Wow, thank you!

@@NovitaListyani You're welcome! I always enjoy watching your videos! I look forward to your videos. Have a good weekend🍞

Thank you for your kind comment.

Thanks for the suggestion! Terimakasih 🙏

Thank you for your kind comment, we're glad you found the video insightful!

Thank you for the kind words! That fact about yeast is pretty interesting to hear, because from what I have read, beer yeast can be very different from yeast used for baking, so it's surprising to hear a yeast used by bread makers being called beer yeast.

@@NovitaListyani actually that's true in italy too... "lievito di birra" is what it is called, but it's not a specific yeast for beer... it is still Saccharomyces Cerevisiae but it's not called baker's yeast like in US. There are just not so many type or things on the label...

@@NovitaListyani Top fermenting and low fermenting beer brewing methods deliver different yeast types. I know little about the details and informed myself here: en.wikipedia.org/wiki/Saccharomyces_cerevisiae I hope you have fun reading.

Glad you enjoyed the video, thanks for the comment!

Thank you for the encouraging comment! As of right now, we haven't looked further into allulose specifically as a replacement for sucrose in bread or cakes, so we can't say exactly. However, given that allulose cannot be metabolized by baker's yeast and other factors, it might not make for an ideal 100% substitute for sucrose in sweet bread doughs.

@@NovitaListyani Thanks, makes sense when backing with yeast, as you said in the video, without sugar the yeast can't evolve properly. But I'll try my lovely German made cheesecake using only backing powder. 🥮☕

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Our pleasure!

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That's very interesting! May I know what brand it is?

@@NovitaListyani Dr. Oetker ist the biggest Brand i guess. They all come individually sealed in 7g pouches and IT says theyre suitable for both sweet and savory baking

@@peterheinzo515 SAF Instant Trockenhefe (dry yeast) is generally easily available from Amazon in Germany. I have bought it there before. A pound of dry yeast lasts a long time and only costs on the order of 10 Euros. SAF is a great option for a general-purpose instant yeast, and I find buying in bulk a lot more useful than those small Dr. Oetker packs, as many baking recipes want quantities that aren't necessarily multiples of 7g. Buying an inexpensive jewelry scale would also not be a bad idea, but quantities aren't super critical as long as you are prepared to adjust proofing times based on observations --- and you should probably do that anyway. Unfortunately, Amazon only carries the "red" version, but I actually find that I use the "gold" osmotolerant variety more frequently. While that option is readily available in other parts of the world, it is surprisingly difficult to find in Europe. I tried several of the other European Amazon sites, and it's just not easily available or won't ship to Germany if available (e.g. when ordering from Amazon UK). I suspect, commercial bakers buy osmotolerant yeast all the time, but home bakers simply aren't enough of a market for such a specialized product. Fortunately, as of right now, I can see SAF "gold" on EBay. Looks as if every so often, somebody buys wholesale and then resells into the retail market. I suggest you pick up a pack, take out small quantities to store in the fridge, and freeze the rest. In my experience, even after ten years (!) frozen instant yeast still works fine. And refrigerated yeast keeps probably about a year, as long as you don't expose it to humidity from the air. An airtight sealed container in the fridge will do. I find instant yeast to be much more useful than fresh or active dry yeast. But contrary to what Novita described from the research papers, I did experience that instant dry yeast doesn't always work well, if directly added to dry ingredients. Not sure why. I usually dissolve it in water first and then make the rest of the dough about a minute or two later. That addresses the issue with equal dispersion throughout the dough, and it does appear to help quite a bit with getting things started. I know this is theoretically only needed with active dry yeast. But in my practical experience, dissolving turns out to be the safer option even for instant yeast. YMMV As a general note, both the "red" and the "gold" work OK as general purpose yeasts. While it is preferable to pick the appropriate yeast for each recipe, the differences are subtle. You won't ruin your recipe if you picked the wrong one. So, yes, not surprised that Dr. Oetker says their product can be used for either application. As far as home bakers are concerned, the differences probably won't be noticed by most hobby bakers that make a yeasted dough only a few times a year.

Thanks!

Thank you for your comment. Indeed, once the concern for GMO has become an issue on the semantic level, it is an issue in itself.

