It is a similar system to what is used for separating cream from milk. This is cream yeast. Instead, it is directly transported to bakeries. Next, the yeast is concentrated even further.
Manufacturers can using vacuum drying equipment for this for instance. By pressing this together into blocks, it makes what you would consider fresh yeast. Fresh yeast is sold at bakeries and some supermarkets. It is less active than cream yeast, but it still has to be stored in the fridge to keep it alive for long enough. Depending on the yeast type the total shelf life is only about 4 weeks. Since that is generally still not dry enough, the yeast is next dried even further.
A way to do this is using granulator and air drier. This yeast is still very active and stored in the freezer to ensure it stays active for sufficiently long. Drying the yeast even further gives dried yeast.
The yeast is dried into tiny granules and you can scoop it from the cup quite easily. This yeast can generally be stored for up to two years at room temperature. This type of yeast is no longer active and alive. It has been deactivated on purpose. As such, you cannot use it for proofing breads, etc. Instead, you use nutritional yeast to add flavour to your food. It provides depth by adding umami to your food. Your options are either fresh or dried yeast.
Fresh yeast will work fine, however, it only lasts a few weeks in the fridge. For most recipes you can exchange fresh and dried yeast. Keep in mind that fresh yeast contains a lot more water than dried yeast. Therefore you need a lot more fresh yeast. As a rule of thumb, use three times the amount of fresh yeast as you would of dried or follow the guidelines in your recipe or on your yeast package. When using dried yeast, there is another choice to make. There are several types to choose from.
In the US the most common ones are active dry, instant and rapid rise or a similar name, these are generally brand names. Outside of the US, instant yeast is most common. By reading the instructions on how to use your yeast and the guide below, you should be able to tell which of the three it is. Active dry yeast needs to be activated before you can use it. You do this by dissolving some of it in luke warm water.
The major reason for rehydrating active yeast is its large granule size. Those large pieces make it harder for the yeast to fully rehydrate and absorb enough water. By placing it in some water in advance, it easy access to enough moisture.
Active dry yeast is less stable than more modern varieties. As such, proofing the yeast on forehand is a good test to see whether it still is sufficiently active.
Even though this is the general advice given when using active dry yeast, several of the current active dry yeast varieties work perfectly fine without any pre-hydration. You can use them in the same way as you would instant yeast. Over the years drying technologies for yeast have improved a lot. This is what enabled the production of instant yeast. It is similar to active dry yeast, however, it does not have to be activated on forehand. Instead, you can just add it to the rest of your ingredients.
Yeasts all have their own ideal growing conditions. It is why you might find different types of instant yeasts being sold. Generally speaking, only specialized online stores have these varieties in stock.
When scaling up having different types of yeast may be helpful. At a small scale you can often fix the issue by extending leavening time or adding more yeast.
An even more recent development is that of Rapidrise or Quickrise yeasts. These yeasts are very active, as the name says. Is it unhealthy for us to eat bread with added commercial yeast on a regular basis? Thank you so much! Because you're sprouting your wheat to reduce phytic acid, you do not need a long rise time on your sourdough bread. The long rise is for flour that hasn't had any traditional method used at all.
By long rise, I mean at least a total of 7 to 8 hours in a warm location in order to reduce phytic acid significantly and also to pre-digest gluten. So, in your case, I think you've got the best of both worlds.
This doesn't mean I think it's as great as sourdough. Perhaps there are slight differences health wise, but I think you're doing pretty well.
I have heard that the acids in sourdough bread can help with digestion and you are not building up too much acid when you short-circuit the rising time. But in terms of phytic acid and pre-digestion of gluten, I think you're ok.
I think it would be helpful to talk about some general things, too, so everyone is on the same page. The traditional grain prep methods — soaking, sprouting, sourdough — neutralize phytic acid in the grain which would otherwise mess up our mineral absorption. That's why we should take care to soak, sprout, or sour our bread products whenever possible.
The prep methods also pre-digest gluten so it's easier for our bodies to digest it. By the way, the methods are effective in the order I listed, from least to most: soaking, sprouting, sourdough.
Cheri is combining both sprouting and sourdough though shortened , so she's probably ok with regard to the phytic acid and gluten. And her family gets a less sour bread!
On the other hand, if someone were to do what Cheri is doing without sprouting the wheat first and milling into flour , it would not be as healthy as traditional sourdough. This is because the fast rise shortcuts the power of the sourdough starter, it's not able to do its work fully — and there's no sprouting to make up for that.
By the way, here are my free instructions for starting your own sourdough starter. This Not-So-Dense or Sour Sourdough Bread from Tracey might be an option for you and others who are trying to get the benefits of sourdough without the sour flavor. While you can proof instant yeast if you want to, it's not necessary; just like active dry yeast, can be added in with the dry ingredients. So then what's the difference between active dry and instant yeast? But "frankly, you can use them exactly the same way.
Chai-Spiced Monkey Bread. Many say that it's exactly the same as instant yeast, but this isn't true. Rather, it's "a different strain of instant yeast formulated to give you one strong rise," says Reid. It's intended for recipes that require only one, quick rise, like these Cinnamon Rolls with Cream Cheese Glaze.
Otherwise, Reid discourages home bakers from using it, especially for long, slow rise recipes like no-knead bread and pizza doughs. Also called compressed or cake yeast, this yeast comes in a solid, clay-like block.
It's a little harder to track down; look for it in the refrigerated section of the supermarket.
0コメント