How is yeast made to use bread?

Yeast is not "made" to use in bread, but rather it's a living organism that we cultivate and harness for its specific properties. Here's how yeast is used in bread making:

1. Yeast as a Leavening Agent:

* Fermentation: Yeast consumes sugars in the dough, producing carbon dioxide as a byproduct. This gas gets trapped in the dough's gluten structure, causing it to rise and become airy.

* Types of Yeast:

* Active Dry Yeast: This is the most common type. It comes in granules and needs to be rehydrated in warm water before use.

* Instant Yeast: This type dissolves directly into the flour and does not need to be rehydrated.

* Fresh Yeast: This is a live yeast cake, usually found in refrigerated sections. It has a shorter shelf life than dry yeast.

2. Process of Using Yeast in Bread:

* Mixing: Yeast is mixed with flour, water, and other ingredients to form the dough.

* Kneading: Kneading develops gluten, which helps trap the carbon dioxide produced during fermentation.

* Rising (Proofing): The dough is placed in a warm environment (often around 75-85 degrees Fahrenheit) to allow the yeast to ferment and rise.

* Baking: Baking cooks the dough and kills the yeast, leaving the airy structure intact.

3. Factors Affecting Yeast Activity:

* Temperature: Yeast works best within a specific temperature range (typically 75-85 degrees Fahrenheit). Too cold, and it will be sluggish; too hot, and it will die.

* Sugar: Yeast feeds on sugar. The more sugar present in the dough, the faster the fermentation process.

* Salt: Salt slows down fermentation, but also helps to develop flavor and gluten.

* Hydration: Yeast needs a certain amount of moisture to thrive.

In summary, yeast is a living organism that is used to make bread rise by fermenting sugars and producing carbon dioxide. This process is crucial for creating the light and airy texture that we enjoy in bread.