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Why SAF Instant Yeast Works Best for Sinless Sourdough
Yeast Options
You can use any instant yeast desired. I had tried several and SAF always provides the most consistent and best results for low carb baking. Yeast is used in Fiber Flora and in Lifestyle Lina recipes but not in Discard Diva recipes. You can either proof the yeast in advance or add it directly into the stand mixer bowl with the sugar (or honey) and other low carb ingredients.
SAF (Saf-Instant) is a brand of instant yeast produced by Lesaffre, a global company specializing in yeast and fermentation products. It’s widely used in both professional bakeries and home baking due to its reliability and ease of use.
Why SAF Is My Preferred Choice
SAF instant yeast has become my go-to choice because:
- No proofing required
- Works well in all baking methods
- Activates quickly
- Higher live cell count than active dry yeast
- Contains dough conditioners for better performance
SAF yeast has a long shelf life when stored properly, can replace active dry yeast in a 1:1 ratio, performs well at various temperatures, and is preferred by many professional bakers.
How to Proof Yeast
If you prefer to proof your yeast first (which can be helpful to confirm it’s active), follow these simple steps:
- Warm your water to 38-43°C (100-110°F) – it should feel warm but not hot to the touch
- Add 3 tsp of SAF yeast and 3 tsp of sugar (or honey) to the warm water
- Stir gently to dissolve
- Let the mixture sit for 5-10 minutes in a warm place
- The yeast is active and ready when it becomes foamy or bubbly on top
Even though SAF instant yeast doesn’t require proofing, this optional step provides peace of mind, especially if your yeast has been stored for a while or if you’re using a different brand of yeast.
Mixing Yeast with Sourdough
The debate about combining commercial yeast with sourdough starter has two clear perspectives.
Some traditional bakers, like Chad Robertson of Tartine Bakery, focus on pure sourdough techniques without commercial yeast. Robertson’s approach emphasizes natural fermentation for superior flavour development and bread texture. His famous country loaf relies solely on wild yeast captured in his sourdough starter.
On the other hand, bakers like Peter Reinhart, author of “The Bread Baker’s Apprentice,” sometimes advocate for adding small amounts of commercial yeast to sourdough bread. Reinhart notes that adding a small amount of commercial yeast can provide more consistent results, especially for beginners, and can help control rising times when you’re on a schedule.
This “hybrid” approach can offer the best of both worlds: the complex flavour of sourdough with the reliability of commercial yeast. The choice ultimately depends on your preference for flavour, timing, and baking style.
Personal Experience
I experimented with many different brands of yeast and in various quantities and found that using 3 tsp of SAF and 3 tsp of sugar (or honey) along with baking powder gave the low carb breads and baked goods the best oven spring.