Cooking with Yeast

Getting to know your yeast cookery

Yeast is a traditional raising agent which was universally used until about 100 years ago, when chemical raising agents became common. 

Yeast cookery has many advantages. The yeast adds B vitamins to the baked goods.   Yeast cookery opens up a new range of recipes not only for bread but cakes, puddings and batters.  It is economical because smaller quantities of fat and sugar are used and it gives a big yield. 

There are several different forms of yeast, some easier to use than others, but non of them particularly tricky if you follow a few simple rules.  Whichever yeast you use, it must be in good condition - neither old nor stale and must not be subject to too much heat.

Fresh Yeast - is available from baker's shops, most supermarket in-store bakery department, health foods shops.  It is pale beige in colour, has a sweet, fruity smell and should crumble easily.  It can be stored in the fridge and wrapped in cling film for up to 3 days or can be frozen for up to 3 monts.  Fresh yeast is not suitable for breadmakers.

Dried Yeast - is simply the dehydrated equivalent of fresh yeast but it needs to be blended with lukewarm liquid before use.  Store dried yeast in a cool dry place and check the 'use-by' date on the tin or packet.

Easy Blend and Fast Action Dried Yeast - there are the most convenient of the dried yeasts as they can be stirred directly into the flour.  Fast action yeasts and some easy-blend contain a bread improver, which eliminates the need for two kneading and risings -check the instructions of use on the packet to make sure.

Yeast Dough by the Sponge Method - the yeast is dissolved in more lukewarm water than usual, and then mixed with some of the flour to make a batter.  This can be done in a bowl, or the batter can be made in a well in the centre of the flour, with only some surrounding flour included at the start.   The batter is left for at least 20 minutes - often much longer - until bubbles appear on the surface, a process known as sponging.  It is then mixed with the remaining flour, and any other ingredients are added.

Sourdough - a traditional sourdough starter is made with flour and water paste that is left to ferment by wild, airborne yeast.  Some yeast is added to encourage the fermentation processs. Once established, sourdough starter can be kept indefinitely in the fridge.  The longer a starter is kept, the better the flavour of the baked bread.