Types of yeast

Types of yeast

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

There are manytypes of yeast, on this page I will list them all making a clear distinction betweenchemical yeasts and natural yeasts. Advice on what type of yeast to use according to the recipe.

Before I list the different onestypes of yeast, let's make a distinction and explain what we mean bynatural yeastischemical yeast.

Natural yeasts or chemical yeasts

When it comes toyeasts it refers to a large number of microorganisms. Those used in the kitchen forleaveningof sweet and savory dough, are iSaccharomyces Cervisiae, known to all asbrewer's yeast. Thereleaveningit is the process that converts sugary substrates into carbon dioxide and ethanol, allowing our dough to gain volume. Carbon dioxide literally swells the dough!

It is not only microorganisms such as i that produce carbon dioxide in order to swell the doughyeasts, but there are also certain chemicals. When it comes tochemical yeastsreference is made to chemical compounds that have the power to increase the volume of the dough and that have nothing to do with the fermentation process carried out by yeasts such as Saccharomyces Cervisiae.

With the termnatural yeasts, therefore, reference is made todry brewer's yeastfresh brewer's yeast, sourdough (also called natural yeast or sourdough or, again, mother yeast), yeast cream (a kind of sourdough) yeast-based instant yeast (microorganisms)!

In the family ofchemical yeaststhis includes compounds such as sodium bicarbonate, cream of tartar, ammonium bicarbonate (also known as ammonia for cakes), disodium diphosphate and carbonates (such as baking powder for cakes).

Even chemical yeasts can be considered "natural", take the case of sodium bicarbonate, ammonium bicarbonate or cream of tartar itself.

There are also leavening agents or additives that increase the leavening speed or assist the action of natural yeasts in order to obtain a greater amount of carbon dioxide.

Types of yeast

Distinguished betweenchemical yeasts and natural yeasts, we list, in a single cauldron, which are theyeastsavailable to use in our recipes.

Fresh brewer's yeast and dry brewer's yeast

It is the first we mentioned, the oldest and probably the most used. It is commercially available in blocks (fresh brewer's yeast, to be kept in the fridge) or in powder or granules (dry, i.e. dehydrated, brewer's yeast).

Before using fresh brewer's yeast, it is recommended to crumble it in water at 30 - 35 ° C in order to speed up the activation of the yeasts and the consequent leavening of the dough.

Dry yeast, on the other hand, must be reactivated in warm water at 20-25 ° C. For specific details on thesetypes of sourdoughI refer you to the dedicated page: fresh or dry brewer's yeast.

Natural yeast or sourdough

If the brewer's yeast requires a specific cultivation of Saccharomyces Cervisiae strains, the natural yeast is given by more heterogeneous colonies of yeasts. Natural yeast is easy to self-produce, you can prepare it at home from water, flour and a teaspoon of yogurt or honey. For all information: mother yeast.

Flake yeast

Also in this case it is natural yeast, it is also easily found in herbalists as well as in food stores. It is made up of Saccharomyces cerevisiae and therefore it is a brewer's yeast which, like dry yeast, has been subjected to complete or partial dehydration.

Cream of tartar yeast

It's achemical yeastbut definitely more natural than baking powder for cakes. It is a potassium salt and is generally used in combination withsodium bicarbonate, likeleavening agentfor sweet and savory doughs. For purchase and use, please refer to the page: Cream of tartar.

Powdered yeast for cakes

It is a mixture of chemical compounds (food additives). The most common is generally given by diphosphate diphosphate (E450), obtained from carbonates and phosphoric acid, and sodium hydrogen carbonate (E500). In this case it is a real artificial yeast.

Ammonia for sweets or ammonium carbonate

fL 'ammonia, is none other thanammonium carbonate, an ammonium salt of carbonic acid. It is one of the most used yeasts in pastry and, in fact, one of the most used yeasts for desserts. For all information on use: ammonia for sweets.

Video: Red Star Wine Yeast for home winemakers (July 2022).


  1. Negm

    I was pleasantly surprised how the author easily writes about everything that interests him. There is something in this!

  2. Tobyn

    remarkably, this is the very valuable phrase

  3. Kezil

    It is simply amazing theme :)

  4. Stanwode

    In this something is good idea, I maintain.

  5. Mac Ghille Mhicheil

    Thanks for the help in this question, how can I thank you?

  6. Okoth

    fairy tale

Write a message