What Is Yeast Cake?

What is Yeast Cake?

Yeast cake, also known as fresh yeast or compressed yeast, is a living organism that plays a crucial role in baking. It is a moist, crumbly substance made from live yeast cells suspended in a mixture of water and flour. Yeast cake is used as a leavening agent, helping baked goods to rise and become fluffy.

Understanding the Role of Yeast in Baking

Yeast is a single-celled fungus that consumes sugar and releases carbon dioxide as a byproduct. When yeast is added to a dough or batter, it feeds on the available sugars and produces carbon dioxide gas. This gas creates tiny bubbles that become trapped in the dough, causing it to rise.

Types of Yeast Cake

There are two main types of yeast cake:

• Active Dry Yeast: This type of yeast is dormant and requires activation before use. It is typically packaged in small granules and needs to be dissolved in warm water before adding it to the dough.
• Instant Yeast: This type of yeast is active and does not require activation. It can be added directly to the dry ingredients without any prior preparation.

Benefits of Using Yeast Cake

• Natural Leavening: Yeast cake provides a natural way to leaven baked goods, resulting in a more flavorful and aromatic product.
• Fluffy Texture: The carbon dioxide released by yeast creates a fluffy and airy texture in baked goods.
• Improved Flavor: Yeast contributes to the development of complex flavors and aromas in breads and pastries.
• Nutritional Value: Yeast is a good source of B vitamins, protein, and minerals.

How to Use Yeast Cake

1. Activate Active Dry Yeast: Dissolve active dry yeast in warm water (105-115°F) with a pinch of sugar. Let it stand for 5-10 minutes, or until foamy.
2. Add to Dough or Batter: Add the activated yeast or instant yeast to the dry ingredients. Mix well to evenly distribute the yeast.
3. Allow Time to Rise: Cover the dough and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Punch Down and Shape: Once the dough has risen, punch it down to release the air bubbles. Then, shape it into the desired form.
5. Second Rise: Allow the shaped dough to rise again for 30-45 minutes, or until almost doubled in size.
6. Bake: Bake the dough according to the recipe instructions.

Troubleshooting Yeast Cake Problems

• Yeast is not rising: Check the temperature of the water used to activate the yeast. It should be warm but not hot (over 115°F). Also, ensure that the yeast is fresh and not expired.
• Dough is not rising evenly: The dough may not have been kneaded enough to distribute the yeast evenly. Knead the dough for at least 5-7 minutes until it becomes smooth and elastic.
• Bread is dense and heavy: The dough may have been over-proofed, allowing too much carbon dioxide to escape. Proof the dough for the recommended time and do not over-handle it.

Storage and Shelf Life

Yeast cake is highly perishable and should be stored in the refrigerator at 40°F or below. It has a shelf life of 2-4 weeks. To extend its lifespan, yeast cake can be frozen for up to 6 months.

Conclusion: The Importance of Yeast Cake in Baking

Yeast cake is an essential ingredient in baking, providing the necessary leavening power to create fluffy and flavorful baked goods. Understanding the role of yeast, using it correctly, and troubleshooting any problems will ensure successful and delicious baking experiences.

FAQ

1. What is the difference between yeast cake and active dry yeast?

Yeast cake is fresh and moist, while active dry yeast is dormant and needs to be activated before use. Active dry yeast is more convenient and has a longer shelf life, but yeast cake is considered to produce a better flavor.

2. Can I substitute yeast cake for active dry yeast or instant yeast?

Yes, you can substitute yeast cake for active dry yeast or instant yeast. However, you will need to adjust the amount used. For every 1 ounce of yeast cake, use 2 1/4 teaspoons of active dry yeast or 1 1/2 teaspoons of instant yeast.

3. How can I tell if yeast cake is still active?

To test yeast cake, dissolve it in warm water with a pinch of sugar. If the mixture becomes foamy and bubbly within 5-10 minutes, the yeast is still active.