Yeast is a living matter composed of tiny cells, which when combined with a liquid and possibly sugar at a suitable temperature, will divide continually. This produces carbon dioxide which forms bubbles in the dough, causing it to rise and gives the bread its structure. Fresh yeast must be really fresh and not dried out. It should be pliable and soft to touch, creamy in color and crumbly when broken. Old yeast is hard, cracked and discolored in places and in this condition it would have lost most of its effectiveness. To keep yeast fresh, store in a container with a tight fitting lid, or wrap in cling film. It will keep for 4-5 days in a cool larder or 1-2 weeks in the refrigerator. You can also freeze fresh yeast and store it for up to 6 months ln the freezer. It is advisable to divide the yeast into workable quantities, for example, 15g/1/2oz pieces and then wrap individually in foil or freezer film. Active dried baking yeast is composed of granules in similarity in color to fresh yeast. When using dried yeast it is more concentrated than fresh yeast and therefore only half the stated amount of fresh yeast will be needed. You should always read the instructions on the package before beginning.
Yeast works most effectively in a warm temperature and should always be alllowed to reach room temperature before using. Make sure all other baking ingredients are also at room temperature in advance; ingredients such as milk or fat which has to be melted before adding to the dough, should never exceed 35-43 degrees C/ 100-110 degrees F. Many recipes state: ‘leave the dough to rise in a warm place’, the room temperature of most modern kitchens is warm enough for the yeast to act. However, the dough should always be covered with a damp cloth or cling film, to protect it from possible drought which could prevent its rising, and also to prevent a skin forming.
Written by Ewoma
Comments
Post a Comment