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Bakels Instant Active Dry Yeast 500g $6.95 + Delivery ($0 with Prime/ $39 Spend) @ Amazon AU

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Bakels Instant Active Dry Yeast 500g $6.95 + Delivery ($0 with Prime/ $39 Spend) @ Amazon AUAffiliate
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bemybubble on 01/08/2022 - 08:47 amazon.com.au (1739 clicks)
Last edited 01/08/2022 - 08:48
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Don't see enough yeast deals on OzB - was looking for some as I want to make pizza this weekend.

I have seen on sale at my local IGA for as low as $2 before - but at $1.39 per 100g this is by far the cheapest today.

FYI heres my dough recipe

400gm 00 flour
100g semolina
250ml water
teaspoon of yeast
10g salt
1-1.5 tablespoons of olive oil if you want a crunchy crust.

Key is to let it rise overnight in the fridge.

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closed Comments

  • rad000 on 01/08/2022 - 08:48
    +54

    Can you put the price in the title? It's the yeast you could do

    • bemybubble on 01/08/2022 - 08:49
      +2

      Weird - I actually did but it disappeared on me. Fixed!

  • adrianhughes1998 on 01/08/2022 - 08:48

    Happy YEASTer

    • Jay-Ros on 01/08/2022 - 08:53
      +4

      Would you like to expand on this?

      • customundo on 01/08/2022 - 09:10
        +25

        It's on a knead to know basis

        • [Deactivated] on 01/08/2022 - 09:14
          +7

          Do you have PROOF?

        • Transparent on 01/08/2022 - 11:02
          +4

          "knead to dough basis

          • seemax on 02/08/2022 - 08:38

            @Transparent: I'm going to fold now on the puns, you guys have stretched too far

  • z28 on 01/08/2022 - 08:48
    -1

    Where ?

  • Twocents on 01/08/2022 - 08:56
    +1

    I have just bought yeast but thanks for the recipe

  • silenthillrocks on 01/08/2022 - 09:10
    -4

    Any deals on yeast infections?

    • buckster on 01/08/2022 - 09:26
      +7

      Your mother would know, ask her

  • [Deactivated] on 01/08/2022 - 09:13

    I just wanted to raise this…

    • seamonkey on 01/08/2022 - 09:26

      That's what she said.

  • bargain_knight on 01/08/2022 - 09:14
    +11

    Remember to freeze the yeast after opening, else it will deteriorate quickly.

    • sistermay on 01/08/2022 - 09:39

      Serious question, can you freeze them ??? I thought only way to keep them fresh is to put in fridge, sure if they can be kept in freezer it will make them last longer.

      • Irishness on 01/08/2022 - 10:01
        +1

        yes freezer is best, I'm still using yeast 18 months since opening that's in the freezer

      • cornflakes on 01/08/2022 - 10:04
        +5

        Yes you can. My yeast was always as active as new when it's stored in the freezer. I also tried the fridge a few times and it's better than the pantry of course, but I found it to be not as active after some time and ended up throwing it out. So it's always the freezer now.

        • Stoibs on 01/08/2022 - 11:14
          +2

          Do you need to leave it out overnight or do anything special from the freezer, or can it be added to warm water as-is for doughs?

          • cornflakes on 01/08/2022 - 11:53
            +3

            @Stoibs: Nope, just use it as is. I never let it sit at room temp - I take what I need and throw it straight back in the freezer.

      • ethan961 on 01/08/2022 - 13:42
        +3

        I've had yeast that's years past expiry still perfectly active when stored in the freezer.

    • Grazz989 on 02/08/2022 - 04:04

      Really?

      How does it deteriorate, exactly? I was planning to buy this not for baking, but to use as nutrient (after boiling) for a different kind of (brewing) yeast while making homebrew beer and cider. Will it affect that purpose?

  • cheepo on 01/08/2022 - 09:15
    +1

    Thanks OP. Vote for sharing your Pizza your and finding cheap yeast.

  • Craze on 01/08/2022 - 09:16

    Came here for the puns, wasn't disappointed!

    Brings back memories of price jacking during lockdowns and everyone were into baking at home so this is a good price!

  • apu on 01/08/2022 - 09:19

    A lot of yeast to use before expiry even if you are making pizza weekly. Anything special about this brand say vs supermarket offerings, lowans/mckenzies?

    • ATangk on 01/08/2022 - 09:25
      +3

      It’s 100% a waste for 99% of people. Buy smaller quantities unless you buy yeast every 2-3 months with smaller quantities.

