Can bread be a household staple without yeast? I would argue heck no. Yes, I am aware of all the unleavened and chemically leavened options. But think of all the benefits you can get from using yeast. From the distinct flavor of sourdough to the beauty of a properly made panettone. The leavening you can achieve from using yeast is far superior than chemical leaveners. But there are many types of yeast that you can find. How will you know which one is right for your recipe? Are they interchangeable? How do you use them? These are simple questions to answer but what about Instaferm Red and Instaferm Gold, What’s the difference between the two of those? Well if you’ve followed this series we try to not let these questions go unanswered.?
“So what yeast is right for you?”
When adding yeast to a recipe most recipes will call for the yeast to be added to warm water with a small amount of sugar. The types of yeast you will need to perform this step with is either fresh yeast or active dry yeast. This process is called activating the yeast. Think of this as waking up the yeast or giving it a jumpstart. This also allows you to see if the yeast is working properly before continuing with the recipe. When the yeast is activated it will begin eating the sugar and creating little bubbles. The water will become foamy, and at this point you should proceed with the recipe. Two things that will kill yeast in this process is the addition of salt to the water or water that is too hot. The thermal death point of yeast is 130-140°F. The ideal temperature for activating yeast is 90-95°F. When storing fresh or active dry yeast it can be left in the refrigerator. Be aware that fresh yeast can dry out or mold after about a week.
When using an instant dry yeast it differs from active dry yeast and fresh yeast as it does not need to be activated. Instant yeast can be added directly to the flour in a recipe. Also instant dry yeast can be substituted for active dry yeast 1:1. In busy kitchens instant yeast becomes a valuable time saver as it cuts out yet another prep step. After opening instant yeast should be kept in an air-tight container in the freezer. Instaferm Instant dry yeast comes in two forms Red and Gold. Instaferm Red is a versatile yeast that can be added to any dough that requires yeast. Though if the sugar content of the dough is above 10% the sugar soaks up much of the water. As we learned before yeast needs that water to work its magic. Now this won’t render the yeast useless but it will slow down the process. Instaferm gold is used in high sugar content breads because it is an osmotolerant yeast. Osmotolerant yeast is a yeast that performs well in low hydration. So as the sugar pulls the water away from the yeast instaferm gold will perform as normal. So whether sweet or savory, instant dry yeast is our choice to use for any dough. From its ease of use to its versatility instant dry yeast is the best candidate.
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Part croissant, part pure joy, this monkey bread pulls apart beautifully and is just the right touch of sticky sweet thanks to a cinnamon sugar caramelize sauce that oozes into every nook and cranny.
This focaccia was born to soak up a luxurious mopping of olive oil or spread on a rich and salty tapenade. It boasts an airy crumb and perfect crumb-to-crust ratio that make it versatile enough to grace any table.