Great baking with yeast

Baking with yeast is intimidating for many new bakers. Even some seasoned cooks are not quite sure how it works or how to use it. There really are no secrets to baking with yeast but there are some techniques that will guarantee that you will have a great product every time you bake.

Choosing the yeast

Yeast is a microscopic fungus. It comes in several forms but the average kitchen baker will most likely use active dry yeast. This is dissolved in warm water to activate. This comes in single serve envelopes which are usually attached in a strip of three or in a jar from which you measure your serving.

Yeast may also come in a cake which can be crumbled into dry ingredients or dissolved in tepid water.

There is also rapid rise dry yeast which makes the bread rise twice as fast. If you know that you will be in a rush, this can be the perfect option. If you are using a bread machine, there is yeast that works specifically with your machine.

If you need more information, Fleischmann’s Yeast has a very explanation on their website along with some great recipes. No matter what type of yeast you choose, be sure to check the date on the package. If the yeast is past its usage date it may not produce the results that you are expecting.

For most recipes, the active dry yeast is a good option. For novice bakers, it is a good idea to have a thermometer so that you can melt the yeast in the correct temperature of water. After a while, you will be able to check the temperature on the inside of your wrist but when you are just starting out it is best to follow the directions exactly. If you don’t and your recipe fails, you may not be able to determine exactly what you did to cause the failure.

Choose a recipe

Start simple. Look for a recipe that has been created for beginning bakers. There is a learning curve with baking and using yeast and as you gain experience and confidence, you can expand into more creative recipes but a good pizza dough or white bread is a great place to start or if you have a sweet tooth, cinnamon rolls are also simple and delicious.

Kneading

Most baked goods that are made with yeast require kneading. It really is not difficult but it takes a little time to get the feel of the dough and to understand when it has reached the level of elasticity that you want. You are basically going to turn the dough out onto a table or board and press down on it with the heel of your hand. You will then pull the dough over onto itself and press down again. You will turn the dough, press it and fold it and then turn it over and begin again. You will notice when the texture of the dough begins to change.

Raising

Yeast needs to expand. After kneading you will place the dough in a bowl, cover, place in a warm place and leave it to double in size. Some recipes require that when it has doubled, it needs to be punched down and rise again. After the second rising, the dough is ready to be formed and baked.

As you can see, there really is no secret to using yeast; it just requires a little work and lots of patience. 

The results, however, make it all worthwhile.

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