Saf Levure Active Dry Yeast 500g | Easy to Use and Provides Consistent Results In Bread and Pastry Recipes and Other Baked Goods

Very good yeast very pleased with my bread results. I lost a couple of batches my fault not the yeasts fault. My water was to cold. Killed the yeast. After that strong frothy yeast. Beautiful smell. Makes beautiful pizza bread, wholegrain bread. Rye bread I have used this yeast for our fresh baked bread very day now. Just wanted to let other know how good this yeast is. Also good seller, dispatched quickly very safely packaged 5 * delivered fast.

Lots in the tin but the expiry date is one year so for a frequent baker it's good value for money but may be too much for some. Smells more yeasty whilst proving than the supermarket stuff more like fresh yeast. Needs to be dissolved in water before adding to dry ingredients. I used in the bread machine and simply put it in first with the luke warm water. Bread rose well initially but sank a bit on top. My fault as I accidently added too much water trying to get the temp right for the yeast. Cut well and tasted good though. Overall I am pleased with this product. It's so good to know there are no nasty additives in it and my bread is wholesome.

Produces tasty bread. Not ideal for bread makers as slower growing but much much better hand made loaves.

A great yeast with no ultra processed ingredients, I’ve bought it twice and it lasts me months and months each time (stored in a glass airtight container in the fridge) and I bake all our bread and pizza with it.

Excellent product.

This was fresh and in date yeast, didn’t froth up with warm, cool or cold water. Tried baking with it and gave a bad yeasty taste. Could have just been a bad batch. Was refunded straight away though so not 1 star.

Last ages and healthier for you. No emulsifier in it. Easy to use. Bread comes out tasty

Bought this because it is free from emulsifier, which is in other dried yeasts. However despite activating it in water before using, it didn’t give good results. My hand made pizza dough wasn’t quite right and in my bread machine one loaf came out small and slightly dense whilst another sank and was over fermented with a wine smell. I am sure the amounts of yeast can be adapted and a better baker than me could make it work. But I can’t waste my expensive artisan flour and limited time on experiments. So unfortunately I will return to my old dried active yeast even if it does have a trace of additive