I'm at 4:29 When I used dry yeast (the finer one) I always kept it at room temperature even after opening it. It never failed even after months. Not sure if it's the temperature (since here it's hot only in the summer and in my house I keep ac on often) or if it just survive even if not in ideal condition but I never frozen my dry yeast. Even the dry yeast that need to be dissolved into water never failed me at room temperature... it was just a pain to use. PS. Never saw a pack of yeast that big... here in italy dry yeast are usually sold 21-50g package and in the dry yeast with the emulsifier there is no vitamin c.

Now at 11:16 I think in Italy there are not that many type of yeast. Yeast for sweets is usually just chemical yeast (baking powder). Also I used fresh baker's yeast for panettone without any issue (and sourdough for colomba)... so maybe even with a lot of sugar there is no need for a special kind of yeast at least for the recipes that I've done until now. Maybe I'll think about this if I ever fail a recipe.

I'm at 21:17 I can confirm that in Italy I never seen anything like that... it's the first time that I hear about all this stuff.

PS. there are a lot of brand in Italy but they are all the same: I use lievital as fresh yeast and I used paneangeli mastro fornaio as dry finer yeast. PS. I saw now that paneangeli actually got another dry finer yeast with both the emulsifier and vitamin C so a type of yeast with vitamin c actually exist... never saw it in any supermaker, just in the website now.

wow, you have provided tons of interesting information, thank you!

I assume you meant “とかち野酵母” (Tokachino Koubo), Tokachino Yeast. Personally, I have never used it but during the research for this video I did come across a Japanese paper in 2012 that mentioned its origin (小田有二 et al, 2012). This product was said to be launched in January 2010. From the paper, the researchers isolated 8 yeast strains from samples collected in Hokkaido after enrichment culture with a high concentration of sucrose. “Among them, strain AK 46, which was derived from dough containing fermented cherry fruits was identified as Saccharomyces cerevisiae.“ Strain AK 46 appears to be the wild strain that they cultured into mass production. Prior to mass production, the researchers investigated the strain on the amount of carbon dioxide gas generated from bread dough with 5% or 30% sucrose added per weight of flour and from bread dough without added sugar. Here are the findings: The dough fermentation power of S. cerevisiae AK 46 with 5% sucrose added was high for a wild yeast, which corresponds to about 80% of the bread-making strains. [S. cerevisiae AK 46 の 5% スクロース添加パン生地発酵力は，製パン用菌株の約 80% に相当する野生酵母としては高い水準であった．] The dough fermentation power of S. cerevisiae AK 46 with 30% sucrose added was close to the highest level of the bread-making strains, but there was a large difference between the bread-making strains and the invertase activity, which is closely related to this fermentation power, and the activity of S. cerevisiae AK 46 was the lowest. Since high-sugar dough fermentation power is an important property for baker's yeast used in Japan, where sweet breads are highly popular, this characteristic was an advantage when commercializing S. cerevisiae AK 46. [また 30% スクロース添加パン生地発酵力は製パン用菌株の最高に近い水準であったが，この発酵力と関係の深いインベルターゼ活性には製パン用菌株との間に大きな差があり，S. cerevisiae AK 46 の活性はもっとも低かった．高糖生地発酵力は，菓子パン嗜好が高い日本において使用されるパン酵母には重要な性質であることから，このような特徴は S. cerevisiae AK 46 を商品化する際の長所となった．] Cells of S. cerevisiae AK 46 cultured in sucrose showed relatively high α-glucosidase activity, and although its fermentation ability for bread dough without added sugar was inferior to that of bread-making strains, it was 2.5 times higher than that of S. cerevisiae X2180-1A, which does not ferment maltose. [cerevisiae AK 46 の菌体は比較的高いα-グルコシダーゼ活性を示し，その糖無添加パン生地発酵力は製パン用菌株よりは劣るものの，マルトース発酵性のない S. cerevisiaeX2180-1A の 2.5 倍であった．] Note: As mentioned in this video, most wild yeasts are not typically very capable of utilizing maltose, and being a wild strain of S. cerevisiae, this strain appears to be of no exception. I did a quick check online, there seems to be two types sold in Japan, the blue one is simply an active dry yeast without an emulsifier (Sorbitan monostearate) and without Ascorbic Acid. The pink one, contains these two additives. So, I think they might not be that effective for lean doughs, for those wonderful French breads maybe they’re better done traditionally à la française 😊

@@NovitaListyani Thank you for sharing this detailed response🙏 It is the pink one at the bakery

That is a fair opinion, love to hear all sides of a good discussion, thank you for commenting!