Functions of salt:
- Tightens up gluten.
- Retards Yeast
- Balances out/controls fermentation by killing yeast.
- Intensifies Flavor
- Brings out the flavors of other ingredients.
Types of yeast:
- Comes in 1lb. cubes
- Must be stored at 33° F - 45° F
-- [less effective] Yeast easily becomes active & deteriorates quickly.
-- Average shelf life is 10 days.
[From a cost standpoint this yeast is less effective due to the yeast easily becoming active & then deteriorating. If using in a scratch retail environment you need to have a inventory plan. The most cost effective plan entails purchasing enough Compressed yeast to last 1 week. By ordering weekly you eliminate both unnecessary inventory loss & cost.]
- comes in 10lb bag lined in plastic.
- cooks mostly use this [not professional bakers as much, we prefer compressed]
-7.5 - 9% moisture content
- Shelf life 1-2 wks
Draw Backs :
--the yeast takes too long to develop
--not cost effective
--bakers are under time constraints.
- reduces proof time.
Instant Dry Yeast
- Shelf life is 1 year
- high availability [even in grocery stores]
- first marketed during the 1980's in France
- costs more
[If using a formula that calls for Compressed Yeast & you would like to supplement Instant Dry Yeast in it's place, use 1 ⁄ 3 of the amount yeast specified in the formula. ]