Live Yeast for a Bread Maker?

[TheBeeKeeper]

Hi all,

We've had a Panasonic breadmaker for the past 8 months, and we havent bought a chemical ridden loaf since! It's simply fantastic.

Having read the river cottage bread book, I love the idea of having a living 'starter' as an alternative to dry yeast. Can it be used in the breadmaker? If so, in what quantity?

I read somewhere, that you can usually get some live yeast at the local supermarket bakery... alas, they pointed my to the packets at our local supermarket.

Thoughts from the Grapes please?

TBK

[WrexTheDragon]

My Morrisons sell live yeast.

[Brengirl]

Yes, Morrisons sell live yeast and I always preferred it to dried but over the years I now cannot decide which gives the most result. I have never used a 'bread maker' so do not really know if speed is somehow the essence if you use one. Generally speaking the slower the rise the better texture and flavour are achieved.

[WrexTheDragon]

When using live yeat in a bread maker, always get the yeast started about two hours before it is needed. Live yeast can be a bit of a hit or miss when used.

Bread makers are designed to use the faster working dried yeast that are made for bread makers. I would stick to this type for more constant results with a machine.

If making by hand, then live yeast is a must.

[TheBeeKeeper]

The breadmaker certainly isn't 'quick' the average loaf taking over 4 hours. But, it's amazingly easy to use, and very consistent with results. The timer allows you to put the ingredients in before you go to bed, then wake up to the smell of freshly baked bread.

I'd love to be able to make bread the 'proper' way... but even then I'd be using the Kenwood Chef (can you tell I like my kitchen gadgets?)

I really just wondered if anyone else has tried a live yeast (purchased) or a sourdough starter in a bread machine?!

TBK

[TheBeeKeeper]

Thanks Wrex,

What about the half way house? Getting the machine to make the dough, then taking it out and shaping before the final rise and bake?

TBK

[Buleste]

Always use Quick/Dried yeast with breadmakers. I personally use Doves Farm Quick Yeast although you have to find which yeast works best with your breadmaker.

The problem with live yeast is it starts working from the beginning of the mixing cycle where as quick/dried yeast takes a while to be activated. It also means that live yeast can be killed quicker. Also as active yeast is in a liquid form when activated you will need to knock the amount of liquid off the recipe so all in all using active yeast with a bread maker can be a total pain in the a**e.

If however you are looking into doing different flavoured breads look at this site. If you're thinking of using the Malt Loaf bread add this to the recipe. 2 tbsp Malt Extract and use 75g raisins and 75g sultanas but soak them for at least 2 days in liquid of choice (I like Port for a more adult flavour).

[Brengirl]

Well I get my Kitchenaid to do the kneading then put the bowl in the fridge overnight. Once back to room temperature the dough soon rises and is ready to be baked off. I must add that no two bakes ever produce to a standard. Where have I been going wrong!!

[WrexTheDragon]

The fridge will kill the live yeast and I guess you will have issues with the bread rising?

I would leave it in the bowl overnight in the kitchen at room temperature with a damp tea cloth over the bowl.

[TheBeeKeeper]

Bren,

You say you use your kitchen aid? I have not had any decent results trying to make a dough with my kenwood and dough hook. I have a metal bowl, if that makes a difference? I can't seem to get the elastic consistency that lets you know it's going to work. What speed and approx how long do you mix for? I know it's a subjective issue, but am I giving up too early?

Thanks

TBK

[WrexTheDragon]

The elastic consistency come from a good strong Canadan flour and good yeast.

[Flummery]

Bren,

You say you use your kitchen aid? I have not had any decent results trying to make a dough with my kenwood and dough hook. I have a metal bowl, if that makes a difference? I can't seem to get the elastic consistency that lets you know it's going to work. What speed and approx how long do you mix for? I know it's a subjective issue, but am I giving up too early?

Thanks

TBK

I always use a Kenwood with dough hook since my fingers got a bit arthritic and the usual kneading became painful. I mix on Minimum until the dough forms a ball then 4 mins at between 1 and 2. Mine has a metal bowl too. I use Allinson's bread flour, a dried 'quick' yeast, a little salt and a glug of olive oil. I know the instant yeasts say you only need one rising but I leave the dough in the mixer with the plastic lid down until it's nearly to the top of the bowl - around an hour usually. Then I kneed again at minimum speed for about a minute, shap it up on a floured board and put it in an oiled tin. allow to rise again covered with a damp tea-towel.

Bob is one's uncle!

[TheBeeKeeper]

I'm inspired to give my trust kenwood another chance, hadn't thought about keeping it in the bowl with the plastic lid down for the first rise! How warm do you have your water when you add it?

TBK

[mrscorpio]

Our ASDA bakery gives us live yeast.

[Brengirl]

Our ASDA bakery gives us live yeast.

So do Tesco's if you ask at the bakery.... this is my today's bake. 3lb of strong flour and fresh yeast + salt and oil kneeded in the Kitchenaid...