5 Types of Yeast You Can Use While Making Bread

Types of Yeast

Yeast is the microorganism used in many pastry foods that makes the dough rise and gives it a soft texture. These microorganisms, which are very difficult to see with the naked eye, multiply and grow when they remain in a suitable environment.

Yeast, which is frequently preferred in the production of bakery products, is an indispensable material in the field of food. There are several types of yeast that are added to make favorite flavors such as bread, pastry, cake, muffin, and pita softer. In this article, we want to give you information about baker’s yeast and make your breads more delicious. If the bread you made before started to deteriorate immediately, if you couldn’t get the consistency you wanted, maybe you didn’t use the right yeast.

If you think about the type of yeast used by the bread masters when making bread, if you want to make bread that preserves a taste taken from the oven, we think that it will be useful for you to review this article. Because if you set out with clear information about the yeast used when making bread, you can admire the taste and consistency of the breads you take out of the oven.

Here are the types of yeast that will help you in bread making…

5 Types of Yeast You Can Use While Making Bread

1) Sourdough Sourdough

  • It is a type of yeast that has been used in bread making for centuries. In recent years, studies on sourdough prove that sourdough is very good for intestinal flora.
  • Sourdough is produced from a yeast. The raw material is again yeast. Sourdoughs prepared with grape juice in ancient times are blended with flour and stored in a suitable environment for proliferation.
  • When used in bread making, it gives bread a slightly sour taste. Bread prepared with sourdough protects the stomach and is rich in vitamins.
  • In addition, sourdough breads can take place in the meals of diabetic patients. Because this yeast carries the task of regulating blood sugar.
  • Since sourdough breaks down gluten in wheat; The gluten content of the consumed bread decreases to a negligible amount.

2) Age Yeast

  • Fresh yeast is a type of yeast that is sold in packages and cubes in the markets. It takes its place in the preparation of bread types such as flatbread, bun and pita.
  • It is the type of yeast with the highest gas output. Warm water or milk is sufficient for its activation.
  • The consumption life of fresh yeast is very short. Once the package is opened, it should be used within 1 week. Otherwise, it may mold.
  • If you want to use fresh yeast in bread making well, you can break the yeast with your fingers.

3) Instant Yeast

  • Instant yeast has a history of almost 20 years. It is the most commonly used yeast type in recent years.
  • It is not necessary to wait for a long time for the instant yeast to become active.
  • Instant yeast, which has an auxiliary role in making sandwich bread, flatbread and lavash bread, can be added to the flour mortar like baking powder.
  • It is among the favorite leavens of those who have little time in the kitchen and want to make soft bread.

4) Active Dry Yeast

  • Compared to other yeast species, the particles are larger.
  • Active dry yeast needs to come into contact with a warm liquid in order to reproduce the dough.
  • Before making bread, you can keep it in the bowl you will use with warm water or milk for a few minutes.
  • Active dry yeast, which is preferred in the production of various breads, is a type of yeast that has been used since ancient times, such as sour yeast.

5) Chickpea Yeast

  • Chickpea yeast is mostly used in making sweet breads.
  • Breadmakers also remember this yeast as sweet yeast.
  • When making bread with chickpea yeast, you can let the dough you knead to stand for an additional 2 hours.
  • A sweet aroma is obtained in breads using chickpea yeast.

6 Tips That Will Help You When Letting Bread

  • If you plan to make sourdough bread, you should use a wooden spoon when making it. The wooden spoon will preserve the structure of the yeast.
  • The longer you leave the bread to rest while it is fermenting, the softer and fluffier your bread will be.
  • When using instant yeast, you do not need to activate the yeast beforehand. You can add instant yeast to dry ingredients by following your recipe.
  • When you choose to use dry yeast, you should use 4 times the amount of dry yeast in warm water and sugar.
  • When making fresh yeast bread, you should pay attention to the expiration date of the fresh yeast. Since it has a short lifespan, the desired result may not be obtained and may cause food poisoning.
  • If it is recommended to use 1 pack of instant yeast in the bread recipe, you can thicken the flour with 5 glasses of water.

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