Cake yeast, also known as fresh yeast or compressed yeast, is a type of yeast that is used in baking to leaven dough and give it a light and airy texture. It is called “cake yeast” because it is typically sold in the form of small blocks or cakes that resemble modeling clay.
One of the main advantages of cake yeast is its ability to provide a quick and powerful rise to dough. Unlike dry yeast, which needs to be rehydrated before use, cake yeast can be crumbled directly into the dough mixture. This makes it convenient for recipes that require immediate activation of the yeast, such as in bread or pizza dough.
To use cake yeast effectively, it needs to be dissolved in a liquid first. This can be done by crumbling the yeast into a small amount of warm water or milk and stirring until it is fully dissolved. The liquid should be warm, but not hot, as extreme temperatures can kill the yeast.
Once the yeast is dissolved, it can be added to the dough mixture along with the other ingredients. The yeast will then begin to ferment and produce carbon dioxide gas, which creates bubbles in the dough and causes it to rise. This process is what gives bread its light and fluffy texture.
Cake yeast is particularly well-suited for baked goods that require a longer rise time, such as brioche or sweet doughs. These types of doughs typically contain higher amounts of sugar, fat, and eggs, which can slow down the fermentation process. The quick-acting nature of cake yeast helps to counterbalance these factors and ensure a good rise.
In my experience as a home baker, I have found that cake yeast is especially useful for making enriched doughs, like cinnamon rolls or babka. The extra richness from the butter, sugar, and eggs in these recipes can sometimes inhibit the rise of the dough. By using cake yeast, I have been able to achieve a better rise and a lighter texture in my baked goods.
It is worth noting that cake yeast has a relatively short shelf life compared to dry yeast. It is best used within a week or so of purchase and should be stored in the refrigerator to maintain its freshness. If the yeast becomes discolored or develops a strong odor, it is likely past its prime and should be discarded.
Cake yeast is a valuable tool in the baker's arsenal, particularly for recipes that require a longer rise time or contain ingredients that can inhibit the fermentation process. Its quick-acting nature and ability to provide a powerful rise make it an excellent choice for brioche, sweet doughs, and enriched doughs. By properly dissolving the yeast in a liquid before adding it to the dough, bakers can ensure a light and fluffy texture in their baked goods.