We realized with horror recently that some of you are missing out on some of earth's most delicious stuff because certain foods and techniques seem kind of scary. "Don't Be Scared, It's Just _____!" is our new series tackling the foods you will be glad you gave a shot. Quit hiding and let's get cooking!
People are always intimidated by bread baking, as though it requires more science and precision than it does to bake a cake or make brownies (which it doesn't). We get it though, the difference is obvious. Most bread baking calls for yeast, and yeast scares people. While baking powder (so long as fresh) can always be counted on to get the rising job done, yeast isn't quite as cooperative.
Yeast requires a little thought, a little finesse. Since it is a living organism, it demands some consideration. But don't worry, you don't have to put much more than 35 seconds worth of thought into yeast. Once you understand the dos and don'ts of working with yeast, the rest just falls into place. And it will rise into beautiful loaves of homemade dough.
Here's what you need to know:
- There are two types of yeast that most beginning home bakers deal with. Instant yeast and dry active yeast. Dry active yeast is more common (it's the kind that comes in those little packets) but instant yeast is easier to work with. They are essentially the same thing, but instant yeast comes in smaller grains and doesn't require proofing.
That's it. Those five points are all you need to know to work with yeast successfully every time. You're now ready to bake (and eat!) loaves upon loaves of homemade bread. Don't forget the butter.