Timeline for How can I cultivate and store yeast?
Current License: CC BY-SA 3.0
16 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Feb 4, 2013 at 13:57 | answer | added | slim | timeline score: 4 | |
| Feb 4, 2013 at 11:50 | answer | added | Sono | timeline score: 0 | |
| Feb 3, 2013 at 2:54 | answer | added | Sergio Parreiras | timeline score: 2 | |
| Feb 2, 2013 at 4:00 | comment | added | AdamO | @SAJ14SAJ Didn't mean to direct that at you, was more of a funny exclamation about the math that went into the calculation. Truth be told, it's a pretty convincing argument that I should just buck up and pay for the yeast jar. | |
| Feb 2, 2013 at 3:14 | comment | added | SAJ14SAJ | @ashkan I wasn't trying to criticize, and apologize if you took it that way. I was saying I learned something interesting today. | |
| Feb 2, 2013 at 1:10 | comment | added | AdamO | Well, screw me for being curious, I only wanted to know what the process was of making "dry active yeast" as it comes in bags/jars and whether it could be cost effective. | |
| Feb 2, 2013 at 1:09 | vote | accept | AdamO | ||
| Feb 2, 2013 at 0:22 | comment | added | SAJ14SAJ | @ashkan If loaves are made from a formula with 2% yeast, one pound of yeast could raise bread made from 50 pounds of flour. Where I live, commercial yeast--delivered--in a 4 oz. jar from an expensive source is $24/lb. 50 lbs of flour retail from the same source would be approximately $35 to $60 depending on brand and variety. I guess I don't worry about it because that is still about 1/10th the total cost of buying whole, baked loaves. But until now, I never considered the percentage of cost from yeast. | |
| Feb 2, 2013 at 0:13 | comment | added | AdamO | @Sobachatina, I do burek on my own terms... so perhaps I misspoke. I have an aversion to puff pastry dough. My version involves rolling out leavened dough very thinly, pasting with egg yolk, and rolling with egg, beef, sumac, spinach, pine nuts. I haven't experimented with rolling out unleavened bread, but I don't think it would be the same. | |
| Feb 2, 2013 at 0:09 | comment | added | AdamO | @SAJ14SAJ, I've seen places that sell dry active yeast in the bulk section. My local go-to recently closed. The price was significantly less. A 4 oz jar of Fleischman's yeast runs $5-$8 at the grocery store but 4oz cost me less than $1 as Wayfaring Stranger said. | |
| Feb 1, 2013 at 22:14 | comment | added | Wayfaring Stranger | Dry active Baker's yeast is pricey if you get it in the little foil packs, but in bulk, at you local coop or natural foods store, it should run about $4.00 a pound. It keeps well in a closed jar in the frig, and works just as well as the expensive stuff. | |
| Feb 1, 2013 at 22:07 | history | tweeted | twitter.com/#!/StackCooking/status/297466251721187328 | ||
| Feb 1, 2013 at 22:00 | comment | added | SAJ14SAJ | I am curious why yeast seems prohibitively expensive, when you almost certainly have to buy flour, and possibly other ingredients for bread--and that cost dwarfs the cost of the yeast (at least here in the US, since your profile says you are in Seattle). Is it just the principal of the thing? I think of the cost of yeast as the cost of convenience and consistency, for not having to maintain a starter. | |
| Feb 1, 2013 at 20:42 | comment | added | Sobachatina | I want to know what kind of burek you are making that uses yeast. The kind I am familiar with (sigara böreği) is just yufka with fillings. | |
| Feb 1, 2013 at 20:23 | answer | added | GdD | timeline score: 9 | |
| Feb 1, 2013 at 20:11 | history | asked | AdamO | CC BY-SA 3.0 |