A block of yeast is commonly referred to as fresh yeast, although it is also known as cake yeast or compressed yeast. This type of yeast is widely used by baking professionals due to its unique properties and benefits. As an expert sommelier and brewer, I have had the opportunity to work with fresh yeast in various culinary endeavors, and I can attest to its effectiveness and distinctive qualities.
Fresh yeast is typically found in the form of a block or cake, hence its name. When you come across this type of yeast, you will notice that it is pale beige in color, with a soft and crumbly texture that resembles a soft pencil eraser. Unlike dry yeast, which is dehydrated, fresh yeast contains about 70% moisture, giving it a moist and pliable consistency.
One of the characteristics that sets fresh yeast apart from other types of yeast is its strong yeast smell. When you open a package of fresh yeast, you will immediately notice its distinct aroma, which is more pronounced compared to dry yeast. This potent scent is a clear indication of the yeast's vitality and freshness.
In terms of usage, fresh yeast is highly favored by professional bakers and pastry chefs due to its exceptional leavening properties. It provides a quick and reliable rise, resulting in baked goods with a light and airy texture. This is particularly important in delicate pastries and breads where achieving the perfect rise is crucial.
While fresh yeast is commonly used in professional settings, it is also available for home bakers who seek to elevate their baking game. However, it is worth noting that fresh yeast has a shorter shelf life compared to dry yeast. It is best used within a week or so of purchase and should be stored in a cool and dry place, such as the refrigerator.
When working with fresh yeast, it is essential to crumble or dissolve it in warm liquid before incorporating it into your dough or batter. This step helps activate the yeast, allowing it to ferment and produce carbon dioxide, which gives the baked goods their desired rise. The warmth of the liquid helps the yeast cells multiply and become active, kickstarting the fermentation process.
In my own experiences as a brewer, I have used fresh yeast in the production of certain types of beer, such as Belgian ales. The use of fresh yeast in brewing can contribute to the development of unique flavors and aromas, adding complexity to the final product. Each strain of yeast imparts its own characteristics, and the use of fresh yeast allows for greater control and customization in the brewing process.
To summarize, a block of yeast is commonly referred to as fresh yeast, cake yeast, or compressed yeast. It is a moist and crumbly block with a pale beige color and a distinctive yeast smell. Fresh yeast is widely used by baking professionals for its excellent leavening properties, providing a quick and reliable rise in baked goods. While it has a shorter shelf life compared to dry yeast, proper storage and usage can ensure optimal results. Whether in baking or brewing, fresh yeast offers a unique and valuable contribution to the culinary world.