Understanding Yeast | Bake It Up a Notch with Erin McDowell

What are the three main kinds of yeast?

• Instant yeast, fresh yeast, and wild yeast

• Active dry yeast, instant yeast, and fresh yeast

• Active dry yeast, instant yeast, and wild yeast

• Active dry yeast, fresh yeast, and wild yeast

Which yeast type works faster and requires less quantity?

• Active dry yeast

• Instant yeast

• Wild yeast

• Fresh yeast

What is the downside of using instant yeast?

• Requires more quantity

• Longer shelf life

• Loss of flavor and strength

• More yeast flavor

What is the difference between active dry yeast and instant yeast?

• Active dry yeast requires less quantity than instant yeast

• Active dry yeast works faster than instant yeast

• Active dry yeast dissolves easily in water, while instant yeast dissolves easily in dry ingredients

• Active dry yeast has a longer shelf life than instant yeast

What is the advantage of using fresh yeast?

• Faster rising time

• Easier to work with

• Delicious flavor

• Longer shelf life

How much fresh yeast should be used for every teaspoon of active dry yeast?

• 1 ounce

• 1/2 ounce

• 1 1/2 ounces

• 1/4 ounce

What is the purpose of a pre-ferment in bread baking?

• To reduce the yeast flavor

• To speed up the rising time

• To add flavor and structure

• To increase the shelf life

What is the main ingredient in a lean dough?

• Eggs

• Milk

• Butter

• Flour

What is the purpose of gluten in bread baking?

• To provide structure and texture

• To increase the shelf life

• To add flavor

• To make the bread tender

What is the recommended amount of salt in bread dough?

• A teaspoon

• None

• A pinch

• Enough for flavor