Just tried the Red Star Platinum Yeast I kept hearing about.

M

melissa-dallas

Well-known member
It worked fine and made a nice loaf, but the thing I like about regular Red Star is the intensely yeasty flavor and the flavor is subtler with this.

Maybe I just don't get the instant yeast thing. Regular yeast is proofed and ready to go by the time I get the rest of the ingredients out and ready, so I'm not sure I see the advantage. Plus, when I proof it I know immediately if it is dead or tired, not after I've wasted the rest of my ingredients.

 
Melissa, Gesine did some promos for Platinum yeast. These "pumpkin" rolls look good.

(Yes...thank you, Carianna...thanks to you I see PUMPKIN EVERYWHERE!!!!) her promos discussed higher lift and product guarantee. They showed young kids getting baked treats, so perhaps this product is for mom's afraid of scarring their kids permanently with unrisen expectations.

There was also a nice Meyer lemon Sugar Crunch version.
Search on PLATINUM at her site.

http://www.gbakes.com/2012/09/pumpkin-cheesecake-buns-with-platinum.html

 
I, on the other hand, scored some large fresh yeast cakes back home and gloried

in my second batch of nut horns. They STILL won't stay in a horse-shoe shape, but damn, they were tasty.

 
I have to make them. They sound wonderful.

They make me think of an old friend from work who was married to an Armenian. Her mother-in-law periodically mailed her big packages of walnuts she had hand-crushed because she worried my friend wasn't baking pproperly for her son.

Wish I had one of those packages...

 
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