Yeast
Types Of Yeast
Yeast comes in two forms: (1) Fresh Yeast (also called Compressed Cakes) and (2) Dry Yeast (also called Dehydrated Granules).
Fresh yeast is soft and moist and is mainly used by professionals. It must be refrigerated or frozen, as it is highly perishable. Fresh yeast needs to be proofed before using.
Dry yeast is fresh yeast that has been pressed and dried until the moisture content makes the yeast dormant (until mixed with warm water). Dry yeast has a much longer shelf life than fresh yeast and does not need to be refrigerated unless opened. Once opened, dry yeast needs to be stored in the refrigerator away from moisture, heat, and light because it deteriorates rapidly when exposed to air.
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TYPES OF DRY YEAST
There are two types of dry yeast: (Regular) Active Dry Yeast and Rapid-Rise Yeast. Though there are some minor differences in shape and nutrients, Rapid-Rise Yeast is (pretty much) the same as Instant Yeast and Bread Machine Yeast. This is where understanding yeast can definitely get confusing.
These two types of dry yeast can be used interchangeably, with some limitations. Though Bread Machine Yeast is faster-rising and is specially formulated for bread machines, as its texture is finely granulated to hydrate easily when combined with flour, Active Dry Yeast may also be used in bread machines (though it but may not yield completely equal results). The advantage of the Rapid-Rise Yeast is the rising time is half that of the Active Dry and it only needs one rising. Though this is an advantage, you do sacrifice some flavor and texture by speeding up the rising process as the yeast does not have time to develop its own flavor. Also, Rapid-Rise Yeast is a little more potent than Active Dry Yeast and can be mixed in with your dry ingredients directly.Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form of sugar or starch) into alcohol and carbon dioxide through the process of fermentation. This makes it crucial to the making of wine and beer, as well as the process of baking (which has led to the identification of two main types, brewer's and baker's yeast).
Baker's yeast is used in cookery to rise (leaven) any kind of bread, whether sweet or savoury.
Availability
Dried granular and easy-blend yeast are available from shops and supermarkets. You can find fresh yeast at bakers, health food stores or the bakery section at some larger stores. All are available all year round.
Dried granular and easy-blend yeast are available from shops and supermarkets. You can find fresh yeast at bakers, health food stores or the bakery section at some larger stores. All are available all year round.
Choose the best
Fresh, dried granular or easy-blend yeast (which has finer grains than dried granular yeast), according to the recipe. Fresh yeast is reckoned to give the best flavour - it should be firm and moist, with a cream colour. Avoid any that is dark or dry and crumbly.
Granular yeast is more convenient than fresh yeast, as it keeps for longer. Easy-blend yeast doesn't need proofing (see below) - it can be added directly to the dough mix. Fresh yeast and dried granular yeast are not suitable for bread-making machines.
Fresh, dried granular or easy-blend yeast (which has finer grains than dried granular yeast), according to the recipe. Fresh yeast is reckoned to give the best flavour - it should be firm and moist, with a cream colour. Avoid any that is dark or dry and crumbly.
Granular yeast is more convenient than fresh yeast, as it keeps for longer. Easy-blend yeast doesn't need proofing (see below) - it can be added directly to the dough mix. Fresh yeast and dried granular yeast are not suitable for bread-making machines.
Prepare it
Add easy-blend dried yeast directly to the dough mix, in accordance with the packet instructions or recipe. Dried granular yeast and fresh yeast should be tested (this is called 'proofing') before being added to the dough mix, to make sure they are still active. Dissolve the yeast in a bowl of warm water with a pinch of sugar, and leave for 5-10 minutes (follow the packet instructions for the exact quantities of yeast and water). If the yeast is still active, it should begin to froth up. If it doesn't, it means the yeast is stale, and should not be used, as it won't cause the bread to rise.
It's important to note that, when mixing the yeast with water, the temperature shouldn't be too high or it will kill the yeast. The optimum temperature is 38C/100F. If you don't have a thermometer, mix 300ml boiling water with 600ml cold water, then measure out the required quantity of water to add to the yeast.
Add easy-blend dried yeast directly to the dough mix, in accordance with the packet instructions or recipe. Dried granular yeast and fresh yeast should be tested (this is called 'proofing') before being added to the dough mix, to make sure they are still active. Dissolve the yeast in a bowl of warm water with a pinch of sugar, and leave for 5-10 minutes (follow the packet instructions for the exact quantities of yeast and water). If the yeast is still active, it should begin to froth up. If it doesn't, it means the yeast is stale, and should not be used, as it won't cause the bread to rise.
It's important to note that, when mixing the yeast with water, the temperature shouldn't be too high or it will kill the yeast. The optimum temperature is 38C/100F. If you don't have a thermometer, mix 300ml boiling water with 600ml cold water, then measure out the required quantity of water to add to the yeast.
Store it
Keep dried yeast in a cool, dark, dry place, and use within its best before date - beyond this, it may fail to make the bread rise. Fresh yeast is highly perishable and should be kept in the fridge. Use within a maximum of 2 weeks, or within the use by date.
Cook it
Use baker's yeast to rise any kind of bread, from pizza base through to rye bread.
https://www.bbcgoodfood.com/glossary/yeast
https://www.asweetpeachef.com/differences-between-types-of-yeast/
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