Types of Yeast Used in Baking

There are a few main types of yeast used for leavening in baking:

Active dry yeast is the most common and convenient type to use. It comes as small greyish-tan granules that require rehydration with warm liquid before use. Active dry yeast is suitable for most doughs and batters.

Yeast Ingredients is similar to active dry yeast but does not require rehydration before using. It can simply be added directly to dry ingredients. This makes instant yeast more convenient but also slightly more expensive than active dry yeast.

Fresh yeast is softer and cream-colored and must be refrigerated. It provides a rich yeast flavor but has a shorter shelf life than active dry yeast. Fresh yeast works best for wheat-based breads.

Yeast nutrients help yeast ferment and rise more quickly and reliably. They provide B vitamins and minerals that yeast needs to metabolize. Yeast nutrients are especially helpful when using water that may lack these nutrients.

Ingredients That Feed Yeast

Yeast needs specific ingredients in the dough or batter to ferment and produce gases like carbon dioxide that cause rising.

The main ingredients yeast feeds on are:

Sugar - Yeast consumes sugar and converts it to alcohol and carbon dioxide. Both white and brown sugars provide food for yeast. Honey and molasses also work well.

Flour - Gluten and starch in flour sustain yeast as it ferments. All-purpose and bread flours provide the best balance of nutrients. Cake and pastry flours lack enough protein for substantial rising.

Water - Yeast requires water as a medium to survive and thrive. Bottled or filtered water works best as it contains fewer minerals yeast can’t metabolize as well as tap water sometimes does.

The Correct Temperature for Yeast Growth

Yeast is most active within a specific temperature range that allows it to ferment and produce gases efficiently. If the temperature is too high, yeast may die. If too low, fermentation happens very slowly. The ideal range is:

- 75-80°F for kneading dough and initial rise. This warm temperature “wakes up” the yeast and gets it working quickly.

- 65-75°F for bulk fermentation and secondary rises. Slightly cooler ensures gradual, controlled rising over an extended period.

- Under 65°F or over 80°F inhibits or stops yeast activity altogether. Dough or batter may not rise properly if the temperature falls outside the ideal range.

Additional Leavening Agents

While yeast is the primary leavening agent in many baked goods, others can be used to supplement it or provide additional lift and volume:

- Baking powder is a leavener that contains an acid and base. When combined with liquid, it produces carbon dioxide gas bubbles.

- Baking soda requires an acid like buttermilk, yogurt or molasses to react with and produce carbon dioxide.

- Whipped whole eggs incorporate air into batters and doughs for lighter textures.

- Chemical leaveners like mono- and di-calcium phosphate are found in self-rising flour blends.

Proper Use of Yeast for Best Results

Following some simple tips ensures yeast performs optimally:

- Check expiration dates and don’t use expired yeast. Store packages in the refrigerator or freezer to prolong shelf life.

- Use the right amount of yeast for a recipe. Too much or too little can prevent proper rising.

- Always rehydrate active dry yeast in warm (105-115°F) liquid with a teaspoon of sugar before adding to other dry ingredients.

- Let risen dough or batter double in size before punching it down or baking. Under-rising leads to dense textures.

- Don’t add leaveners like baking soda or powder to wet dough until ready to bake. The premature reaction makes it rise too quickly.

With the right ingredients, suitable temperature, and proper handling, yeast provides light, airy textures in all kinds of baked goods from bread to pizza crust to cinnamon rolls. Understanding yeast nutrition and usage methods results in reliably risen baked goods every time.

About Author:

Ravina Pandya, Content Writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemical and materials, etc. (https://www.linkedin.com/in/ravina-pandya-1a3984191)