      • Martyroz on 01/08/2022 - 09:59

        Further to that, IDY is not my preferred yeast as most recipies you follow will refer to fresh yeast with dry yeast equivalents. IDY is more potent and although conversions are available, I find them to be wildly inaccurate between brands.

        Stick to smaller dry yeast sachets.

        • apu on 01/08/2022 - 10:24

          I agree, particularly for pizza but it's hard to readily find fresh yeast easily without having to travel. Any preferred brands of IDY?

          • Martyroz on 01/08/2022 - 13:33

            @apu: Please note that I was differentiating betwen Instant Dry Yeast and Dry Yeast.

            I use Tandaco Dry Yeast which comes in handy 7g sachets.

  • JuryWheel on 01/08/2022 - 09:25

    Expiry?

    • BarneyKB on 01/08/2022 - 09:29
      +1

      yeasterday

    • jv on 01/08/2022 - 09:31

      Question:Does anyone know the expiry date of this dry yeast please?
      Answer:The expiry date on my Bakels Instant Active Dried Yeast (500g) is 11/09/2022

      • huntabargain on 01/08/2022 - 09:34

        Answer Posted on 2 July 2021

        • jv on 01/08/2022 - 09:35

          and???

          • huntabargain on 01/08/2022 - 09:36

            @jv: Had shelf life of 14 months..

            • jv on 01/08/2022 - 09:40

              @huntabargain: only if unopened and stored properly.

              • huntabargain on 01/08/2022 - 09:43
                +1

                @jv: Agree for most home users, better buy the sachets, dead yeast is not very helpful.

                • jv on 01/08/2022 - 09:46

                  @huntabargain: I think my last batch is dead.

                  Last dough I made would only rise about 50% to what it does normally… 😔

                  • huntabargain on 01/08/2022 - 09:51
                    +2

                    @jv: I would add the yeast to warm water with a sprinkle of sugar/honey and check if it bubbles before making the dough, that way save the whole batch. Also in winter would take much longer time to rise, so try to find a warm spot.

                    • jv on 01/08/2022 - 09:52
                      +1

                      @huntabargain:

                      I would add the yeast to warm water with a sprinkle of sugar/honey and check if it bubbles before making the dough

                      That's smart… thanks…

                      Also in winter would take much longer time to rise, so try to find a warm spot.

                      Using a bread machine, so temp is constant.

                      • ATangk on 01/08/2022 - 12:52
                        +1

                        @jv: You can also double the yeast quantity to try get the same effect.

                  • Winston100s on 01/08/2022 - 13:25
                    +1

                    @jv: Even if it is half dead, you just need to wait longer or use more.

  • dtc on 01/08/2022 - 09:27
    -2

    not a fan of semolina in my dough but…if that is what you enjoy, then go forth and enjoy

    I'm tempted to do an internet comment - can I substitute almond flour for flour and cous cous for the semolina? I'm trying to go gluten free.

    (

    • jv on 01/08/2022 - 09:41
      +1

      can I substitute almond flour for flour and cous cous for the semolina?

      no

    • greatlamp on 01/08/2022 - 22:45
      +1

      Cous cous is granulated pasta, it isn't going to do well in a bread recipe.

  • huntabargain on 01/08/2022 - 09:29
    +2

    50% hydration, That is the lowest I have ever come across, normally range from 60-70% ?

    • DJR9000 on 01/08/2022 - 09:44

      I was about to say the same thing - i go 500g 00 and 300g water for 60%

      • huntabargain on 01/08/2022 - 09:57

        I want to try this recipe, substitute water with beer.

        • bemybubble on 01/08/2022 - 10:58

          Try subbing water for milk instead! If you want a crunchier dough…

    • bemybubble on 01/08/2022 - 10:54

      You can definitely muck around with the hydration. I find working lower and adding water a lot easier than adding flour when too much hydration…

    • Niko123456 on 01/08/2022 - 18:15

      For pizza, you'd be surprised how little hydration is necessary. Although I now do 60%.

      • huntabargain on 01/08/2022 - 20:19

        The minimum I would do is 60%, however with stronger flour, you can afford and would get better result with 65% to 70%. I never heard or seen a 50% for pizza, dough won't stretch, unless you are using rolling pin, which is a crime.

  • DrMilan on 01/08/2022 - 09:39
    -1

    why does most stocked yeast brands come from China… do other countries not know how to make anything anymore?

    • ihbh on 01/08/2022 - 09:45

      Same question I had.

      do other countries not know how to make anything anymore?

      … at China's low cost.

    • samfisher5986 on 01/08/2022 - 09:45

      China comes in and makes everything cheap, all the local suppliers stop making it because they can't compete, those suppliers no longer have the equipment or knowledge to make that product anymore.

