Does anyone have a source for yeast made in USA?
Olychick
12 years ago
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olga_6b
12 years agoRelated Discussions
Does anyone have sources on how Organics can become cheaper?
Comments (39)There are several reasons organic produce is more expensive and it is all due to the USDA Certification protocols - read here: http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?navid=ORGANIC_CERTIFICATIO&navtype=RT&parentnav=AGRICULTURE Any time the government is involved red tape headaches are created. Paperwork is the same reason it costs so much to visit your doctor and why your health insurance is so high...thank you HMOs (another posting). First there is a list of prohibited and allowed substances that the producer must be aware of. And guidelines to follow for both growing and harvesting. Inspections are mandated. Everything the organic farmer does on his farm, every pest, disease or additive he has to deal with MUST be documented as to what was used, when and how much. Then there is a whole host of handling processes from farmers through any middlemen on up to the grocer stocking that produce in your local grocery. Every additional step drives the retail price up. Back at the farm, the land must be uncontaminated by residual pesticides and non-organic fertilizers for at least two years before the first seed is even planted. The seeds themselves must be a product of certified organic production. Synthetic fertilizers aren't used and compost takes time to make - requiring both space and labor - not to mention prevention of run-off into streams and other watersheds. Of course it doesn't do any good until added to the soils. Some farms are using no-till methods which may or may not be a requirement for organic certification; all to protect the watersheds. If a non-organic farmer ends up with pests - he dumps pesticides to save the crop; the organic farmer does not and in fact, cannot. There are approved organic controls he can use, remember the list? But if they fail, he loses a good portion, if not all of his crop. Others in his area may be in the same boat or...worse, if neighboring farms are using pesticides, where do you think the pests will go? With reduced harvests, basic supply and demand principles come into play. Everyone has a choice. You can eat less expensive vegetables that have been produced for quantity instead of quality, which may or may not be a time-bomb (unknown long term effects...remember DDT; or contaminated...currently tomatos - but they're not really sure???) Or you can pay a little more for foods certified "safe" because someone thinks its important enough to go through all the hassles of growing it "organically." Or...trade $$$ for time and grow one's own food. What is your time worth? Off the soapbox now......See MoreYeast, just yeast
Comments (21)If you don't do enough baking to keep sourdough starter going in the refrigerator it can be frozen. Spread it out on a cookie sheet covered with parchment paper. Let it air dry for a couple days...until it crumbles easily. Or, you can dry it in a dehydrator. Put it in a Zip-Lock or better still a Lock 'n Lock - type container & freeze crumbled. To use, add a tablespoon or two when making fresh dough. You can also freeze starter in liquid form. /tricia...See MoreAnybody have a foolproof yeast bread recipe?
Comments (20)I had heard about the NY Times bread recipe when it came out a few years ago, so googled it and found the following: Recipe: No-Knead Bread 3 cups all-purpose or bread flour, more for dusting teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. From: Newsvine.com, here is a review, by someone, of this recipe: I pretty much followed the instructions to a "T" with some very minor adjustments stemming from comments that I read in other reviews. Friday Night, 7:00 PM: Mixed together bread flour, yeast (Fleischman's rapid rise), salt and water in a non-reactive bowl, covered with plastic wrap and placed the whole kit n' kaboodle in the oven, leaving it there overnight and through the next morning. Saturday Afternoon, 1:30 PM: Heavily dusted my work surface with flour, poured the dough onto the surface, heavily dusted the top of the dough with flour, and following Alton Brown's instructions for "punching down" dough, performed the wallet folding pattern three times. I let that rest covered with plastic wrap for fifteen minutes. Saturday Afternoon, 1:46PM: I rolled the dough into a "ball", and placed it on a sheet of heavily dusted parchment paper instead of a towel, and let it rise for 2 hours. *Note: the dough didn't really hold a ball shape, but rather looked more like an in-the-dough reincarnation of Jabba-the-Hut. Translated: it was little more than an amorphous blob, which I covered with a towel, nevertheless. I set the timer for two hours, over the course of which the dough spread moreso than rose. Saturday Afternoon, 3:16 PM: I placed my 5.5 qt. Le Creuset enamel coated cast iron Dutch Oven in the oven and preheated both to 450-degrees. Saturday Afternoon, 3:46 PM: When the timer went off signaling the expiration of the two hours, I carefully removed the very hot Dutch Oven and placed it on the counter. I dumped the dough blob from the parchment paper into the Dutch Oven and wearing oven mitts, covered the pot with aluminum foil, since the metal replacement knob that I ordered to replace the plastic one that came on the dutch oven lid -- and is only rated to 375 degrees -- had not yet arrived in the mail. My preference here would have been to use the lid that came with the pot. I baked the bread, covered (with foil) for 30 minutes, removed the foil and baked for anther 20. I then removed the pot from the oven and dumped the bread onto a wire rack where I let it cool for one hour before slicing. The bread turned out great, very crusty, very artisan. I will definitely make it again. The main thing is to remember to start it the night before, else there will not be enough time to develop the glutens and more complex flavors as fully as necessary to make for a great loaf of bread and still get the bread baked at a decent hour. The recipe can be found here: http://www.nytimes.com/2006/11/08/dining/081mrex.html...See MoreRECIPE: Has anyone dyed yeast bread?
Comments (5)I made a loaf last week. I bought the bread mix of country white at the supermarket. I used the dough cycle on my bread machine. I used the Wilton pink food coloring, and I just dipped a toothpick into the container and added it to the warm water. When the machine was done, I shaped the dough and let it rise in a bread pan and baked it in the oven. It came out GREAT. I made my granddaughter a PB&J sandwich and she just kept telling me how she loved her pink sandwich. (I froze the rest to use for tea sandwiches at a baby shower....See MoreOlychick
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last yearlast modified: last year
plllog
last yearHU-214669835
last yearThank you, pillog, for the detailed information. Here are some images of the backs of Red Star Yeast. By the way, I'm sure it is very good yeast. All "Product of Mexico" except the Red Star Platinum packets, which are "Product of USA".
Olychick thanked HU-214669835
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