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what is fresh yeast
fresh yeast has the highest moisture content
what happens when the yeast eat the sugar
it releases carbon dioxide in the form of tiny air bubbles in the dough
what are two characteristics of a well kneaded dough
smooth and elastic
what is the purpose of punching your dough
redistributes the yeast cells, sugar and moisture
what is active-dry yeast
active dry yeast has the longest shelf-life in a sealed container in a fridge
what is a right temperature for the first proof
one and a half to two and a half hours
what temperature should the water be when adding to yeast
110-115 degrees
what is fermentation
yeast produces carbon dioxide & alcohol enabling dough rise
what is instant yeast
requires no blooming and activates more quickly than others
what is overproofing
Overproofing occurs when a fermenting dough has rested too long.
what is the purpose of water in yeast
activates gluten and yeast
what is the purpose of fat in a yeast
richness and tenderness
what is proofing
the final rise dough undergoes, which take place after being shaped into a loaf, and before it is baked
what is underproofing
when you poke the dough and it springs back immediately
what will happen if the water is to hot
it will kill it
what is the main purpose of sugar in yeast
feeds the yeast
what is first proofing
letting the dough the entire batch ferment as one mass, before dividing and shaping it into loaves
what happens if the water is to cold
it wont activate it