Intro to Yeast Bread (how yeast works, dry yeast, active dry yeast, instant yeast) | Baking School

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Hi everyone! Please enjoy lesson one for free from my Yeast Bread Essentials Course! This class can be taken at your own pace. Enroll in my online class here: https://bakerbettie.teachable.com/p/y...

WHAT IS YEAST?
Yeast is a fungus! Yep, you heard that correctly. Yeast is a living organism and it is a fungus. Yeast lives all around us. It is floating through the air, living on our skin and in our bodies, and it is in food that we eat.

The type of yeast that we will be using in this course is dried yeast. This is a form of commercially produced yeast where the yeast cells have been completely dried, putting them into a dormant state.

There are two main forms of dry yeast: active dry yeast and quick-rise yeast- also known as rapid rise yeast or instant yeast. Active dry yeast is the original form of dried yeast and contains bigger yeast cells than quick-rise yeasts. Quick-rise yeast contains smaller yeast cells that work a faster than active dry yeast. Bread dough made with quick-rise yeast will rise 30-50% faster than bread made with active dry yeast.

HOW YEAST THRIVES
Yeast needs two things to thrive: moisture and a food source. Yeast feeds on sugars and starches in your bread dough.

Yeast is also sensitive to temperatures. Yeast slows down with cold temperatures, yeast speeds up with warm temperatures, and yeast will die at hot temperatures. Yeast begins to die around 125 F (52 C).

HOW TO MAKE SURE YOUR YEAST IS ALIVE
If you are worried about killing your yeast, you can proof it before adding it to your recipe.

To proof your yeast, add it to the liquid your recipe calls for along with a pinch of sugar. Let the mixture sit for about 5 minutes and look for bubbles forming in the mixture. If you do not see any activity then toss the mixture and start over.

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