Yeast
- Yeast belongs to the fungi family
- Yeast ferments carbohydrates (sugars) to produce:
- carbon dioxide and
- alcohol
- The fermentation process gives bread it's texture, color and aroma.
Types of Yeast
- Compressed Yeast (Fresh Yeast)
- Short Shelf Life
- This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.
- Active Dry Yeast
- Long shelf life, generally rehydrated before using
- Instant Dry Yeast
- It comes in smaller granules than active dry yeast, absorbs liquid rapidly, and doesn't need to be hydrated
- Wild Yeast
Fresh Yeast
- Fresh Yeast, also known as compressed or cake yeast, is active yeast.
- It has good rising qualities and produces excellent-tasting bread, croissants and Danish pastries.
- Fresh yeast does not keep well; it will last about two weeks if refrigerated.
- The yeast should be pale gray-brown, fragrant, soft and crumbly, not hard, dark brown and crusty.
- Fresh yeast should be proofed in tepid water (80-90 degrees F) without contact with salt or sugar.
- This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.
Active Dry Yeast
- The most commonly available form.
- Sprinkle the yeast over warm water and a pinch of sugar, and let it stand for 10 minutes until creamy and bubbly. (or while gathering other ingredients)
- It can be stored in a cool dry place and in unopened packages for up to 15 months,
- Do not use it after the expiration date. Store open containers in the refrigerator.
Instant Yeast
- Instant Yeast is a dry yeast developed in the
past thirty years. - It comes in smaller granules than active dry yeast, absorbs liquid rapidly, and doesn't need to be hydrated or "proofed" before being mixed into flour.
- Bread Machine Yeast and Rapid Rise Yeast is instant yeast that may include ascorbic acid, a dough conditioner.
- Less rising time is required, allowing home bakers to bake a loaf of bread fairly quickly.
- To develop more flavor--such as for artisan-style breads--a long, slow fermentation is best:
- store the shaped loaves overnight in the refrigerator before bringing to room temperature and to a full rise.
- Store instant yeast in a cool dry place, or in the refrigerator once the package has been opened.
- Do not use yeast after the expiration date.
Wild Yeast
- Before yeast was available in
grocery stores, bakers kept colonies of yeast for making bread. - These colonies were known as starters, and were sometimes passed on from generation to generation.
- You can make your own starter using commercial yeast, by using potato water (from boiled potatoes) to attract and feed wild yeasts present in the air around us, or by using the yeast found on the skins of organic grapes or organic raisins.
- Soft Dinner Rolls
- Rolls:
- 1000gr bread flour
- 100gr lard
- 20gr salt
- 20gr fresh yeast
- 10gr sugar
- 520gr water
- Brioche 1
- 1200g AP Flour
- 19gr salt
- 80gr sugar
- 20gr active dry yeast
- 9 Eggs (about 430gr)
- 80gr water
- 450gr butter
- Puff Pastry
- 1500gr AP Flour
- 500gr butter in pieces
- 35gr salt
- 700gr water
- 700gr fold in butter
- Pastry Cream
- 1000gr milk
- 200gr sugar
- 200gr yolks
- 80gr corn starch
- Jalapeño Corn Muffins
- YELLOW CORNMEAL: 180 G
- ALL PURPOSE FLOUR: 180 G
- GRANULATED SUGAR: 45 G
- BAKING POWDER: 6 G
- BAKING SODA: 2 G
- SALT: 3
- BUTTERMILK: 360 ML
- EGGS: 150 G
- OLIVE OIL: 120 ML
- CORN KERNELS: 90 G
- GRATED CHEDDAR CHEESE: 90 G
- DICED JALAPENO PEPPERS: 60 G