Understanding the Different Types of Yeast: Tips for choosing the right yeast for your artisan homemade bread.

Yeast is a critical ingredient in bread-making, responsible for leavening dough and contributing to the flavor and texture of baked goods. Here, we will explore the types of yeast, their uses, the kinds of bread they are suited for, and best practices when using yeast in your baking.

Types of Yeast

1. Active Dry Yeast

   • What it is: Granulated yeast with a long shelf life that needs to be activated in warm water before use.

   • Uses: Commonly used in home baking for a variety of breads, including sandwich bread, dinner rolls, and sweet doughs.

   • Best Practices: Dissolve the yeast in warm water (100°F to 110°F) with a pinch of sugar to "proof" it. The mixture should become foamy in 5-10 minutes, indicating the yeast is alive.

2. Instant Yeast (also known as Fast-Rising or Bread Machine Yeast)

   • What it is: Finely milled yeast that does not require proofing and can be mixed directly with dry ingredients.

   • Uses: Ideal for quick recipes and breads with shorter rise times, such as pizza dough and soft loaves.

   • Best Practices: Mix directly into the flour or dry ingredients. Keep an eye on dough rise times as they may be shorter than with active dry yeast.

3. Fresh Yeast (also known as Cake Yeast or Compressed Yeast)

   • What it is: A moist, perishable yeast that comes in a block form and has a short shelf life.

   • Uses: Favored by professional bakers for artisan breads, baguettes, and croissants due to its consistent rise and mild flavor.

   • Best Practices: Store in the refrigerator and use within two weeks. Dissolve in lukewarm liquid before incorporating into the dough.

4. Wild Yeast (used in Sourdough Starters)

   • What it is: Naturally occurring yeast cultivated in a mixture of flour and water, often accompanied by lactic acid bacteria.

   • Uses: Essential for sourdough bread, providing complex flavors and a chewy texture.

   • Best Practices: Maintain a healthy starter by feeding it regularly with fresh flour and water. Discard or use excess starter to keep the culture manageable.

   • Starter for one time use: Check out our sourdough recipe for making the starter without having to feed it. Quick and easy sourdough wild yeast.