i am a noob baker. JYEAH!!

assalamualaikum

okey. tajuk kali ini tak nak kalah. i am a noob baker. yes, being a baker is my second passion. a baker is also only my imagination. haha

i like visit and explore cooking blogs from anywhere, particularly not based in malaysia. so, most of the ingredients used by them are not within my reach. 

here is one blog, passion for baking , all the cakes, breads, cookies, smoothies and many more are sooooo tempting every time i go to this blog.

dan nak dijadikan satu kisah. ada satu resepi roti yang guna fresh yeast. ilmu yang sangat lah kurang dalam bidang pastry ini dan noob sangat!! hahaa

aku tetiba jadi bijak pandai ikut resepi bulat2 dalam resepi yang dia bagi tu.

baiklah, here is the point, FRESH yeast is totally DIFFERent from INSTANT yeast. 

biasa kalau kita orang melayu nih, buat cengkodok ka, jemput jemput ka, roti ka, donut ka.. dan lain lain la. mesti kita guna ini instant yeast iaitu mauripan brand. haaaa, betol ke idop?

inilah instant yeast yang aku guna.

hasil dough roti yang aku dapat unimaginable and the smell is not good because of the excessive yeast used. hahaa

well, i googled some information and i found these!

copied from this website.

Fresh Yeast vs. Instant Yeast

It is common at our school to encounter the opinion that fresh yeast is superior to dry yeast. One baker even told us that when he switched from dry yeast to fresh yeast, the flavor of his bread improved. We would like to dispel the myth that fresh yeast produces better bread than dry yeast. In fact-if used properly-dry yeast will produce the exact same bread as fresh yeast. As long as the amounts are correct, the process is the same. It may even be the better choice in some situations, especially when you do not have a reliable source for fresh yeast. And, even if you do, instant yeast is a good back-up to have on hand in case you run out of fresh yeast. An unopened package of instant yeast has a shelf life of up to two years.

Active dry can be used at 50% of the weight of fresh yeast and instant dry can be used at 40% of the weight of fresh. Based on the recommendation of the yeast manufacturers, most people are under the impression that 33% is the proper conversion for instant yeast. This is true for an industrial process, but 40% is better in the artisan process, when dough temperatures are generally lower.

The instant form is the easiest to use since it does not need to be re-hydrated before adding to the dough. The only precaution is that it should not come in direct contact with cold temperatures and therefore should be mixed into the flour before adding water or added after the flour and water is incorporated.

okey, sekarang dah ada ilmu sikit sikit. hahaa

nak memudahkan lagi usaha baking roti dan sebagainya.

guna yeast conversion calculator . its easy!! 

ini adalah rupa FRESH yeast ye adik kakak.

never stop trying if you failed once. i'm learning from the mistake. i'm at the right path in becoming a NOOB baker in my own way. hahaa

and thats it for today. this is quick post to share some this very important basic knowledge about baking. hahaha

till then, wassalam. =D