Active Dry Yeast
1 Dry Active Yeast Packet(1/4 oz) = 2 1/4
teaspoons Dry Active Yeast = 0.6 oz Cake of Compressed Yeast.
2 oz Cake of Compressed Yeast = 7 teaspoons Dry Active Yeast = 3
Dry Active Yeast Packets(1/4 oz each)
General Rule: Use 1 teaspoon
of Dry Active Yeast for each cup of flour.
Dry Active Yeast . See Also: Bread
Active Yeast Activity Test
When there is doubt about the activity of yeast, use this simple test to determine its strength.
Fill a 1-cup liquid measuring cup to the 1/2 cup level with warm water (110 to 115 degrees F). Stir in 1 teaspoon sugar and sprinkle with
2-1/4 teaspoons yeast (1/4-oz package). In 3 to 4 minutes, the yeast will have absorbed enough liquid to activate and start rising to the
surface. If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark on the measuring cup and has a rounded crown, it is very
active. The yeast mixture may then be used in your recipe if baking immediately. Adjust the recipe for the 1/2 cup water used in the test.
Discard yeast with slow activity.
History of Active Yeast
It is hard to believe that something as small as yeast has such an important function in the rising of bread; but it is true.
Although there is evidence in ancient history that yeast was used for leavening bread, it was not until 1857 that yeast was actually identified as tiny
one-celled living plants. It is commonly believed that Louis Pasteur identified the action of yeast on sugar-fermentation. Yeast ferments
sugar which forms gases that expand bread dough.
Storage of Active Yeast
Active Yeast is a live plant and very perishable when exposed to air, moisture, and/or warmth.
To ensure the
freshness, proper storage is imperative. Store airtight in a refrigerator
or freezer. Use within a three month period. It may keep longer depending upon
how airtight the container is and how cold it is kept. Allow amount being used
to warm to room temperature before using.
Activation of and Active Yeast Usage
When yeast is dried, the life enzymes are still present but in the dormant state. To bring them to the active state, requires moisture and warmth. Traditional bread
bakers have been taught correctly that warm liquid will activate the yeast very quickly, much like the process that seeds undergo when planted in soil. The warm
moist ground provides an environment for the seeds to move from the dormant dry state to active growing plants. If the liquid is too cold, the yeast will either not
activate, or it will do so very slowly. If the liquid is too hot, it will cook the yeast and kill the life enzymes.
Sugar - Yeast ferments sugar and starch in flour producing carbon dioxide and ethyl alcohol gases. Too much sugar will slow the yeast activity. Therefore, sweet
breads are usually dense and not as large as sandwich breads. White sugar, brown sugar, honey, and molasses may all be interchanged equally. Most artificial
sweeteners may not be substituted in bread making as they are proteins and cannot be fermented.
Salt - Salt affects the activity of yeast. Without salt, the yeast acts very rapidly and peters out too quickly. Too much salt will stunt yeast activity. Salt adds flavor
and strengthens the dough structure.
Flour - Dough structure is formed from the protein in wheat flour. Other grains can be ground into flour, but wheat
and spelt are the only grains that contains a sufficient amount
of the type of protein that forms gluten. When the flour is mixed with other ingredients, the protein comes in contact with the liquids and becomes gluten. Kneading
the dough develops an interlocking network of elastic gluten strands which hold the dough together. As the yeast ferments the sugars
and starches, gases form stretching the strands and making the dough rise.
Liquid - Liquid ingredients play three important roles in bread making:
1. They hydrate and dissolve the yeast granules.
2. They help to blend and bind the ingredients together.
3. They allow the gluten to develop so the dough will be elastic.
Liquids include milk, buttermilk, sour cream, eggs, cottage cheese, fruit juices, and fruit and vegetable purees. Fats and liquid sweeteners also add moisture but are
considered in their own categories. It is important to have the liquid at the correct temperature.
Appropriate Liquid Temperatures:
Automatic Bread Machine: 75-85 F
Traditional, dissolving yeast in liquid: 110-115 F
Mixer Method, blend yeast with dry ingredients:
Food Processor: Room Temperature
If the liquid is too cold, the yeast will either not activate or it will do so very slowly.
If the liquid is too hot, it will cook the yeast and kill the life enzymes. Using a
thermometer will take the guesswork out of determining the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75
and 130 degrees F.
Baker's Note: Do not heat eggs with other liquids, since they may begin to cook. Bring them to room temperature by placing
uncracked eggs in a small bowl of
warm water for a few minutes.
Fat - Most bread contains a small quantity of fat. If a fat is liquid at room temperature, it is called oil; if solid at room temperature, shortening. Fat gives the dough
richness and moisture, but more importantly, it makes the bread tender. Fat coats the flour particles so the elastic formation slows down; it makes the gluten strands
slippery so the gas bubbles can move easily; and it gives the final product a finer grain.
See Also: Bread Baking . Information
Dry Active Yeast