SidJames Posted February 11, 2015 Share Posted February 11, 2015 Where can I buy yeast for making bread & can someone offer up the thai word for yeast please? SJ Link to comment Share on other sites More sharing options...
Jip99 Posted February 11, 2015 Share Posted February 11, 2015 I believe Makro has it. A few choices here:- http://www.thai-language.com/dict Link to comment Share on other sites More sharing options...
KittenKong Posted February 11, 2015 Share Posted February 11, 2015 Yes, Makro has giant catering packs (500g) of several different types and brands of dried baker's yeast which bizarrely all seems to be imported from the Middle East or Vietnam. At around 100B for 500g they are cheap compared to the price of the sachets that you might buy in Europe. Once opened I put the contents in a hermetic plastic container and leave it in the fridge where it seems to keep perfectly well for a few months. After much research I worked out that one type is for when you intend adding sugar to the mix and other is for when you dont intend adding sugar, which isnt something I'm used to with yeast in Europe. Supermarkets like Tops in Central and Friendship also have smaller packages/sachets. Link to comment Share on other sites More sharing options...
KhunBENQ Posted February 11, 2015 Share Posted February 11, 2015 (edited) Is dry (instant) yeast OK? From another thread. Don't know whether this will serve you... "Instant yeast" (dry yeast?) from TOPS onlne shop. Seems to be well known. Misc Thai websites show it. http://topsshoponline.tops.co.th/p/Bakingingredients/Perfect-Instant-Yeast-34g Thais use the foreign loanword, sounds like "yeast" without the "s": "yeat". Thai script here to printout: http://www.thai-language.com/id/142961 I remember to have seen it at Friendship. (while the picture is from TOPs online shop) Edited February 11, 2015 by KhunBENQ Link to comment Share on other sites More sharing options...
tolsti Posted February 11, 2015 Share Posted February 11, 2015 The bakery in the Hotel I used to run used Fermipan brand. Link to comment Share on other sites More sharing options...
cooked Posted February 11, 2015 Share Posted February 11, 2015 In Thai it's yeast. I bought a Kilo one year ago from Macro and don't bother with hermetic sealing, it's still ok. ยีสต์ Alternatively you can breed live yeast but I never got around to that. Link to comment Share on other sites More sharing options...
hugocnx Posted February 11, 2015 Share Posted February 11, 2015 I don't understand OP. Yeast is available in mostly all supermarkets and special stores. Just say yeast at your best Thai and they will know what you mean as it is a loan word like sapaghetti. Fresh yeast is looking for the holy greal. Link to comment Share on other sites More sharing options...
seabear Posted February 11, 2015 Share Posted February 11, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. Link to comment Share on other sites More sharing options...
hugocnx Posted February 11, 2015 Share Posted February 11, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. Link to comment Share on other sites More sharing options...
Anthony5 Posted February 11, 2015 Share Posted February 11, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. who's the idiot here? Proportion or Ratio of Flour to Yeast One packet of dry yeast per 3 cups of flour 0.5% of the weight of the dry flour in the recipe. For example, for 500 grams of flour, use about 2.5 grams of yeast. This is just under 1 teaspoon. Link to comment Share on other sites More sharing options...
hugocnx Posted February 11, 2015 Share Posted February 11, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. who's the idiot here?Proportion or Ratio of Flour to Yeast One packet of dry yeast per 3 cups of flour 0.5% of the weight of the dry flour in the recipe. For example, for 500 grams of flour, use about 2.5 grams of yeast. This is just under 1 teaspoon. Seems you are the idiot here since you cannot read properly. The statement was about the ratio of fresh yeast to instant dry yeast. Link to comment Share on other sites More sharing options...
Anthony5 Posted February 11, 2015 Share Posted February 11, 2015 (edited) Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. who's the idiot here?Proportion or Ratio of Flour to Yeast One packet of dry yeast per 3 cups of flour 0.5% of the weight of the dry flour in the recipe. For example, for 500 grams of flour, use about 2.5 grams of yeast. This is just under 1 teaspoon. Seems you are the idiot here since you cannot read properly. The statement was about the ratio of fresh yeast to instant dry yeast. Then you should have said, 6 gr is meant to be 20 gr right. But I understand that some have been to school for free, while others been for nothing. But look what I found on the all knowing web. http://makebread.com.au/fresh-yeast-conversion/ Fresh yeast to dry yeast conversion and vice versa The packaging types, sizes and measuring systems aren’t the only thing needing conversions. If you only have dry yeast and the recipe calls for fresh yeast, what do you do? Fresh yeast to dry yeast conversion and other way round is an easier one. Very often I read in different recipes suggestion to half or double the amount to change the type of yeast. That would result in too much of dry yeast of too little of fresh and longer proving time. The rule of thumb is dividing or multiplying by 3: And to make it even better 10g of fresh yeast = 1 teaspoon of dry yeast 10 : 3 = 3.33 g Edited February 11, 2015 by Anthony5 Link to comment Share on other sites More sharing options...
seabear Posted February 11, 2015 Share Posted February 11, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. No no Hugo, I don't need to check mself out next time please. If your recipe calls for 20 gr fresh yeast, use 60 gr dry yeast. Which equals to how many tea spoons? http://foodies.pixelfreund.ch/st-galler-handbuerli/ I don't want to waste any more time reading your posts. You're on my ignore list. Link to comment Share on other sites More sharing options...
