#10 in Cooking & baking grocery supplies
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Reddit mentions of Saf Instant Yeast, 1 Pound Pouch
Sentiment score: 12
Reddit mentions: 23
We found 23 Reddit mentions of Saf Instant Yeast, 1 Pound Pouch. Here are the top ones.
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- Safe Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
- Saf Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
- Saf Instant Yeast is one of the top selling yeasts in the world
- Comes in a large, 16-ounce (1 Pound) vacuum-packed bag
- Store in an airtight container; for 6 months at room temperature or in the fridge; or for a year or longer in your freezer
- Fast acting and long lasting
Features:
Specs:
Color | Original Version |
Height | 2.99212 Inches |
Length | 4.01574 Inches |
Number of items | 1 |
Release date | February 2016 |
Size | 1 Pound (Pack of 1) |
Weight | 1.00089866948 Pounds |
Width | 4.01574 Inches |
$1 more, 4 times as much as one of those little jars.
https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW
Solid recipe! I'd recommend messing around with some higher temperatures, I like to do my baguettes at around 500-550. Also, buying a pound of yeast like this is generally less than $5 at a store, and will last you years if stored properly. Happy baking :)
They are using instant active yeast, it is used by professional bakers and in my opinion is superior to active dry.
There are a lot of manufacturers and types but in general the two most popular types are your standard red label gold label.
Red label is just standard yeast, but gold label is osmotolerant which is meant to be used in dough with high levels of sugar like brioche.
https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW/ref=sr_1_2_a_it?ie=UTF8&qid=1519920810&sr=8-2&keywords=instant%2Bactive%2Byeast&dpID=51%252ByqXLO0gL&preST=_SY300_QL70_&dpSrc=srch&th=1
https://www.amazon.com/Lesaffre-SAF-Instant-Yeast-Vacuum-Pack/dp/B00NGEPHT6/ref=sr_1_25_a_it?ie=UTF8&qid=1519920810&sr=8-25&keywords=instant+active+yeast
Get a pizza stone (or an unglazed tile, or some granite) and a pizza peel. I haven't got a peel yet so used the back of a tray to slide it on to the stone.
I used this guy, Frank Pinello's recipe. He owns one of the top pizza places in New York that has ties to the oldest pizza places there.
Dough -
Then just mix that all up and stick it in the fridge for anywhere from a few hours to 5 or so days. It will make 4 10ish inch pizzas. I personally think it is a good place to start off. I have made 7 so far and they were better than any take away pizza place in my country.
A 1lb package of yeast on amazon is the same price/cheaper than the 4oz jars of yeast you can get at the grocery stores (at least around me).
I usually put it in a freezer bag in the freezer and use it to refill the last jar I bought from the store like 3 years ago.
Ken Forkish suggests Saf Instant Yeast, this is the one I ordered from Amazon.
Thanks! It was delicious. I used Caputo "00" Chefs Flour (red bag) and Saf Instant Yeast
Hey all,
Made my first pie this weekend. Per /u/jaaypeee very simple recipe seen below. Not the prettiest pizza, but it tasted great! I'm glad it came out a little Frankenstein-ish because it leaves plenty of room for improvements! Next time I'm making a sauce, hit me up with any simple recommendations!
I bought this flour and yeast. Baked at 550F in a cast iron that I sealed with bacon grease the night before. I couldn't believe nothing stuck! It was an AWESOME experience and I already ordered a baking steel and plan to make more pies at my girlfriend's parents place this coming weekend. A special thanks to /u/jaaypeee for the post and tips!
>I used the 48-72 Hour NY Pizza Dough recipe from the book The Elements of Pizza by Ken Forkish. This was the second time using a baking steel. I heated the oven to 550 degrees fahrenheit and let the steel come to temp for about 45 mins. The pizzas took 5-6 mins to bake.
Ingredients
Method
I strongly suggest that you use Instant Yeast instead.
In the link to the original recipe there is a reference to https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW
Well, cost for one reason:
http://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW
But when you think of the cost of a packet of even dry yeast split over an entire batch (or multiple if you re-use), yeast is a relatively small slice of the total cost.
Do you use Saf Yeast or do you have your own culture?
I highly recommend using instant yeast. You don't have to proof it first; just add it in with the dry ingredients. It will keep forever in the freezer; store it in a jar, and just scoop it straight from there.
This brand of yeast stores for well over a year in the freezer. It;s available at most major grocery chains as well.
https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW
SAF Instant Yeast. I got it off amazon. Now that I’m using it I’m never going back to other yeast.
Here’s a link
Yep. I didn't have a starter to work with unfortunately. Used this stuff http://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW
you might try a local bakery if you're looking for fresh yeast; I and many others use instant yeast, which lasts a very long time in the
fridgefreezer and works great; a pound (which is a lot) can be had on Amazon for about $8 (https://smile.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW?sa-no-redirect=1)What's your macros? You'll feel better by eating against your macros rather than just calories. Macros are simply a math formula (protein + carbs + fats = calories). Most people under-eat for their protein requirements & over-eat per their carb requirements, which makes a weight-loss program difficult because you won't have as much energy or feel as full as you would if you were to eating according to your individual macro numbers instead.
Have you tried Soylent (it's a meal replacement, not just a protein shake) yet? The blend-it-yourself chocolate powder is $1.83 per serving (400 calories with 20 grams of protein).
Do you like to cook, or are you willing to meal-prep? Making your own pasta is pretty fun (and easy!). You can create a huge variety of noodles with that base recipe, including stuffed raviolis. Homemade bread is also awesome. I primarily do no-knead bread (loaves, rolls, etc.) & bread-machine bread. Costco sells 25-pound sacks of flour for like $13. Depending on supply costs in your area, a typical loaf runs maybe 50 cents or so. I buy my yeast in bulk (I keep it in the freezer, to extend the shelf-life) & also make sourdough starter.
Here's the DM I bought:
https://www.amazon.com/gp/product/B00WGUYX96
And this is the yeast I have been using:
https://www.amazon.com/gp/product/B004136MDG
That's what I'm calling "active yeast". I was under the impression that instant yeast (like the one I'll link below" shouldn't be used with pizza.
https://www.amazon.com/Saf-Instant-Yeast-Pound-Pouch/dp/B0001CXUHW
Same place that I get most things...Amazon!
This is really great yeast that I store in the freezer: Saf Instant Yeast, 1 Pound Pouch
The fridge temperature is below 40, about 37 on the shelf where I keep the dough.
I double the recipe to make 3 balls, but for the yeast I'm actually using less than the recipe says. So instead of 2*0,91tsp I use just 1 tsp. I can try putting even less yeast? This is the yeast I'm using Saf Instant Yeast, 1 Pound Pouch https://www.amazon.com/dp/B0001CXUHW?ref=ppx_pop_mob_ap_share
If you are going to start baking here is a site that will make you explode in breadgasm joy.
The Fresh Loaf
This recipe is my favorite, its simple, easy to make, and the bread is some of the best tasting myself or anyone has ever had.
Buy a quality yeast: SAF is the one all the pros use. That $10 package right there will last you a year. The stuff you see in your supermarket is garbage, harder to use, and wont work as well. Changing up to a quality yeast (that ends up being way cheaper that store stuff) made a huge difference in my breads.
For flour get King Arthur, its is the one all the bread nuts use.
Read the forums there, post your questions, try out what they have. It's amazing.
Get this stuff. It is dirt cheap and will last you forever. And it is quality
Also you can make a culture any time its super simple. I have done it before. I am actually starting one up right now. I go through sourdough phases so I don't feel the need to keep it always.