Yeast 101
Yeast Introduction
Instant yeast is also called quick rise, rapid-rise, fast rising or bread machine yeast. This kind has the benefit of boosting rising time. Compared to active dry yeast, the dough gets to rise only in half the time. The standard yeast bread formulations can be enhanced by alternating the yeast inside the recipe. Instant yeast is ground more finely and can absorb moisture in a smaller amount of time. It quickly changes sugars and starch to carbon dioxide, the little bubbles that cause the dough to stretch and expand.
About Active Dry Yeast
Active dry yeast is also known as compressed yeast or cake yeast. Prepare 1 package of dry active yeast. This is equal to about 1/4 ounce or 2.25 teaspoons. A 4-ounce jar of active dry yeast is equal to 14 tablespoons. 1 cube or cake of compressed yeast or fresh yeast is equal to 1 package of active dry yeast. Active dry yeast possesses a larger particle size compared to the instant active type, making it vital to proof water before using. The recommended water temperatures will change depending on the manufacturer, although it is usually between 100 to 115 degrees F.
You can store active dry yeast longer (about 1 year) if not opened at room temperature. It will also have a longer shelf life if frozen. You can put it directly inside the freezer in its vacuum sealed pack. If frozen, you can directly use it without thawing.
Opened active dry yeast can keep longer than 6 months in the refrigerator and about 12 months inside the freezer. You should store yeast in its original container with the open flap folded closed in a resealable plastic bag. It can lose its power by as much as 10% every month if only stored at room temperature and opened without the safety outer container.
Instant Yeast
1 envelope of instant yeast is equal to 1.25 ounce or 2.25 teaspoons. 1 cube or cake of compressed yeast is equal to 1.5 to 2 teaspoons of instant yeast. To exchange bread machine or instant yeast for active dry yeast, you can use 25% less instant yeast compared to active dry yeast. Instant dry yeast does not necessarily have to be active by warm liquid. The yeast has been made from various strains of yeast to make breads. Rapid rise yeast is more finely granulated compared to active dry yeast, so it cannot be dissolved in water first. It can placed straight to the dry ingredients. It is a good choice among bread machines.
Instant active yeast is added to dry ingredients. The liquid part of the recipe's ingredients should be warmed to about 120 to 130 degrees F to make the dough. The bread recipe will only need one packet of instant dry active yeast to rise. The first rise is substituted by a 10-minute rest. You do not have to punch the dough in after. The second rise is after the dough is shaped into a loaf.
By Robert Perkis
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