Ingredients Series: Yeast

Updated: Sep 1, 2019


We've made it! The last installment in my Ingredients Series! If you missed any of the previous posts, you can link to them here (Flour, Sugar, Butter vs. Margarine, Baking Soda vs. Baking Powder, Vanilla, Eggs). Today we're talking about yeast! I feel like there is a lot of confusion about yeast. People seem to be intimidated so let's chat and get you on your way to making breads (and other delicious treats)! Let's review the main types of yeast. Active Dry Yeast - When it comes to this one, you'll want to add it to a warm water (sometimes milk) that is heated to no more than 110 degrees Fahrenheit. I usually stick to about 105 degrees Fahrenheit. Any hotter than 110 and you kill off the yeast before it has a chance to do it's job. If the water is too cold it won't "activate" the yeast to start working. You'll also want to add "food" for the yeast in the form of sugar! This helps it grow and bloom. Once foamy you are ready to add it to your dry ingredients. If it doesn't get foamy you may have over or under heated the liquid OR your yeast is old/dead. Instant Yeast (Rapid-Rise) - This yeast doesn't involve any prep work like the Active Dry Yeast. Because of the smaller texture, you can mix it straight into your dry ingredients. Once your liquids are added, knead and watch that dough rise! I personally always use active dry yeast (unless otherwise specified in a recipe) because I feel more successful with it. I don't own a bread maker (well I do, it's called my oven) so I find active dry yeast works wonderfully. If you're using a bread maker you'll most likely use instant yeast because you'll place all the ingredients in the machine and let it do the work. Though far less commonly used in home baking, fresh yeast may pop up on a recipe you're using. This item is not found in the baking isle, but rather the dairy or fridge area. It's in a small cake patty form and is crumbled up and "activated" like you would the active dry yeast. Also note, the shelf life on this one is far shorter than the previous two options.

Either way, I keep my yeast in the fridge. Remember yeast is a living thing. By keeping it in the fridge I'm extending it's shelf life. Have more questions about yeast? E-mail me at JennasDeliciousCreations@outlook.com or comment below! #yeast #bread #baking #bake #recipe #learning #education #bakingingredientblogseries

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