      Then china can sometimes be the supplier for something even if we could make it for a reasonable price.

      • gonan on 01/08/2022 - 11:44
        +2

        I'd be surprised if Australia ever produced yeast. If you want to buy local make your own starter!

      • Grazz989 on 02/08/2022 - 04:05

        And, once no-one bothers competing, they increase the prices or degrade the quality (further).

    • stewy on 01/08/2022 - 09:52
      +1

      Saf-instant is decent yeast and from France. Can buy it easily enough on eBay but it's not as cheap as the Chinese yeasts

    • Michael1983 on 01/08/2022 - 12:28

      My yeast comes from UK. But it is a bit different as it will need only water and sugar to produce a product. Have never seen this type of yeast from China.

    • louuisc on 02/08/2022 - 12:20

      redneck

  • Mischaseb on 01/08/2022 - 10:07

    Keep in mind that buying bulk yeast will mean most of it will turn inactive before you use it, unless you're eating looooots of pizza :)

    • bemybubble on 01/08/2022 - 10:56
      +1

      Challenge accepted

    • Transparent on 01/08/2022 - 11:06

      Store it in the freezer. lasts, almost, forever

  • obi1 on 01/08/2022 - 10:13

    I bought this recently and can vouch for it for bread, pizza and other forms of fermentation…;)

  • Zachguan on 01/08/2022 - 10:51

    upvote for the recipe

  • DMFD on 01/08/2022 - 11:08

    Water, Sugar, Tomato paste and Yeast make better things than pizza though.

    • Robot16 on 01/08/2022 - 16:39

      What's your recipe? I love my tomato paste.

      • DMFD on 04/08/2022 - 19:11

        Its not tomato sauce, Unless maybe margarita base.

  • Montyjpm on 01/08/2022 - 11:20
    +2

    For anyone that care (taken from Amazon): Amazon claimed as made in Australia but packaging says made in China. Did not complain but very disappointed in Amazon quality standards.
    By Demetrios on 19 December 2021

  • knaff on 01/08/2022 - 11:37

    You need sugar bro for the yeast to rise

    • slimdealin on 01/08/2022 - 15:10
      +1

      Not actually true. There's enough sugar in the flour for it to rise. Sure, sugar addition speeds it up but not a requirement. Source - used to work at Bakers Delight

      • gonan on 01/08/2022 - 19:37

        You're right but a lot of bakers delight bread has actually added sugar inside!

  • arvil on 01/08/2022 - 12:55

    That ought to be enough for 50kgs of bread not bad !

  • apaul on 01/08/2022 - 14:46

    Did anyone buy this in the past? if so if its made in Australia?

  • Mr Bob Dobalina on 01/08/2022 - 17:21

    I've always wondered - what does yeast taste like?

    • Niko123456 on 01/08/2022 - 18:16
      -1

      Dick cheese

      • Mr Bob Dobalina on 02/08/2022 - 11:52

        How would you know this? Sorry I had to neg your comment.

        • Niko123456 on 02/08/2022 - 15:15

          I asked your mum

          Sorry, you may neg this one too..

  • Ebany on 01/08/2022 - 18:00

    Thought that said "100g of Salmonella", think I need galasses!

    +1 for a great yeast but -1 because its not AU.

  • Banj0 on 01/08/2022 - 20:52

    Should have looked for a Canesten deal to go with it.

  • EnergicAU on 01/08/2022 - 23:15

    Need a photo of the dough too to get an upvote haha.

    I prefer a 60% hydration or more and have tried a Double fermentation with Poolish. Need a hotter oven for higher hydration though. That's my favourite dough after trying around 6-7 different ones.

    • bemybubble on 02/08/2022 - 05:43
      +2

      Need a photo of the dough too to get an upvote haha.

      https://postimg.cc/gallery/wMRTPZB

      As an additional FYI I have a fornetto from bunnings which does an amazing job.

      The aim for me was to get a puffy crust. The recipe I shared achieved that. Overnight fermentation was key

  • [Deactivated] on 04/08/2022 - 05:59

    Pizza has 2g yeast but most use around .8 grams. 24-48 hour rise in the fridge. I'd really consider a smaller packet of yeast. You will never go through this quantity even if you made dough 3 times a day for 5 years

    • OzBoganYeah on 04/08/2022 - 13:21

      Can you recommend any brands for the smaller packets? Or will anyone just do? I've not made bread before

      • [Deactivated] on 05/08/2022 - 07:57

        I've only heard of lowan, tandaco, mauripan, bakels.

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