2 lbs bakers yeast under $5

[Spankey]

If you have a Costco by you they sell 2 lbs red star dry active bakers yeast for under 5 bucks it's in a vacuum pack so when y'all open it ya need a bigger container for it. But it makes yeast uber cheap. 2 lbs is like 8+ jars

[Truckinbutch]

Refrigerate it after opening and it will last for a long time . Thanks for the heads up .

[rad14701]

I purchase Fleischmann's from Sam's Club in the same 2 x 1 pound bricks for ~$5.00 as well... Can't go wrong with cheap bakers yeast...

[goblin]

i have a heb $2.50 for one pound fleischmann's

[Brutal]

My Costco doesn't have it.. What department was it in in yours?

[Snackson]

My Costco doesn't have it.. What department was it in in yours?

Right in the spice aisle at mine.

[greggn]

Are any of these bulk packages the plain "Active Dry" or are they all "Instant Dry" ?

I believe the difference is only that the Instant adds a small amount of nutrients ... but I prefer to manage that part.

[rad14701]

Are any of these bulk packages the plain "Active Dry" or are they all "Instant Dry" ?

I believe the difference is only that the Instant adds a small amount of nutrients ... but I prefer to manage that part.

The general retail terms for bakers yeast are "Dry Active" and "Rapid Rise"... Both are in their dry form and both are active (viable)... "Rapid Rise" indicates the addition of ascorbic acid which causes the yeast colony to multiply more rapidly over the first few cycles of cell division... There are no added nutrients, per se, as the acid serves more as an agent that allows easier cell division...

Edited to add:

There are two types of dry yeast: Regular Active Dry and Instant Yeast (also known as Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast). The two types of dry yeast can be used interchangeably. The advantage of the rapid-rise is the rising time is half that of the active dry and it only needs one rising.

[Bagasso]

From what I have read the difference is that regular dry needs to be rehydrated and instant dry can be mixed with the dry ingredients and liquid added to all of them together. According to this: Whats the difference between active dry yeast and instant yeast it's beause of the grain size.

The difference between these types of dry yeast is simple: active dry yeast has a larger granule and needs to be dissolved in water before using, while instant yeast has a more fine texture and can be mixed right into dry ingredients.

[still_stirrin]

From what I have read the difference is that regular dry needs to be rehydrated and instant dry can be mixed with the dry ingredients and liquid added to all of them together. According to this: Whats the difference between active dry yeast and instant yeast it's beause of the grain size.

The difference between these types of dry yeast is simple: active dry yeast has a larger granule and needs to be dissolved in water before using, while instant yeast has a more fine texture and can be mixed right into dry ingredients.

If you read the comments in that article, a poster wrote this:

"This information is not correct.
A quick review of Fleishman's website will confirm that Rapid Rise is in fact the same as instant (and Bread Machine) yeast -- all of which are different than Active Dry Yeast. The main difference is not the granule size, but the temperature of the processing.

Instant yeast is dried at lower temperatures than the older technology of Active Dry Yeast. Therefore, there are more active yeast cells and the need to use less. The difference between Instant Yeast and Rapid Rise is in the marketing/package directions. To achieve same results as Active Dry and not skip the first fermentation (rise), simply use less of the Rapid Rise (1/3 of the amount of Active Dry), adding directly to the dry ingredients. If you buy the yeast packaged as Instant Yeast, you should also use 1/3 the amount that you would use of the Active Dry Yeast.

As a professional baker, I use instant yeast in small amounts resulting in consistent, controllable, efficient fermentation (and great flavor and texture)."

Regardless, when you buy dry yeast always check the "best used by" date stamped on the package. It indicates the viability. I've used both, rapid rise and active dry yeast successfully...provided it was healthy. And ALWAYS rehydrate in warm water (100-110*F) before pitching (not a sugar solution...just water).

And if you want a rapid ferment, ensure the yeast has enough nutrients, of which nitrogen is very important (refer to the "yeast bomb" recipes).
ss

[Pesty]

I've got Smart and Finals around me and they have the same deals FYI.

[Bagasso]

If you read the comments in that article, a poster wrote this

Maybe they are wrong.

Whether it is the granule size or the temp the fact is that in use, in baking, in doesn't need to be rehydrated. Actually makes no difference to us because we are not making dough.

[goinbroke2]

Still_stirrin, why plain water and no sugar? I've sprinkled on top and I've hydrated in water and hydrated in water with sugar, in the end I found all three methods worked. Not saying I missed something, but can you explain why you shouldn't use sugar in the hydrating water?