NAME: Rolyn Camille C.

Maygay

Types of Yeast in baking

1. Active dry yeast
2. Instant yeast
3. Rapid Rise yeast
4. Fresh yeast

How are these different types being prepared before use?

Yeast acts as the leavening agent during fermentation process during baking. There are
several forms of yeast used such primarily active dry, fresh, instant and liquid.

1. Active dry yeast

This yeast requires warm water to be dissolved before adding to a recipe enable to
activate it. It should not be exposed to liquids hotter than 110 Fahrenheit or 43 Celsius
or else it will kill off the yeast.

2. Instant yeast
This yeast does not require dissolving into a liquid before adding to a recipe. Just
add this directly to the recipe and mix thoroughly. This is the most active type of
yeast available commercially.

3. Rapid Rise yeast

This yeast, before mixing does not require dissolving in water and it is simply adding
it to the flour mixture. After shaping requires only one rise.

4. Fresh yeast
This type of yeast is extremely perishable, thus it is a must to be refrigerated and used
within a couple of weeks of purchase. Before baking it should be dissolve into a liquid.
Fresh yeast requires to be tested or proofed for potency. To proof yeast, dissolve in
 warm water and add a pinch of sugar. Within 5 to 10 minutes if the yeast doesn’t begin
to foam, it is no longer active.

References:

Moncel, B. (2020). Types of Yeast for Baking, Cooking, and Brewing. The Spruce Eats. Retrieved from:
https://www.thespruceeats.com/yeast-varieties-13286518
Taste Of Home Editors (2006). Rapid Rise Yeast. Taste of Home. Retrieved from:
https://www.tasteofhome.com/article/rapid-rise-yeast/