Yes, perhaps that was little too weird of a title. For those of you who do bake, specifically bread bakers. You know what I am talking about.
What does it mean to allow the yeast to “bloom”?
For you non-bakers or non foodies out there I am talking about bakers yeast which can come in many forms:
Fresh, dry or liquid, yeast varies between countries, traditions and environments. When dehydrated, yeast can resist sometimes difficult climatic conditions; it is often found in this form in Africa, Asia and the Middle East. It is frequently used fresh in countries with a well-controlled chill chain. Crumbled, liquid or frozen, yeast has always adapted well to industrial processes.
Until 1825, when pressed yeast was introduced, yeast was sold in liquid form. The current return to this form corresponds to demand from industrial and traditional bakeries.
This is the most popular form in industrialised countries for economic and practical reasons. As its name suggests, pressed yeast comes in the form of compact blocks. White in colour and very flaky in France, it can be darker in colour and have a more “plastic” consistency in other countries.
It is found in the form of relatively fine and easy to pour particles. Crumbled yeast is frequently returned to suspension in water by industrialists in order to allow automatic dosing.
|Active dry yeast
Active dry yeast comes in the form of granules or beads. Its rustic character guarantees good stability at room temperature, appreciated in places with unfavourable climatic conditions (high temperature and humidity).
|Instant dry yeast
Its name comes from the fact that it is not necessary to rehydrate it before adding it to flour. Instant dry yeast is as easy to use as pressed yeast. The fine particles of instant yeast are vacuum-packed or protection-packed.
|Dry frozen yeast with intermediate humidity
This yeast’s dry matter is lower than instant dry yeast. It comes in powder form and can be used in raw frozen applications. It is comparable to the functional features of pressed yeast. Its exceptional conservation allows long storage, making it ideal for export purposes.
Table and Sources from: http://www.exploreyeast.com/article/different-forms-yeast
I use mostly Active Dry Yeast and occasionally rapid rise. They each have their own properties on how they affect bread dough in the rising process.
The purpose of yeast is this:
It Ferments the sugar in the bread dough:
The fermentation process serves three primary purposes:
- To produce carbon dioxide gas to create a light and airy texture in the bread
- To enhance the flavor of the bread
- To change the protein structure of the bread to prevent a chewy texture
So back to my question what do bakers mean when they want the yeast to bloom?
Activates the yeast, letting you know that once combined it ensures it will ferment and proof.
How do you proof yeast:
Add said amount of YEAST to a little bit of warm liquid (usually enough to cover yeast allowing it float) (110 degrees-115 degrees Fahrenheit) If it’s too hot it will kill the yeast, too cold will not activate it. Add 1-2 tbsp of sugar, honey, molasses. Sugar is yeast’s “crack”. It loves sugar and sugar will help it grow.
I usually allow it 5-10 minutes, if the yeast is not “blooming” then your yeast may not be any good. IF your yeast is out of date it will not bloom.
Once yeast is bloomed add to other ingredients as said by your recipe.
Hope this is interesting enough.
I love yeast breads, but I know many people who do not make their own. Thinking it is a difficult process. In reality its simple. Just a matter of waiting, and a bit of patience. Once you start making your own bread, you won’t want to buy it at the store ever again. The smell, taste, texture is unbelievable especially if it was made by YOU.
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