Do you feel that baking with yeast is difficult? We would somewhere agree to it but once you understand its complexity, your fear would subside. Here, is Sin Bakes with another mind-blowing blog with all the necessary details you need to know about Yeast.
Yeast is a living organism which thrives on food and moisture. There are 2 main forms of yeast: Brewer’s yeast and baker’s yeast. As the name suggests, the brewer’s yeast is used in beer making and baker’s yeast is used in baking. Yeast is responsible for stretching and expanding the dough and it also enhances the flavor and texture of the item in making.
1. Wet Yeast – also known as Cake Yeast, Fresh Yeast and Compressed Yeast
2. Dry Yeast – also known as Active Yeast and Instant Yeast
Cake Yeast is wet yeast, sold in a block because it’s active and highly perishable. To use cake yeast, crumble the required amount over the dry ingredients or dissolve in the liquid used in the recipe.
On the other hand, dry yeast has a longer span of life as it is sold, dried out. If the packet hasn’t been opened, then it can stored at room temperature. There are two types of dry yeast. Firstly, active dry yeast and the other one is instant yeast which is also known as Fast Rising Yeast and Fast Acting Yeast.
YES, it can be substituted but keep an eye on your dough because active dry yeast has a moderate rate of rising whereas instant yeast has a faster rate of rising.
Dry yeast is perishable. Once the package is opened you can either freeze it or refrigerate it but in an airtight container. If you are refrigerating it then make sure to use it within 4 months and if freezing it, make sure to use it within 6 months.
When the yeast is combined with liquid and sugar, it makes the dough rise. We do know that it enhances the flavor but it also generates carbon dioxide in the dough which makes it stretch and expand. It is advisable to add warm water after adding yeast because yeast thrives in warm temperature faster. Though if the temperature is too high like 135 F then it dies out. It also works in cool temperature but takes more time than usual.
1. The temperature of the dough is too cold for the yeast to work. Place the dough in a warmer place.
2. Yeast may be expired. Try using another yeast.
3. There is too much of flour and sugar in the dough. Make sure you are very keen with the measurements.
4. Liquid which was added to the dough was too hot. Start over with a new dough.
5. You are kneading too much or too little.
One packet of dry yeast that is 2 and ¼ teaspoon will raise up to 4 cups of flour.