SAF Instant Yeast

SAF Instant Yeast (Red Label) is a premium, instant dry yeast produced by Lesaffre, a global leader in yeast production. During my extensive research and testing phase for Sinless Sourdough, I experimented with various yeasts but consistently returned to SAF for its superior performance.

This yeast is designed for use in a wide range of baking applications, particularly excelling in doughs with sugar levels up to 12% of the flour weight.

SAF Instant Yeast stands out from other instant yeasts due to several key factors:

1. Consistency: It provides reliable and uniform leavening across different recipes and baking conditions.
2. Rapid activation: SAF Yeast doesn’t require proofing or pre-dissolving, allowing for quicker preparation and more consistent results.
3. Stability: It maintains its potency over a longer period, even after opening, which is crucial for home bakers who may not use yeast frequently.
4. Versatility: SAF Yeast performs exceptionally well in various types of dough.
5. Temperature tolerance: It can withstand higher dough temperatures, providing more flexibility in the baking process.

These qualities have made SAF Instant Yeast a favorite among professional bakers and home enthusiasts worldwide. Its ability to produce consistent, high-quality results across a wide range of recipes has cemented its reputation as a go-to yeast for bakers of all skill levels.

SAF Instant Dry Yeast (Red Label) Amazon Links:

Historical Significance:

SAF Instant Yeast, produced by Lesaffre, doesn’t have a specific historical narrative. It’s a modern commercial yeast product developed for convenience and reliability in baking.

Nutritional Profile:

SAF Instant Yeast is primarily a leavening agent and not a significant source of nutrients. However, it does contain:

• Small amounts of B vitamins
  • Trace minerals
  • Protein (inactive yeast cells)

Characteristics:

• Consists of 100% active dry yeast
  • Fine granules that don’t need to be dissolved before use
  • More concentrated and faster-acting than active dry yeast

Counting Carbs:

When making low-carb sourdough bread, you can often disregard the carbs from honey or sugar added to feed the yeast. Here’s why:During the long fermentation process of sourdough, especially with a preferment, yeast and bacteria consume most of the added sugars. This process is even more thorough than in regular bread-making. The microorganisms in sourdough starter are particularly efficient at breaking down and using up sugars over the extended fermentation time.The fermentation happens in multiple stages – during the preferment, bulk fermentation, and final proofing.

At each stage, active yeast and bacteria continue to consume sugars. Additionally, enzymes in the flour break down complex carbohydrates into simple sugars, which are then quickly eaten by the microorganisms.While it’s hard to measure exactly how much sugar is consumed, the long sourdough process typically results in very little residual sugar in the final bread. This is why many low-carb bakers choose not to count the carbs from added honey or sugar in their recipes. The sugars serve mainly to feed the fermentation process rather than contribute to the final carb count of the bread.

However, if you’re being extra cautious with your carb intake, you might choose to count a small portion of the added sugars. But remember, the actual carb content in your finished low-carb sourdough is likely to be much lower than the amount of sugar initially added.

Keto Diet and Ketosis:

If you’re following a strict ketogenic diet to maintain ketosis, it would be wise to count even the minimal sugar content in the bread dough. Even small amounts of carbs could potentially be enough to kick you out of ketosis, so it’s better to err on the side of caution and include these in your daily carb count.

Baking Properties:

SAF Instant Yeast has unique baking characteristics:

• Can be mixed directly with dry ingredients without proofing
  • Provides reliable and consistent leavening
  • Works well in various types of dough, including those with high sugar or fat content
  • Produces a more uniform crumb structure in baked goods

Contributions to Bread Making:

• Leavening: Produces carbon dioxide to help dough rise
  • Flavor: Contributes to the development of complex flavors during fermentation
  • Texture: Helps create a light and airy texture in bread
  • Versatility: Can be used in a wide range of recipes, from lean doughs to enriched breads

Use in Sourdough:

While SAF Instant Yeast is not typically used in traditional sourdough baking, it can be used in hybrid recipes like Sinless Sourdough:

• Can be added to sourdough to speed up the rising process
  • Useful for beginners transitioning from yeasted breads to sourdough
  • Can help create a more consistent rise in sourdough breads

Suitable for a wide range of baked goods, including:

• Breads
• Baguettes
• Bagels
• Pretzels

Storage and Shelf Life:

• Can be stored at room temperature in an airtight container for up to 1 year
  • Refrigeration or freezing can extend shelf life up to 2 years

SAF Instant Yeast is valued for its convenience, reliability, and versatility in various baking applications. While it’s not a traditional ingredient in sourdough baking, it can be used in combination with sourdough cultures for certain recipes

How to Use:

• Use 2 to 3 teaspoons of SAF with 2 to 3 teaspoons with sugar (or honey)
• Can be used for oven baking and bread machine baking
• Avoid direct contact with ice water

Proofing The Yeast:

Sometimes, I like to proof the yeast in sugar and water ahead of time before adding it to the dough in the stand mixer. While this step isn’t strictly necessary, it’s become part of my sourdough baking ritual. However, I’ve learned that using “filtered water” like ZeroWater doesn’t work well in this process—the yeast simply won’t activate. It’s important to use water with the right minerals for proper yeast activation.  Spring water is the best I’ve discovered.

Why ZeroWater Might Not Be Effective for Proofing Yeast:

1. Mineral Deficiency: Yeast, including SAF yeast, requires certain minerals (like calcium, magnesium, and potassium) to activate and properly ferment. These minerals play a key role in the metabolism and growth of yeast. They help yeast cells reproduce, produce enzymes, and function optimally during fermentation.

   ZeroWater removes almost all dissolved minerals, including those beneficial to yeast. Without these key nutrients, yeast may struggle to activate properly, which can result in poor fermentation, slow rising, or even complete inactivity.

2. Yeast Activation Needs: When proofing yeast, you want the water to not only provide moisture but also to create a slightly mineral-rich environment that supports yeast activity. Tap water or water with natural minerals (like spring or mineral water) is usually better for proofing because it contains the trace minerals that help yeast thrive.
3. Taste Considerations: While ZeroWater is excellent for purifying water for drinking and cooking, it may not be the best choice when proofing yeast for baking, because the complete removal of minerals can alter how yeast behaves during the rising and fermentation processes.