Yeast is such a common thing that we don't give much thought to how amazing it is, and what a boon it is to bakers, brewers, and winemakers. And yeast is such a fun guy. Or, more accurately, a fungi. It converts the fermentable sugars in the dough into carbon dioxide and ethanol, and those bubbles, trapped in the matrix of gluten, are what causes bread to rise. When the dough is baked, the yeast dies but the pockets of air remain, giving the bread its unique texture.
Explore by Tags
Entries tagged with 'proofing'
Another pizza-related thread in Serious Eats Talk today. This time Pizza Dan says: "I've made thousands of pizzas and I've never had the yeast fail. So I don't proof my yeast when I make pizza dough. In fact, the only way it might fail is by proofing it with water that's hot enough to kill the yeast. So I just add the yeast to the flour, salt and water and turn out authentic pizza that elicits pleas for dinner invitations." Not so much a question, but if you've got something you want to add, click on through to the other...