September 25, 2013
One of the biggest deterrents to baking bread at home is a lack of understanding of a core ingredient–yeast. There are several different kinds available in the market, and there are pros and cons for each type. But which one’s the best? Gourmet Table finds out:
Fresh yeast: Fresh yeast is easily available at select food stores. It comes in a large, crumbly block for industrial use, but the local baker will be happy to sell you small packets of 50 or 100 grams. Make sure the yeast smells sweet and is light brown in color; if it has a strong, sour smell or is dark brown in appearance, it is likely too old to use. Store the fresh yeast in an airtight container or zip pouch in the freezer for up to two weeks. To use fresh yeast, crumble it and mix it with lukewarm water and a little natural sweetener and wait for 10-15 minutes for it to froth. If you see a distinct increase in volume, the yeast is good for use.
Dry yeast: Dry yeast is available in all grocery stores and supermarkets under various brands in the form of granules that are about the size of mustard seeds. The size of the granules varies within each packet. Dry yeast also needs to be frothed in lukewarm water before use. However, depending on the freshness of the product, the results tend to vary. As the size of the granules tends to vary, not all granules will dissolve and froth equally thereby affecting the texture of the bread. You may also need to use a little extra dry yeast than the recipe calls for. For instance, you may need to use about 1.5 tsp. of dry yeast if a recipe asks for 1 tsp. fresh or instant yeast. Sometimes, this results in a strong, “yeasty” smell in the bread and the loaf tends to spoil easily. Store dry yeast in a cool, dry place in an air tight box; if you live in humid climates, it is safer to store in the refrigerator.
Instant yeast: Instant yeast looks exactly like fine white poppy seeds and is extensively used for industrial preparations, but is now easily available in gourmet stores. This yeast does not require frothing in lukewarm water; however, it is always a good idea to test a small amount in warm water before adding it to the flour. It is absolutely legitimate to use it as one uses fresh yeast, by frothing it in lukewarm warm water to ensure that it is evenly mixed in the dough. Instant yeast also has a longer shelf life, staying active and odor-free in air tight containers at room temperatures for even a year. We find that breads rise better, do not carry a strong, “yeasty” odor, and are more flavorful.
All yeasts need to be “fed” with some sort of natural sugar in order to get activated. Simple grain or caster sugar, raw sugar, honey, etc. works best, even if used in small quantities. The sugars from the grain itself further help the yeast to multiply. Yeast thrives in a warm environment, so it is a good idea to place the yeast-sugar-water mixture in a warm spot such as an oven that has the light (no temperature adjustments) turned on or under a chimney light. If you live in warm climates, just the counter top will work fine.
http://gourmettable.in/know-your-ingredient-yeast/
Know your Ingredient: Yeast
One of the biggest deterrents to baking bread at home is a lack of understanding of a core ingredient–yeast. There are several different kinds available in the market, and there are pros and cons for each type. But which one’s the best? Gourmet Table finds out:
Fresh yeast: Fresh yeast is easily available at select food stores. It comes in a large, crumbly block for industrial use, but the local baker will be happy to sell you small packets of 50 or 100 grams. Make sure the yeast smells sweet and is light brown in color; if it has a strong, sour smell or is dark brown in appearance, it is likely too old to use. Store the fresh yeast in an airtight container or zip pouch in the freezer for up to two weeks. To use fresh yeast, crumble it and mix it with lukewarm water and a little natural sweetener and wait for 10-15 minutes for it to froth. If you see a distinct increase in volume, the yeast is good for use.
Dry yeast: Dry yeast is available in all grocery stores and supermarkets under various brands in the form of granules that are about the size of mustard seeds. The size of the granules varies within each packet. Dry yeast also needs to be frothed in lukewarm water before use. However, depending on the freshness of the product, the results tend to vary. As the size of the granules tends to vary, not all granules will dissolve and froth equally thereby affecting the texture of the bread. You may also need to use a little extra dry yeast than the recipe calls for. For instance, you may need to use about 1.5 tsp. of dry yeast if a recipe asks for 1 tsp. fresh or instant yeast. Sometimes, this results in a strong, “yeasty” smell in the bread and the loaf tends to spoil easily. Store dry yeast in a cool, dry place in an air tight box; if you live in humid climates, it is safer to store in the refrigerator.
Instant yeast: Instant yeast looks exactly like fine white poppy seeds and is extensively used for industrial preparations, but is now easily available in gourmet stores. This yeast does not require frothing in lukewarm water; however, it is always a good idea to test a small amount in warm water before adding it to the flour. It is absolutely legitimate to use it as one uses fresh yeast, by frothing it in lukewarm warm water to ensure that it is evenly mixed in the dough. Instant yeast also has a longer shelf life, staying active and odor-free in air tight containers at room temperatures for even a year. We find that breads rise better, do not carry a strong, “yeasty” odor, and are more flavorful.
All yeasts need to be “fed” with some sort of natural sugar in order to get activated. Simple grain or caster sugar, raw sugar, honey, etc. works best, even if used in small quantities. The sugars from the grain itself further help the yeast to multiply. Yeast thrives in a warm environment, so it is a good idea to place the yeast-sugar-water mixture in a warm spot such as an oven that has the light (no temperature adjustments) turned on or under a chimney light. If you live in warm climates, just the counter top will work fine.
http://gourmettable.in/know-your-ingredient-yeast/
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