bread yeast 101

Wednesday, January 30, 2008

If I could, I would try to convince every single person out there to bake bread, at least once, but first I’ll have to get most of you over you fear of yeast. Let me start with a definition: yeast is a budding microorganism used in baking as a leavening agent, converting sugars to carbon dioxide, or, you know, air bubbles. See? That wasn’t bad! Next we’ll get into controlling its appetite.

Filed under: Tip of the Day | Bookmark | Print | Email | 6 Comments

Sarah January 30, 2008
1

I’ve just dived into the world of bread myself. It’s a bit daunting, active dry yeast vs. instant yeast, etc. Never mind all the different flours. I would love to hear more!
Jeff C January 31, 2008
2

Mmmmm fresh baked bread. Nothing quite like it, is there? I am certainly just beginning but I must say there is something quite enjoyable about making bread. Maybe it is because it is so basic it is almost primal. Maybe it is because unlike so many other foods the ingredients don’t really look like food when you start. Flour, yeast, not going to eat them by themselves. Maybe because you can make so many different things with just minor variations in the ingredients. Either that or because it is just so yummy.
KT February 1, 2008
3

Wow, what perfect timing!!! I got Paul Hollywood’s 100 Great Breads for Christmas and today I had been planning to spend baking bread… pretty much for the first time. PH doesn’t say anything about “punching down” so your tips on the page linked above took such a weight off my mind. I’m off to the kitchen now. Thank you!!
KT
brainsneezes February 2, 2008
4

I teach 7th grade science - during our microorganism unit, I love creeping the kids out with the fact that bread rises from yeast farts! (7th grade humor, I know, but that’s what I have to work with…)

I just stumbled across your blog - yum!
Silvia de Castillo February 3, 2008
5

I used to make my own bread, and was thinking of starting again not very long ago. I know it’s a little time consuming but you know what?….. I’m already smelling that wonderful aroma that fills your whole house when home-baking and this post of yours is my confirmation that I should get on with it NOW……. yummy!!
jennbec February 22, 2008
6

Hey, I just did a “Yeast Primer” post that talks about the differences between the varities of available dried yeasts, if anyone’s curious. :-)
SFTF’s Yeast Primer Post