What yeast is used for in baked goods

Many people who are new to baking ask what yeast is used for in baked goods. That is a question that gives rise to many answers. Let’s explore the mysteries of the yeast.

Yeast and Bread go way Back

Use of yeast in baking dates back as far as 4000 BCE. There is archaeological evidence that the Egyptians intentionally added yeast to breads and used it in the brewing of beer. It is believed that the discovery of beer was an offshoot of the discovery of making bread. The Egyptians would sprout the grain they intended to use to make bread. Dry it, grind it and then mix it into a dough. They would then par-bake the bread for storage. That bread would be broken up and it would be soaked in water and it would ferment. Then the resulting liquor would be strained before it was imbibed.

There are two different theories regarding how yeast started to be used intentionally in the making of bread. One theory proposes that since bread and beer were both being made in the same place that there was a lot of yeast flying around (yeast is present in the air anyway, there would just be more of it at the bakery/brewery) and bread that had been left exposed to the air picked up more spores and rose better. Eventually bakers learned how to collect yeast and add it to the bread to create a risen bread consistently. 

The other theory states that since the beer was there the bakers just used it rather than water to mix the bread, the yeast in the beer and the natural CO2 from the fermentation helped the bread dough rise. The second theory is considered to be more accurate.

This shows how important beer is to everything that is civilized. In fact beer and brewing is essential to the creation of yeast. The yeast that bakers use to make their breads rise is a by product of the brewing processes and it wasn’t until a few centuries ago that yeast was available from any source other than brewers.

Which Yeast to Use

What yeast is used for baked goods is dependent on what is available to you. There are three yeasts that are used for baked goods and although they are all effective the kind you use is really a personal preference. I particularly like fresh yeast. I feel that fresh yeast gives the bread a better rise and a better flavor. The types of yeasts available are:

Fresh yeast:

This is the best yeast to use. As the name states it is fresh and is reliable and has the best taste. The down side of this yeast are that it does not keep well, so you will need to use it within two weeks of buying it. This type of yeast is proofed in water alone, not in water mixed with sugar.

Active Dry Yeast:

This is the kind of yeast you will find most often at the local market. This yeast needs to be activated by letting it soak in warm water that has been mixed with sugar.

Instant yeast:

This yeast does not need to be activated and can be mixed directly with the dry ingredients. In order to let the bread develop the same kinds of flavor that the first two yeasts will develop consider a longer cooler proofing.