The Rye Baker

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

Yeast

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-
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 live cells in a nutrient medium, fresh...
$10.95
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
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
Canada Malt 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% to...
$3.49



Copyright © 2020 The New York Bakers Robert Weeks Design

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.