The key ingredient used for making bread is yeast – a small plant in the fungus family, which is a living organism. It is microscopic, and one gram of fresh yeast contains about 10 billion living yeast cells. There are many different species of yeast, but the one in which we are most interested is the one used for bread-making. Each of the tiny plants in a lump of yeast is a single cell, which is made of protoplasm, a nucleus, vacuole, and a cell wall.
When yeast cells are provided with food, they grow and multiply very rapidly. They do this by a process called budding. On the side of a mature cell, a small bulge appears. The nucleus moves towards this ‘bud’ and divides into two. Half of the nucleus moves into the bud while the other half remains in the parent cell. The bud then breaks off to form a ‘daughter’ cell. Not all species of yeast reproduce by budding, though. Some reproduce by fission, which leads to two daughter cells of the same size.
Yeast loves to eat sugar and flour in bread. During this process, fermentation takes place, converting the sugar into alcohol and carbon dioxide. The alcohol burns off in the oven, but small bubbles of carbon dioxide are trapped inside the dough, creating many small cavities that make the dough rise. Eventually, the gasses evaporate too, and the dough doubles in size. Therefore, what you get then is soft and spongy bread. A small amount of dough thus rises owing to the alcohol and carbon dioxide and a handful of the dough gives rise to a large loaf of bread.
Yeast is easily available in the market; it is the Saccharomyces cerevisiae strain that is recommended and can safely be used in food. All you need to do is add the yeast in some lukewarm water and mix it with your dough, to let it rise firm and spongy at the same time. All you need to be careful about is adding just the right quantity of yeast so you can have the perfect texture.
Here are some cook-books and guides that will let you flow easily through the seemingly hard task of baking bread at home. The bread will then look and taste like it came fresh from the bakery.
Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads
If you are interested in cooking or baking, or you want to bake your own bread at home, for health or economic reasons, this book will serve as a perfect guide. Although baking bread requires only four simple ingredients, to make the perfect bread can be a daunting task. This book guides you step by step, and includes photographs for each step, carrying you through from a beginner to an expert baker.
Bread illustrated is the perfectly illustrated bread tutorial book for all aspiring chefs out there trying to learn the mastery of bread making. Bread illustrated has the recipes for all kinds of bread – be it flatbread or simple sandwich bread. These are not some boring recipes, but explain the mechanics of bread baking with colored illustrated photos, describing each step in detail.
All in all, this guidebook features bread making for the naïve bakers and more different kinds of recipes for the brave ones.
Instant Dry Yeast is the product that you need for baking mouthwatering bread, muffins, pizza crust, and much more. It is a selected strain of Saccharomyces cerevisiae (also known as baker’s yeast), the recommended yeast for baking and bread making. It checks all food quality standards and is something that can solve your problem of healthy and delicious eating in the comfort of your own home.