Baking With Yeast

For best results use a strong plain flour. Some plain flours are labelled ‘strong’, but if your grocer does not stock specially labelled flour, use any good quality plain flour. Fresh yeast is most generally known and used for yeast cookery and may be obtained from a local baker’s shop. It should be creamy in colour and in large pieces. Dark-coloured crumbly pieces are stale and should not be used. If fresh yeast is unobtainable, dried yeast gives equally good results, if used properly. To reconstitute dried yeast for use in a recipe, dissolve a little sugar (see recipes) in hand-hot water. Sprinkle dried yeast on top and swirl it round. Leave in a warm place for 10 minutes or until frothy, then add to the dry ingredients. Fresh yeast, if placed in a polythene bag, will keep up to 4–5 days in a cool place or 3–4 weeks in a refrigerator. Dried yeast will keep up to 6 months in a tightly lidded tin in a cool place.