The Ultimate Guide to Baking with Yeast

What is yeast?

Yeast are living organisms, just like us. They’re used in baking recipes to create flavors and texture. The most common strain is called Saccharomyces cerevisiae, and this baker’s yeast can vary slightly by brand and product. Nowadays, yeast technologies offer a handful of convenient dried options that are used to develop baked goods faster.

How does yeast work in bread?

Yeast love carbohydrates like sugar and starches, and there’s an abundance of this in dough. Two things are happening during the fermentation process when you leave the dough alone to let it rise.

The yeast organisms eat the sugar and starches, producing carbon dioxide and alcohol. The gluten formation in the flour traps the bubbles, which add lift and texture to the bread. Without yeast, loaves and rolls would be hard and dense.

The importance of temperature

If you learn just one thing, let it be this: hot water kills yeast! Remember, yeast are alive, but if exposed to temperatures at 138ºF (59ºC) and above, they will die. If this happens, they will no longer ferment.

There are different ranges of liquid temperatures to use when adding to the dough, so make sure to check the manufacturer’s guidelines. Yeast is the most active in fermentation between 75 to 95ºF (24 to 35ºC).

Common types of yeast in baking

• Compressed fresh yeast
• Active dry yeast
• Fast-rising or Fast-acting instant yeast
• Rapid-rise instant yeast
• Bread machine instant yeast

Compressed fresh yeast (fresh cake yeast)

This perishable fresh yeast is sold as solid cubes or blocks in the refrigerator section of some specialty markets. It combines living cells, starch, and about 70% moisture. No proofing is required, just crumble and add it to the dry ingredients or soften it in warm water before using. You must store it in the refrigerator and use it within a few weeks.

Active dry yeast

Shelf-stable dried and dormant yeast granules are typically sold in 2 teaspoon-sized (¼ ounce) packets or jars that can last for 1 to 2 years. The high-temperature drying process reduces the number of living cells on the exteriors. The yeast must be proofed in warm water with sugar to remove the nonliving cells and activate the living ones.

Good for making white bread, whole wheat bread, naan bread, and focaccia.

Fast-rising or Fast-acting instant yeast

Sold in packets, small bags, and glass jars, you can add it directly to flour as it doesn’t require proofing. It’s dried like active dry yeast, but it dissolves faster and has a much gentler processing that keeps all organisms alive. It requires two rise steps but compared to active dry yeast, it’s quicker, as the fermentation time is about half.

Goof for making homemade hot pockets, sticky buns, or pumpkin butter cinnamon rolls.

Rapid-rise instant yeast

The fastest option for bakers that are short on time. The dried granules are smaller than instant yeast; some products even contain enzymes to accelerate leavening and ascorbic acid for increased volume and structure.

Sold by the packet or bottle, just add directly to the dry ingredients and hydrate with warm water. The flavor of the end products is usually not as developed due to the short fermentation.

Good for making Italian Easter bread, cinnamon rolls, pizza dough, and Hawaiian rolls.

Bread machine instant yeast

Used specifically for bread baking and requires less yeast due to the higher rise. For regular cycle machines, use ½ teaspoon of yeast per cup of flour. For one-hour or express machines the amount may be 2-3X more.

Active dry yeast can be substituted for regular cycle only at ¾ teaspoon per cup of flour. Some brands can use instant and bread machine yeast interchangeably in recipes.

How much yeast to use

For a maximum of 4 cups of flour, use about 2 ¼ teaspoons (7 grams, ¼ ounce) of active dry/instant yeast or about 0.6 ounces of fresh yeast.

Main differences between active dry and instant yeast

• Active dry yeast has a longer and more moderate rate of rising.
• Active dry yeast is dissolved in warm water and sugar before adding it to dry ingredients.
• Instant yeast can be added directly to dry ingredients.
• Instant yeast may have a more yeasty off-flavor due to its faster initial fermentation activity.

Formulas for substituting yeast products

Wake them up!

Some recipes call for a quick test to “prove” its viability, a gentle nudge to get the organisms to work. It’s most often used for active dry yeast. This usually involves mixing ¼ cup of warm water, about 100 to 110ºF (38 to 43ºC), with the yeast and a small amount of sugar (usually 1 teaspoon).

After about 5 to 10 minutes, you should see bubbles form in the bowl. This means the yeast is alive and okay to use.

The role of kneading the dough

Kneading helps to evenly distribute the ingredients while developing the gluten network to trap the gases created by the yeast. This process raises the dough and adds a little or a lot of chew to the bread texture.

Whether using your hands or a stand mixer, gentle and rhythmic motions help to stretch the dough. A dough hook is a recommended mixer attachment for longer kneading times.

Do a test for proper kneading

The dough can get over-kneaded, becoming too tough to stretch with your fingers, and will not rise. It should be smooth, elastic, and have small visible bubbles beneath the surface. To check, pinch off a small piece and stretch it. This gluten window should not tear easily and be translucent in appearance.

How does no-knead bread work?

No-knead bread recipes work because the dough sits for at least 6 hours to overnight on the counter. During this time, the carbon dioxide bubbles formed during fermentation moves the dough particles around. This tiny kneading action, over several hours, effectively develops gluten to give a wonderful structure and crust.

Best conditions for fermenting the dough

Yeast begins fermenting between 60 to 70ºF (16 to 21ºC), perfect for extended countertop rises. Baguettes, no-knead doughs, and artisan loaves benefit from longer gentle fermentation for more flavor development.

A range of 75 to 95ºF (24 to 35ºC) is the best temperature for the activity to accelerate the process without killing the yeast or over-producing gas. I find that using a homemade oven-proofing box creates the ideal warm, humid conditions. It also reduces the rise time to about an hour or less per fermentation step.

A quick test for “doubling in size”

An easy way to see if the rising step is complete is to use two fingers to lightly and swiftly press about ½-inch into the dough. If the impression stays indented, the dough is ready.

What happens if the dough rises for too long?

It’s important to keep a close eye on each rising step. Too long of fermentation and you start to smell a yeasty or alcohol aroma due to overproduction of the waste products from the yeast. This may infuse into the final taste and make it difficult for the gluten network to stretch further, causing deflated bread.

Punch it!

After the first rise, the yeast formed plenty of gas bubbles that visibly expanded the dough. A gentle punch down pushes out some of those air pockets. The yeast, organic acids, sugars, and water gets better distributed for the second and final round of fermentation. Don’t worry. Finer-sized bubbles will be formed again. The other benefit is that the gluten relaxes a little, so it’s easier to shape.

Refrigerating doughs

Yeast are inactive at 34ºF (2ºC), therefore, chilling dough for several hours will halt the rising process. This is typically best for sweeter or rich doughs with perishable ingredients like eggs and milk that shouldn’t be left out all day on the counter.

Lean crusty bread benefits from sitting for several days to chill for extended flavor development. Let the dough sit at room temperature briefly before shaping and during the second rise before baking.

What ingredients control yeast fermentation?

Sugar and salt add flavor while helping to control and reduce yeast activity. They have the osmotic ability to attract water and remove some from living cells. This can make it tougher for the yeast to ferment and function as quickly, which moderates the rise in the dough. It’s best not to have direct contact. Instead, dilute sugars in water, add salt with the dried ingredients, or later during mixing.

Storing yeast

• Fresh yeast: Always store in the refrigerator in an airtight container if opened. Do not use it if it’s overly hardened or past the expiration date.
• Dry yeast: Store unopened bottles or packets in a dark, cool, dry area or in the freezer to prolong shelf life. Allow any refrigerated or frozen, dried yeast to come to room temperature before using it to increase its activity.