Dry yeast

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

dry yeast

For making breads like siopao and pan de sal.

January 30, 2008  Print This Post   
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3 Responses to “Dry yeast”
  1. peterb says:
    December 17, 2008 at 11:07 pm

    Hi Connie,

    Have you ever tried this brand of yeast for doing pizza? I used this with mixed results, so i’m not sure if it’s the yeast or the dough or my process. It seems that my dough isn’t rising as expected.

    Reply
  2. Connie says:
    December 17, 2008 at 11:35 pm

    No. Actually, I used it only once to make siopao but I didn’t like the result. The dough took forever to rise. As in 45 minutes turned to 3 hours. I’m looking for another brand but it’s the only one in the supermarket. So far.

    Reply
  3. peterb says:
    December 18, 2008 at 9:02 am

    I guess it must be the quality of the yeast. This brand is the most common found in supermarkets. I’ve found other brands but haven’t tried them yet. Mostly are for pizza and are expensive. There are others that look like they come from the same manufacturer due to the same packaging. I’ll try another brand and hopefully get better results or i could use more yeast than what is required.

    Reply
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