TYPES OF YEAST
- Instant, Quick Rise or Rapid Rise Yeast :: Think Born Ready to Go – This has been gently dehydrated and can be added to flour directly without proofing
- Dry Active Yeast :: Think Old and Dry – This has been quickly dehydrated and must be proofed before using. It also will live longer in your pantry.
THE FOLLOWING ARE NOT AS COMMON - Bakers Yeast :: Used to get from the local brewery
- Liquid Pitchable Yeast :: Liquid, live and ready to go – keep refrigerated – Shake and pour – likes barley
- Fresh or Cake Yeast :: Hard to get, but the yeast is totally alive and ready to go
ABOUT YEAST
- If you are using sugar, eggs, zest, fruit, butter … or pretty much anything that dilutes the pure yeast/water/sugar combination – keep in mind that they all retard the growth of yeast, so take that into consideration.
- Potato water nourishes the yeast, and promotes faster rising, but dough may be darker than dough made with water
ABOUT BAKING BREAD
- Just because your bread is beautifully brown, does not mean that it is done. Internal temperature should be 200º in the center. Less than that, and the gluten structure will break down. Also, it should NEVER be above 210 or it will be intolerably dry – The water in the bread starts to turn to steam and escape.
ABOUT INGREDIENTS
- Use water instead of milk in breads when you want a firm crust.
- The crust is softer and browner when you use milk rather than water
- Milk increases the food value of bread.
- Milk should be scalded to about 160º and then cooled to 100º or below
- If using evaporated milk or nonfat milk powder freshly mixed with water, you do not need to scald the milk
- Sugar is not essential in bread, but it adds flavor and supplies food for the yeast.
- Sugar also creates a browner crust
White sugar, brown sugar, honey or molasses may be used for slightly different flavors.
