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    • Products and ingredients : Yeast


     

    Yeast

    Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.

    Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.

    It should not be confused with baking powder, which is used for raising cakes.

    If you intend to buy:

    Yeast is available in two basic kinds: fresh yeast (ask your baker to sell or give you some, it looks like a greyish paste, which kept in a sealed box in the fridge and should be used within a few days), or dried yeast in 5 g sachets (on left on the photo). Dried yeast will kep for several months without any problem. It can be used like fresh yeast, but only half the quantity is needed (it's a very effective yeast).

    Personally, I frequently practice: 1 dried yeast sachet = 10g fresh yeast, and vice versa.

    Note: For each recipe you can use either fresh or dried yeast, use whichever you have to hand.

    If you want to use it:

    Yeast is a delicate product, it doesn't like cold (which stops or slows its action), direct contact with salt (which can kill the yeast by "burning" it), and excessive heat. Usually fresh baker's yeast is added to a little warm water or milk to "start" it before adding to a recipe.

    Recipes which use it: 30

    Of which:
    Lumberjack turnoversSpecial small breadsLeavened breadFougasse with bacon and ComtéClassic French white bread

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    Your 2 comments or questions on this page:

    - - -

    Is the rind edible once cooked, specifically oven baked?

    Comment #1 posted on january 14th 2012 at 22:41 by Juls.

    Rind of what?

    Comment #2 posted on january 16th 2012 at 08:40 by jh.


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