Why mix dry and fresh yeast?
We are currently preparing to bake bagels after a recipe by Cynthia Barcomi. Strangely, in that recipe she uses both dry and fresh yeast in equal amounts. When searching the internet all I can find is advice on when to use which, but nothing on when to use both.
Can anyone explain why she does this?
Best Answer
When both are used, the fresh yeast is for "added flavor", the dry for leavening power.
Another author who does this is Nancy Silverton.
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Some bakers believe that fresh yeast (a.k.a. cake yeast or wet yeast) gives a more yeasty flavor to the final product. I don't think it does.
It's also more perishable, (sometimes) more expensive, more difficult to find (and when you do, it may be near its expiration), more challenging to use, and less reliable (re: reproducible outcome).
When I encounter a recipe that calls for it, I convert to instant yeast using this old, but reliable chart: http://www.theartisan.net/convert_yeast_two.htm
If you search The Fresh Loaf for instant yeast, you'll find more information (that may or may not be reliable).
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Can you mix dry yeast and fresh yeast?
I combined fresh yeast with dried yeast as I was short of fresh yeast and made some hot cross buns with the results being as good as if I had only used one type of yeast. So yes you can combine the two together.Why is it important to mix yeast?
Purposes Of Mixing Dough Are:To distribute the yeast cell throughout the dough. Distribute food for the yeast which will further lead to the fermentation process. To form and develop Gluten. Hydrate the flour and other dry ingredients.Should I mix my yeast?
Initially, I like to stir the yeast, just to make sure everything is well mixed, but after that, leave it alone. A healthy activated yeast will start to pop to the top and bubble. After about 10 minutes, the top of the water should be foamy, frothy, and smell slightly of wheat or beer.Why do bakers use fresh yeast?
Fresh yeast is favored by seasoned bakers as it is considered to provide a richer, slightly sweeter flavor with a better \u201crising\u201d quality than its dried counterparts. While it might look intimidating, fresh yeast is easy to use once you get the hang of it.Are Fresh Yeast Better Than Instant?
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