Anthony5 Posted February 11, 2015 Share Posted February 11, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. No no Hugo, I don't need to check mself out next time please. If your recipe calls for 20 gr fresh yeast, use 60 gr dry yeast. Which equals to how many tea spoons? http://foodies.pixelfreund.ch/st-galler-handbuerli/ I don't want to waste any more time reading your posts. You're on my ignore list. 10g of fresh yeast = 1 teaspoon of dry yeast 10 : 3 = 3.33 g Link to comment Share on other sites More sharing options...
Forkinhades Posted February 12, 2015 Share Posted February 12, 2015 What about self raising flour? I have not seen here in LOS mind Link to comment Share on other sites More sharing options...
KittenKong Posted February 12, 2015 Share Posted February 12, 2015 What about self raising flour? I have not seen here in LOS mind That exists here, and you can easily make it yourself, but self-raising flour does not contain yeast and is not suitable for making bread etc. It's for cakes and suchlike. Link to comment Share on other sites More sharing options...
Forkinhades Posted February 12, 2015 Share Posted February 12, 2015 ^ so the normal cake flour is all you need to make cakes? Do not need to add yeast? OK time to cook some cakes. Link to comment Share on other sites More sharing options...
KittenKong Posted February 12, 2015 Share Posted February 12, 2015 (edited) No, with very few exceptions cake recipes dont need yeast. They use baking powder to make the mixture rise (by a fizzy reaction like sherbet or alka seltzer rather than by an organic process with yeast). Self-raising flour is just ordinary flour with the baking powder added in the factory. Also the flour used in self-raising flour tends to be less hard than that used for bread. http://en.wikipedia.org/wiki/Wheat_flour You use baking powder (or self-raising flour) for things like scones also. Edited February 12, 2015 by KittenKong Link to comment Share on other sites More sharing options...
Forkinhades Posted February 12, 2015 Share Posted February 12, 2015 No, with very few exceptions cake recipes dont need yeast. They use baking powder to make the mixture rise (by a fizzy reaction like sherbet or alka seltzer rather than by an organic process with yeast). Self-raising flour is just ordinary flour with the baking powder added in the factory. Also the flour used in self-raising flour tends to be less hard than that used for bread. http://en.wikipedia.org/wiki/Wheat_flour You use baking powder (or self-raising flour) for things like scones also. ok another silly question, is baking powder readily available as well? if so how do you say it in thai? Link to comment Share on other sites More sharing options...
KittenKong Posted February 12, 2015 Share Posted February 12, 2015 I'm sure I've seen baking powder in Tops in Central. Probably elsewhere also. If anything it will probably be more common than yeast as not many people bake bread at home. The stuff I saw was labelled "baking powder" in English and surely imported but I dont know what the Thai is, if any. If in doubt, get self-raising flour. http://en.wikipedia.org/wiki/Baking_powder Link to comment Share on other sites More sharing options...
hugocnx Posted February 12, 2015 Share Posted February 12, 2015 Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. No no Hugo, I don't need to check mself out next time please. If your recipe calls for 20 gr fresh yeast, use 60 gr dry yeast. Which equals to how many tea spoons? http://foodies.pixelfreund.ch/st-galler-handbuerli/ I don't want to waste any more time reading your posts. You're on my ignore list. The answer in post #12 shows that post #8 is not correct. 2 gr of fresh yeast is NOT equal to 6 gr dry yeast. Now go ignore yourself please. Link to comment Share on other sites More sharing options...
Anthony5 Posted February 12, 2015 Share Posted February 12, 2015 (edited) Finding dry/instant yeast is the easiest part. I use Fermipan. Works very well. If your recipe calls for 2 gr fresh yeast, use 6 gr. dry yeast, which equals 2 tea (or coffee?) spoons. 2 gr is meant to be 20 gr right? Check yrself out next time please. No no Hugo, I don't need to check mself out next time please. If your recipe calls for 20 gr fresh yeast, use 60 gr dry yeast. Which equals to how many tea spoons? http://foodies.pixelfreund.ch/st-galler-handbuerli/ I don't want to waste any more time reading your posts. You're on my ignore list. The answer in post #12 shows that post #8 is not correct. 2 gr of fresh yeast is NOT equal to 6 gr dry yeast. Now go ignore yourself please. But is even further away from 20 gram. Indeed it's equal to 0.66 gram, because you have to divide the fresh yeast by 3 to reach the dry yeast conversion. Edited February 12, 2015 by Anthony5 Link to comment Share on other sites More sharing options...
