Yeast and fermentation are fundamental to many baking recipes, particularly for bread and pastries. This topic dives into the science behind yeast and how fermentation works, explaining the different types of yeast, how to activate them, and their role in dough development. Learn the best practices for proofing dough, controlling fermentation times, and troubleshooting common issues like over-proofing or under-proofing. Share your experiences, ask questions, and gain insights from fellow bakers to perfect your yeast-based recipes. Join the discussion to deepen your understanding of yeast and fermentation and achieve consistently excellent results in your baking.
What’s the difference between active dry yeast and instant yeast?
Active dry yeast needs to be dissolved in water before use, while instant yeast can be mixed directly into dry ingredients.
How can I tell if my yeast is still active?
Dissolve it in warm water with a pinch of sugar. If it bubbles and foams within 10 minutes, it’s good to go.
