Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
What happens when you put too much yeast in bread?
If you add more yeast to a bread dough, the dough will rise faster. However, several negative things can happen if you add too much yeast. The dough may rise too quickly and produce too much gluten. When this happens, the dough may collapse -- similar to a balloon bursting when it's filled with too much air.
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar.
There are two types of dry yeast: Regular Active Dry and Instant Yeast (also known as Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast). The two types of dry yeast can be used interchangeably.
There are two types of dry yeast: (Regular) Active Dry Yeast and Rapid-Rise Yeast. Though there are some minor differences in shape and nutrients, Rapid-Rise Yeast is (pretty much) the same as Instant Yeast and Bread Machine Yeast.
There are 3 types of yeast commonly available, fresh yeast which comes in solid 'cake' form, active dry yeast and fast-acting or instant yeast (rapid rise).
The four types of yeast we will explore:
- Baker's Yeast.
- Nutritional Yeast.
- Brewer's Yeast.
- Distiller's and Wine Yeast.
Saccharomyces cerevisiae (Figure A) is the budding yeast used for bread-making, where the carbon dioxide produced by growth in the dough causes the bread to rise. Essentially similar yeasts, but now given different species names, are used for production of beers, wines and other alcoholic drinks.
Yeast is a single-celled organism that's classified as a fungus, which makes it 100 percent vegan friendly. If you can't bring yourself to eat yeast, well then, you may as well declare yourself a Level 5 Vegan and fast for the rest of your (not very long) life.
Yeast breads differ from quick breads in that they are leavened by yeast, a living organism, rather than baking soda and baking powder and are often lower in fat and sugar. When mixed with water and sugar, the yeast ferments to produce carbon dioxide, filling the bread dough with tiny air bubbles.
The single-celled organisms reproduce themselves by making tiny buds that will become new yeast cells. Growing yeast love to eat sugar and starches, like the ones in bread flour. Yeast eating starch make a gas called carbon dioxide that forms lots of tiny bubbles in the bread dough.
Some yeasts are beneficial for health and some cause negative effects on the body. Yeasts are also found in other foods such as Vegemite and fungus. Whether a yeast is positive or negative for health also depends on the amount consumed, sensitivities or allergies or if Candida is present.
Baking powder and baking soda are used to leaven baked goods that have a delicate structure, ones that rise quickly as carbon dioxide is produced, such as quick breads like cornbread and biscuits. Saccharomyces cerevisiae, or baker's yeast.
In addition to oxygen, they require a basic substrate such as sugar. Some yeasts can ferment sugars to alcohol and carbon dioxide in the absence of air but require oxygen for growth. They produce ethyl alcohol and carbon dioxide from simple sugars such as glucose and fructose.
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.
You can increase the size of most bread recipes by simply doubling, tripling, etc. all of the ingredients, including the yeast. Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.
When yeasts eat sugar and turn it into energy, they also produce carbon dioxide. This process is known as fermentation. In this activity, the balloons on the bottles should have captured carbon dioxide produced by the yeasts during fermentation.
Compressed Yeast is fresh yeast compressed into very small blocks. It is made from cream yeast, from which a good deal of the water is drained off by centrifugal force. It is moist (about 70% moisture), crumbly and creamy-white. Each consumer-size block (aka cake) weighs about 0.6 of an ounce (17g.)
Active dry yeast needs to be activated before use. To do this, mix together lukewarm water, sugar and yeast, stirring vigorously to ensure the yeast is fully dissolved. Cover, and set aside in a warm place for 5 to 10 minutes. Once froth forms on top, your yeast is activated and ready to use.
To test or "proof" yeast to verify whether it's still active, dissolve 1 teaspoon sugar in 1/2 cup warm water (110°-115°). Sprinkle with 1 packet or 2-1/4 teaspoons active dry yeast. Stir and let stand for 10 minutes.
Yeasts need sugar to grow. They produce alcohol and carbon dioxide from sugar. This reaction makes yeast so important for the food industry. In the bread industry, both alcohol and carbon dioxide are formed; the alcohol evaporates during baking.
According to Reid, you should really only pay attention to two types of yeast:
- Active Dry Yeast. A yeast common in supermarkets.
- Instant Yeast. Sometimes called "bread machine yeast," this type of yeast is ground into finer granules then active dry yeast, so it dissolves quickly in the dough.
- RapidRise Yeast.
- Fresh Yeast.