Yeast - for fluffy dough creations

What is yeast?

Baker's yeast, also known as yeast for short, is actually a fungus that simply occurs in the wild. Originally, yeast was mainly used in beer production. The surplus could then also be used for baking. This is why the leavening agent is still called brewer's yeast. However, when breweries switched from a top-fermenting to a bottom-fermenting yeast culture, it was no longer suitable for doughs.

Over time, however, people have succeeded in cultivating yeast to such an extent that we can now produce it industrially in very large quantities. Pure yeast cultures are used for this, which are a special strain of yeast cells. These can then be multiplied as often as required and used for baking.

How does yeast work?

In simple terms, the yeast fungus feeds on certain substances in the dough so that it can multiply. The cells use enzymes to break down the sugar that is naturally contained in the flour or its starch. To do this, they also consume oxygen from their environment. While the cells now use the energy gained to divide, carbon dioxide and alcohol are produced, among other things. This process is called fermentation.

But what does this mean for the dough? First, it must be kneaded thoroughly so that enough oxygen can be absorbed. Then it is left to rise. It is best to choose a warm, dark, slightly damp place for this. Under these conditions, the yeast feels particularly at home and is busy fermenting. However, the gases produced are then trapped by the gluten in the dough.

During baking, the dough hardens and the yeast or fermentation stops working. However, the many small bubbles remain. The result is a light and airy pastry.

What forms are there?

Baker's yeast is available in many different forms: Whether as cubes, powder or granules - there is even a liquid version! However, we supply the two most common forms: Dry yeast and fresh yeast.

Dry yeast

After propagation, the yeast is purified from the mash. At the same time, the water is removed. During this process, emulsifiers are added in conventional processing. However, this is not the case with our organic products. The result is a powder that consists of inactive but not dried out yeast cells.

Their advantage is clearly their long shelf life. Some products can be stored for up to a year and still develop their full power when reactivated. However, to be on the safe side here, the usual pack size is a bag containing 7g, which corresponds to half a fresh yeast cube. This means that spontaneous baking activities are always well covered. If you are a real frequent baker, we also have larger packs of 500g on offer for you!

Fresh yeast

The yeast is first filtered in a special way and then pressed. The result is a product that consists of 70% water and 30% dry matter. The small cubes weigh 42g and are sufficient for 500-1000g of flour, depending on the dough. However, you can also obtain larger packs from us. If stored at 2-8°C, the yeast will keep for up to 2 weeks. After that, it begins to lose its power. It should therefore be used soon after purchase and is more suitable for bakers who plan ahead.

Be sure to check the freshness of the yeast. Is it light in color, sometimes slightly yellow-brownish? Does it still smell pleasant and taste a little sweet? Does it have a firm, shell-like break? Then the product is still fresh. But as soon as the color turns brown-grey, the smell is strong and the taste is bitter, these are clear signs that the yeast is too old. Its consistency is then also cracked or crumbly. It should no longer be used.

Quality for your yeast doughs

The great thing about baker's yeast is - whether dried or fresh, it can be used to make so many great baked goods! Depending on the rest of the dough, you can make breads or sweet cakes. The most important factor here is the fat and sugar content. Without additional sugar, you are more likely to make breads, rolls or pizza bases. With a little extra sweetness, you can conjure up delicious doughnuts, strudel dough or Danish pastries. And with an extra portion of sugar, impressive baked goods such as stollen or yeast plaits become reality.

Is your mouth already watering? Then why not order your yeast variant to your home right away and then get baking. Do you still have questions about this exciting leavening agent? Then please write to us!