Re: Can you grow yeast? Or where does it come from

Posted by Mike on April 18, 2005 at 17:51:07 from (4.253.76.249):

In Reply to: Can you grow yeast? Or where does it come from? posted by SingleMommy on April 12, 2002 at 08:34:18:

Hope This Helps....
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The Wonderful World Of Yeast
What is it? Yeast is a unicellular beastie, whose byproducts of growth are the gas carbon dioxide, alcohol, and other organic compounds. The gas is the rising agent in bread, and the other "waste" products create the subtle flavors that make a good loaf. Yeast exists in the air and water around us, as well as in neat, premeasured packages in the local grocery. Wild yeast can be used to make starters, mixtures used as natural leavening for breads. Several strains have been domesticated for their reliability for use in the home as well as the bakery, and are available commercially.
Active Dry Yeast is dormant, and is best used after proofing. The addition of warm water (105 - 115 degrees F) will allow it to grow and reproduce. Combine the yeast with warm water and a pinch of sugar, and let it stand for 10 minutes. This allows the yeast to rehydrate and begin to come to life. This is akin to our morning cup of coffee: we might be able to get going without it, but it will take a lot longer. It can be stored in a cool dry place and in unopened packages for up to 15 months, but do not use after the expiration date. Store open containers in the refrigerator.

Rapid Rise Yeast, Bread Machine Yeast, and Instant Yeast are strains of dormant yeast whose main attribute is the production of lots and lots of carbon dioxide gas very quickly. Less rising time is required, allowing one to bake a loaf of bread fairly quickly. These strains do not require proofing. In fact, each can be added directly to the dry ingredients. These beauties do not require a morning cuppa; they just get right to work. However, many bakers shy away from these strains, because the short rising times do not allow the flavor of the bread to fully develop. Store in a cool dry place, or in the refrigerator. Again, do not use after the expiration date.

Fresh Yeast, also known as compressed or cake yeast, is active yeast. It has good rising qualities, and produces excellent tasting bread. It is sold in cakes, and can be found in the refrigerated section of your supermarket. The down side to this type of yeast is that it does not keep well; it will last about two weeks if refrigerated. The yeast should be soft and crumbly, not hard or crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80 - 90 degrees F). This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.

You can substitute one type of yeast for another, keeping in mind the different characteristics of each type. In general, dry yeast can be substituted with any other dry yeast measure per measure. Active dry yeast can be substituted for bread machine yeast, and vice versa. There is of course an exception. SAF brand instant yeast is an exceptionally fast growing strain, and less is needed when substituting this yeast for another type of dry yeast. Use 3/4 teaspoon SAF yeast for every teaspoon active dry yeast called for in the recipe. A (.6 ounce) cake of fresh yeast is equivalent to one package, or 2 1/4 teaspoons, active dry yeast or 2 teaspoons SAF instant yeast.

Wild Yeast and Starters, before yeast was available in grocery stores, families and bakers grew colonies of yeast for making bread. These colonies were known as starters, and were sometimes passed on from generation to generation. A good starter is a treasure, and like a treasure needs to be guarded and cared for. If you do not have a family starter, you can make one using commercial yeast or you can do it the old-fashioned and most basic way starting completely from scratch, using only the naturally occurring wild yeasts that are present in the air and water around us. We have several recipes on our site for sourdough starters:

> Sourdough Starter
> Sourdough Starter II
> Sourdough Starter III

After your starter has been growing for 5 or 6 days, it can be stored in the refrigerator to slow its growth. Feed 2 - 3 times a week if refrigerated, or every 4 - 6 hours if kept at room temperature. When you are ready to make bread or pancakes, feed the starter and bring it to room temperature. Over time, the yeast's natural fermentation process will develop wonderful flavors. Wild yeast will also make a contribution, and before you know you have a one-of-a-kind, family heirloom.

This article written by Sydny Carter

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• Re: Re: Can you grow yeast? Or where does it come megan 13:33:57 02/07/06 (0)

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