Yeast plays a key role in baking and fermentation processes, turning simple dough into fluffy and aromatic bread. There are several types of yeast, and each has its own characteristics and applications. In this article, we'll talk about three main types of yeast: fresh, dry, and instant yeast, to help you choose the right option for your culinary projects.
Fresh Yeast (Compressed Yeast)
Fresh yeast, also known as compressed or cake yeast, is a soft, moist block consisting of live yeast cells. It has a creamy color and a specific smell. Fresh yeast requires dissolving in warm water before use and is commonly used in professional baking for its ability to give the dough a quick and powerful rise.
Advantages:
High activity;
Gives the dough a special flavor.
Disadvantages:
Short shelf life (usually about two weeks in the refrigerator), but they can be frozen, thereby extending their lifespan;
Needs to be dissolved before use.
Dry Active Yeast
Dry active yeast is yeast cells devoid of moisture and presented in the form of granules. They need to be activated by adding to warm water with sugar before mixing with flour. Dry active yeast is great for recipes with a long rise because it starts working slower than fresh yeast.
Advantages:
Long shelf life (up to a year when stored in a dry, cool place);
Does not require a refrigerator for storage.
Disadvantages:
Needs to be activated before use;
Starts working slower than fresh yeast.
Instant Yeast (Rapid Rise Yeast)
Instant yeast is a more advanced version of dry yeast that does not require pre-activation. They can be mixed directly with flour. Instant yeast has high activity and is ideal for recipes with short rise times.
Advantages:
Does not require pre-dissolving in water;
Long shelf life;
Ideal for quick baking.
Disadvantages:
May be slightly more expensive than other types of yeast.
May not give a strong increase in texture in volume.
Conclusions
The choice of the type of yeast depends on your preferences, the time you are willing to devote to the process, and the end result you want to achieve. Fresh yeast will give your pastries a unique aroma, dry active yeast is perfect for long fermentation, and instant yeast will be your choice for quick and convenient work. Experiment and find your perfect option to delight yourself and your loved ones with perfect bread every time.