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  Yeast type and croissant dough

  Escrito por Abdallah Albasha on octubre 16, 2024 en 14:51

  Hi,

  In a croissant course by Mr. Antonio Bachour, he used fresh yeast.

  Unfortunately, I can’t find fresh yeast in my area, so I’ll have to use either instant or active dry yeast.

  The recipe calls for 70 grams of fresh yeast or 1/3 of dry yeast.

  I’ve read that instant and active dry yeasts are different to use and require different amounts to be equivalent to fresh yeast , they affect the flavor differently and act differently

  Instant yeast is faster-acting and easier to use, but it can produce more acids and oxides. Active dry yeast requires additional steps to ensure it’s alive, but it produces acids and oxides more slowly.

  Some sources recommend instant yeast, while others recommend active dry yeast.

  my question is

  which one you advise to use? for best flavor and success croissant?

  best Regards

  • Esta discusión fue modificada hace 1 mes, 1 semana por  Abdallah Albasha.

  Sussan ScoolinaryTeam respondió hace 1 mes, 1 semana 2 Miembros · 1 Responder
• 1 Responder

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  Sussan ScoolinaryTeam

  Administrador

  octubre 17, 2024 en 02:25

  Hi Abdallah.

  To substitute the 70 grams of fresh yeast in your recipe, you can use either of the two options you mentioned, adjusting the quantities as follows:

  <b style=”background-color: var(–bb-content-background-color); font-family: inherit; font-size: inherit; color: var(–bb-body-text-color);”>Active dry yeast: Use approximately 23 grams (one-third of the amount of fresh yeast). Remember that you’ll need to activate it in a bit of warm water before adding it to the dough.

  Instant yeast (not baking powder): Use around 17-18 grams, as this yeast is more concentrated and doesn’t require prior activation. Simply mix it directly with the dry ingredients. In some countries, instant yeast is also referred to as baking powder, so I’m clarifying this to avoid ingredient confusion.

  As for which is better for achieving the best flavor and success in croissants, I would recommend active dry yeast if you’re looking for a slower, more developed flavor. Since it produces acids and oxides more slowly, it can create a better taste during the fermentation process. However, if you prefer a quicker and simpler process, instant yeast will also give you good results, though with a slightly different flavor.

  Both options are viable, but if slow fermentation and flavor are your main priorities, active dry yeast might be the best choice.

  I hope this information helps.

  Best regards.

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