Dry Yeast Powder

Dry Yeast Powder

 Dried yeast is one of the wonders of modern baking – a pourable granular powder made from millions of millions of dehydrated unicellular organisms. After hydration, these small critters munch on the sugar or starch in a dough, producing alcohol and carbon dioxide, which give the bread its distinctively fermented taste and its airy rise.

Successful resurrecting of dry yeast depends entirely on the processing. So if a recipe requires a certain type, the instructions are tailored to their specific needs. These instructions can kill another type of dry yeast, or they fail to create the conditions for it to thrive, causing doughs to rise poorly – or doughs that do not even brew. This means that it is important for bakers to understand the language used to describe the different types of dry yeast and to realize that blind substitution is a crapshoot at best. Some recipes, especially high-moisture dough and short post-fermentation, can provide a hospitable environment for many types of yeast and create a false sense of security around substitution.

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  • There are different types of yeast available, depending on the amount of time available to the baker.
    Fast action dried yeast allows fermentation to happen quickly. This is handy for busy home bakers.

    Few ingredients are needed to make basic yeast dough, making it very economical in comparison to commercial products.

    Dried yeast can be stored in a cupboard for up to six months.