The Wonders Of Yeast

Hello Lovely Blossoms,

The smell of freshly baked bread, or doughnuts melting away in your mouth all light and fluffy...all the goodness is thanks to a tiny little organism called yeast. So what exactly is yeast you say? ... well if you didn't know it's actually a living thing... but not like living living it's just an active fungus basically. Yeast thrives on warmth and sugar that is why most recipes will call to bloom your yeast in luke-warm water and some sugar.

You get two main types of yeast:

  1. Brewers yeast - this is the type they use to make beers and if you didn't know, brewers yeast can be used to bake as well and is very good for breastfeeding mommies since it helps with milk production. This yeast can stay active for about three days and then you need to dispose of them.

  2. Bakers yeast: You can get either wet/active yeast or dry yeast. The wet yeast is quite perishable since its contains around 70% moisture and is mostly used in professional bakeries because it is so often used and there is no need to bloom your yeast before use. The dry yeast also has two separate categories: dry and instant yeast, basically they just differ in size. The active yeast needs to bloom in a liquid before use whereas the instant yeast has smaller grains and can be added directly. The active yeast with the larger grains are in a dormant state until it comes in contact with moisture.

Even if it is just a dry looking grain, your yeast can actually die as well. To check if your yeast is alive, use a small bowl with luke-warm water and sprinkle some yeast in along with a bit of sugar. If it dissolves and the mixture begins to bubble a bit your yeast is most definitely alive.

If you are the type of person who likes to sit around friends and always have a few tidbit's to tell, here is a fun fact for you; yeast's scientific name - Saccharomyces Cerevisiae loosley translates to sugar eating fungus. The reason it's called this is because the yeast digests the sugars to gain energy and this is the process that then starts the fermentation we see in bread.

I always have yeast in our home, I mostly use the active dry yeast since I don't bake every day and the wet yeast san be somewhat more expensive. The best thing for me is basically when I look at the yeast, the smallest little grains that allows me a world of baking opportunities. The kitchen really is a place where my mind can wander a bit and try new things and just simply makes me feel relaxed and at ease. So having this by my side it makes me feel that anything is possible.

Today my story is nice and short, just to give you a little more time to get your baking on :)

What are some of your favourite recipes that calls for yeast?

Till next time, be blessed.

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