Steve2 in LA--I just finished skimming yr bread thread up at 17973 and thought I'd ask if

W

wigs

Well-known member
you happen to use the SAF Gold Instant yeast for your sourdough bread making?

I was just ordering some of my favorite SAF Red Instant yeast when I noticed the Gold listed in the KAF catalogue and decided to read what the difference was. Under the Gold was this description:

A professional-grade yeast designed especially for doughs high in sugar (sweet breads) or acid (sourdoughs).

Thought I'd ask if you have a yeast preference. I'm thinking of trying the Gold for my yeast coffeecakes and caramel-pecan sticky rolls.

I've kept the Red in my freezer for 7 years with no ill effects (thought I was out and ordered more ONLY TO FIND my original bag at the bottom of our chest freezer a couple months later!) so I figure I ought to go through a bag of the Red and one of the Gold in about that same amount of time.

Just wondering. Wigs

 
I don't use anything but the starter to leven sourdough however, I own some of the SAF Gold and when

next I try making a non-sourdough (actually "natural yeast") sweet bread, I intend to put it to use. As you know, it comes highly recommended for sweet bread recipes.

I've been getting such satisfying results using my 3 regular and 1 sweet sourdough starters, I haven't found the need as yet. The last batch of Fig, Fennel and Rye was thoroughly enjoyable. In fact, we JUST finished the 2nd loaf which stayed fresh, out of refrigeration, for nearly 2 weeks.

Next up, I think I'll try a variation of Swedish Limpa bread with raisins, fennel and cumin seed and orange rind.

Let me know how it goes with the SAF. In my enthusiasm, I may have purchased, what could turn out to be, a life-time supply from KAF. Yikes.

 
I wasn't thinking--of course, you'd be using starters 4 your sourdoughs! I have used

the Red SAF Instant yeast for years and absolutely love it, but had never seen nor heard of SAF's Gold until recently so guess I may as well give the Gold a whirl for yeast coffeecakes and sweet rolls. Like you, I'll undoubtedly be purchasing a lifetime supply of the Gold, but SAF truly does last for eons in the chest deep freezer.

Your Swedish limpa sounds yummy. I remember my aunt Carol making that for family get-togethers when I was a kid, and it was superb. Wish I'd known at 10 years of age that several decades later, I'd wish I'd asked for a copy of her recipe!

 
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