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Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I
include practical answers to all of your common yeast questions.
What is Yeast?
Yeast is a living organism. It needs food and moisture to thrive. There are 2 main
forms of yeast: brewer’s yeast and baker’s yeast. Brewer’s yeast is used primarily
in beer making and baker’s yeast is used in baking. Yeast feeds on sugar and
converts it into alcohol and carbon dioxide through fermentation. Alcohol is useful
in beer making and carbon dioxide is responsible for stretching and expanding the
dough, something we see as the dough rises. Yeast fermentation also provides the
flavor and texture you expect in yeast-raised recipes.
1. Wet Yeast – Also known as Cake Yeast, Fresh Yeast, or Compressed Yeast.
2. Dry Yeast – Sold as Active Dry and Instant Yeast.
Dry yeast, on the other hand, has a longer shelf life because it’s been dried out. It’s
granulated and sold in little packets or loose in a jar. It is in a dormant state and if
the package isn’t opened yet, can be stored at room temperature. Dry yeast requires
different liquid amounts and temperatures than cake yeast.
Because it’s most common, we’re focusing on Dry Yeast in this Baking with
Yeast Guide. There are two types of dry yeast available: Active Dry Yeast and
Instant Yeast. They both require liquid to “wake” out of their dormant state.
1. Active Dry Yeast
2. Instant Yeast – Also known as Fast Rising Yeast or Fast Acting Yeast.
This is, by far, my preferred yeast!! Red Star Platinum Superior Baking Yeast is an
instant yeast blended with natural dough improvers. These dough improvers are
naturally occurring enzymes derived from protein in wheat flour. They strengthen
the dough and build tolerance to variations in flour strength and the baking process
(kneading, rising, etc.) As a result, the dough traps more of the leavening being
produced by the yeast for an overall better rise and better volume in the finished
baked good. Most of the yeast recipes on my website are made with Red Star Yeast
Platinum. It’s fantastic for yeast beginners.
Can I Substitute Active Dry Yeast for Instant Yeast and Vice Versa?
Yes. Active dry yeast has a moderate rate of rising and instant dry yeast has a
faster rate of rising. Active dry and instant yeast can be used interchangeably in
recipes (1:1); just keep an eye on your dough so it doesn’t rise too much.
Yes, you can store dry yeast in the freezer. The experts at Red Star Yeast actually
recommended it! Place the yeast towards the back of the freezer so it’s not exposed
to temperature changes when you open the door. To thaw, measure the amount you
need and set it on the counter for 45-60 minutes before using. The colder it is, the
longer it will take to “get going.”
Dry yeast is perishable. Once your package is opened, the yeast must be
refrigerated or frozen in an airtight container. Use within 4 months if refrigerated
and 6 months if frozen.
Proofing dry yeast is sometimes a step in a recipe. This step is basically just
“proving” that the yeast is alive and active. You dissolve the contents of the packet
in warm water/milk with some sugar. After 5-10 minutes, the mixture should be
foamy. If not, the yeast is dead and should be tossed. However, if used before the
expiration date, this step isn’t really necessary with modern active dry or instant
yeast. Still, some of recipes call for it, just to be extra certain the yeast is alive. (If
using quality yeast, it usually is alive!)
How Is Yeast Used in Baking?
When combined with liquid and sugar, yeast makes dough rise. Yeast, while also
providing flavor, creates carbon dioxide in the dough. This stretches and expands
it. Yeast thrives in warm temperature, which is why warm liquid is added to dough.
However, yeast will begin to die in temperatures 135°F (57°C) or higher. A good
rule of thumb: if it’s too hot to touch, it’s too hot for the yeast. Yeast is also
effective in cooler temperatures, but it requires more time to expand the dough.
Some bakers prefer a slower rise time because more flavor is produced in the
process.
Dough can also rise in cooler temperatures, but the yeast activity slows down and
the rise time extends. Here is more information on dough rising.
There are a few factors that prevent your dough from rising:
Kneading dough is a common step in bread baking. You can knead dough with
your hands or in a stand mixer. A stand mixer obviously makes the job shorter and
easier, but kneading by hand is gratifying… and a great stress reliever too! You
can watch me knead dough in my dinner rolls video. Massage and stretch the
dough with gentle motion.
Kneading the dough serves a couple purposes. First, it incorporates air into the
dough. It also encourages the proteins in the flour and moisture in the dough to link
together, forming a strong gluten network which is essential for retaining the gas
produced by the yeast. Gluten is what makes bread deliciously chewy.
One packet of dry yeast (2 and 1/4 teaspoons) will raise up to 4 cups of flour.
It’s advantageous to let dough rest after working or shaping it. Cover the dough
with a clean towel or plastic wrap and set it aside. This little “nap” allows the
gluten to relax and settle, which lends to a more voluminous bread. A little rest
also makes the dough easier to shape. So if you notice your dough is extremely
elastic, cover and set it aside for 10-15 minutes, then return to shaping it.
Where Do I Begin?
Now that you have a better grasp on baking with yeast, start with an easy
recipe: No Knead Bread. (Pictured above without the cranberries and walnuts.)
This no mixer, no knead bread recipe comes together in 1 bowl. The yeast requires
at least 12 hours to raise the dough, so just let it sit on your counter. Very little
hands-on work. It’s a great recipe to begin the day before. I also have a 4
ingredients homemade artisan bread that requires very little hands-on time.