Yeast is a microscopic (very, very small) type of Fungus. It is a living organism. (Microorganism)
It is made up of only one cell (unicellular).
“Like those found in humans, yeast cells are living and natural. They need air to multiply, but the absence of air also has consequences on their development.” Quoted here.
What does it look like?
It has an ovoid (egg-shaped) or spherical shape, and a yellowish color.
How Does it Work?
All living things need to breath to live, but yeast can breath without oxygen (Anaerobic Respiration). Yeast cells thrive on simple sugars. Under the right circumstances when Yeast comes into contact with sugar, the sugar feeds the yeast. The yeast produces CO2 (Carbon Dioxide) and alcohol.
By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. Quoted here.
What Do You Use Yeast For?
Bread-making, alcohol drinks (wine, beer, etc), nutrition and bio-fuels. Learn More.
Yeast is the driving force behind fermentation, the magical process that allows a dense mass of dough to become a well-risen loaf of bread. Quoted here.
What are the different types of yeast?
Some forms of yeast are Active Dry Yeast (alive), Instant Dry Yeast (Dead) and Nutritional Yeast. Here are more.
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. Quoted here.
Brewer’s yeast (or nutritional yeast) is used as a food supplement. It is dehydrated at high or low temperature. Quoted here.
In the case of dead yeasts (or inactive, i.e. beyond 40°C), the yeast keeps its vitamins and minerals but it cannot be used to make bread: it is an inactive yeast! Quoted here.
Read here to learn-
What’s the Difference? Instant, Active Dry, and Rapid-Rise Yeasts.
Kneading the dough-
When you stir together flour and water, two proteins in the flour—glutenin and gliadin—grab water and each other to form a bubblegum-like, elastic mass of molecules that we call gluten. In bread making, we want to develop as much gluten as we can because it strengthens the dough and holds in gases that will make the bread rise. Quoted here.
To knead the dough is to use your hands to squeeze, pound, work, mold, shape, and manipulate the dough, causing the gluten strands to warm and stretch, creating a springy and elastic dough.
You can also knead with a a mixer equipped with a dough hook, or with a bread machine.
If bread dough is not kneaded enough, it will not be able to hold the tiny pockets of gas (CO2) created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf. Quoted here.
Visit this “Bread Baking Clinic,” to find out if you are over kneading or under kneading.
Here are some more resources to go even deeper into learning about yeast.
Video Resource:
Links:
ExploreYeast.com
Yeast’s Crucial Roles in Breadbaking
The Science of Kneading Dough
What is Yeast [Infographic]
So interesting! I’ve been meaning to try out nutritional yeast. I hear vegans use it as a cheese substitute and I’m always looking to cut back on store bought dairy. :)
Thanks for sharing this with us at Good Morning Mondays, it was a very interesting and informative post, thanks for the hard work in putting it together for us. Blessings
Hi Terri,
Thanks for stopping by.
[…] Recently, i’ve posted some fun learning post. So if you have ever been curious about Yeast, Cream of Tar-Tar, Lucky Charms Cereal (fun facts). Check them […]
Interesting. I use yeast all the time and didn’t realize it was a form of fungus. Just out of curiosity, how many yeast cells do you think are in one of the little granules we get in the yeast packs?
Hi Carolyn,
I’m glad you learned something new today. To answer your question. I really don’t know, but I’ll see if I can find out. Blessings to you.
I’ve wondered about yeast. That’s interesting information about it. Thanks for sharing it at Inspire Me Mondays!
Hi Brandi,
Thanks for dropping by. Hope you learn something new.
I had no idea yeast was a fungus! You have enlightened me to this fact. It was also interesting to learn about the different yeasts available – I really didn’t know the difference. Thanks for linking up at Mum-bo Monday
Hi Kelly,
Glad you learned something new here, I feel like I accomplished what I set out to do. Thanks for visiting.
So informative! Thank you for sharing at Wordless Wednesday! Hope to see you next week! xoxo
Great info! Thanks for sharing on the (mis)Adventures Mondays Blog Hop!!
I love it when I come agree a ready to go science lesson, disguised in fun. My daughter and I can try baking bread and fulfill her hunger for all things experimental. Thanks for sharing! #MotivateRMday
Hi Letetia,
I’m glad you like the lesson. It was really fun to put together. Will be doing alot more of these kind of learning post. Hope you and your daughter have fun baking. My daughter and I have fun doing things in the kitchen together. Now she is starting to do some things on her own. Blessings to you and thanks for visiting.
this is really interesting. thanks for sharing this with everyone at Totally Terrific Tuesday! I hope you make it back this week with more goodies!!
Jess
pinned!!
Hi Jess,
Thanks for stopping by.
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Really great info. I actually dont know that yeast is type of fungus.