Yeast is a crucial ingredient in bread-making. It helps the dough rise and gives bread its characteristic flavor and texture. Yeast is a living organism, a type of fungus that feeds on sugar and produces carbon dioxide gas as a byproduct. When mixed with flour and water, yeast produces carbon dioxide bubbles that cause the dough to expand and rise. Understanding yeast and fermentation is key to successful bread-making.

Types of Yeast

There are two main types of yeast used in bread-making: commercial yeast and wild yeast.

Commercial Yeast

Commercial yeast is a cultivated strain of yeast that is sold in small packets or jars. It is highly reliable and produces consistent results.

Wild Yeast

Wild yeast, also known as sourdough, is a naturally occurring yeast that is present in the air and on surfaces. It requires a longer fermentation time and produces a more complex flavor and texture in bread.

Fermentation

Fermentation is the process by which yeast converts sugar into carbon dioxide and alcohol. This process is what makes bread dough rise, and it also affects the flavor and texture of the bread. Factors that affect fermentation include temperature, humidity, and the amount of yeast used. A warmer environment will speed up fermentation, while a cooler environment will slow it down. Over-fermentation can cause the dough to collapse, while under-fermentation can result in a dense, heavy loaf.

Tips for Successful Fermentation

To ensure successful fermentation, it is important to:

• Use the right amount of yeast
• Control the temperature and humidity of the dough
• Knead the dough to distribute the yeast and promote fermentation

By understanding the science of yeast and fermentation, you can create delicious, perfectly-risen bread every time.

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