Yeast is a key ingredient in both baking and brewing processes, and it comes in different forms. One of the main distinctions is between dried yeast and fresh yeast, also known as cake yeast or compressed yeast.
Dried yeast is a type of yeast that has been dehydrated and has a long shelf life. It is commonly available in granulated or powdered form and can be stored at room temperature. Dried yeast is popular among home bakers and brewers because of its convenience and ease of use. It can be easily measured and added to recipes without the need for any special preparation. Dried yeast is also more readily available in grocery stores and can be stored for several months, making it a practical choice for many people.
On the other hand, fresh yeast, also known as cake yeast or compressed yeast, is a block of yeast cells that contains a higher moisture content, typically around 70%. It is commonly used by baking professionals and is often preferred for its unique qualities. Fresh yeast has a shorter shelf life compared to dried yeast and needs to be refrigerated to maintain its freshness. This shorter shelf life can be a disadvantage, as it requires more frequent replenishment and careful storage.
Fresh yeast has a more delicate and nuanced flavor compared to dried yeast. Many bakers and brewers believe that fresh yeast provides a more distinct and complex taste to their products. The higher moisture content of fresh yeast also contributes to its unique texture and consistency, which can have an impact on the final result of baked goods or fermented beverages. Personally, I have found that using fresh yeast in my bread baking creates a richer and more flavorful loaf, with a slightly denser and chewier texture.
When using fresh yeast in recipes, it needs to be crumbled or dissolved in warm liquid before incorporating it into the dough or batter. This step allows the yeast cells to activate and start fermenting, which is essential for the rising and leavening of baked goods. This extra step can be a bit more time-consuming and requires a bit of planning ahead, but many bakers and brewers believe that the results are well worth the effort.
The main difference between yeast and fresh yeast, also known as cake yeast or compressed yeast, lies in their form, moisture content, shelf life, and flavor profile. Dried yeast is more convenient and has a longer shelf life, while fresh yeast offers a more distinct flavor and texture. Both types of yeast have their own merits and can be used effectively in baking and brewing, depending on personal preferences and the desired outcome.