Advertisement
Using Yeast
Appears in
Published 1991
There are 3 types of yeast, and each is used in a different way. This chapter’s recipes use only dried yeasts but here are the simple rules for using all yeasts.
Fresh yeast is similar in colour and texture to putty, and should be firm and easy to break. It is measured by weight and is usually blended with a hand-hot liquid (38°C, 100°F) and then added to the flour, although it can also be rubbed directly into the flour.
Conventional dried yeast is granular and comes in tins or sachets. It must first be reconstituted, and requires a little sugar to be activated. Stir into hand-hot water with a little sugar, then leave in a warm place for about 15 minutes until frothy. If the yeast does not froth, it is either too old to use or the water was too hot.