Yeast can be intimidating
to work with especially if you are new to breadmaking. My first attempt
with yeast was a disaster. My water was too hot and I killed it.
Instead of beautiful golden brown fluffy breadsticks, I got hard dense,
bricks of something that kind of looked like bread but
was barely edible. My poor husband tried to eat them to spare
my feelings but he didn't have to tell me I destroyed them.
I have learned a lot
about using yeast since then and with practice and some knowledge in your back
pocket you can create beautiful homemade breads and baked goods your family
will love!
So, stop being
intimidated and make your yeast rise!
What is Yeast? Yeast is alive. Yeast a single-celled fungus. This micro-organism can be found in the air,
in the soil, and on plants. Yeast has
been around for so long it is even referred to as the oldest plant cultivated
by man. Research
shows that ancient Egypt was the home of modern bread. Archaeologists digging
in Egyptian ruins found grinding stones and baking chambers, as well as
drawings of 4,000-year-old bakeries.
The yeast
used for baking is derived from the species Saccharomyces
cerevisiae.
Yeast is an essential
part of making bread. It is a leavener
which is a catalyst in the fermentation process. A leavener produces gas that makes the bread
rise. Yeast releases gas by feeding on
the sugars in flour and expelling carbon dioxide. The carbon dioxide from the yeast forms
several bubbles throughout the dough giving baked bread its airy texture.
The fermentation has
three functions in bread making: Rising the dough; dough development; and
flavor, aroma, and texture.
When you go to the store
two forms of yeast are available:
Wet yeast (Cake) Compressed or fresh yeast
·
Cake Yeast usually comes
in 2oz packages and is available in limited markets
·
Usually used by
professional bakers. It perishes quickly
so use immediately and store properly.
Dry yeast: includes Active Dry Yeast and Instant Yeast
·
Active Dry Yeast
·
Instant Yeast
o Quick Rise
o Bread Machine Yeast
o Fast Rising Yeast
Yeast
Conversion:
·
Multiply the amount of
instant yeast by 3 for the equivalent amount of fresh yeast.
·
Multiply the amount of
active dry yeast by 2.5 for the equivalent amount of fresh yeast.
·
Multiply the amount of
instant yeast by 1.25 for the equivalent of active dry yeast.
Conversion
Chart:
Using the chart below, determine your yeast
requirements based on the total amount of flour in your recipe.
Yeast measures will also have to be adjusted at higher
altitudes. This will take
experimentation on your part for your altitude.
Flour
|
Dry Yeast
|
Cake Yeast
|
||
Cups *
|
Packages (0.25
oz)
|
Grams
|
Teaspoons
|
Ounces**
|
0-4
|
1
|
7
|
2 + ¼
|
2/3 (1/3 of a
2oz cake)
|
4-8
|
2
|
14
|
4 + ½
|
1 + 1/3 (2/3
of a 2 oz cake)
|
8-12
|
3
|
21
|
6 + ¾
|
2
|
12-16
|
4
|
28
|
9
|
2 + 2/3 (1 +
1/3 of a 2 oz cake)
|
16-20
|
5
|
35
|
11 + ¼
|
3 + 1/3 (1 +
2/3 of a 2 oz cake)
|
* One pound
of flour is approximately equal to 4 cups of flour.
** Cake yeast is usually available in 2 oz. cakes. If you divide the 2 oz. cake into three equal
sections (thirds), each section (one-third of a 2 oz. cake yeast) is equivalent
to 0.6 oz. cake yeast, or one 0.25 oz. packet dry yeast, or 2 1/4 tsp dry
yeast. Each section will raise up to 4 cups of flour.
TIPS
·
If the ratio of sugar
to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet
of yeast (2+1/4 tsp) per recipe is needed. An excessive amount of sugar slows
down yeast fermentation.
·
When changing your
bread recipe from cake yeast to dry yeast, any of the dry yeast types (Active
Dry Yeast, Instant Yeast or Bread Machine Yeast) may be substituted. Dry
yeast requires different water/liquid temperatures than cake yeast.
·
If you have dry yeast
& your recipe doesn't have any liquids: Dissolve the
yeast in about 1/4 cup of warm tap water, 110°F-115°F, stir in 1/2 teaspoon of
sugar to the water to give the yeast a good start. Since you will be adding the
extra liquid, you may have to work in a small amount of additional flour to
achieve the appropriate dough consistency.
The
two types of dry yeast can be used interchangeably.
· When using Instant
Active Dry Yeast, the bread recipe only needs one rise where as fresh yeast
requires a full two rises before shaping. The first rise is replaced by a ten
minute rest, and you don't need to "punch the dough down" afterwards.
The second rise takes place after the dough has been shaped into a loaf. It will take approximately one hour in a warm
place (longer in the refrigerator as a slow rise) until the dough is just about
doubled in bulk.
·
One advantage of the rapid-rise is the rising time is half of the
active dry and it only needs one rising. It gets its second rise when you shape
the loaf before baking. Instant or Rapid Rise Yeast does not require
warm liquid to be activated. This type of yeast has been genetically engineered
from different strains of yeast to produce breads. Instant
yeast is more finely ground than active dry yeast so it can absorb moisture
faster which enables it to rapidly convert starch and sugar into carbon dioxide
helping the bread expand and stretch and it also does not need to be dissolved in water first. It can be
added directly to the dry ingredients, making it a popular choice for use with
bread machines.
Yeast is the essential ingredient in bread baking.
Since yeast is alive, having fresh yeast and using it properly will help you be
successful at baking.
Important tips
·
Yeast activity may
decrease if it comes in direct contact with sugar or salt.
·
Always use dry yeast
at room temperature.
