Most Creative. Made from Scratch. Finest in Flavor. Highly Nutritious. Enjoy Life. Eat Tastelishes.

Baking with yeast is easy and simple if you know the basics to making fluffy yeast dough for a tender yeast cake. Tastelishes shares the keys to working with yeast successfully. Press Release.


Image

Photo: Yeast Dough – Copyright Tastelishes 2013. All Rights Reserved.

FOR IMMEDIATE RELEASE
Rockaway, New Jersey, United States of America (Free-Press-Release.com) February 11, 2013 — Do you not just love to indulge in a freshly baked piece of Challah Bread with the most tender crumb? It is probably the best known food item made from yeast. You might wonder what type of yeast a home baker should use and which one achieves the better results. The Author C.C. Barmann, Founder of Tastelishes, published 14 inspiring, themed eBooks with top-quality recipes on cooking and baking with natural food. Today, she shares her insights, tips, and the keys to successful baking with yeast.

Tastelishes recommends choosing from either dry active yeast or fresh yeast. Generally, fresh yeast tends to rise higher than dry yeast and therefore produces fluffier dough. Fresh yeast is the preferable choice, yet it involves a longer process by having to rise twice, whereas with dry yeast, a starter dough is not typically required. Whenever a recipe calls for dry active yeast, it can be substituted with fresh yeast and vice versa. If fresh yeast is not at hand and dry active yeast is used, Tastelishes suggests not to skip making a starter dough. Recipes that call for yeast reach the best results with a starter dough followed by a proofing process until the dough increases to about double the size. Typically, when using dry yeast, a starter dough is skipped and the dough rises only once, until the volume doubles. The finished product provides a fairly good result. In order to improve the consistency and texture, Tastelishes encourages the home baker to let the dry yeast rise/foam first, for about 15 minutes. Then, all the ingredients get mixed together and the dough is set aside to proof until ready to use. This way, Tastelishes ensures, the dough will be much fluffier, airier, and less dense. The more and longer yeast dough rises, the better the result and texture of the cake.

Furthermore, yeast always needs to be nurtured with sugar in order to rise, as well as using ingredients that are at room temperature and never chilled or it would kill the yeast’s function to rise. Liquids, such as milk, need to be lukewarm, never hot, to instill the yeast’s growth. When a recipe calls for adding salt, it should never be added directly into the yeast, but rather sprinkled over the flour. Salt and yeast should not come in direct contact with each other in order to not destroy its rising function. Using unbleached, all-purpose flour is advised.

Finally, the dough needs to rise in a large bowl. According to Tastelishes, the baker has several choices: It can be placed at room temperature, but the ideal place is a warm spot, near heating vents or radiators without airflow blowing in its direction. To create a warm spot, the oven can be heated to 180 degrees Fahrenheit, then turned off and the bowl with the dough can be placed on the center oven rack. The dough in the bowl needs to be covered with a light kitchen towel so that the surface of the dough will not dry out. A spatula or a wooden spoon should be placed between the oven door to keep air flowing. Another possibility to create a warm spot would be to place the dough into an unheated oven and to leave the oven light on. A third option would be to set the oven to 100 degrees Fahrenheit, placing the bowl with the dough onto the center oven rack, and letting it rise until doubled in size while keeping the temperature setting turned on the whole time and keeping the oven door closed. Kitchen ovens vary in function/performance and do not always offer certain temperature settings or oven lights. Either one of these options works and depends on a baker’s personal preference or oven functions and performance.

Keeping these tips in mind will ensure successful, fearless, and joyful baking with yeast.
For recipes, tips, images and more visit their website at Tastelishes.
Tastelishes popular photo-illustrated eBooks for the home cook and home baker are available at the Amazon Kindle Store with priceless practical tips and how-to advice.

Detailed recipes with precise measurements and images for a variety of tender homemade yeast cakes are published within the Tastelishes eBaking Cookbook “Baking Classics – From Scratch”.

Video:

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: