A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn't expired. However, it doesn't actually help or hinder the rising of the bread. How much yeast do I need for 2 cups of flour? Is that true? You can increase the size of most bread recipes by simply doubling, tripling, etc. Which yeast is best? We Crack the Code. Active Dry Yeast. When it comes to baking bread at home, most recipes call for active dry yeast.
At home, we need a yeast which suits most of our baking needs. But where to start? Your grandmother probably used fresh yeast. Purists adore it. Doughs made with it are supple and bouncy and the yeast fragrance is subtle. Fresh yeast, usually the choice of professional bakeries, is best for doughs which will not undergo excessive handling.
The strains used to make fresh yeast are different from those used to make dry yeast. Dry strains are selected for their stability under stress drying, rehydration, poor handling.
After re-hydration adding water to proof or mixing with other ingredients, there is a "lag phase" which the dry yeast requires in order to become active again. Fresh yeast, of course, has no lag phase. Fresh Yeast does have its drawbacks.
It is far less stable a product than dry. Fresh yeast in compressed form or in "cream" form is delivered every other day to the commercial baker - sometimes by the tanker truck load. Home bakers must rely on a professional baker to obtain fresh yeast or purchase compressed yeast in the dairy case whenever it's available.
Since fresh yeast does not require proffing, it's difficult to tell if it's truly fresh. Fresh yeast keeps for 10 to 20 days. If you buy a one pound block which is what I do, although some bakeries will sell you half a pound you may wish to freeze it. To do this, wrap it well in waxed paper then in plastic wrap and seal. It is important to keep the yeast from drying. Allow the yeast to defrost gradually in the refrigerator the night before you are planning to use it. The longer the yeast is frozen, the more it will lose potency.
When in doubt, discard. The dry yeast is sold in a few different varieties, including instant, bread machine, and rapid rise. There is also yeast starter which helps grow yeast or restart dormant yeast , sponge a mixture of flour, water, and yeast often used for sourdough bread , and biga.
Biga is used in Italian baking, mainly for types of bread with lots of holes, like ciabatta. Fresh yeast is most often used by professional bakers whereas the dry yeast is for the home cook. But which version of dry yeast is best to have on hand? Since no one keeps six different varieties of yeast in their kitchen, this handy conversion chart will help you substitute the type of yeast you have in the pantry for what is called for in your recipe.
Whether the recipe lists the yeast by volume, weight, or by the number of envelopes, this chart has you covered! Many people find using yeast intimidating—knowing if it is still active, getting the right water temperature, whether to add sugar or not.
TFD: More like metric enemies, grrr Colin Colin 1. Specifying measurements in tablespoons is not much help, given that these seem to differ everywhere. My best guess is it means tablespoons capital T often means that but I guess it's hard to say for sure. Leanne Leanne 1 1 1 bronze badge. Featured on Meta. Now live: A fully responsive profile.
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