What To Know
- Yeast cake, also known as fresh yeast or compressed yeast, is a moist, crumbly substance made from live yeast cells suspended in water.
- When yeast cake is added to a dough or batter, the cells feed on the available sugars and begin to multiply rapidly.
- Also known as artisanal yeast, baker’s yeast is produced in smaller batches and is considered to have a more robust flavor than commercial yeast.
Yeast cake, a vital ingredient in the world of baking, holds the key to creating light and fluffy loaves, pastries, and other delectable treats. This remarkable substance, composed of living yeast cells, is responsible for the fermentation process that gives baked goods their characteristic rise and texture. In this comprehensive guide, we delve into the intricacies of yeast cake, exploring its properties, uses, and the secrets to successful baking.
What is Yeast Cake?
Yeast cake, also known as fresh yeast or compressed yeast, is a moist, crumbly substance made from live yeast cells suspended in water. Unlike active dry yeast, which requires rehydration before use, yeast cake is ready to use straight from the package. It has a slightly sour, yeasty aroma and a pale yellow to beige color.
How Yeast Cake Works
Yeast cells are microscopic organisms that consume sugars and produce carbon dioxide gas and alcohol as byproducts. When yeast cake is added to a dough or batter, the cells feed on the available sugars and begin to multiply rapidly. The resulting carbon dioxide gas creates tiny air pockets within the dough, causing it to rise and become light and airy.
Types of Yeast Cake
Yeast cake is available in two main types:
1. Commercial Yeast: This widely available yeast is produced in large-scale factories and is suitable for most baking applications. It is typically sold in 1-ounce cubes or 2-pound blocks.
2. Baker’s Yeast: Also known as artisanal yeast, baker’s yeast is produced in smaller batches and is considered to have a more robust flavor than commercial yeast. It is often used by professional bakers and is available at specialty baking stores.
Using Yeast Cake
1. Proofing Yeast: Before using yeast cake, it is crucial to proof it to ensure its activity. To do this, dissolve a small portion of the yeast in warm water (105-115°F) with a pinch of sugar. If the yeast forms a foamy head within 5-10 minutes, it is active and ready to use.
2. Incorporating into Dough: Once proofed, yeast cake can be added directly to the dough or batter. It is important to distribute the yeast evenly to ensure uniform rising.
3. Temperature Control: Yeast is a living organism that thrives in warm environments. Ideal temperatures for yeast activity range from 75-85°F. Avoid exposing yeast to temperatures above 100°F, as this can kill the cells.
Troubleshooting Yeast Cake Problems
1. Yeast Not Rising: If the yeast is not rising, it may be due to several factors, such as incorrect proofing, excessive heat, or lack of sugar.
2. Strong Yeast Flavor: Using too much yeast or overproofing can result in a strong yeast flavor in the baked goods.
3. Dense or Flat Bread: Insufficient yeast activity, over-mixing, or incorrect kneading techniques can lead to dense or flat bread.
Tips for Successful Baking with Yeast Cake
1. Fresh Yeast: Always use fresh, active yeast for optimal results.
2. Warm Water: Proof yeast in warm water to activate the cells.
3. Sugar: Sugar provides the food source for yeast. Add a small amount of sugar to the proofing water.
4. Kneading: Kneading helps develop gluten and create a strong dough structure.
5. Rising Time: Allow sufficient time for the dough to rise in a warm place until it doubles in size.
Conclusion: Embracing the Art of Yeast Cake Baking
Yeast cake is an essential ingredient that transforms ordinary dough into extraordinary baked creations. By understanding its properties, using it effectively, and troubleshooting potential problems, you can harness the power of yeast cake to create mouthwatering loaves, pastries, and breads that will delight your taste buds and impress your loved ones.
FAQ
Q: Can I substitute active dry yeast for yeast cake?
A: Yes, you can substitute active dry yeast for yeast cake. Use 1 package (2 1/4 teaspoons) of active dry yeast for every ounce of yeast cake.
Q: How long can I store yeast cake?
A: Fresh yeast cake can be stored in the refrigerator for up to 2 weeks. For longer storage, freeze the yeast cake for up to 2 months.
Q: What is the difference between commercial yeast and baker’s yeast?
A: Commercial yeast is produced in large-scale factories and is widely available. Baker’s yeast is produced in smaller batches and is considered to have a more robust flavor.