KhunBENQ Posted February 12, 2015 Share Posted February 12, 2015 Thaivisa at its best Supposedly grown up men at war, becoming deadly enemies about some recipe numbers. So I move into the fireline : Following misc sources it is obviously clear that one needs less instant/dry yeast compared to fresh yeast. Seems like there is a couple of variations available (and probably different names for the same stuff). What I have pictured is clearly labeled as "instant yeast". For that it is obviously true: Divide the amount (weight) of fresh yeast by three (3) to get the amount of instant yeast (and vice versa). 6 gr of fresh yeast is equivalent to 2 gr of instant yeast. http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html http://www.dovesfarm.co.uk/resources/yeast-and-raising-agents/yeast-conversion-table/ http://makebread.com.au/fresh-yeast-conversion/ Link to comment Share on other sites More sharing options...
BigSkip Posted February 12, 2015 Share Posted February 12, 2015 Dry/instant yeast can be found at Foodland. Both jar and packet forms, I have had better luck with the packets, especially when making Crumpets or English muffins Link to comment Share on other sites More sharing options...
malcoml Posted February 12, 2015 Share Posted February 12, 2015 What about turbo yeast? Anyone used a particular brand of yeast here for Fermenting alcohol. Link to comment Share on other sites More sharing options...
recycler Posted February 12, 2015 Share Posted February 12, 2015 Schmidt has baker supply shops in several towns in Thailand. http://www.choco-schmidt.com/index.php Link to comment Share on other sites More sharing options...
oneday Posted February 12, 2015 Share Posted February 12, 2015 Is dry (instant) yeast OK? From another thread. Don't know whether this will serve you... "Instant yeast" (dry yeast?) from TOPS onlne shop. Seems to be well known. Misc Thai websites show it. http://topsshoponline.tops.co.th/p/Bakingingredients/Perfect-Instant-Yeast-34g Thais use the foreign loanword, sounds like "yeast" without the "s": "yeat". Thai script here to printout: http://www.thai-language.com/id/142961 I remember to have seen it at Friendship. (while the picture is from TOPs online shop) Yes, I have that very bottle in my hands now. It's also at Foodland. I've used it to make cinnamon buns quite successfully. The bottle is only about 2.5 inches high or 12cm. You will find it in the same isle as baking food -- cakes, etc. Link to comment Share on other sites More sharing options...
fxe1200 Posted February 12, 2015 Share Posted February 12, 2015 Is dry (instant) yeast OK? From another thread. Don't know whether this will serve you... "Instant yeast" (dry yeast?) from TOPS onlne shop. Seems to be well known. Misc Thai websites show it. http://topsshoponline.tops.co.th/p/Bakingingredients/Perfect-Instant-Yeast-34g Thais use the foreign loanword, sounds like "yeast" without the "s": "yeat". Thai script here to printout: http://www.thai-language.com/id/142961 I remember to have seen it at Friendship. (while the picture is from TOPs online shop) This works perfect, mix one teaspoon of the yeast with 500g of flour, to make your homemade bread. Link to comment Share on other sites More sharing options...
AnotherOneAmerican Posted February 12, 2015 Share Posted February 12, 2015 (edited) Is dry (instant) yeast OK? From another thread. Don't know whether this will serve you... "Instant yeast" (dry yeast?) from TOPS onlne shop. Seems to be well known. Misc Thai websites show it. http://topsshoponline.tops.co.th/p/Bakingingredients/Perfect-Instant-Yeast-34g Thais use the foreign loanword, sounds like "yeast" without the "s": "yeat". Thai script here to printout: http://www.thai-language.com/id/142961 I remember to have seen it at Friendship. (while the picture is from TOPs online shop) Yes, I have that very bottle in my hands now. It's also at Foodland. I've used it to make cinnamon buns quite successfully. The bottle is only about 2.5 inches high or 12cm. You will find it in the same isle as baking food -- cakes, etc. But nobody in their right mind would buy that small bottle as it works out 15x more expensive than the 500gm bricks. 40bht for 34gm Vs 99bht for 500gm. Edited February 12, 2015 by AnotherOneAmerican Link to comment Share on other sites More sharing options...
4u2mad Posted February 12, 2015 Share Posted February 12, 2015 I normally take the oppotunity of a 90day visa run to Laos (Nong Khai) to stock up on bread sold at the market just the other side of the bridge. 10 baggettes 60bht. Macros ain't bad either. Also got a Panasonic bread machine, that was a hoot bringing from the UK. Also bought 5 tins of Alisons yeast too. That was 5yrs ago, kept in fridge, it's still OK Link to comment Share on other sites More sharing options...
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