What Is Yeast Cake? A Deep Dive into This Baking Staple
Yeast cake, also known as compressed yeast or fresh yeast, is a block of active, living yeast used primarily in baking to leaven dough, resulting in light and airy baked goods. It’s essentially concentrated yeast in its most raw and potent form.
The History and Background of Yeast Cake
Yeast, the single-celled microorganism responsible for fermentation, has been integral to baking for millennia. Initially, bakers relied on naturally occurring yeasts in the air and flour to leaven their doughs, a process that was often unpredictable. The development of commercial yeast, particularly compressed yeast or yeast cake, revolutionized baking by providing a more reliable and consistent source of leavening. This allowed for more precise control over the baking process and contributed significantly to the rise of commercial bakeries.
The Science Behind Yeast Cake Leavening
Yeast cake functions through a process called fermentation. The yeast cells consume sugars present in the dough and release carbon dioxide and alcohol as byproducts. The carbon dioxide creates bubbles within the dough, causing it to rise. The alcohol evaporates during baking, contributing to the characteristic flavor and aroma of yeast-raised goods. The freshness of the yeast is paramount for optimal leavening; old or improperly stored yeast will be less effective or inactive.
Using Yeast Cake: A Step-by-Step Guide
Using yeast cake requires a slightly different approach compared to dry yeast. Here’s a simple guide:
- Dissolve the yeast: Crumble the desired amount of yeast cake into a small bowl.
- Add warm liquid: Add warm water or milk (around 100-110°F or 38-43°C). Too hot and you’ll kill the yeast, too cold and it won’t activate.
- Add sugar (optional): A pinch of sugar can help activate the yeast.
- Let it proof: Allow the mixture to stand for 5-10 minutes until foamy. This indicates the yeast is active.
- Add to the dough: Add the yeast mixture to the rest of your ingredients as directed in your recipe.
- Knead and rise: Knead the dough and let it rise according to the recipe instructions.
Converting Yeast Cake to Dry Yeast
Sometimes recipes call for yeast cake, but you only have dry yeast. Here’s how to convert:
| Type of Yeast | Amount Equivalent to 1 cake (0.6 oz or 17g) |
|---|---|
| Active Dry Yeast | 2 1/4 teaspoons (7g) |
| Instant/Rapid Rise Yeast | 2 teaspoons (6g) |
Common Mistakes When Using Yeast Cake
Several common pitfalls can prevent yeast from working effectively:
- Using liquid that is too hot: This kills the yeast.
- Using liquid that is too cold: This prevents the yeast from activating.
- Using old or expired yeast: This reduces its effectiveness.
- Adding salt directly to the yeast: Salt can inhibit yeast activity.
- Over-proofing: The dough can collapse if it rises for too long.
Storing Yeast Cake
Proper storage is critical for maintaining the yeast’s viability. Store yeast cake in the refrigerator, tightly wrapped in plastic wrap or an airtight container. It should be used within a week or two for best results. Freezing yeast cake is generally not recommended as it can damage the yeast cells.
The Flavor Profile of Yeast Cake Baked Goods
Yeast cake often contributes a slightly tangier and more complex flavor to baked goods compared to dry yeast. Some bakers prefer this subtle difference, believing it enhances the overall taste. This difference is largely due to the freshness and the presence of other organic components within the yeast cake.
Recipes That Shine with Yeast Cake
While dry yeast is widely used, certain recipes particularly benefit from the use of yeast cake:
- Traditional Breads: Classic sourdoughs, rustic loaves, and hearty rye breads.
- Sweet Doughs: Brioche, cinnamon rolls, and other rich, buttery pastries.
- Pizza Dough: Creates a flavorful and elastic pizza crust.
Frequently Asked Questions (FAQs) About Yeast Cake
What exactly is the difference between yeast cake and dry yeast?
Yeast cake is fresh, living yeast in a concentrated form, while dry yeast is dehydrated and granular. This difference affects their storage and activation requirements, with yeast cake being more perishable and requiring careful temperature control.
How can I tell if my yeast cake is still good?
Fresh yeast cake should be moist and slightly crumbly, with a light tan color. If it’s hard, dry, or dark brown, it’s likely dead and should be discarded. Also, if it smells strongly of alcohol, it’s past its prime.
Can I use yeast cake directly in my recipe without proofing it?
While possible, it’s highly recommended to proof the yeast first to ensure it’s active and will effectively leaven the dough. This step provides confidence that your dough will rise properly.
Is yeast cake better than dry yeast for all recipes?
Not necessarily. Dry yeast is more convenient and has a longer shelf life. However, some bakers prefer yeast cake for its slightly different flavor profile and perceived superior leavening power, especially in certain traditional recipes.
Where can I buy yeast cake?
Yeast cake is becoming increasingly difficult to find in regular supermarkets. Bakeries and specialty baking supply stores are the most reliable sources.
Why does yeast cake sometimes make my dough taste sour?
A slightly sour taste is normal in some yeast-raised goods, especially sourdough. However, if the sourness is excessive, it could indicate over-proofing or using too much yeast.
What’s the ideal temperature for proofing yeast cake?
The ideal temperature is between 100-110°F (38-43°C). This range provides the optimal conditions for yeast activity without killing the cells.
Can I substitute dry yeast for yeast cake in any recipe?
Yes, using the conversion ratios provided in the table above. Keep in mind that you might notice a slight difference in flavor and texture.
How long does yeast cake typically last in the refrigerator?
Yeast cake should be used within one to two weeks of purchase for optimal results. Always check for signs of spoilage before using.
What are the signs of over-proofing dough made with yeast cake?
Over-proofed dough will have a sour, alcoholic smell and may collapse when touched. It will also be difficult to work with and may result in a dense, undesirable final product.
What is the best way to dispose of old yeast cake?
You can dispose of old yeast cake in your compost bin or simply discard it in the trash.
Can I use yeast cake to make sourdough starter?
While possible, it’s not the traditional method. Sourdough starter is typically made using wild yeasts and bacteria found in flour and the environment. Using yeast cake would result in a different type of starter and flavor profile.