Im so happy to be back blogging again and to begin with I'd like to share with you what I have learned in my baking lessons back then in the Philippines... which I also applied in my Shakey's days with the pizza doughs and the subs that we make everyday for back-ups and bulk orders <3!
Its all about the rising baby... meaning not flats!
- YEAST ~ is to make our baked breads rise... without it, it will be like flatbreads... thats the first thing you should know about breads. it is commonly used as a leavening agent where it converts the fermentable sugar that is present in the dough into carbon dioxide and ethanol.
- Cream yeast ~ its primary use is in industrial bakeries with high volume dispensing and mixing equipment.
- Compressed yeast ~ is a cream yeast with most of the liquid removed. It is quite perishable so store it in the fridge and use it within 2-4 weeks.
- Active dry yeast ~ is the most commonly available to non-commercial bakers. It consist of oblong granules of yeast. In most cases active dry yeast shoud be first rehydrated before use or to be proofed in warm water and sugar before the flour is added to make a dough.
- Instant yeast ~ it appears to be like active dry yeast but smaller in size. Generally it has a small amount of ascorbic acid added as a preservatives. These kind of yeast is more known as osmotolerant yeast.
- Rapid-rise yeast ~ is a variety of dried yeast that is of smaller granular size thus it dissolves faster in dough and it provides greater carbon dioxide output to allow faster rising and is often marketed specifically for use in bread machines.
Hope these piece of information help you with your sweet~baking!
