There are several types of yeast commonly used in baking, each with its own characteristics and ideal applications. Here are the main types of yeast used in baking:
- Active Dry Yeast:
- Description: This is one of the most common types of yeast. It consists of dormant yeast cells that have been dried and granulated. The cells are coated with a protective layer, which needs to be dissolved in liquid before use.
- Activation: It needs to be rehydrated in warm water (around 110°F or 45°C) with a bit of sugar to get it to start fermenting.
- Usage: Active dry yeast is versatile and suitable for most types of bread. It provides a slightly slower rise compared to instant yeast.
- Instant (Rapid-Rise) Yeast:
- Description: This yeast is similar to active dry yeast but it is milled into finer particles and has a higher percentage of live cells. It doesn’t need to be dissolved in water before use.
- Activation: It can be mixed directly with dry ingredients.
- Usage: It’s quicker acting and is particularly good for recipes where you want a faster rise, like in recipes where the dough doesn’t have a long fermentation period.
- Fresh (Compressed) Yeast:
- Description: This is a moist, perishable cake of yeast. It has the highest water content and the most active live cells of all the yeasts.
- Activation: It should be crumbled or dissolved in liquid before use.
- Usage: It is excellent for recipes where a strong, rapid rise is desired, like in many European breads.
- Wild Yeast (Sourdough Starter):
- Description: This is a naturally occurring mixture of wild yeast and lactic acid bacteria. It is made by capturing wild yeast from the environment and allowing it to ferment with flour and water over time.
- Activation: Sourdough starters require regular feedings of flour and water to maintain their activity. They don’t need to be “activated” in the same way as commercial yeasts.
- Usage: Sourdough is used primarily for sourdough bread but can also be used in other baked goods like pancakes, waffles, and muffins.
- Osmotolerant Yeast:
- Description: These are specialized yeasts designed for use in sweet doughs or doughs with high sugar content. They can ferment in environments with high osmotic pressure (e.g., in the presence of high sugar concentrations).
- Usage: They are used in recipes like cinnamon rolls, danishes, and other sweet baked goods.
- Pizza Yeast:
- Description: This is a type of instant yeast with additives like ascorbic acid and enzymes to enhance dough performance and crust flavor.
- Activation: It can be mixed directly with dry ingredients.
- Usage: As the name suggests, it’s often used for making pizza crusts, but can also be used in other bread recipes.
Remember that while these are the main types of yeast, there are variations and specialty yeasts available. Always follow the specific instructions provided in your recipe for the type of yeast it calls for.
