4 Different Types Of Yeast And Their Uses
- Tavishi Dogra
Updated : January 20, 2022 05:01 IST
Are you using yeast for baking? Know about multiple types of yeast and how to use them.
Making a perfect bread is not an easy task; it requires extra effort and time. But do you know that yeast plays an essential role in making bread fluffy and soft? Although we add yeast while baking, generally putting the same type of yeast in every baking item is considered wrong. This is why it's essential that you first learn about the different kinds of yeast and understand how each of them works. When you learn about different yeasts, you'll be able to choose the suitable yeast for baking. So, let's know everything about various yeasts for that perfect baking.
If you want to increase the nutritional value of your biscuits, lasagna rolls and bread, you can opt for nutritional yeast. However, this will not help your bread rise, so it is not generally used for baking. Instead, it is a deactivated yeast mainly consumed as a health supplement. Nutritional yeast is primarily rich in vitamin B. Remember that none other than this type of yeast is safe for direct consumption.
Active dry yeast
It is a prevalent yeast used in homemade bread recipes. These look like small tan-coloured granules and come in little packages. This yeast can be kept for a long time if you keep it in a cool and dry place. However, before adding this yeast to the dough, they need to be put in hot water for some time. This helps activate the bacteria, which helps make fluffy bread and pizza dough.
Instant yeast is also commonly known as rapid rice, bread machine or quick rice bread. This yeast is perfect for those who bake fresh bread daily. Instant yeast is often sold in little packets and jars. One difference between active dry yeast and instant yeast is that instant yeast doesn't need to be kept in hot water to activate.
If you're planning on making cinnamon rolls or something sweet, it's good to use osmotolerant yeast. Sweet flour takes longer to rise than plain flour. Most sweet doughs do not contain enough puffed and airy bread. But osmotolerant is a unique yeast, which is not usually readily available with the same name.
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