{"id":5279,"date":"2015-04-13T01:07:09","date_gmt":"2015-04-13T01:07:09","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=5279"},"modified":"2023-06-03T19:23:40","modified_gmt":"2023-06-04T02:23:40","slug":"yeast-tips","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/yeast-tips\/","title":{"rendered":"Tips:  Yeast"},"content":{"rendered":"<p>TYPES OF YEAST<\/p>\n<ul>\n<li>Instant, Quick Rise or Rapid Rise Yeast :: <em><strong>Think Born Ready to Go<\/strong><\/em> &#8211; This has been gently dehydrated and can be added to flour directly without proofing<\/li>\n<li>Dry Active Yeast :: <em><strong>Think Old and Dry<\/strong><\/em> &#8211; This has been quickly dehydrated and must be proofed before using.&nbsp; It also will live longer in your pantry.<br \/>\n<em><strong>THE FOLLOWING ARE NOT AS COMMON<\/strong><\/em><\/li>\n<li>Bakers Yeast :: Used to get from the local brewery<\/li>\n<li>Liquid Pitchable Yeast :: Liquid, live and ready to go &#8211; keep refrigerated &#8211; Shake and pour &#8211; likes barley<\/li>\n<li>Fresh or Cake Yeast :: Hard to get, but the yeast is totally alive and ready to go<\/li>\n<\/ul>\n<p>ABOUT YEAST<\/p>\n<ul>\n<li>If you are using sugar, eggs, zest, fruit, butter &#8230; or pretty much anything that dilutes the pure yeast\/water\/sugar combination &#8211; keep in mind that they all retard the growth of yeast, so take that into consideration.<\/li>\n<li>Potato water nourishes the yeast, and promotes faster rising, but dough may be darker than dough made with water<\/li>\n<\/ul>\n<p>ABOUT BAKING BREAD<\/p>\n<ul>\n<li>Just because your bread is beautifully brown, does not mean that it is done.&nbsp; Internal temperature should be 200\u00ba in the center.&nbsp; Less than that, and the gluten structure will break down.&nbsp; Also, it should NEVER be above 210 or it will be intolerably dry &#8211; The water in the bread starts to turn to steam and escape.<\/li>\n<\/ul>\n<p>ABOUT INGREDIENTS<\/p>\n<ul>\n<li>Use water instead of milk in breads when you want a firm crust.<\/li>\n<li>The crust is softer and browner when you use milk rather than water<\/li>\n<li>Milk increases the food value of bread.<\/li>\n<li>Milk should be scalded to about 160\u00ba and then cooled to 100\u00ba or below<\/li>\n<li>If using evaporated milk or nonfat milk powder freshly mixed with water, you do not need to scald the milk<\/li>\n<li>Sugar is not essential in bread, but it adds flavor and supplies food for the yeast.<\/li>\n<li>Sugar also creates a browner crust<br \/>\nWhite sugar, brown sugar, honey or molasses may be used for slightly different flavors.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>TYPES OF YEAST Instant, Quick Rise or Rapid Rise Yeast :: Think Born Ready to Go &#8211; This has been gently dehydrated and can be added to flour directly without proofing Dry Active Yeast :: Think Old and Dry &#8211; This has been quickly dehydrated and must be proofed before using.&nbsp; It also will live &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/yeast-tips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tips:  Yeast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-5279","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=5279"}],"version-history":[{"count":15,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5279\/revisions"}],"predecessor-version":[{"id":22879,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/5279\/revisions\/22879"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=5279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=5279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=5279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}