Yeast 101: Fresh, Granules, and Easy Bake – Which One's Best?

G’day, Rogue Bakers! Tan on Facebook asked a ripper question the other week: how do you know when your dough’s proved just right? We’ll tackle that next week, but today, let’s clear up something pretty fundamental – the different types of yeast we use in our bread making.

Now, yeast. It’s the little fellas responsible for all that lovely puffiness in our loaves, creating those airy, light crumbs we all chase. There are three main players: fresh, granules, and what’s often called ‘easy bake’ yeast.

Fresh Yeast: The Bakery Counter Classic

If you’re lucky enough to have a good bakery nearby – and I’m talkin’ a proper one, like SSB – you might still find fresh yeast on the counter. It comes in a cube, and it’s a real pleasure to work with. The beauty of fresh yeast is that it gives you signals. When it's new, it's crumbly and smells fragrant. As it ages, it might get a bit plasticky, lose its smell, or even develop a… well, let's just say *distinct* aroma. Those are all clues it’s time to replace it. Jack keeps his in a little plastic box lined with baking parchment to prevent condensation and keep it fresh for weeks in the fridge. A simple trick, but a mighty effective one.

Granules: The Dissolving Act

Granules come in a tin, lookin' like little yellow beads. Now, here’s the important bit: you *must* dissolve these in water before using them. Otherwise, you’re likely to end up with flat bread riddled with crunchy yeast bits. Not a good look, not a good taste. They're often sold in smaller quantities, and while they are convenient, they don’t give you those telltale signs of aging like fresh yeast does.

Easy Bake Yeast: The Set-and-Forget Option

Easy bake yeast usually comes in a green tin. You can buy it in tins or little 7g packets. The key difference here is that you can just add it straight to the flour, no dissolving needed. It handles the rest. Like granules, it's a bit of a black box when it comes to knowing when it’s past its prime.

A Quick Conversion Chart

If a recipe calls for fresh yeast, a good rule of thumb is to halve the amount when using dry yeast. So, 20g of fresh yeast becomes 10g of dry.

Jack's Preference: Why Fresh Reigns Supreme

Jack prefers fresh yeast, largely because he likes to shop at SSB and can easily pick up a new block whenever needed. Plus, he likes those early warning signs of aging – it’s part of the process. It’s all about knowing your ingredients and understanding how they behave.

So there you have it, a quick rundown on the different types of yeast. Now get out there and bake some bread!