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Yeast for Bread Yeast is an essential ingredient for the production of bread. There are two main categories of yeast: Dry yeast and fresh yeast.
Because fresh yeast is highly perishable, many shops have difficulty dealing with it and therefore do not bother to sell it. That’s why fresh yeast is mainly used by professionals and you will rarely find it in a local shop. On the other hand, dry yeast has a long shelf life, making it the most common form of yeast for domestic use.
There are 3 types of dry yeast: active dry yeast, instant yeast and fast growing yeast. Although all three are used interchangeably for baking bread, we will examine each of them and show what a good yeast is for a breadmaker.
Active dry yeast
Active dry yeast is mostly used for domestic applications. As the name suggests, it is an active yeast, but it remains at rest until it comes into contact with the liquid. Therefore, in recipes for baking machines, it is recommended to use flour as a barrier between the liquid and the yeast, so that the yeast is not activated prematurely.
Active dry yeast is a granulate of living yeast cells, wrapped in dry and dead cells so that they can be stored in a temperature-controlled room for a year and frozen for decades. It must be protected or rehydrated before use. If you make bread with active dry yeast, you have to let the dough rise. Bakers usually give the dough two courses.
Immediate yeast is the same as active dry yeast, but the grains are much smaller. It is therefore more perishable than active dry yeast, but does not need to be rehydrated, which is why it is generally used for dry dough. It is called instant because of its ability to act faster than active dry yeast, because it has more living cells and dissolves faster.
Fast-growing yeast (also called baker’s yeast)
Fast-growing yeast contains even fewer grains than instant yeast. It makes the bread grow faster. Fast-growing yeast is usually sold for baking machines because it can help you bake bread faster (with a fast baking cycle on baking machines, you can bake bread in less than an hour). Critics say, however, that bread made with fast-growing yeast has the worst taste because the aromas do not develop if the dough rises too quickly.
Which yeast should I use for my baking machine?
All three types of dry yeast can be used in the bakery. However, Yeast would place Immediate Yeast first, Active Dry Yeast second and Fast Growing Yeastthird.
Instant yeast is ideal for baking machines because it is stronger and faster than active dry yeast, which normally requires two taste improvements, and produces a more aromatic bread than fast-growing yeast.
A good quality active dry yeast is our second choice. The longer you let the bread grow, the better it tastes. According to this cooking principle, we prefer to work with an active dry yeast rather than with a fast-growing yeast.
That brings us to the fast-growing yeast, our last choice. We really don’t recommend using it unless you’re in a hurry and want to bake bread in a fast baking cycle.
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