4

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is officially recommended for dough with up to 12% sugar, while the latter is recommended for dough with between 10% and 30% sugar. However, I've read several anecdotal reports that Saf-Instant Gold is perfectly fine for plain, low-sugar bread.

I don't bake often enough to justify stocking two different yeasts, so is Saf-Instant Gold (or any similar osmotolerant yeast) suitable for regular bread, and do I need to adjust any recipes if I'm using it in place of Saf-Instant Red?

Ideally, I'd like an answer drawing from a statement from a yeast manufacturer, substantial personal experimentation, or a published study.

1

It should be fine. There is no reason it won't grow at lower sugar content, though there is a possibility that it has slightly slower growth under lower sugar levels, due to optimization of the metabolism for the more bio-available sugars.

All the information that has been is saying is that if you have a relatively high sugar content in your bread, then use the "osmotolerant" variety, not that the variety won't grow under conditions outside of those specified.

I seriously doubt that recipe adjustment would be necessary. As I mentioned above, it may have slightly slower growth under low sugar conditions, but this is likely to be minimal and at worst require longer proofing/rising stages.

4
  • That's the impression I'd gotten, but I was hoping for something more definitive to back it up (such as a statement from a yeast manufacturer, substantial personal experimentation, or a published study). There's also the question about whether recipes need to be adjusted. – Abe Karplus May 4 at 1:19
  • @AbeKarplus - see edit. – bob1 May 4 at 1:45
  • Thanks. I'm going to leave this question open for a while, in the hopes that someone can come up with the more definitive information I'd asked about, but if not, I'll accept yours. – Abe Karplus May 4 at 1:50
  • @AbeKarplus - please do leave it open. I'm not a yeast expert by any means, though I do work in a microbiology department. – bob1 May 4 at 3:19

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.