Basics About Yeast Part 3

More certain results and a better flavor are insured in the use of liquid yeast if it is started with commercial yeast, so that whenever this can be obtained it should be used. Then, as just explained, some of the liquid containing the yeast or some of the sponge made with it may be retained for the next baking.

Quality of Yeast.–Of equal importance with the quality of flour is the quality of yeast used in the baking of bread. Yeast is, of course, accountable for the lightness or sponginess of bread, but, in addition, it improves the flavor of the bread if it is of good quality or detracts from the flavor if it is of poor quality. Since the condition of yeast cannot be determined until its effect on the finished product is noted, the bread maker should take no chances, but should employ only yeast, wether they uses commercial or liquid, that they knows to be good and reliable. Compressed yeast may be easily judged as to quality. It should be grayish white in color, without streaks or spots, and it should have no sour nor disagreeable odor. If home-made yeast is used and the results obtained are not satisfactory, it may be taken for granted that a fresh supply should be prepared.

YEAST AIDS

As has already been explained, yeast, in order to grow, requires something on which to feed, and the food that produces the most rapid growth is that which contains carbohydrate. Certain of the carbohydrates, however, prove to be better food and produce more rapid growth than others, and these, which are known as yeast aids, are usually added as ingredients in the making of bread. The ones that are most commonly used are sugar and potato water. Sugar is almost always added, but it should be limited in quantity, because a dough mixture that is made heavy with sugar will rise very slowly. Potato water has been found to be a very satisfactory aid, because the starch of the potato is utilized readily by the yeast. If this aid is to be used, the water in which potatoes are boiled may be saved and, when the ingredients required for the making of bread are mixed, it may be added as a part or all of the liquid required. If it is desired to increase the amount of starch in the potato water, a boiled potato or two may be mashed and added to it.

Recommended Reading

1. Basics About Yeast Part 2
Commercial yeast is placed on the market in two forms--moist and dry. Each of these yeasts has its advantages, so...
2. Basics About Yeast
NATURE AND ACTION OF YEAST.--How yeast came to be discovered is not definitely known, but its discovery is believed to...
3. Milk And Fat And More Basics
MILK AND FAT IN BREAD Milk is sometimes used as a part or as all of the liquid in bread....
4. Making The Dough Preliminary
The first step in bread making, and without doubt the most important one, is the making of the dough. It...
5. Basics About Wheat
SPRING, OR HARD WHEAT is so named because it is sown in the spring of the year and is very...