LeSaffre DCL Saf-Gold Instant Osmotolerant Yeast

SKU
BB-415
In stock
From £5.95 £5.95

The specialist yeast from LeSaffre/DCL, LeSaffre Saf-Gold is an Osmotolerant yeast and is the recognised international reference instant yeast for high sugar recipes, in 500g or 10kg vacuum pack. It is also effective as a general purpose instant yeast.

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Recipes and Guides

Jack Smylie Wild from Bara Menyn Bakehouse

Jack Smylie Wild from Bara Menyn Bakehouse
Bara Menyn is how you say "bread & butter" in Welsh and also the name of the small family bakehouse that is hidden down a side street in the town of Cardigan in West Wales. We managed to squeeze some time out of the very busy and multi-talented Jack Smylie Wild for an interview and insight into his baking life.  Bara Menyn croissant - a work of art!   Bara Menyn which was ... Read more

Tear & Share Brioche With Cheesy Pesto Filling

Tear & Share brioche intact in its paper case with a glass of white wine
Tear & share brioche with a pesto and cheesy filling Having a soft and sumptuous, comforting and tasty brioche that is stuffed with cheese and pesto is a marvellous thing, but to share it is even better. This is a great way to use up any odd bits of cheese that are knocking about in the fridge. This recipe is with pesto but you could just as easily use tapenade, semi dried tomatoes, Marmite ... Read more

Molini Spigadoro's Jet-Black Brioche

Molini Spigadoro's Jet-Black Brioche
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!   Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum. Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ... Read more

Recipe: Brilliant Brioche Panettone Baguette

Recipe: Brilliant Brioche Panettone Baguette
Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more

Dan Lepard's guide to soft buns and bread

Dan Lepard's guide to soft buns and bread
There are times when want the heartiest, chewy, jaw-aching crust on my bread with a slightly waxy, vaguely dense crumb (open-texture optional), but other times…well, I like bread a little more insubstantial. In a world once filled with cotton-wool bread, in days gone by (ok, the 1990s), I used to long for the sturdy muscle of a great sourdough, laced with rye and wholewheat and felt sad ... Read more

Soft light bread rolls

Soft light bread rolls
These are great everyday soft rolls that taste perfectly plain and straight-up, nothing brioche-like about them, even with the small amounts of different ingredients added in. The extra ingredients beyond flour, water and yeast all help to somewhat imitate the “improvers” bigger bakeries add to get the same soft light result, but easier to get hold of for the kitchen or small bakery. ... Read more

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