The Rye Baker

"An instant classic" -- Peter Reinhart
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Yeast, Salt and Malt

Yeast, a lowly single-celled fungus that lives invisibly all around us has had a huge impact on Western civilization. Thousands of years ago, the ancient Egyptians depended on yeast for their bread and beer. In ancient Rome and medieval Europe, where 80% of a peasant's daily food intake consisted of bread, yeast was literally the foundation on which society was built.

Today, almost all of the yeast used by bakers and brewers is commercially produced and comes in three forms: fresh compressed yeast, which requires refrigeration; active dry yeast, the earliest form of nonrefrigerated yeast; and instant, which is by far the most user-friendly. NYB is pleased to offer all three.



Item Name+ Price

AB Mauri Low Diastatic Malt Powder

Baker's malt is made from barley that has been sprouted, dried and refined, and is an important source of iron and the diastase enzymes that help turn starches into sugars. Dry malt offers an easy and convenient way to enhance the color and taste of breads without excessive sweetness. This malt, produced by one of the world's largest...

$6.95




Batory Diastatic Malt Syrup

Liquid malt is chemically identical to dry malt, but with 16% water content and roasted to impart deeper flavor. This malt syrup is high in active diastase enzymes and is blended with corn syrup to improve flow and increase sweetness. 1 l lb./454 g. of diastatic malt syrup comes in a handy squeeze bottle.

$6.95




Breton Sea Salt - Sel Gris de Guérande

Gourmets consider this the ultimate in natural salt, sun-dried and harvested in the tidal pools of Brittany. The gray sea salt of Guérande is rich in trace minerals and flavor. Taste it, and you taste the ocean, with a hint of violets. Fine grind dissolves easily. This is a very special salt that will bring the flavor of your...

$8.95




Cuyutlán Sal Marin - Medium Grain

Since pre-Columbian times, the salteros of Colima, on Mexico's Pacific coast, have taken this clean-tasting, snow-white salt from Laguna Cuyutlán. This is a pure Pacific sea salt, gathered and dried as it has been for centuries. Medium grain is perfect for crunchy topping. 2 lb./908 g. poly bag.

$7.95




Fawcett's Crystal [Red] Rye Malt

After months of searching, we finally found a source for red rye malt, an essential ingredient in Russian and Baltic rye breads. This malt, from one of England's leading malt houses, Thomas A. Fawcett & Sons, is roasted to perfection, rich with musky sweetness and unspoiled by the bitterness of over-roasting. Pulverize these whole rye...
$3.49




Great Western Pale Malted Rye

This imported Canadian malted rye, rich in the natural sugars trapped inside the rye kernel, is an integral ingredient in many German, Baltic and Russian rye breads. Toast it in a skillet until it turns rose pink to add sweet, nutty and malty notes to your finished Borodinskis, Riga Ryes and Pfennigmukerln . For best results, use 1%...

$3.49




Red Star Active Dry Yeast

For bakers who prefer active dry yeast. Use 50% of fresh yeast and 150% of instant yeast percentages. First developed in the early 1940s, active dry yeast consists of small cylindrical particles of active yeast cells surrounded by a hard shell of dead cells. It will keep for up to 5 years. Before adding active dry yeast to your dough,...

$4.95




Red Star Fresh Compressed Yeast - 1 lb/454g block

NOTE: To ensure freshness, we will only ship fresh yeast via 2-day or overnight delivery, except to Hawaii, Alaska and Puerto Rico. All other orders will be refused and payments refunded.

For maximum control over fermentation and proofing, nothing compares with fresh yeast. Because it consists of...

$9.95




SAF Red Label Instant Yeast

Instant yeast offers all the advantages of fresh compressed yeast without its perishability. Unlike active dry yeast, instant yeast can be added directly to dry ingredients without the need to pre-hydrate. Comes in a 1 lb./454 g. vacuum-sealed bag, and will keep refriger ted for up to 3 years.

$5.95







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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.