On Thu, 13 Dec 2007 10:14:46 -0500, "kilikini"
> wrote:

>koko wrote:
>>
>> They both look great. I think the crust on the Greek one, that was
>> cooked on the stone, looks best.
>>
>> Now I'm hungry for pizza, hope I have some yeast.
>>
>> koko
>
>I know, I want to make a pizza, too, but sadly, I'm out of yeast! Maybe
>I'll be able to pick some up next week. :~)
>
>For toppings I'm thinking; olives, onions, portobello mushrooms, spinach,
>garlic and fresh roma tomatoes with buffalo mozzarella. Hmmmmm.
>
>kili
>
Dang, that sounds good kili. I'm out of yeast also, I'll get some this
weekend.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
> On Thu, 13 Dec 2007 10:14:46 -0500, "kilikini"
> > wrote:
>
>>koko wrote:
>>>
>>> They both look great. I think the crust on the Greek one, that was
>>> cooked on the stone, looks best.
>>>
>>> Now I'm hungry for pizza, hope I have some yeast.
>>>
>>> koko
>>
>>I know, I want to make a pizza, too, but sadly, I'm out of yeast! Maybe
>>I'll be able to pick some up next week. :~)
>>
>>For toppings I'm thinking; olives, onions, portobello mushrooms, spinach,
>>garlic and fresh roma tomatoes with buffalo mozzarella. Hmmmmm.
>>
>>kili
>>
> Dang, that sounds good kili. I'm out of yeast also, I'll get some this
> weekend.
>
> koko
> ---

Do you-all use the wet yeast?
Dee Dee

On Thu, 13 Dec 2007 16:11:51 -0500, "Dee.Dee" >
wrote:

>
><koko> wrote in message ...
>> On Thu, 13 Dec 2007 10:14:46 -0500, "kilikini"
>> > wrote:
>>
>>>koko wrote:
>>>>
>>>> They both look great. I think the crust on the Greek one, that was
>>>> cooked on the stone, looks best.
>>>>
>>>> Now I'm hungry for pizza, hope I have some yeast.
>>>>
>>>> koko
>>>
>>>I know, I want to make a pizza, too, but sadly, I'm out of yeast! Maybe
>>>I'll be able to pick some up next week. :~)
>>>
>>>For toppings I'm thinking; olives, onions, portobello mushrooms, spinach,
>>>garlic and fresh roma tomatoes with buffalo mozzarella. Hmmmmm.
>>>
>>>kili
>>>
>> Dang, that sounds good kili. I'm out of yeast also, I'll get some this
>> weekend.
>>
>> koko
>> ---
>
>Do you-all use the wet yeast?
>Dee Dee
>
I've never tried it. Is that what you prefer?

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
> On Thu, 13 Dec 2007 16:11:51 -0500, "Dee.Dee" >
> wrote:
>
>>
>><koko> wrote in message ...
>>> On Thu, 13 Dec 2007 10:14:46 -0500, "kilikini"
>>> > wrote:
>>>
>>>>koko wrote:
>>>>>
>>>>> They both look great. I think the crust on the Greek one, that was
>>>>> cooked on the stone, looks best.
>>>>>
>>>>> Now I'm hungry for pizza, hope I have some yeast.
>>>>>
>>>>> koko
>>>>
>>>>I know, I want to make a pizza, too, but sadly, I'm out of yeast! Maybe
>>>>I'll be able to pick some up next week. :~)
>>>>
>>>>For toppings I'm thinking; olives, onions, portobello mushrooms,
>>>>spinach,
>>>>garlic and fresh roma tomatoes with buffalo mozzarella. Hmmmmm.
>>>>
>>>>kili
>>>>
>>> Dang, that sounds good kili. I'm out of yeast also, I'll get some this
>>> weekend.
>>>
>>> koko
>>> ---
>>
>>Do you-all use the wet yeast?
>>Dee Dee
>>
> I've never tried it. Is that what you prefer?
>
> koko
> ---

No, I never use it.
But since you both said that you were out of yeast, I wondered. Because I
buy yeast in bulk. http://tinyurl.com/26ee54 not particularly from Amazon,
but perhaps Costco or when I order somewhere online. I particularly like SAF
yeast.

I put it in a quart jar into the refrigerator and it will last a year, I
know. 1 package of yeast =2-1/4 teaspoon.

For 3-4 cups of flour, usually I use 1-1/2 teaspoons, a l-1/2 lb. loaf.

I think packaged yeast is pretty expensive, and then you still probably will
proof it too make sure it is OK. I never proof yeast. It's always good
when you store it properly.

I bake bread a lot, but I don't use the fresh yeast. I believe Boron uses
the fresh (wet) yeast for her baking; it is not readily available to me --
and one has to be careful (I've heard) about it being fresh or keeping it
fresh.

I try to grocery shop once a week, that's it.

End of bread reply, :-))
Dee Dee

On Fri, 14 Dec 2007 10:46:50 -0500, "Dee.Dee" >
wrote:

>I bake bread a lot, but I don't use the fresh yeast. I believe Boron uses
>the fresh (wet) yeast for her baking; it is not readily available to me --
>and one has to be careful (I've heard) about it being fresh or keeping it
>fresh.

Fresh? Is that cake yeast or yeast cake.... whatever it's called?

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<sf> wrote in message ...
> On Fri, 14 Dec 2007 10:46:50 -0500, "Dee.Dee" >
> wrote:
>
>>I bake bread a lot, but I don't use the fresh yeast. I believe Boron
>>uses
>>the fresh (wet) yeast for her baking; it is not readily available to me --
>>and one has to be careful (I've heard) about it being fresh or keeping it
>>fresh.
>
> Fresh? Is that cake yeast or yeast cake.... whatever it's called?
>

Yes, dear sf.

http://www.foodsubs.com/LeavenYeast.html

fresh yeast = compressed yeast = active fresh yeast = cake yeast = baker's
compressed yeast = wet yeast


Note:
but it's very perishable and loses potency a few weeks after it's packed.


Note the substitution amount is 2-1/4 teaspoon which is the amount that is
in a over-the-counter pack of yeast.




Quote:
Equivalents: 2-ounce cake = 3 X 0.6-ounce cakes Notes: This form of
yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works
faster and longer than active dry yeast, but it's very perishable and loses
potency a few weeks after it's packed. It's popular among commercial
bakers, who can keep ahead of the expiration dates, but home bakers usually
prefer dry yeast. To use, soften the cake in a liquid that's 70° - 80° F.
Store fresh yeast in the refrigerator, well wrapped, or in the freezer,
where it will keep for up to four months. If you freeze it, defrost it for
a day in the refrigerator before using.

Substitutes: active dry yeast (Substitute one package or 2 1/4 teaspoons
for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one
package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread
machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
End Quote.