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Ahhh…the moment I hear the word yeast, I immediately think of bread. My mind pictures the bread dough being kneaded, softly rising in a warm kitchen and melting my taste buds into pure bliss when it comes out of the oven. But enough of my fantasizing, let’s talk about yeast! Bread is not even a snippet of what you can make with this versatile ingredient. I’ll be honest, I don’t love the way it sounds (a little too close to “moist” in my opinion). And if you really want to know, yeast is actually a fungus (also not very appetizing). But what it can make, well it more than makes up for both those things and is a key reason it was the star for last weekend’s baking prompt. (Find out more about the Weekend Baking Prompt here.)

Types of Yeast:

Dry Yeast – The familiar type you’ll find in packets it the baking aisles of most grocery stores. It’s dormant (from being pressed and dried) until mixed with warm water. There are two kinds – active and rapid-rise. While both can typically be used interchangeably, you do sacrifice some flavor by using rapid-rise as the yeast does not have time to develop it’s own flavor. 

Fresh Yeast – I’ve never used this kind but would like to try. It’s the kind of yeast that is usually formed into compressed cakes and most often used by professionals. It must be frozen or left in the fridge as it’s highly perishable. 

Natural Yeast – I have this at home right now! We have a sourdough starter that’s a little over a week old, and so far, it’s contributed to the most delicious sourdough pancakes. Natural yeast is actually just flour and water that’s “fed” each day. The yeast found in the combination of the two will continue to feed on the sugars in the flour creating bubbles which, in turn, helps bread to rise. It’s a specific measurement of flour and water taken out of the starter and added to it each day that continues to make natural yeast active. 

RECIPES FOR INSPIRATION:

• Swedish-style Cardamom Rolls – Mmmm…these are the cardamom rolls you see pictured above. I have to say this recipe was fairly easy to work with, and the dough rose really well. If cardamom isn’t a flavor you like, you could easily substitute it with cinnamon, nutmeg or any other spice to suit your fancy. 
• Spiced Apple & Hazelnut Babka – Now, Forager (Teresa Floyd Food & Photography)
• Lemon Poppy Seed Sticky Rolls – Twigg Studios
• Homemade Cronuts with Lemon Glaze – To Salt & See 
• The Best Homemade Croissant Recipe – Also The Crumbs Please
• Vegan Yeast Roll Cake with Poppy Seeds and Cherries  – Bianca Zapatka 
• Sourdough Cinnamon Rolls – The Clever Carrot
• Pumpkin, Sage & Garlic Sourdough Loaf – Hortus Cuisine
• Brioche Nanterre – Two Cups Flour
• Garlic Challah Bread – Feast & Fable

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