Types of yeast:
* Fresh
* Active dried
* Dried (instant, quick rise...)
* Home made (not done yet, I'll tell you about it when tried)
Conversion:
1 x fresh yeast = 0,5 x active dried yeast = 0,4 x dried yeast
2 x fresh yeast = 1 x active dried yeast = 0,8 x dried yeast
2,5 x fresh yeast = 1,25 x active dried yeast = 1 x dried yeast
Use:
* Each type of yeast is used differently, always read the instructions on the package
* Fresh yeast is live whereas dried yeast is dormant
* Fresh and active dried yeast have to be activated with a lukewarm liquid
* Fresh yeast activates more quickly and stays active longer
* In doubt, test that the yeast is alive before using it
* Don't mix yeast directly with salt, it slows the fermentation
* Some yeast expand when added to a liquid
* Too much yeast could cause the dough to go flat
* General amount of yeast is 1-2% of the flour weight
* If the dough is let to rise for too long, the yeast can alter its taste
FRESH YEAST
Storing:
* Store it in the fridge (in a sealed container for better conservation)
* It only keeps for a few weeks
* You can freeze it but note that it loses power and becomes liquid when defrosted
* Bring the yeast to room temperature
* Heat the liquid (water, milk...) at a very low temperature
* If you're testing that the yeast is alive, add a teaspoon of sugar and stir quickly
* Crumble the yeast and melt it in the lukewarm liquid
* It takes a few minutes only for the yeast to melt
* Only if you've added sugar, foam or bubbles form; if not, the yeast is not alive
Warning:
* Don't use yeast that is hard, dark brown, has a crust or has mold growing on it
* Don't boil the liquid, heating the yeast at a high temperature (>32C) deactivates it
* The lower the temperature of the liquid is, the longer it takes to activate
Where to buy it:
* I haven't found it yet in any shop in the UK
* I order it online @ https://www.europafoodxb.com/
* You can also order it @ https://www.scandikitchen.co.uk/
Active dried yeast
Storing:
* Store it in the fridge (in a sealed container for better conservation)
* It can keep for months
* Heat the liquid (water, milk...) at a very low temperature
* If you're testing that the yeast is alive, add a teaspoon of sugar and stir quickly
* Pour the yeast in the lukewarm liquid
* Wait for a minute or so before stirring gently for about 10 minutes
* Only if you've added sugar, foam or bubbles form; if not, the yeast is not alive
Warning:
* Don't boil the liquid, heating the yeast at a high temperature (>43C) deactivates it
* The lower the temperature of the liquid is, the longer it takes to activate
Where to buy it:
* Most supermarkets
Dried yeast
Storing:
* Store in a dry location
* It can keep for months
* You can pour it as it is in your preparation
* You don't have to activate it
* You usually don't have to test if it's alive but can if in doubt
Test:
* Heat the liquid (water, milk...) at a very low temperature
* Add a teaspoon of sugar and stir quickly
* Pour the yeast in the lukewarm liquid
* Within minutes, foam or bubbles form; if not, the yeast is not alive
Warning:
* Don't boil the liquid, heating the yeast at a high temperature (>43C) deactivates it
Where to buy it:
* Most supermarkets