Understanding Yeast
The science behind dough that rises, develops flavour, and becomes beautifully airy bread.
What Is Yeast?
Yeast is a living microorganism that feeds on sugars present in dough. As it consumes these sugars, it produces carbon dioxide gas and alcohol through a process called fermentation.
The carbon dioxide becomes trapped within the gluten network, causing the dough to expand and rise. Meanwhile, fermentation develops the complex flavours and aromas that make freshly baked bread so irresistible.
Types Of Yeast
1. Fresh Yeast
- Soft and moist texture
- Highly active
- Common in commercial bakeries
- Requires refrigeration
2. Active Dry Yeast
- Granular form
- Needs activation in warm water
- Long shelf life
3. Instant Yeast
- Fine granules
- Can be mixed directly into flour
- Faster and more convenient
How Fermentation Works
Why Fermentation Is Important
What Influences Yeast Activity
1. Temperature
Warm temperatures encourage faster fermentation.
2. Time
Longer fermentation creates more flavour.
3. Sugar
Provides food for yeast.
4.Salt
Controls and slows yeast activity.
Types Of Yeast
Dough Isn't Rising
Possible causes:
• Expired yeast • Water too hot • Room too cold
Dough Rises Too Quickly
Possible causes:
• Excess yeast • High temperature
Weak Bread Structure
Possible causes:
• Underdeveloped gluten • Overproofing
Key Takeaways
✓ Yeast is a living microorganism used in baking.
✓ It produces carbon dioxide through fermentation.
✓ Fermentation helps dough rise and develop flavour.
✓ Temperature, time, sugar, and salt all affect yeast activity.
✓ Proper fermentation is essential for great bread texture and taste.
Did You Know?
A single teaspoon of yeast contains billions of living cells working together to create the rise, texture, and flavour of your bread.