The method to Activate Yeast

By Sean Lannin

Yeast is a microorganism that is present all around us, and the process of fermentation happens naturally in nature. Active yeast feeds on the sugars in flour and produces carbon dioxide gas in the process. The gases get trapped within the dough and cause it to rise…giving the finished pizza crust its light and airy texture.

Gluten is made during the procedure of kneading the dough. High gluten flour creates a tighter layer of protein and traps more gas than lower gluten flours…the outcome is a lighter texture for the high gluten dough’s, and a more dense texture for low gluten dough’s. We prefer to use high gluten flour for making our pizzas because it provides a light, flaky crust.

We use Active Dry Yeast in most of our pizza recipes because it is practical and easy for using at home, and will keep for one to two years. The yeast remains dormant in the package until ready for use until it is activated.

If you read bread or pizza crust recipes you will notice that some call for dissolving yeast in a warm liquid first and then adding to the flour…while others call for yeast added to flour and then warm liquid added.

Either of these alternatives is fine…do what is easy for you.

The method of dissolving yeast in a warm liquid is called Proofing. It is a method of “testing” whether the yeast is still active and alive before adding it to other ingredients. The science of making yeast has improved and is very reliable that this process is not needed anymore. Feel free to add the yeast directly to the flour and then add the warm liquid.

I still proof the yeast…call me old fashioned. Actually, I do this not because I am worried with whether the yeast is still alive…but because I find it quicker and easier. If I am going to make a batch of dough I will quickly take a packet of yeast, pour warm H2O into a small container, add the yeast and a small amount of sugar, and begin the activation of the yeast. While the yeast is activating I go about gathering the other ingredients and getting the equipment I need together. Use the method that is easiest for you…

The yeast can be destroyed if the water is too cold or too hot. The water temp. target is between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the faucet…it should feel very warm but not hot.

Article Source: http://contentsource.co.za

About The Author
With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.