Week #9 Yeast

Sorry, got behind by a half a week.  This week is week 9. (Costco sells at a great price and if you keep in the freezer, it will last indefinitely)

Week # 9: 3 lbs Instant Yeast
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)

3 types of yeast and their differences

Active Dry Yeast
(Cake Yeast or Compressed Yeast)
1 package active dry yeast = about 2 1/4 teaspoons = 1/4 ounce
4 ounce jar active dry yeast = 14 tablespoons
1 (6-ounce) cube or cake of compressed yeast (also know as fresh yeast) = 1 package of active dry yeast

Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115 degrees F as measured with an Instant Read Thermometer.

Storage:

• Active dry yeast will keep well beyond its expiration date printed on the package for one (1) year if unopened at room temperature. It will keep longer if frozen. Place directly in the freezer in its vacuum sealed container. If frozen, you can use it directly without thawing.

• If opened, active dry yeast will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a resealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.

Instant Yeast
(AKA - Fast Rising, Rapid Rise, or Bread Machine Yeast all the same.)
1 envelope or packet of instant yeast = 2 1/4 teaspoons     = 1/4 ounce
1 (6-ounce) cube or cake of compressed yeast = 1-1/2  to 2 teaspoons instant yeast.

Substitution:  To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry. See Conversation Measurements below.

Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads.  Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.

Instant active or rapid rise yeast is added to the dry ingredients. Then, the liquid portion of the recipe’s ingredients, warmed to 120 – 130 degrees F, as measured with an Instant Read Thermometer, are added to make a dough.
When using Instant Active Dry Yeast, the bread recipe only needs one (1) rise. The first rise is replaced by a ten minute rest, and you don’t need to “punch the dough down” afterwards. The second rise takes place after the dough has been shaped into a loaf.

It will take approximately one hour in a warm place (longer in the refrigerator as a slow rise) until the dough is just about doubled in bulk.

Storage:

• Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). Exposure to oxygen, heat or humidity decreases the activity of the yeast. After opening, store in an airtight container in the back of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not recommended. Keep yeast in its original container with the opened flap folded closed in a resealable plastic bag.

Fresh Yeast
(also known as compressed or cake yeast, is active yeast.)
It has good rising qualities and produces excellent-tasting bread, croissants and Danish pastries. It is sold in tiny cakes in the refrigerated section of many supermarkets. Fresh yeast does not keep well; it will last about two weeks if refrigerated. The yeast should be pale gray-brown, fragrant, soft and crumbly, not hard, dark brown and crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80-90 degrees F) without contact with salt or sugar. This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.

Conversion Measurements for Using Different Yeasts in Recipes:

• Multiply the amount of instant yeast by 3 for the equivalent amount of fresh yeast.
• Multiply the amount of active dry yeast by 2.5 for the equivalent amount of fresh yeast.
• Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast.

Expiration Date and Testing Yeast:

• Expiration Date (printed on the yeast’s package) -  Yeast does expire. It will last longer than the date printed on the packet if it is kept in the refrigerator. It will last even longer in the freezer (indefinitely).
• Testing Yeast - Sugar is used in testing yeast. To test yeast: Add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active.

Measuring Yeast:
You do not need to be exact in measuring yeast. Remember it’s going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. NOTE: Too much yeast will give an unpleasantly yeasty flavor and aroma.

Great info about yeast on the following sites: Breadworld.com, FoodPlusPolitics.com andAllRecipes.com.

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