|
YEAST
Yeast is actually a one-celled living plant that exists all around us in nature. Active dry yeast is dormant, and needs to be proofed before using. Proofing is like waking it up--add a little warm water and some sugar and the yeast starts to grow and reproduce. As it does this, it creates the gas that makes bread rise, along with other byproducts that give bread its subtle flavors.
Points to Remember
Ÿ The temperature of the liquid you mix the yeast with should be between 105 and 110 degrees Fahrenheit unless otherwise specified in the recipe or on the package of yeast. If the liquid is too cold, the yeast will not activate. If the liquid is too hot, it will cook the yeast and kill it.
Ÿ It is important to proof yeast correctly for your recipes to rise properly. Click here for descriptive step-by-step instructions from AllRecipes.com.
Storing
You can store unopened packages and jars of dry yeast at room temperature for up to one year. Check the expiration date on the package as well. After opening, store yeast in an airtight container in the refrigerator or freezer to ensure freshness. Allow yeast to come up to room temperature before using.
Substitutions
When a recipe calls for 1 .25-ounce package of yeast, you can substitute 1 cake compressed yeast, 2-1/2 teaspoons bulk active dry yeast, 2-1/2 teaspoons bread machine yeast, 2-1/2 teaspoons rapid rise yeast or 2 teaspoons instant yeast.
|
|
