Saturday, November 3, 2012


Yeast is a major contributor to the taste of bread. It develops, during fermentation, aromatic compounds that we find in the bread.
If the amount of instant yeast is superior to 1% incorporation relative to the flour, it's taste is discernible in the bread.
If a small amount of yeast is incorporated (about 0.3%), we can extend the fermentation time, especially during bulk fermentation. The taste of the bread will be more intense.
(In Malaysia, common biological yeast are found in dry & instant form. In Europe, common biological yeast are found in fresh & instant form. Rule of thumb is 1:3)

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