Yeast is perhaps one of the most important ingredients in baking – it’s a fundamental part of the process that leads to the light, fluffy bread and other baked goods we all know and love.

Yeast is a type of single-celled fungi, and it works in baking through a process called fermentation. When mixed with sugar-containing ingredients like flour and water, the yeast consume the available sugars, break them down, and release carbon dioxide gas in the process. As this process continues, the gluten in the flour stretches, causing the dough to rise, and it’s this CO₂ that gives rise to the bread.

 

Yeast has been used in baking since ancient times. The most common type of yeast used in modern-day baking is baker’s yeast, scientifically known as Saccharomyces cerevisiae. This organism is capable of consuming sugars and releasing CO₂ remarkably quickly, creating the ideal atmosphere for rising bread.

Types of Yeast

Baker’s yeast is convenient because it’s widely available and relatively easy to store for long periods of time. It also helps that it has a consistent performance in baking. There are, however, several other types of yeast on the market.

• • Active dry yeast: This type of yeast is often confused with baker’s yeast, as both require rehydration to activate them. It’s an easy-to-use alternative and is a bit more tolerant of temperatures, making it good for warm climates.

• • Instant yeast: This type of yeast can be added straight into the dough without any activation step. That said, it’s not necessarily the best choice when making sensitive breads, such as brioche, which require more time.

• • Brewer’s yeast: This type of yeast is primarily used to make beer. It’s also a good source of B-vitamins.

Using Yeast in Baking

The use of yeast in baking is an art and a science. Knowing when to add the yeast, how much to add, and what temperature to bake it in are all essential elements of the process – and the details make all the difference when it comes to rising dough.

When working with yeast, it’s best practice to follow the instructions on the packet. The temperature of the mix is also something that should be taken into account, as it can impact the rate of fermentation. Generally speaking, yeast works faster in warmer temperatures, so if your kitchen is too hot, it’s probably not the best environment for proofing your dough.

If you’re looking to experiment with different types of yeast, there are countless recipes and tutorials available online, as well as books aimed at experienced home bakers. With the right ingredients, techniques, and patience, you’ll soon be creating delicious breads and other treats to enjoy.