2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is hardly anyone who does not like the smell of freshly baked bread. And most of us know that we can't make bread if we don't use bread yeast or so-called natural sourdough to make it. Both products have the same effect, but are actually radically different in composition.
Yeast for bread
Bread yeast contains yeast, which are unicellular fungi that convert sugar and starch into bubbles of carbon dioxide and alcohol. This process makes yeast a very useful ally in the production of bread, beer, wine and other products that require some yeast.
The bread is made with bread yeast, which creates many such bubbles, which are trapped in the dough and help it to rise and rise during baking. The small amount of alcohol that is produced as a result of this process evaporates during baking.
Natural leaven
For years, our grandmothers did not have bread yeast, and yet they did not stop kneading because it was the only way to make bread. They used natural yeast.
As already mentioned, the result of using natural yeast is the same as using yeast for bread. The dough rises and rises when baked.
To make a natural leaven, you need nothing but equal parts of water and flour, which are mixed and left to mature, and fed with equal parts of water and flour for a week. Due to the natural fermentation processes, water and flour "boil" and the so-called natural yeast is formed.
Whichever of the two products you use when you knead bread, it will eventually rise and rise when you bake it. With the difference that when using yeast for bread it will happen faster.
To prepare natural sourdough you need about a week, and the bread made with it must rise for at least eight hours, ie. if you don't have time, it will be easier to use yeast for bread.
On the other hand, as you already know, yeast is a living organism - a fungus that is killed by the process of baking, but still part of it does not stop working even after the bread is baked, which leads to its faster spoilage than this prepared with natural yeast.
There is also a difference in taste, so if you stick to the authentic taste of bread, you can safely bet on natural sourdough. It has no expiration date and if cared for properly, you can use it for months, while bread yeast is best used for about a week.
After all, it's all a matter of taste and time. Both bread yeast and natural leaven will not harm you, they can only help you shine with home-made bread.
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