Our Kitchen

Temperature Control When Baking With Yeast

Yeast is a living organism and the essence of bread. A package of yeast contains thousands of microscopic living plants that depend on a definite temperature range to grow. The process of fermentation in bread dough is to consume sugar and starch and convert it into carbon dioxide and alcohol, which gives bread its volume and flavor. Hodgson Mill offers two types of yeast: Active Dry Yeast and Fast Rise Yeast.

Our Active Dry Yeast is a dry granular form of yeast used in conventional bread baking. This type of yeast is usually dissolved in a liquid that is warmed to 105-115 degrees F. and allowed to activate before adding the other ingredients. We have specially designed our yeast to complement our line of whole grain flours, providing 8.75 grams per packet, instead of the 7 grams offered by most other national brands. That's 25% more! The presence of the natural germ and fiber makes whole grain flours naturally heavier, and the additional yeast helps to ensure proper rise.

Visit our Recipe Collection for many great recipes using both Active Dry and Fast Rise Yeast!

Our Fast Rise Yeast is a highly active strain of dry yeast. The particles or granules are fine, which allows up to 50% faster rising time. Many recipes suggest adding fast rise yeast to the dry ingredients before adding liquids, this is referred to as the "Quick or Fast Rise Method." Using this method allows the temperature of the liquid to be 105-115 degrees F. The suggested temperature for liquids in an automatic bread machine is only 80 degrees F. A thermometer for measuring the correct liquid temperature can be very helpful. Our fast rise yeast also has 25% more yeast per packet to provide the extra boost needed when baking with whole grain flours!

• Have a positive attitude - remember you are working with living ingredients. Think warm, think alive, and you will create a hospitable environment for your bread.

   

• Dissolve yeast in water that is warm to the touch. Use a candy or meat thermometer to measure the temperature of the water. It should be between 110 to 115 degrees F.

   

• Remember that yeast won't grow if it is too hot or too cold.

   

• Allow the yeast to rest in water for 5 minutes. You'll know the yeast is growing if it gives off a distinctive aroma, and if the mixture begins to bubble.

   

• Always buy yeast in the amount you'll need for baking, so you can be assured of using fresh yeast.

   

• The milk used in most bread recipes must be scalded. You can do this in the microwave or on top of the stove, but don't let the milk boil.
  
• It's important to let milk cool to room temperature before adding it to the yeast. Hot milk can kill the yeast.

   

• If you want the perfect loaf of bread, you must give the dough a warm, draft-free place to rise. This could be a cabinet above your oven, the top of a radiator, a sunny (draft-free) window sill, a spot near a heating duct, or a counter three feet from a wood stove. You can also preheat the oven to 200 degrees F. for two minutes, put a pan of water in the bottom of the oven, turn the oven off and put the bread inside to rise - this is the best method if your house is air-conditioned.