Swore by fresh yeast until day-old dough proofed faster

I always thought fresh yeast was the only way to get a good rise, but last Tuesday I forgot to buy it and used a packet of dry yeast that was sitting in my pantry for 6 months. I mixed it into a sourdough white loaf at 70% hydration and the dough doubled in size within 40 minutes, way faster than my usual hour. It came out of the oven with a perfect crackly crust and airy crumb, no weird taste at all. My neighbor even asked if I changed my recipe because it looked better than usual. Has anyone else had dry yeast surprise them like that?

2 comments

2 Comments

markl758h ago

And you know what, that's EXACTLY what happened to me with dry yeast. I was a total snob about it for years, thinking fresh was the only real option for serious baking. Then I ran out on a Sunday and had to use this old jar of instant yeast I'd forgotten about, and my rye bread came out faster and with a better oven spring than ever before. I think the dry stuff is more consistent because it's not as temperamental about temperature changes like fresh yeast can be. The crust on that loaf was SO crackly it sounded like breaking glass when I tapped it, which never happens with my fresh yeast batches.

thea_knight5h ago

Ha, right? I love that crackly crust thing. Okay, but were you using the same recipe and water temperature both times, or did you change anything else up when you switched to the dry stuff?