Yeast is the king of baking art. If you have to bake breads or cakes, nothing does it better than yeast. It is majorly used around the globe for leavening baked products.
When we talk about yeast as a baking agent for bakery goods, there is always a question mark in our heads about the types of yeast available in market.
So, to ease the confusion, we will talk about different types of yeast used for baking and the major differences between them.
Types of Yeast (details)
It usually comes in two major forms. The two types have different nature keeping in view the usage and storage methods.
- Fresh Yeast
- Dry Yeast
Fresh yeast is used in different parts of the world by professional bakers for commercial as well as domestic baking purposes.
It is moist in nature and has a soft condition. In order to make good use of fresh yeast, it is necessary to store it in a refrigerator till cool or even frozen. The reason behind refrigerating fresh yeast is its fragile state.
Due to its moist nature, fresh yeast readily multiplies when it is fed with sugar. It is also commonly known as cake yeast or compressed yeast.
Fresh yeast has a pale beige appearance. It is usually available in the form of dormant granules and has a stronger smell compared to dry yeast.
When fresh yeast is dried up of all the moisture, dry yeast is formed. This type of yeast has a much longer storage life in comparison to fresh yeast.
It is important to keep dry yeast away from heat, light and moisture after opening for usage.
Let’s look at the recipe for zwieback toast which is commonly fed to teething babies. These sweetened toast slices attain a lovely taste and fine texture with the use of yeast.
• 4 cups flour
• 6 tablespoons sugar
• 1 ¼ teaspoon salt
• 2 ½ teaspoons yeast
• ½ -1 teaspoon ground cinnamon
• 1 cup warm milk
• ¼ – ½ teaspoon ground nutmeg
• 1 egg
• 4 tablespoons butter
• ¼ cup sugar for topping
1. Take a bowl and make a batter of the listed ingredients except cinnamon sugar.
2. Mix the whole batter till a smooth and sticky dough is formed.
3. Place the dough in covered state to rise for about 2 hours.
4. When the dough rises well, divide it into two halves.
5. Shape each half of dough into a log shaped form.
6. Cover the logs and leave them to rise for about 80-90 minutes.
7. Bake the log-shaped bread for 20-24 minutes with a temperature of 190-degree Fahrenheit in the center.
8. Remove the bread after baking and cool it on a shelf overnight (without covering).
9. Cut the bread loaves into ½ inch slices on the next day.
10. Bake the sliced loaves for 1 hour at 200-degree Fahrenheit until they get crispy and dry.
11. Cool them at room temperature.
This is a very easy way to prepare a toast with yeast and there are many more that you can try.