The Patissier dry yeast has been called baker's yeast for a few weeks now. Since the changeover, the baker's yeast is simply no longer usable. I've already made x bread and plaited doughs. But why does the dough suddenly rise so badly? Why is the resting time x times longer? It is simply no longer usable for plaited dough. Does anyone know a solution? Apart from using fresh yeast or the market competitors?
Hi Hobbykoch_1978 Have you tried mixing the yeast with milk at room temperature or lukewarm milk? Maybe add a little sugar as food. I don't know much about dry yeast, I "swear" by fresh yeast, I haven't tried liquid yeast either ;-)
Hello Hobbykoch_1978, we have not adapted the recipe for this item. We only changed the packaging format. We have carried out a so-called proofing method, where the yeast is added to a base mixture and placed in the heating cabinet for 2 hours. The dough reaches a volume of at least 400 ml after 2 hours. Our tested articles from the last production show a positive result. If you still have your pack, we would be pleased if you could provide us with the best-before date and the batch number. This will enable us to make specific inquiries. Best regards, Heidi
Hello Hobbykoch_1978, we have not adapted the recipe for this item. We only changed the packaging format. We have carried out a so-called proofing method, where the yeast is added to a base mixture and placed in the heating cabinet for 2 hours. The dough reaches a volume of at least 400 ml after 2 hours. Our tested articles from the last production show a positive result. If you still have your pack, we would be pleased if you could provide us with the best-before date and the batch number. This will enable us to make specific inquiries. Best regards, Heidi
Hello everyone When will dried yeast be available again at Migros 9500 Wil?
Hello everyone When will dried yeast be available again at Migros 9500 Wil?
Hello farmer, thank you for your message about dry yeast. Due to the extraordinarily high demand, we have a delivery interruption for dry yeast. We expect a new delivery of the products in mid-June 2020. Alternatively, we can recommend our fresh yeast (https://produkte.migros.ch/frische-backhefe). Kind regards, Richi
Hello farmer, thank you for your message about dry yeast. Due to the extraordinarily high demand, we have a delivery interruption for dry yeast. We expect a new delivery of the products in mid-June 2020. Alternatively, we can recommend our fresh yeast (https://produkte.migros.ch/frische-backhefe). Kind regards, Richi
Thank you for your prompt reply!
I have been baking only with dry yeast for years and have never had any problems with it. The yeast in the new packaging is the same as always.
I have been baking only with dry yeast for years and have never had any problems with it. The yeast in the new packaging is the same as always.
I also prefer dried yeast, it always works very well.
