Species of yeast
Yeast is divided into ordinary yeast and natural yeast. Taking sugarcane as raw material and adding chemicals in the manufacturing process, it is called common yeast. Natural yeast is cultivated from fruit or juice.
dried yeast
Dry yeast is usually granular. Because of its long storage time and simple use, it is very suitable for home use. Basically, this yeast is used in all kinds of bread.
Note: Although it is possible to directly add dry yeast into the material and stir it, generally speaking, dry yeast must be pre-fermented, that is, it must be dissolved in warm water in advance and then stirred in the material.
Fresh yeast
Fresh yeast is generally lumpy, because it is not easy to preserve and the circulation in the market is not very good. Generally, only specialty stores or a few bakeries use it more. The characteristic of fresh yeast is that the baked bread is wetter and softer. It is generally used in western-style bread series that use a lot of eggs and butter.
It needs primary fermentation like ordinary dry yeast. The fermentation method can refer to the formula standard used.
Natural yeast
Natural yeast is cultivated from fruits and grains for a long time. Bread baked with this natural yeast has a unique flavor and is deeply loved by everyone. This natural yeast is a series of Chinese bread, which has low hardness and simple taste.
Note: The fermentation time of this natural yeast is longer than that of ordinary yeast. It is also very sensitive to operate, and there are also examples of bread machine failure in the fermentation stage, which may be a bit difficult for novices.
Use of yeast and matters needing attention
Yeast use
First of all, it depends on whether it is mechanical kneading or manual kneading. In the case of mechanical kneading, if instant dry yeast is used, it can be added directly. If fresh yeast is used, it needs to be fermented in advance and used according to the standard of the machine used after fermentation. When kneading dough by hand, it is not necessary to consider whether to add ingredients when stirring, as long as it is used according to the formula standard for making bread.
Matters needing attention
1. Salt will inhibit yeast fermentation. Please don't mix it directly with yeast, whether it is mechanical kneading or manual kneading.
2. When mixing materials, if the salt stays in the mixed flour for a long time, it will take away the water necessary for fermentation. Insufficient moisture is the reason why the baked bread can't fully expand, so it should be stirred quickly after adding it.
Preservation method
Yeast is a kind of organism, so it should be sealed and stored at low temperature. We can put dry yeast in a plastic container, such as a bottle of soy sauce. Because dry yeast is granular, it is very convenient to pour out, just take the required amount and it can be preserved for a long time.
No matter what kind of yeast it is, it can make delicious bread in strict accordance with the indicated dosage and usage.