Baking with fresh yeast
These are pictures of fresh yeast. We’d like to talk about fresh yeast for a bit, if you don’t mind.
Why is this interesting? Well, because fresh yeast is what most Scandinavians use when they bake buns. And bread. We’re not used to the dried variety and find it tricky to get right, so for this reason, one of the things we sell most of are these little packs of 50g compressed fresh yeast (45p a pack in our shop, btw).
But isn’t the dried variety easier, you ask. Well, maybe for some, but if you’ve grown up understanding how fresh yeast works and how it gives your cinnamon buns just the right consistency and crumb, then it’s hard to change. It’s not readily available to buy in most UK supermarkets, so hence we make sure we get it in fresh every week so the fresh-yeast-bakers of the UK can make their bread and buns just the way they like it.
How do you use it? You need to add it to the liquid of your bake – and wait for it to dissolve for a minute or so. It will NOT froth, like when you use active dry yeast, but simply melt. The thing to remember is that yeast dies if the liquid is too hot, so never add it to liquid more than 36c (or your buns will not rise). You can add it to cold liquid too, but it will take longer to rise.
That’s today’s baking lesson. Store fresh yeast in the fridge.
Got yeast baking questions? Comment below and we will try to answer as best we can.
More FAQ’s on Fresh Yeast:
How long is the shelf life?
It’s a short shelf life product that needs to be kept in the fridge. From production, it’s around 2 weeks.
Why do you import it? Can’t you get it in the UK?
You can – bakers use it – but it is not readily available as most people have been raised using dry yeast (pun intended).
Can I freeze it?
Yes, but it loses a bit of potency. Also, it goes liquid when defrosted, so freeze in a little bag.
What’s the best recipe for real cinnamon buns?
It’s right here. You’re welcome.
Do I need a different yeast for sweet dough?
No. You add the sugar to your dough, that’s enough.
What are the other kinds of yeast?
Active dried yeast – little granules of dried yeast that need to be activated in warm liquid before using (takes around 15 min to froth up).
Dried yeast – little sachets that you add to the dry mixture and that does not need to be activated first. Good for bread makers, for example.