Fresh baker’s yeast is a key ingredient for many bakers, whether you’re aiming for a crusty loaf of bread or a delicate pastry. Unlike its dried counterpart, fresh yeast is alive and packed with unique properties that make it a preferred choice for those who love baking from scratch. Let’s dive into five essential facts about fresh baker’s yeast that every baker should know.
- It’s alive and needs to be kept in the fridge
Fresh yeast is a living organism, which means it’s perishable and requires refrigeration to stay active. Keeping it in the fridge will ensure it remains viable until its best before. If you’re ever unsure about its freshness, there’s a simple test: mix a small piece with flour and water, then wait to see if it bubbles or rises. If it does, you’re good to go! This test is especially useful if your yeast has been sitting for a while.
- No need to activate before use
Just like instant yeast, fresh yeast is ready to use. You can simply crumble it directly into your dry ingredients before adding your liquid and start the mixing and kneading process straight away. Fresh yeast dissolves easily and works right away, so it saves you time and helps streamline your baking process.
- You can freeze it for longer storage
Fresh yeast can be frozen, it is best to freeze it as soon as possible. It should be wrapped well in clingfilm and placed in an airtight container to protect it from excess moisture in the freezer and used within 3 months. The yeast can be used after 3 months but may become a little less effective. In this case, the amount used in the recipe may need to be increased slightly to compensate for this. Fresh yeast softens when it’s defrosted, sometimes it even becomes gooey or straight-up liquid so if you use frozen yeast you should add it directly to your dough mix as it will melt very quickly when in contact with liquids
- It can be used in place of dried yeast and works in bread machines
Fresh yeast is versatile and can substitute for dried yeast in most recipes. If you’re using it as a replacement, just keep in mind that 25 grams of fresh yeast is roughly equivalent to 7 grams (one packet) of active dry yeast. Fresh yeast also works well in bread machines—just crumble it first before adding the rest of your ingredients and start the cycle as usual. Remember that you’ll need 20g of fresh yeast per 500g of flour.
- Not just for bread: Use it in pizza, brioche, blinis, and more
While fresh yeast is commonly associated with bread, its applications go far beyond loaves. It’s perfect for making pizza dough, sweet dough like brioche, panettone, and other yeast-based treats like Belgian waffles, blinis, and rum baba. Its subtle flavour and gentle leavening action make it ideal for a range of baked goods, from savoury to sweet. Fresh yeast adds a unique texture and depth that’s hard to achieve with other types of yeast.
Final Thoughts
Fresh baker’s yeast brings a unique quality to baked goods, offering a fresh, nuanced flavor and natural rise. Its versatility and ease of use make it a favourite for many bakers. Whether you’re making a simple loaf of bread or a batch of waffles, fresh yeast can be your secret ingredient for bakery-quality results. So, give it a try today!
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