LeSaffre DCL Saf Levure Active Dried Yeast

SKU

BB-1606

By Lesaffre DCL Bread Baking Yeast Manufacturer

In stock

£5.95 £5.95

The ever-popular general purpose active yeast, found in kitchens all over the world, LeSaffre/DCL's active dried yeast available in a handy 125g or 500g tin.

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LeSaffre DCL Saf Levure Active Dried Yeast

Recipes and Guides

Belgian "Liege" Waffles Recipe

BakeryBits

Like many countries in Europe, Belgium has a tradition for waffles with two very popular varieties widely eaten today: the "Brussels" waffle and the "Liege" waffle. The Brussels waffle, has been adopted by the USA, where it has become known as the "Belgian" waffle. In the USA, the recipe has evolved to make a lighter and sweeter waffle, risen by egg rather than yeast. On the other hand, the Liege ... Read more

What makes bread rise, and how to get the best rise ever

Dan Lepard

If you put wheat flour, water (and some salt, if you like) in a bowl, mix it well, roll pieces of it thin and cook it on a hot metal bakestone you’ll get one of the earliest forms of bread, what’s known as unleavened flatbread. Easy to make, utterly delicious: today there are many people who make and enjoy this bread pretty much the way it was made hundreds of years ago. Perhaps the flour ... Read more

Easter Vegan Saffron & Date Hot Cross Buns

David Atherton

I’m always looking for ways to create Easter bakes that are big on flavour and a joy to eat but are a little healthier at the same time. Hot Cross Buns traditionally have added sugar but as dried fruit are intensely sweet, so you don’t need any extra. The dates in particular give a warm rich sugar hit. I’ve lived in various African countries and finding butter was often an issue. ... Read more

Light Barley Bread - A Beautiful Almost Forgotten Flour

Dan Lepard

Barley was one of the more common grains used in baking in Wales, less so in England, and its beautiful flavour and colour of the milled grain is almost forgotten. Barley is much more typical in baking when it’s sprouted and malted, and we have a great range of BakeryBits malted barley that gives loaves a great rise and flavour. There are two ways you can use barley flour in a recipe like ... Read more

Golden carrot burger buns

Dan Lepard

Fresh carrot juice gives these buns a rich golden colour, extra flavour, and sweetness, and helps to keep them soft for several days. You could use other vegetable juices here, like tomato, beetroot, or a mixture, and a home-juicing machine makes this very easy. Otherwise, you can often buy fresh vegetable juices at the supermarket. But the heart of these delicious buns is the flours used, and a ... Read more

Dark Malt Focaccia - Supercharge Your Focaccia

Dan Lepard

With its caramel coloured crumb and an open bubbly texture, this malted focaccia is relatively easy to make by hand but super-easy with a machine. Here I mixed this in the Ankarsrum Assistent with the dough hook attachment and scraper, but you can mix it by hand in a Swedish stainless steel mixing bowl. The flour used, Mulino Marino's excellent Organic Type "0" Manitoba Flour gave it an ... Read more