Leaveners Yeasts

Active Dry Yeasts

Baking Powder

Reviews in that Category

Leavening agents, including yeasts, play a crucial role in cooking and baking by helping dough and batter rise, resulting in lighter and fluffier baked goods. Yeasts are microorganisms that ferment sugars, producing carbon dioxide gas as a byproduct. This gas gets trapped in the dough or batter, causing it to expand and rise. Here's what you need to know about leavening yeasts:

  1. Types of Yeasts:

    • Baker's Yeast: This is the most common type of yeast used in baking.It includes both active dry yeast and instant yeast. Active dry yeast requires proofing in warm water before use, while instant yeast can be added directly to the dry ingredients.
    • Wild Yeast (Sourdough): Wild yeast naturally occurs in the environment and can be captured and cultivated to make sourdough bread. Sourdough starter is a mixture of flour and water that captures wild yeast and lactic acid bacteria to leaven bread over time.

  2. Rising Process:

    • Yeast consumes sugars and converts them into carbon dioxide gas and alcohol through fermentation.
    • The carbon dioxide gas produced gets trapped in the dough's gluten structure or batter, causing it to rise and become airy.
    • This rising process can be a result of natural fermentation (as in sourdough) or a controlled, faster fermentation using commercial yeasts.

  3. Baking Powder and Baking Soda:

    • While yeasts are natural leavening agents, baking powder and baking soda are chemical leaveners.
    • Baking powder contains both an acid and a base and releases carbon dioxide gas when mixed with liquids and exposed to heat.
    • Baking soda requires an acidic ingredient (like buttermilk or yogurt) to activate and produce carbon dioxide gas.

  4. Yeast Bread:

    • Yeast is commonly used in making bread, rolls, and other baked goods where a rise and a chewy texture are desired.
    • The process involves kneading the dough, allowing it to rise (ferment), shaping it, and then baking it.

  5. Sourdough:

    • Sourdough bread is made using a naturally occurring wild yeast culture, giving it a distinct tangy flavor.
    • Maintaining a sourdough starter requires regular feeding and care to keep the yeast culture active.

  6. Yeast in Other Recipes:

    • Yeast is not limited to bread. It's also used in recipes for pizza dough, cinnamon rolls, pretzels, and more.
    • In some recipes, yeast is used to ferment beverages like beer and wine.

  7. Yeast Storage:

    • Yeast should be stored in a cool, dry place and used before its expiration date.
    • Once a package of active dry yeast is opened, it should be sealed tightly and refrigerated to prolong its shelf life.

  8. Substitutions:

    • When substituting yeasts, different types (active dry, instant, fresh) may require adjustments in the quantity and proofing time. Follow the recipe instructions for the specific yeast type.

In conclusion, yeast is a fundamental ingredient in baking, helping to leaven dough and create a wide variety of bread and baked goods. Whether you're making a classic loaf of bread or experimenting with sourdough, understanding how yeast works is essential for successful baking.