Yeast and I are great friends. Well, we are great friends now. Our relationship has had its ups and downs, but it has finally mellowed out. There are some mistakes that every novice baker will make when it comes to baking with yeast, after all it is a very tricky operation. Never fear because I am here to give you the ten commandments of yeast use.
The Ten Commandments of Yeast Use
- Thou shall not mix yeast with salt.
- Thou shall not mix yeast with water.
- Thou shall not mix the yeast with any liquid that is over approximately 100 degrees Fahrenheit.
- Yeast should be added last when mixing ingredients.
- Yeast should be kept sealed air tight, or in the refrigerator.
- Yeast loves sugar, so no sugar substitutes in recipes.
- Yeast is affected by the weather.
- Yeast is affected by the temperature of your kitchen.
- There are several different types of yeast, some are not interchangeable.
- Respect the yeast.
Yeast is a leavening agent, which means that it helps the bread rise. There are several different types of leavening agents (which we will discuss later on) and the main purpose of these leavening agents is to make gas bubbles. Depending on what kind of leavening agent and how much is used, one's baked goods can be very dense or extremely airy.
So what does yeast actually do? This is so very not complicated. It releases gas. Specifically, it releases Carbon Dioxide. Baddabing baddaboom.
I know what you are thinking, how does it release gas? You asked the right girl. Yeast likes to eat sugar, it's what it does. When the yeast reacts and metabolizes the sugar, the carbon dioxide gas is released.
I would watch this video.
It's very entertaining.
There are puppets.
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