Everything you need to know about yeast: types and tips

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Yeast occupies only a small part of the supermarket baking aisle, but it’s used in much more than you might think. It’s the key to making good, well-fermented homemade bread in a simple recipe, and it’s the main ingredient in starting fermentation in beer and kombucha. Yeast is in the air we breathe; in fact, as you read this article, there are hundreds of yeast species floating around you.

Yeast has been used in cooking throughout human history and now comes in many varieties. But if you’re a budding baker, or just haven’t decided to bake your own homemade sourdough bread, the sheer number of yeast options on the market can be overwhelming. For example, do you know whether you should buy instant dry yeast or active dry yeast? Do you know how it is stored or when it expires?We are here to explain it to you Everything you need to know about yeast and how to use it.

what is yeast

Yeast is a single-celled microorganism that predates humans by hundreds of millions of years.There are over 1,500 species of yeast, but today we are concerned with Saccharomyces cerevisiae, derived from the Latinized Greek word meaning “sugar mushroom.” This group of yeasts includes baker’s and brewer’s yeast strains and is responsible for the production of our favorite carbohydrate-rich treats: bread and alcohol.

These types of yeast feed on sugar and convert it into carbon dioxide (and, if given enough time, alcohol), giving baked goods that soft, airy structure you love and creating beer bubbles.

different types of yeast

There are three main types of commercially produced baker’s yeast: active dry yeast, instant yeast, and fresh yeast. They are used to ferment dough in any recipe, but their properties are slightly different, even for the pickiest taste buds, as they offer different flavors.

active dry yeast

Dry yeast is essentially live yeast that is partially dehydrated, inert and ground into granules. Many home baking recipes use active dry yeast, which has larger particles and needs to be dissolved in hot water to work its magic.

These dormant yeast cells can be stored at room temperature for several months before expiration, but you should keep in mind that they are heat sensitive and their potency may vary. Make sure to store it away from very warm places until you are ready to cook it. Active dry yeast begins to die when exposed to temperatures above 48°C. To extend its shelf life, store the closed package in a sealed bag in the refrigerator to keep it in a safer hanging condition.

Before adding yeast to your favorite recipes, remember that when it comes in powder form, you must dissolve it in water or warm milk to ensure its activity levels. If the yeast mixture doesn’t increase and become frothy within about 10 to 20 minutes, it may no longer be effective. Note that active dry yeast has a longer fermentation process than other yeasts, which means it is best suited for dough recipes that require a double fermentation and a longer fermentation time.

instant yeast powder

Due to its high moisture content, this form of yeast is the most unstable, requires refrigeration, and can only be kept for about two weeks under ideal conditions. If stored in a container that is too moist or dirty, white mold may appear within a week and the yeast is no longer safe to eat. To keep it longer, you have to break it into individual portions, wrap it tightly in plastic and put it in the refrigerator, where it will keep for up to a year.

Some bakers prefer to use fresh yeast for pastries, such as donut recipes. When used as a substitute, 28 grams of fresh yeast is equivalent to 11.3 grams of active dry yeast or 9.35 grams of instant yeast.

mother yeast

Someone might have given you some of their homemade starter culture, or you might have decided to have it yourself when the trend of making homemade bread with sourdough invaded us. If not, we know how to make sourdough from scratch for bread or cookies.

Sourdough starter is the least stable and most stable form of yeast compared to commercial yeast, but it is also the oldest form of yeast used in cooking. A starter culture is made from just flour and water and is rich in starch, which yeast loves to eat. Over time, several different species of yeast will colonize and proliferate in the glass jar.

To keep your sourdough starter alive, you must feed it more flour and water regularly. Additionally, there is a risk of illness, as some of the yeast and bacteria captured during the fermentation process can grow and introduce harmful bacteria into the baked goods.

So why use it? The answer is its taste. Commercial yeast you can buy in the supermarket uses a single mild-flavored variety, but the unique blend of different bacteria and yeasts in sourdough starter provides a more complex and nuanced flavor than active dry yeast.

What is nutritional yeast and its uses?

Nutritional yeast also comes from Saccharomyces cerevisiae, but it undergoes a deactivation process in which live yeast cultures are killed by heat. Since yeast is essentially dead, it’s no longer suitable for baking, but it can be a delicious seasoning in cooking, adding a savory flavor to popcorn, macaroni and cheese, vegetable recipes, or rice dishes.

How to judge the quality of yeast

As yeast works, it eats the starch in the flour, releases carbon dioxide, and adds air bubbles to the dough, allowing it to rise. If the yeast doesn’t do this, it dies. But that doesn’t mean you have to wait a few hours to see if the yeast is doing its job.

The expiration date on the container can be a useful indicator of whether the yeast is still alive, but the way it’s stored may cause it to expire sooner. The easiest and most effective way to tell if the yeast is still usable is to stir it in hot water. In addition to helping the pellets dissolve, it also gives you the opportunity to see the yeast activate in real time.

If the yeast is still alive, it will begin to bubble on the surface of the hot water. This means the microorganisms start moving around and producing carbon dioxide. If nothing happens for a few minutes after the yeast blooms, the microorganisms are most likely dead.

What is the best yeast substitute?

Baking soda can be used with acidic ingredients such as lemon juice, vinegar, buttermilk, or brown sugar, which creates carbon dioxide and can effectively achieve the same results as baking soda. Yeast cookies in cookies, cakes and recipes. Baking soda powder is partially alkaline and acidic, and undergoes similar chemical reactions that produce carbon dioxide: once in contact with liquid, and a second time when heated during baking.

Keep in mind that using large amounts of baking soda and baking powder in cooking can leave behind a bitter, even soapy taste. Therefore, to avoid this unpleasant taste, limit the amount of flour used to a maximum of 1/2 teaspoon per cup in any recipe.