Tips on Baking Yeast

Video Transcript

"We generally have two kinds of yeast. We have one that is called dry yeast. This application is the dry yeast. This application, this kind of yeast, is designed to work in the breads where you want a quick result. You are in a hurry. You want to make the bread rise fast. It is easy to transport. It doesn't go bad and it is easy to work with. It is recommended to be dissolved in water before you put in to your dough but you put in the dough dry as it is. It is very very easy to work with. Has a little bit of a funny smell to it and is for a fast track making bread. Then we got another kind of yeast that is called a fresh yeast. This yeast, you got to be very cautious to work with it. It has to be refrigerated. If you want to keep it for a long period of time, it has to be frozen. It could be extremely toxic very fast. So, if you ever use this at home, you got to be very careful how you manage this. A bad yeast, a raw yeast could really get you sick. And this is what you call a natural yeast. This is a little bit harder to work with because this is recommended to be dissolve in warm water with just a pinch of sugar at times, if you want to. Dissolve it so it will get all over the dough rather than just part of the dough. So this is an more authentic yeast for breads such as baguette or the ciabatta that I mentioned. Or breads that need to sit for a long time, like our ciabatta sits for 18 hours. Long time you want to used the slower paced yeast which is the natural yeast. Sometimes they call it the wet yeast. That sits in there and slowly works its way and your bread gets an extremely delicious flavor. The breads that get created in a long making process, needs to have fresh yeast. To have that flavor, that taste in there. You can not create that taste of a nice baguette or a nice ciabatta with a quick rising yeast like this or a dry yeast like this. You can buy this from your baking supplier. You could buy it from a specialty baking store. Not everybody has that. It is a very selective people use this yeast."