John Myers
Yeast – this is what the baking ingredient consists of
- Yeast is a fungus, but it is produced industrially. So-called pure culture yeasts, which are propagated, are used for this purpose. This is a strain of specially cultivated yeast cells.
- The pure yeast was obtained from sourdough yeast and brewer’s yeast and then further cultivated.
- Incidentally, you don’t need a lot of pure yeast: from two grams of a strain, several tons of baker’s yeast can be cultivated in the laboratory. The yeast uses an aqueous solution with 8-10% molasses as a breeding ground. Yeast needs sugar as a nutrient, and that’s what molasses contains.
- The baker’s yeast you use for cakes has a much higher raising power than the yeasts in sourdough. On the other hand, it only tolerates certain substances to a limited extent, such as acids, salts, or fats. If a yeast dough does not rise, we explain in another tip why this can be.
- For the fresh yeast cubes that you can buy in the supermarket, the cultured yeast is filtered and concentrated to a dry matter content of around 30%. One gram of compressed yeast contains around 10 billion yeast cells.
- Dry yeast is also popular because of its ease of use. It is created when the yeast milk is dried. You can easily calculate your requirements for using dry yeast: one cube of fresh yeast, i.e. 42 grams, corresponds to two packets of dry yeast.
Facebook Comments