The Best Tips for Working with Yeast
Yeast is one of the best ingredients in making many pastries and if done perfectly, the results will be well-loved and enjoyed by all. However, yeast is also one of the most difficult ingredients to work with, and a lot of people have failed in using this wonderful ingredient because they simply don’t know the basics.
We’re now going to discuss the best tips of the basics in working with yeast. After reading this fully, you’ll never have to worry whether they will rise or not. Here are some of them:
1. Do not kill the yeast with very hot water.
Dry active yeast needs to be mixed with warm water. To ensure the water’s temperature is perfect for the yeast, check it with the “two-finger test” in which you will dip two fingers onto the water to test its temperature. If you cannot withstand the temperature for a few seconds, then it’s too hot for the yeast.
As mentioned, dry active yeast should be mixed with warm water first, while a rapid rise yeast can be directly mixed with your recipe.
2. Differentiate the method of use between a dry active yeast and rapid rise (instant) yeast.
3. Be careful with adding salt to yeast.Salt counteracts with yeast, so ensure it does not come in direct contact with the yeast if you do need salt in your recipe. Mix water or some oil on the yeast first and mix well until all the loose liquid is gone. By then, you can add the salt and move further with your recipe.
4. Yeast will reproduce better between 70 to 80 degrees.
Ensure to work on this temperature range to achieve the best results with yeast. If your kitchen or house is too cold, use your oven to regulate the temperature to help the yeast rise. If it is too warm, find a cooler environment to place your yeast and let it rise.
5. To help yeast last longer, store it in the freezer.
Yeast gets dormant at 50 degrees, so put it in cool places such as in the freezer.
These are just some of the basic tips in working with yeast and we hope that you will now enjoy working with this wonderful baking ingredient.