Fermentation
This is part of the process used to give bread its rise, and it is sometimes referred to as the fermentation process. As the carbon dioxide gas expands, the bread dough rises. This process of rising happens a lot slower though with yeast than it does with baking powder or baking soda used as the leavening agent. Yeast is also what imbues the bread with all of its yummy flavors and smells. Some professional bakers believe that carbon dioxide is the sole rising agent, while ethanol is the sole flavoring agent, but it's not entirely so black and white. Ethanol is formed in equal parts to the carbon dioxide, so ethanol also contributes to the fermentation process every bit as much as carbon dioxide does.Gluten Structure
Not only does the yeast help produce carbon dioxide and ethanol, it also assists in the development of gluten. Gluten is the substance that traps gas bubbles and gives the dough its structure. With no-knead recipes, this process is even more important, because as these gas bubbles move around inside the dough, it helps to push and rearrange the proteins into the necessary structure without any kneading required.
The short story is that without yeast, your bread won't rise properly, and you won't get the same look or flavor that you would when yeast is used.
Proofing the Yeast
How do you prepare the yeast to be mixed into your next batch of dough? This process is sometimes referred to as proofing the yeast. It is when you add yeast to water, then feed it sugar and stir it together. As the yeast sits in the water, it begins to dissolve and the yeast is activated. Once the yeast has been activated or “awakened,” it will begin to feed on the sugar in the water. The next step when proofing yeast is to let the yeast mixture sit for several minutes. A good benchmark is to allow 2 to 3 minutes for it to completely dissolve, and then an additional 2 or 3 minutes for the yeast to start growing and show signs of life. Signs of lively yeast include little surface bubbles on the top of the water. Depending on the variety of yeast, sometimes the mixture may expand even more than you expect! If you do all of these steps and find that nothing is happening and you are sure you kept your water at an appropriate temperature, then it could be a sign that you need a new batch of yeast, as the batch you’re trying to use may be too old. Yeast that is older and doesn’t respond to the proofing process is sometimes referred to as “tired” yeast. The reasoning behind the whole method of proofing your yeast is so that you can prove the yeast is viable and ready to do its job before you mix it into your bread dough. Once your yeast has been proved, the next step is to begin stirring in your flour and salt. Be careful that you stir in the flour first as a bit of a buffer, because yeast organisms don’t like salt. If you pour the salt in first, then your yeast organisms will not be happy campers!The Magic Temperature for Yeast Growth
At what temperature can you see the best results when proofing your yeast? Good question. Yeast is a finicky little single-celled organism.Dry Yeast
With dry yeast, if your water is too cold, the yeast will not activate. Or, if they do wake up, they might release a substance that hinders the formation of gluten. Then again, if your water is too hot, you will kill the little buggers and they will be useless.
Typically, hot water somewhere in the range of 105° and 115°F is ideal for proofing dry yeast. 95°F is often recommended for live yeast, but it may not be hot enough at 95°F for activating the dry yeast.
At this temperature, once you pour it into the bowl and dissolve the sugar, it will cool a little bit and be the perfect temperature range for dissolving and activating your bread risers.
Not sure if your water is the right temp? One way to test this is to do the wrist test. Drizzle a few drops of your water onto the inside of your wrist. If it is warm and comfy for you, then it will no doubt be warm and comfy for your yeast too. However, if it is not warm and instead feels hot, it most likely will be too hot for your yeast to survive. By the same token, if it is too cold, then your yeast will simply remain dormant.
I've also edited your comment to remove your address. Thanks for being a loyal customer!
Or is the yeast he is using in the UK different from what we have here in the US?
Water at -4°F means your yeast will be unable to ferment.
Water at 68° to 104°F means that your yeast’s ability to grow will be hindered, and its growth rate will be reduced.
Water at 68° to 81°F are probably the most favorable range for the yeast to grow and multiply in.
Water at 79°F are considered the optimum temperature for achieving yeast multiplication.
Water at 81° to 100°F is the optimum temperature range for the fermentation process.
Water at 95°F is the fermentation temperature that yields the best result.
I cold proof my pizza dough in a fridge at 37 degrees Fahrenheit for 3-5 days. Does this mean I should still activate the yeast at its optimal temperature at the start of the recipe? Or should I be mixing the yeast with cold water at the start of the recipe, to slow down the fermentation process?
Thanks!
i see your article says ... "With dry yeast, if your water is too cold, the yeast will not activate. Or, if they do wake up, they might release a substance that hinders the formation of gluten."
Can you elaborate on the the substance that might hinder gluten formation when using cold water, where the yeast wake up later?
I'm wondering if my potential dough-at-room-temperature wake up solution risks what you mention?
Water at 68° to 104°F means that your yeast’s ability to grow will be hindered, and its growth rate will be reduced.
Water at 68° to 81°F are probably the most favorable range for the yeast to grow and multiply in.
Right now I am making fastnachts.. Dough rising at about 65°F using. 1.77g of active dry yeast (1/4 pkt.). The recipe calls for 1/4 packet. I don't use the packets, so, I just weighed the yeast. Recipe also calls for "barely warm" water for proofing the yeast. No sure what barely warm is but lukewarm, I think is about 100°F, so, for barely warm, I'll do 95°-100°.
Anything you can send me to advance my breadmaking would be greatly appreciated.