The Essential Guide To Baking

XIV. PEPPER: Use (dustless) black pepper when your recipe calls for black pepper.

XV. SPICE: Use Rosemary, Oregano leaves and Fennel seed (whole or ground) for Italian breads

or pizza crusts.

YEAST INFORMATION:

Yeast is a one celled microorganism of the fungus type. Its enzyme action converts certain

fermentable sugars and some of the starch present in dough into carbon dioxide gas and alcohol.

Fermentation converts sucrose (cane or beet sugar) into simpler sugars such as invert sugars

(dextrose or levulose) and then into alcohol and carbon dioxide gas.

The average composition of yeast:

Proteins 14%

Carbohydrates 10%

Fat .5%

Mineral matter 2.3%

Moisture 68 to 73%

Enzymes and vitamins (trace)

Yeast should always be stored at 32o to 34o F. and used fresh. Old yeast will not have the

potency to produce the desired yield in the product. All yeast (fresh and dry) should be

mixed in a slurry of water at the beginning of the mixing cycle. Salt (and some spices such

as cinnamon) should never come into direct contact with the yeast slurry. Flour should be

used as a buffer between yeast and salt (cinnamon).

Using the correct amount of yeast in bread dough:

High sugar content−−use more yeast

Low sugar content−−use less yeast

High shop temperature−−use less yeast

Cool shop temperature−−use more yeast

High soluble material−−use more yeast

Low soluble material−−use less yeast

Mixing Times:

Mixing times have a direct effect on leavening of the product. Yeast, baking powder and

baking soda cannot do their jobs if the mixing times are not correct.

Breads:

The formation of flour gluten traps the carbon dioxide gas formed by yeast in a bread product.

Proper mixing time, temperature and moisture are necessary to have strong and elastic gluten.

Under or over mixing will destroy the gluten's ability to trap the carbon dioxide gas

produced by yeast and the product will be undesirable.

Helpful Tips With Breads