A mother complained to her doctor about her daughter’s strange eating habits.
“All day long she lies in bed and eats yeast and car wax. What will happen to her?”

”Eventually” said the Doctor, “she will rise and shine!”

That’s right. A yeast joke. You are welcome internet.

If you are still reading then let’s get to the point of this posting: to talk about the different kinds of yeast out there. Did you know that yeast is a living organism and is in the air all around us? True story, yeast is a one celled organism and there are about 160 different species. For our purposes there are just a couple we are concerned with and they go under the groupings of Bakers Yeast and Brewers Yeast.

Brewers Yeast is the same species of yeast as Bakers yeast (although a different strain – like the difference between Red Delicious and Macintosh apples). It comes in dry and liquid forms and is used for making ciders, beers and other alcoholic beverages.

Baking yeast is used for making light and fluffy baked goods. It does this by creating carbon dioxide as the yeast feeds on the dough. There are two forms of baking yeast: compressed cakes (also called fresh yeast) and dehydrated granules (dry yeast). Dry yeast comes in two forms: quick rise and regular active. They can be used interchangeably but quick rise requires half the time of regular active yeast to produce the same results.

For more information on Baking yeast check out Joy of Baking’s website.

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