Uses of Yeast in Baking

While baking ingredients like flour, sugar, butter, and margarine are more common, one unsung hero plays a critical role in the process― yeast. In this blog post, we’ll dive deeper into the various uses of yeast in baking, explore the science behind its magical properties, and learn how to work with this unique ingredient to achieve perfect results every time.

What is Yeast?

Yeast is a living organism. It requires food and moisture to thrive. Yeast mainly comes in two types: brewer’s and baker’s.

Manufacturers use brewer’s yeast to make beer. On the other hand, people use baker’s yeast in baking. 

By feeding on sugar, yeast converts it into alcohol and carbon dioxide via fermentation. The alcohol produced helps with beer making. In baking, carbon dioxide produced by yeast fermentation stretches and expands the dough. The flavor and texture in yeast-raised recipes can also be attributed to this. 

Main Functions of Yeast

Here are the main functions of yeast: 

Fermentation

In both brewing and baking, yeast does the fermentation. Yeast feeds on sugar, the primary food source for the organism. Then, yeast converts it into alcohol and carbon dioxide through fermentation. 

In brewing, the alcohol produced by yeast gives beer its characteristic flavor and intoxicating effects. In baking, the carbon dioxide produced by yeast causes the dough to rise, giving bread its distinct texture and flavor.

Flavor Development

Yeast also plays a crucial role in developing the flavor of beer and bread. The type of yeast used in brewing and baking can significantly impact the taste and aroma of the final product. 

For example, different strains of yeast used in brewing can produce different flavors, such as fruity or spicy notes. In baking, sourdough bread relies on wild yeast strains and bacteria for its distinct tangy flavor.

Gluten Development

In baking, yeast helps develop gluten, a protein in wheat flour. Gluten gives bread its structure and texture. As yeast ferments, it releases carbon dioxide gas. The gas gets trapped in the dough, which causes it to rise. This process also stretches and strengthens the gluten, resulting in bread with a chewy texture and a light, airy crumb.

Preservation

In brewing, yeast helps preserve beer by creating an acidic environment that inhibits the growth of harmful bacteria. This plays a huge role in traditional brewing methods, in which people store beer for extended periods. 

On the other hand, yeast can also act as a natural preservative in baking. Yeast does this by creating an acidic environment that inhibits the growth of mold and other microorganisms.

Uses of Yeast in Baking

1. Leavening
2. Flavor
3. Texture
4. Shelf Life
5. Nutrition

From the smell of freshly baked bread to the fluffiness of a croissant, we can all agree that there is something magical about the art of baking. And at the heart of this magic lies a tiny yet powerful ingredient― yeast. 

Here are the uses of yeast in baking: 

1. Leavening

Yeast converts sugar and starch into carbon dioxide and alcohol through fermentation. When you add yeast to the dough, the carbon dioxide gas produced by the yeast gets trapped in the dough’s gluten structure. This causes the dough to rise and expand, resulting in the finished product’s light and airy texture.

2. Flavor

Yeast contributes to the unique flavor profile of bread and other baked goods. As the yeast ferments the dough, it produces a range of organic compounds. These compounds include ethanol, acetic acid, and lactic acid. They give baked goods a distinctive taste and aroma that cannot be replicated with other leavening agents.

3. Texture

Yeast produces a light and airy texture in bread. As the yeast produces carbon dioxide gas during fermentation, the gas gets trapped in the dough’s gluten structure. This causes the dough to rise and expand. It then creates tiny air pockets throughout the dough, resulting in a soft and fluffy texture in the bread. 

4. Shelf Life

Bread made with yeast generally has a longer shelf life than unleavened bread. This is because the yeast creates an acidic environment in the dough, which helps inhibit the growth of harmful bacteria. The dough’s acidity also helps prevent mold growth, extending the bread’s shelf life. 

However, you must note that the shelf life of bread can also be affected by other factors. These factors include the ingredients used, the humidity and temperature of the storage environment, and the degree of exposure to air.

5. Nutrition

The nutrient values of yeast can vary depending on the manufacturer. So the only surefire way to know your yeast’s nutritional value is by reading the label.

When comparing the Daily Values for different nutrients versus the nutrients provided by compressed bakers yeast used in bread, yeast contributes only tiny percentages. However, bakers’ yeast contributes significantly to the nutritional value of bread when comparing the amount of nutrients found in bread with that provided by yeast.

Yeast can contribute significant amounts of various nutrients to bread and baked goods. These include B vitamins, proteins, minerals, and dietary fibers. 

Types of Baker’s Yeast

Here are the types of baker’s yeast: 

Active Dry Yeast

Dry yeast refers to the most common type of yeast used in baking. Manufacturers make it by drying yeast granules. They then sell it in small packets or jars. 

It needs to be rehydrated in warm water and a small amount of sugar before use. Due to its nature, you can store it in a cool, dry place for up to a year.

Instant Yeast

Also known as rapid-rise yeast, instant yeast looks similar to active dry yeast. However, manufacturers process it differently. 

