Alsa Baker’s Yeast

Alsa Baker’s Yeast

Briochin alsa Baker’s Yeast is practical for baking bread (white, wholemeal, multigrain) and brioches:
– Can be used by hand or with a breadmaker;
– Allows bread and pizza doughs to rise 2x faster than baker’s yeast;
– Contains 5 x 5.5g sachets.

Ingredients

Dehydrated baker’s yeast, emulsifier: E 491.

May contain traces of : GLUTEN, MILK

Usage

1. Levure de boulanger Alsa is a popular yeast used in baking, particularly in French recipes. Here’s how to use it effectively:
   1. Measurement: Usually, one sachet of Alsa yeast is enough for 500 grams of flour. If you’re using a different amount of flour, you can adjust accordingly (typically about 7 grams of yeast per 500 grams of flour).
   2. Activate the Yeast:
      • If using dry yeast (which is most common for Alsa), you should activate it by mixing it with warm water (not hot) and a bit of sugar. This is usually about 100-120 ml of warm water per sachet of yeast.
      • Let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it helps ensure that the yeast is alive and active.
   3. Incorporate into Your Dough:
      • Mix the activated yeast into your flour along with other dry ingredients.
      • Add any additional liquids and mix to form your dough.
   4. Knead and Prove:
      • Knead the dough until it’s smooth and elastic.
      • Place the dough in a warm, draft-free area and let it rise. Typically, it should double in size within 1-2 hours.
   5. Shape and Bake:
      • Once risen, shape your dough as desired and let it rise again if needed.
      • Bake according to your recipe’s instructions.

Storage: Store Alsa Baker’s yeast in a cool, dry place, away from moisture and heat, to maintain its effectiveness.