeast, but was wondering what kind of difference (if any) I would find if I used Active Dry Yeast. Are they actually the same thing, and just a marketing ploy by the manufacturer?

[BosunsWife]

I've used both types and they seem to work interchangably. I have started buying active dry yeast at Sam's Club. I bake bread 2-3 times a week and have found it much cheaper to buy in bulk. My mom has always done this and puts her yeast in the freezer and brings it to room temp. before using it.

[Jen]

Maybe I've got this wrong, but I think bread machine yeast is finer so that it incorporates better in the bread machine (since it won't be "pre-proofed" like in a regular bread recipe). I remember a good site for this...I found it! It's http://www.breadworld.com (it's actually the Fleischmann's site). Here's what they had to say:

What is the difference between fast-rising yeast (RapidRise/Bread Machine Yeast) and Active Dry Yeast?
RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size requires dissolving the yeast in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.

Hope this helps! (And check out the site - it actually has a lot of valuable info on it and lots of recipes).

[funnybone]

Thanks for the info. I have visited breadworld many times, but never checked the yeast info. I have never used anything but bread maker yeast, but have been tempted to buy the other since the price is much better. I may give it a try one day, to see if there is a difference. I will use it on a tried and true recipe.

[sneezles]

Until I bought a jar of Bread Machine yeast, about a month ago, I always used regular yeast. Never had a problem with any dough I made in my machine (Welbuilt) and didn't see any difference in the dough with the machine yeast. I think it's truly a marketing technique on Fleishmann's part to justigy the higher price.

[funnybone]

In a new post, Mamasue alerted us to a new website. Well, I came across some info there on yeast, in case someone is interested. I just glanced at it, and haven't read it thoroughly, but the link is
http://www.foodnouveau.com/articles/archives/all-about-yeast/01.html

Funny thing is the info was taken from "Martha Stewart Living".