In particular, they mill it into smaller particles. So, unlike active dry yeast, instant dry yeast doesn’t require rehydration before use. You can add it directly to the dry ingredients in a bread recipe and can cut down on rising time. Instant yeast typically comes in small packets or jars. It also has a longer shelf life than active dry yeast.

Fresh Yeast

Also known as cake yeast or compressed yeast, fresh yeast refers to moist and perishable yeast. It comes in small, cake-like blocks.

This type of yeast has a short shelf life. As a result, it needs to be stored in the refrigerator or freezer. Additionally, fresh resh yeast must be crumbled and mixed with warm water before use. While less common than active dry yeast and instant yeast, some bakers prefer to use it because of its distinct flavor.

Sourdough Starter

This yeast refers to a naturally occurring mixture of flour and water allowed to ferment over time. It contains wild yeast and bacteria that work together to create a unique flavor and texture in bread. 

Bakers use sourdough starters in place of commercial yeast for some reasons. For one, many bakers believe the flavor and health benefits are worth the extra effort. You can make it at home by combining flour and water and letting it ferment for several days.

How to Properly Store Yeast

Do you want to make the most out of your yeast? Follow these steps: 

1. Check the expiration date.

Before storing yeast, check the expiration date to ensure it’s still good. Using expired yeast may lead to poor results after baking. 

2. Keep it cool.

Store yeast in a cool, dry place. The ideal temperature range for storing yeast is between 32 and 50 degrees Fahrenheit. A cool pantry or refrigerator can be a good option for storage.

3. Seal it well.

Once opened, store yeast in an airtight container or resealable bag. This will help keep moisture and oxygen out, which can degrade the quality of the yeast.

4. Label the container.

To ensure you don’t forget about the yeast, label the container with the opening and expiration dates. This will help you track how long the yeast has been stored.

5. Use it within the recommended timeframe.

Yeast can lose its effectiveness over time, so use it within the recommended timeframe. Opened packages of active dry yeast can be stored in the refrigerator for four to six months. On the other hand, unopened boxes can last up to a year. Compressed yeast should be used within two to three weeks of purchase.

Can I Substitute Active Dry Yeast for Instant Yeast and Vice Versa?

Yes, you can substitute active dry yeast for instant yeast and vice versa in most recipes. However, you must keep some things in mind.

When substituting active dry yeast for instant yeast, use 25% more active dry yeast than the amount of instant yeast called for in the recipe. For instance, if the recipe calls for one teaspoon of instant yeast, use one and a quarter teaspoons of active dry yeast.

When substituting instant yeast for active dry yeast, use 25% less instant yeast than the amount of active dry yeast called for in the recipe. For example, if the recipe calls for one teaspoon of active dry yeast, use three-quarters of a teaspoon of instant yeast.

You must also remember that active dry yeast needs to be activated in warm water before use. On the other hand, you can add instant yeast directly. So if you’re substituting active dry yeast for instant yeast, activate the latter in warm water before use.

Finally, keep in mind that these substitutions may affect the baked goods’ rise time and final texture. So, experiment and adjust to get the desired result.

How to Use Yeast When Making Dough

Here’s a step-by-step guide on how to use yeast when making dough:

1. Activate the yeast.

Start by activating the yeast in warm water or milk with a pinch of sugar. The sugar will help feed the yeast, and the warm liquid will activate it. 

Let the yeast mixture sit for five to ten minutes until it becomes foamy and bubbly. If the mixture doesn’t become frothy, it might mean the yeast is inactive, and you need to start again with fresh yeast.

2. Mix the dough.

Combine flour, salt, and other dry ingredients in a large mixing bowl. Make a well in the center of the flour mixture and add the activated yeast mixture, along with any other wet ingredients like water, milk, eggs, or oil. Mix everything until a dough forms.

3. Knead the dough.

Turn the dough on a floured surface and knead it for about ten minutes until it becomes smooth and elastic. Kneading develops the gluten in the dough, which gives it structure and allows it to rise.

4. Proof the dough.

Place the dough in a lightly oiled bowl. Then, cover it with a damp cloth and let it rise in a warm, draft-free place. The time it takes for the dough to rise will depend on the recipe (typically around one to two hours). 

5. Punch down the dough.

After the dough doubles in size, punch it down to release any air bubbles and knead it briefly to redistribute the yeast.

6. Shape the dough.

Mold the dough into the desired shape, such as a loaf, bun, or roll.

7. Reproof it.

Let the dough proof again until it has doubled in size. Depending on the recipe, this can take anywhere from 30 minutes to an hour.

8. Bake.

Preheat your oven for baking to the recommended temperature. Then, place the dough in the oven and bake until it becomes golden brown and cooked through.

Frequently Asked Questions

Conclusion

From the crusty baguettes of France to the soft pretzels of Germany, yeast has played a vital role in shaping baking. 

By understanding the uses of yeast in baking and how to properly store and use it, you can take your baking to new heights. So grab some flour and yeast, and let your creativity soar. Happy baking! 

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

HICAPS also provides tools and resources to valued partners, such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free dealer locator that helps look for baking ingredients near me. 

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