rapid rise yeast vs regular

[Dinghy]

I have always had a problem getting yeast dough to rise. I've always thought it was because our house is on the cold side. Last week I tried making bread using rapid rise yeast, and it turned out beautiful. Now the question I have is, what is the difference between rapid rise and regular yeast??? I looked on the packs and rapid rise says it contains yeast and ascorbic acid. Regular just contains yeast. Would I get the same results by doubling the amount of regular yeast that I use? I have the big packs of yeast from Sam's Club and I hate to waste them. I even tested my yeast to see if it was still alive, and it bubbled up fine. I'm at a loss what I'm doing wrong!

 

[Freeholdfarm]

I've always used regular yeast and had no problems, so I'm not sure what to tell you. When you use the regular yeast, do you mix it in warm water with a little sugar first, before adding it to the dough? If so, is the water perhaps too warm? Too warm will kill your yeast while too cold will only slow it down. That's the only thing I can think of.

The only place I ever had trouble making bread was when my husband was stationed at Homestead AFB in southern Florida -- it was too hot and humid there, and I was getting wild yeasts that overtook the store-bought yeast and ruined my bread. When we lived in a cabin in the coldest part of Alaska I had no trouble at all making bread, even though it frequently froze inside at night in the winter.

Kathleen

 

[Dinghy]

I usually throw everything in the bowl together unless the directions say other wise. Maybe that's the problem?? I'll have to try to do the yeast separate and see what happens. Thanks for the tip!

 

[Gingergirl]

Rapid Rise yeast is a different strain (European IIRC) than regular. The ascorbic acid is basicly powdered Vitamin C. It is used as a "dough conditioner." I believe that it changes the pH of the dough, creating a more viable enviroment for the yeast. (pH for yeast are important in the science of beer, wine, and cheese making)

Doubling the regular yeast will not have the same effect. You might try making sure your ingredients are at least room temp. Most important with the yeast. The liquids and fats could be warmed to luke warm (baby bottle temp.) Then try creating a "proofing box." (An enclosed area with the heat = to a 60 watt lightbulb.) I have put bread in the furnace room in winter. At another house, I put it in the pantry next to the oven. It is not recommended that you use the oven as the lowest temp is too high.

Cool house is not a problem I usually have in the summer and I'm in the northern regions. If the house is too humid or warm, you would actually need to reduce the liquids and yeast. This is what I have to do in the summer.

If you can aford it, a bread machine will not only mix and knead the dough, but also create the "proofing box" effect for rising. I use my machine primarily for this purpose, shaping and then allowing the second rise on the counter. (It also helps isolate the dough from some of the wild yeast in the air.) At this point, the yeast is so well established, failure is unlikely. Tests done at King Arthur found that a bread machine mixed and proofed a lighter load than even a kitchenaid and proofing oven.

Don't give up yet.

 

[goatlady2]

Since yeast is a living thing it really needs to be handled separaately from the other ingredients i.e. mixed with water and sugar in it's own bowl until activated then added to the flour and mixed. It really makes a difference.