What yeast to use when? Here’s our round up on the different types of yeast and when is best to use them.
Fresh Yeast
Only lasts 2-3 weeks, so we would recommend using this if you bake bread regularly. Keep in the fridge wrapped up really well and make sure it doesn’t dry out. It should smell yeasty, be creamy in texture and not too crumbly.
Dried Yeast
Long life, this comes in the form of small crystals. It does need to be rehydrated before use but best to always follow instructions on the packet.
Fast Action Yeast
Long life, doesn’t need hydration and can just be added at the same time as the flour.
Another important piece of information, here are the ratios of yeast – 20g fresh yeast: 10g dried yeast: 5g fast action yeast.
All of the yeasts above can be used when making enriched bread doughs and are readily available in most supermarkets. To find fresh yeast, we would recommend a bakery or small delicatessens.
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