Molino Rossetto Instant Rapid-Rise Dry Yeast for Baking Bread, Cake, Pizza Dough Crust, All Natural Mother Yeast for Bread Machine. Superior to Active Dry - 3.5 oz - Pack of 1

Just as described. Easy enough to use. Bread I made with it was good.

Didn't work. I was told that this was the best bread machine yeast & after three dense, rock hard loaves I finally read the ingredients. Expecting to see just yeast, I was shocked to find that this "yeast" is 70% flour!! Why am I paying so much more for flour!?!? Really disappointed. Never buying it again.

So making homemade bread in colorado in the foothills of the rockies at 5900' elevation I have had some really great thoughts go flat lol. So, wasn't expecting this would work out. But it did. The directions even translated are how to make the "poolish" or activate this yeast. The difference between this and the yeast most commonly at the store is that it is inactive dry yeast not active like most folks are accustomed too. Honestly the flavor makes it worth the extra step to activate. like yogurt culture, once you have going, you can save some in the fridge and you have bread as long as you have flour and water (this strain likes milk too :)). This was my first experiment with not using instant, dry active yeast and it was well worth the extra step. It made such good bread! I mostly followed this a recipe at website called tavolamediterranea called italian-country-bread-made-with-starter-pasta-madre. If I can do it anyone can.

The package was leaking powder when I opened it. Package said it was good until 2026. I put the yeast in glass jar, got it out 2 days after receiving to use it. It did not foam at all, I made sure the water was perfect. Tried it 3 times. Maybe it was me, but I make bread and use yeast all the time. The only reason I gave the seller 4 stars is becuase this item cannot be refunded, but after I contacted them they did issure a prompt refund.

I have just baked my first loaf of bread using this yeast and I like the results. A very nice loaf. Of course having only used it once, my impressions are very subjective, but I feel like the yeast flavor is nice and mild - with less of that ‘beery’ note that Flieshmans et al gives. My other impression is that this yeast may be slower to rise than the typical quick yeasts one gets at the grocery store, but the weather here didn’t give ideal rising temperatures and I completely forgot the “proof” setting on my oven.In any case, I’m very pleased with my initial results, and I think you will be too.

First time trying this yeast. I didn't get foaming or bubbling while waiting for the yeast to bloom so I went ahead with my recipe trusting the product. Used my usual 1 cup water, 1 teaspoon yeast, splash of EVOO, salt and about 2-3 cups flour (I make a high hydration dough by feel). While proofing it rose beautifully. The aroma was heady and I couldn't wait to make focaccia. Topped the focaccia with sauce and cheese, gave it's final rise then baked. It rose tall, the bread was airy, light and fluffy...like eating a cloud. So flavorful and aromatic. Love this yeast.

I am Italian, I have been making mother yeast since ever and I know the smell of the mother yeast. This is not mother yeast, it is made from a one-celled fungus called Saccharomyces cerevisiae. With the name of "dried mother yeast " they simply and purposely confuse people to buy a product that is not the yeast used to make “Mother dough”. The real Mother yeast is made by many different celled fungus and the smell is beautiful, nothing to do with this one.

Ingredients= Flour and enriched commercial yeast. (Sach. cerv.) - Mother yeast is supposed to be a sustainable culture from which one can make bread on a daily basis - not enriched flour with cheap bread yeast in it...It should be an experience somewhere between plain bread and sourdough... but no...Predictably, worked well once - then when cultured for another go, it gradually disappointed.Ah well... perhaps there is an explanation, other than expiration date (close, but should have been ok...)Studying the ad copy, you either get an Italian or US labeled product.Some reviewers got one, some the other - and many close to expiry to boot.They describe the US labeled product has commercial yeast and flour, but the Italian labeled product has something other than plain commercial yeast...YMMV - but we gambled and lost, for sure.