·
The most accurate way
to determine the correct liquid temperature is to use a thermometer. Any
thermometer will work as long as it measures temperatures between 75°F and
130°F.
Two ways to
incorporate yeast into your dough
1.
Yeast can be added
directly to dry
ingredients.
·
Use liquid
temperatures of 120°F to 130°F for dry yeast.
·
Use liquid
temperatures of 90°F - 95°F for cake yeast.
2. Yeast can be dissolved in liquids before mixing with the rest of the dry
ingredients.
·
Rehydrating Dry Yeast
before using it in your recipe gives it a "good start." The yeast has time to start feeding on the
sugar allowing it to become very active and ready to work in your dough.
·
Water is recommended
for dissolving yeast.
·
Dissolve 1 tsp sugar
in 1/2 cup 110°F-115°F water. (Yeast will start to die at 120°F so don’t get
the water too hot) Add up to 3 packets of yeast, depending on your recipe, to
the sugar solution.
·
Stir in yeast until
completely dissolved.
·
Let mixture stand
until yeast begins to vigorously bubble (5 - 10 minutes).
·
Add mixture to
remaining ingredients.
·
Remember to decrease
the total liquids in your recipe by 1/2 cup to adjust for the liquid used to
dissolve the yeast unless already accounted for in the recipe.
Expiration
Date and Yeast Testing:
Yeast does expire.
Yeast will last longer than the date printed on the packet if kept in
the refrigerator. It will last even
longer if kept in the freezer (up to a year and sometimes even more).
Test your Yeast: Sugar is used in testing yeast. To test: add ½ tsp of sugar to the water and
then stir in the yeast and dissolve. If
it bubbles and makes a foam within 5-10 minutes you know it is alive and
active. It is better to spend an extra
few minutes to check your yeast than to make bread that never rises.
Measuring
Yeast:
When measuring yeast for a recipe you don’t have to be
exact. The yeast is going to multiply
anyway. A little less yeast is fine; the
dough will rise more slowly and may even taste better. If you add too much yeast, however, it can
give the bread an unpleasantly yeasty aroma and flavor.
Keep Rising Dough Warm:
Yeast works best between temperatures of 70°F and 80°F. If your house is cool in the winter, place the bowl somewhere warm, like the top of a fridge or in a warm (turned off!) oven. I have even been known to raise dough on top of a heating pad. If you put the dough on a heater to rise, insulate the bottom of the bowl with a few fluffy towels. If your house is very warm, the dough may rise more quickly than expected. (If your yeast rises out of control you can add a bit of salt to slow it down)
Yeast works best between temperatures of 70°F and 80°F. If your house is cool in the winter, place the bowl somewhere warm, like the top of a fridge or in a warm (turned off!) oven. I have even been known to raise dough on top of a heating pad. If you put the dough on a heater to rise, insulate the bottom of the bowl with a few fluffy towels. If your house is very warm, the dough may rise more quickly than expected. (If your yeast rises out of control you can add a bit of salt to slow it down)
Butter, Eggs, Milk, and Sugar slow down Yeast Activity:
If you are making a bread with a lot of these ingredients like a sweet bread. The dough may rise more slowly or not quite as much as usual. There is nothing wrong with the yeast or the bread it will just require more patience. One thing I have learned with bread making is you can’t rush it. You will be rewarded by waiting to let the yeast do it’s job!
If you are making a bread with a lot of these ingredients like a sweet bread. The dough may rise more slowly or not quite as much as usual. There is nothing wrong with the yeast or the bread it will just require more patience. One thing I have learned with bread making is you can’t rush it. You will be rewarded by waiting to let the yeast do it’s job!
Salt and Sugar in bread:
Although salt does inhibit the growth of yeast, it does give
a firmer crust, a finer crumb, and adds flavor. Your bread will not taste right if you
forget the salt.
Sugars are not essential to leavened baked goods, but they make the product more tender due to postponement of protein coagulation, allowing the dough/batter to grow to a greater volume before being frozen into stasis by the baking process, as well as adding to flavor. If too much sugar is used, it can slow down the growth of the yeast, with a low-rise result. The relationship of sugar to salt to leavening is crucial to a pleasing final product.
Sugars are not essential to leavened baked goods, but they make the product more tender due to postponement of protein coagulation, allowing the dough/batter to grow to a greater volume before being frozen into stasis by the baking process, as well as adding to flavor. If too much sugar is used, it can slow down the growth of the yeast, with a low-rise result. The relationship of sugar to salt to leavening is crucial to a pleasing final product.
Kneading:
Why is kneading of yeast breads required? It helps distribute the yeast cells uniformly throughout the dough, so it does not rise unevenly. Kneading also develops a firm gluten structure, providing the framework for the carbon dioxide bubbles.
Why is kneading of yeast breads required? It helps distribute the yeast cells uniformly throughout the dough, so it does not rise unevenly. Kneading also develops a firm gluten structure, providing the framework for the carbon dioxide bubbles.
Storage of Yeast:
Open Package -Active dry yeast will keep well beyond its
expiration date printed on the package for one (1) year if unopened at room
temperature. It will keep longer if frozen. Place directly in the freezer in
its vacuum sealed container. If frozen, you can use it directly without
thawing. I usually keep my open packages in the refrigerator and unopened
packages in the freezer.
Unopened Package - If opened, active dry yeast will keep 6 months in the
refrigerator and 12 months in the freezer. Keep yeast in its original container
with the opened flap folded closed in a re-sealable plastic bag. Stored at room
temperature and opened without a protective outer container it loses its power
at about 10% per month.
To learn more visit:
http://www.breadworld.com
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