While some types of yeast can be used interchangeably if you tweak the recipe, others are so different that they don't work for all purposes.
So it is important when shopping for a particular recipe to make sure you buy the right version. When making bread and certain baked goods, yeast acts as one of the leavening agents during the fermentation process. Before adding to a recipe, this type of yeast requires dissolving in a warm liquid to activate it, unlike instant yeast which is added directly to the recipe ingredients. Active dry yeast should not be exposed to liquids hotter than F 43 C or else it will kill off the yeast.
Fresh yeast is sold in compressed or cake form. This type of yeast is extremely perishable, so it must be kept refrigerated and used within a couple of weeks of purchase. When using fresh yeast, it is dissolved into a liquid prior to adding to a recipe. Fresh yeast should be proofed , or tested for potency, before each use. To proof yeast, dissolve in warm water and add a pinch of sugar. If the yeast does not begin to foam within 5 to 10 minutes, it is no longer active.
This was the most popular form of yeast in the early 19th century, prior to the invention of compressed or cake yeast. Liquid yeast is basically a slurry of live yeast organisms, flour or other carbohydrates , and water, similar to a sourdough or bread starter. As long as fresh carbohydrate is added on a regular basis, the organisms will continue to live and replicate. Instant yeast is the most active form that's commercially available. This yeast does not require dissolving into a liquid before adding to a recipe and often only needs one rise.
This form of yeast is very shelf-stable and can be stored in a dry, airtight container at room temperature until the expiration date. Instant yeast is also called rapid rise or bread machine yeast. Nutritional yeast and yeast extract are used as both a flavoring and to give a boost to recipes. Neither needs to be cooked. Although yeast extract is technically a type of nutritional yeast, it's used in a very different manner. For longer storage, divide your fresh yeast into individual portions and wrap each piece tightly with plastic wrap before placing in your freezer for up to a year.
Some bakers prefer to use fresh yeast in sweeter recipes, such as donuts, for its more vibrantly yeasty perfume. When used in substitution, 1 oz. Yeast is yeast at the end of the day, and they all work in a similar pattern—brewer's yeast will rise your bread, but it does also have a more bitter flavor that can be undesirable in a traditionally sweet baked good.
So, you know, enter at your own risk. Nutritional yeast is also derived from saccharomyces cerevisiae , but it undergoes a "deactivation" process during which the live yeast cultures are killed by heat. Because the yeast is essentially dead, it can no longer provide leavening magic to your baked goods.
It is, however, a delicious seasoning that can provide a salty, cheesy, nutty kick to anything savory you're cooking up: popcorn, vegan mac and cheese , roasted veggies , fried rice —the list goes on! I often call sourdough starters "DIY yeast"—they're all the rage now, and I wholeheartedly love them. Yeast and bacterial spores naturally occur in flours, so depending on the type of flour you use, the ratio of water you feed into it, and variables in the surrounding environment temperature, air flow , each starter will be a slightly different mix of microorganisms.
Because starters are born out of naturally occurring yeasts, they contain different species of yeasts than what's found in baker's yeast. For example, saccharomyces exiguus is a wild yeast that can be found on various grains and plants—even in the air, floating by around us.
Sourdough starters often take a longer time to leaven a recipe when compared with the speed of commercial yeast and will also give your final baked good a different flavor profile: more sour, less sweet, and perhaps an earthier, artisanal je ne sais quoi. Starters can make a nice rustic loaf of sourdough bread , but they can also be used in a myriad of applications beyond just bread: pancakes, crackers, donuts, even cookies! Baking soda, when used alongside an acidic ingredient—such as lemon juice, vinegar, buttermilk, or brown sugar—will also produce carbon dioxide and can be an effective leavener in baked goods like cakes and cookies.
Baking powder, being part baking soda an alkaline substance and part cream of tartar an acidic substance , will undergo similar chemical reactions that produce carbon dioxide: once when it comes into contact with a liquid, and, if it's a double-acting baking powder, a second time when it is heated during the baking process.
While both baking soda and baking powder can help to leaven certain baked goods, neither has the strong lifting power of baker's yeast and both can leave a bitter, soapy aftertaste when used in large amounts. If you're inkling to bake something and only have baking soda or baking powder on hand, quick breads and soda breads are great alternatives.
Kitchen Tips and Tools. Delish Shop. As the yeast begin to dine on their sugar diet, a process called anaerobic fermentation begins to take place. The by-products of this process are alcohol and carbon dioxide.
During this fermentation time, the carbon dioxide is trapped by a series of strands of gluten in the rising bread. This is what causes the bread dough to rise, and expand leaving behind a somewhat uniform series of air pockets in the dough. Fermentation is the step when the yeast makes carbon dioxide in the bread making process.
The yeast eventually dies off, from the heat when baking, and any remaining alcohol evaporates. Yeast fermentation also provides that wonderful aroma that you expect from yeast-raised products. The air pockets left behind are what give baked bread its crunchy goodness. Why are people scared to use yeast in baking?
It really comes down to the fear, fear of failure and fear of the unknown. The first time I used yeast I had no idea what yeast did in the recipe just that it was called for in the list of ingredients. What are the Different Types of Yeast? When I was in the 5th grade I remember learning about yeast.
We were studying Biology, more specifically cells and how they multiply, and yeast is a great example of this. You can actually see yeast growing right before your eyes. I have always been curious, how many types of yeast are there?
I thought it was a leavening agent like baking soda or baking powder and there was different brands but not different kinds. On my quest to learn about yeast I learned way more than my 5th grade mind could have handled. Cake Yeast Cake yeast is processed one step further than cream yeast. Instant Yeast Can you guess what my favorite yeast is? More about Fermentation Yeast loves to be able to eat sugar in a warm, moist environment where they will multiply in numbers.
Related Questions Why are people scared to use yeast in baking?
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