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Freezing Fresh Yeast
Freezing Fresh Yeast
Judging by the messages and enquires we have been receiving lately. More and more home bakers are now reverting to using Fresh Yeast as opposed to the dried. Also a great number of Sour dough followers are beginning to use fresh yeast for certain fermented products.
Having used fresh yeast for over 50 years (and being a bit of a Dinosaur some would say) I am no doubt a little biased but personally feel that it is a far better product for producing fermented goods. Contrary to some peoples comments ,that it is unreliable, could not be further from the truth. Usually it is the person using and handling the yeast that generally is the problem.
Home bakers are beginning to realise that dough’s made with fresh yeast are a lot different to those made with Dried yeast.
One of the biggest problems for the home baker is the availability of fresh yeast and because it has a short shelf life, the storage. Yeast is a living organism and so storage and preservation is a major consideration. It is generally accepted that yeast cells stop multiplying at 10C(50F) .The recommended storage is 0C-4C (32F- 39F).
One question that is continually asked is “can you freeze fresh yeast”
and the answer is yes as long as a number of precautions and procedures are carried out..
The first consideration is the purchasing of the yeast. It is very important that it is fresh and with a good use by date.
Next it needs to be wrapped/packaged correctly for freezing.
For the last 12 months we have been purchasing Fresh Yeast from the supermarket chain Morrisons, It comes in 4 foil wrapped cubes on a polystyrene tray which is then plastic wrapped as well. The weight stated on the label is 126g, in actual fact this is the minimum weight as each cube weighs 40g. (I assume this is to allow for dehydration). We then wrap this tray in foil and then place into a freezer bag ready for freezing.
To use, simply remove required amount from freezer and allow to defrost at room temperature for approx. 1 hour. Or place in fridge over night to defrost. Any remaining yeast, not defrosted, should be rewrapped and retuned to freezer. It is not a good idea to refreeze yeast that has been defrosted.
Any yeast de-frosted needs to be used within 2-3 days as it will start to deteriorate quickly.
How long can you keep fresh yeast in a freezer?
We have just made a test bake using yeast that has been frozen for 6 months. The amount of yeast was not increased ( some recipes suggest you increase the amount if deep freezing) The end result was the same as if using unfrozen.
To sum up, if you can make a good loaf of bread with fresh yeast you will be able to do the same with frozen.
For more information on Yeast go to our web site www.bakingmatters.co.uk/yeast.
@Morrisons #MarketStreet #baking
Aeration in Flour Confectionery
AERATION IN FLOUR CONFECTIONERY
Aerate. To incorporate air or CO2 during production to make the product more digestible and increase the volume.
Mixing flour, fat and water together in a bowl and then baking it will produce an edible product, however, the chances that it will be palatable or very digestible are doubtful. However, by aerating these three ingredients a lovely light fluffy puff pastry can be produced, good to look at and very nice to eat..
There are 5 ways in which Aeration of flour confectionery can be achieved
Biological (panary, yeast ).
Chemical (baking powder).
Mechanical ( whisking and beating)
Physical ( lamination, steam )
Combinations of the above.
For further info go to