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How To Use Yeast In Bread
Making
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4 ounce jar active dry yeast = 14 tablespoons 1 (6-ounce) cube or cake of compressed yeast (also know as fresh yeast) = 1 package of active dry yeast Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115 degrees F as measured with an Instant Read Thermometer.Storage:
If opened, active dry yeast will keep 6 months in the refrigerator and 12 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a resealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.
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1 (6-ounce) cube or cake of
compressed yeast = 1-1/2 to 2 teaspoons instant yeast. Substitution: To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry. See Conversation Measurements below.Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines. Instant active or rapid rise yeast is added to the dry ingredients. Then, the liquid portion of the recipe's ingredients, warmed to 120 – 130 degrees F, as measured with an Instant Read Thermometer, are added to make a dough. When using Instant Active Dry Yeast, the bread recipe only needs one (1) rise. The first rise is replaced by a ten minute rest, and you don't need to "punch the dough down" afterwards. The second rise takes place after the dough has been shaped into a loaf.It will take approximately one hour in a warm place (longer in the refrigerator as a slow rise) until the dough is just about doubled in bulk. Storage:
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Sourdough Starter
Sourdoughs were originally produced by wild yeasts. The wild yeasts in the San Francisco area produce a unique flavor in breads. Some sourdoughs are over a hundred years old. The starter (or sometimes called a sponge) is a flour and water mixture that contains the yeast used to rise the bread. You can buy dried versions and then activate them or you can make your own, catching the wild yeasts indigenous to your area. Check out How To Make sourdough Starter.
Conversion Measurements for Using Different Yeasts in Recipes:
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Multiply the amount of instant yeast by 3 for the equivalent amount of fresh yeast.
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Multiply the amount of active dry yeast by 2.5 for the equivalent amount of fresh yeast.
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Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast.
Expiration Date and T
esting Yeast:
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Expiration Date (printed on the yeast's package) - Yeast does expire. It will last longer than the date printed on the packet if it is kept in the refrigerator. It will last even longer in the freezer (for up to a year).
- Testing Yeast - Sugar is used in testing yeast. To test yeast: Add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active.
Measuring Yeast:
You do not need to be exact in measuring yeast. Remember it's going to multiply
like crazy anyway. A little less is fine; the dough will rise more slowly and
may taste better. NOTE: Too much yeast will give an
unpleasantly yeasty flavor and aroma.
How To Make Your Own Yeast:
Homemade Yeast Starter
Take equal parts of flour and water, leave the mixture in a warm location. Then walk away and leave it along for a couple of days. When you return in a couple of days to look at it, the starter should be a frothy mixture. You’ll see how the flour and water have developed. There should be some smelly water on top, and in general, you’ll have a starter of wild yeast.