“Great stuff from bakery bits!! The yeast have me perfect bread and Pannetone and the Pannetone cases were so good my Italian colleagues refused to believe they were from the UK!!!”
“I orininally bought my 500g packet from one of the SAF distributors in the UK before it became available from Bakey Bits. It looks like a lot of yeast but I've kept mine refrigerated in a lock tight plastic box with a large tin of silica gel for more than 6 months and its lost none of it's potency and its almost finished. This is about the only yeast for making doughs where sugar and butter make up more than a third of the ingredients. I use this not just for my sweet buttery baking projects but also for baking bread every week as a regular yeast. This yeast has a pleasant smell, with what I might describe as a minerally almost metallic taste which in my opinion beats the shop bought yeasts in taste. It does like to work at a slightly higher temperature than regular yest though but I have no issues with rising a bread dough with this and it performs well for this purpose. Pandorro and Panettone doughs however are famous for their lengthy rising times so where for example a packet of shop bought yeast will simply fail to rise the dough at all, the SAF Gold will take something in the order of about 12 hours or longer at room temperature. Depending on the hydration, sugar and butter content it could take longer. You can accelerate this if you put the dough into a warming drawer where it seems to cope well with tempeatures approaching 40C but a slower rise will give you the best results. Highly recommended - I couldn't bake without it!”
“I orininally bought my 500g packet from one of the SAF distributors in the UK before it became available from Bakey Bits. It looks like a lot of yeast but I've kept mine refrigerated in a lock tight plastic box with a large tin of silica gel for more than 6 months and its lost none of it's potency and its almost finished. This is about the only yeast for making doughs where sugar and butter make up more than a third of the ingredients. I use this not just for my sweet buttery baking projects but also for baking bread every week as a regular yeast. This yeast has a pleasant smell, with what I might describe as a minerally almost metallic taste which in my opinion beats the shop bought yeasts in taste. It does like to work at a slightly higher temperature than regular yest though but I have no issues with rising a bread dough with this and it performs well for this purpose. Pandorro and Panettone doughs however are famous for their lengthy rising times so where for example a packet of shop bought yeast will simply fail to rise the dough at all, the SAF Gold will take something in the order of about 12 hours or longer at room temperature. Depending on the hydration, sugar and butter content it could take longer. You can accelerate this if you put the dough into a warming drawer where it seems to cope well with tempeatures approaching 40C but a slower rise will give you the best results. Highly recommended - I couldn't bake without it!”
