Using Yeast when baking bread at home

hi guys it’s powerful more more bakerytype caster and the slow video today isall about yeast baker’s yeast anddifferent types of yeast sit and getyour head around what years perhapssuits you best suits your bakes bestsince three different types of yeast forme that I use one is a really easy bakedyeast a fast-acting yeast this isalready hydrated so doesn’t need anywaterthis is building because you canbasically pop it straight to your flourmix in here I’ve got organic white flourfrom Yorkshire I’ve got some organic ryeand flour as well you put your Easterbefore you put your salt in as wellwhich is just here you don’t see liquidto that whether its water or today I’vegot a mix of water half water and halfbeard you put that in as well ok yeah alittle handy scraping one more bakeryscraper you give that a really good mixwhen you’re ready you tip it out into alightly floured surface and you needthat for eight to ten minutes until youfelt it was ready more pliable more moreelastic and then you pop that in a verywarm area covered shower caps it greatfor covering by the way sustainabilitydoesn’t mean you’re throwing away cleanfoot you can cover that with a tea towelas well and your and your Britain willhappily flew away and you start in theprocess of making bread so the type ofyeast you’ve got you’ve got this driedact abuse and this nice hydrating so youneed to add water to this roomtemperature water not too hot or toocold in some people add sugar as well toit too yeast loves sugar I cannot startthe process off of a fermentation thatstarts produce bubbles that’s that’s thekey to these that you’re working cuzthat’s producing the gases which meanthey keep your bread dough rise in theoven when you add liquid to it don’t addadditional liquid to the recipequantities so let’s say the recipequantities 355 grams of of fluid youwouldn’t then have an additional 20grams that you’ve used to rehydrate youryour yeast the more liquid you outs youbread the greater that the more open theCrump and often a lot of Baker’s you’llsee on Instagram Facebook that peopleare putting a crumb shots breadporn theycall it okay but I think when you firststarting to make bread wet bread is verydifficult tovery difficult to shape so I would keepI would really stick to the recipes Bretmaking and any sort of sweet baitsyeasted bread dough’s it’s more of ascience we’re not talking Jamie Oliverjust being a bit of ingredients and offwe go to try and stick to the recipe asmuch as you canyeah so with that with that dry lots ofuse that needs to be hydrated you’retaking water from the recipe amount andyou’re adding it in to your little potof yeast a little bit of sugar you popthat aside for 10 minutes they all startto bubble and just look active and youknow that it’s ready then to add intoyour it’s your main flour this this typeof yeast destroyed ax abuse has actuallya greater shelf-life I should say withboth once you’ve opened them and it’s abit like a normal sort of tin can atSheila’s in camp you’d pop it open youryoujizz then that needs to go into yourfridge shelf life this generally theyellow one I generally get my colors sothat the dried active use that will lasta little bit longer in your fridge thenyou hope then your easy about yourfast-acting yeast okay but I generallyswear by the fast-acting yeast thatcould sit in mine in my fridge threemonths so he cash freeze these as welland they’ll last around about a year ifyou’re freezing them but you’re addedthen a complication of having to defrostthem before you use them and then heatthem up but both of these yeast superyou can find them both in your look inyour and Maine’s major supermarkets notlittle sort of testers and things likethat in your main supermarkets do all ofthese clothes of yeast and then thefinal type of yeast this is your baker’syeast they’re all clusters baker’s yeastbut this is what I really consider asyour baker’s yeast I get a lot ofquestions about where can you pick thisup okay this is a crumbly type of yeastif it’s not crumbly then it’s actuallyprobably gone you could still try usingit but it really needs to be crumblingat the church if you’re turning into abit of putty but not such you probablyit’s probably finished need to bethrowing that away and I might bethrowing it away into your house I’vejust been you don’t know putting it intospinners sitting around your house fortwo three days people start to smell forme and I’ve always used thistraditionally used this before I startedto move on so that the fast-acting yeastbenefits of this I believe it gives mealready faster riseit tastes and downsides to it only havea week or two weeks max in your fridgeand it must be kept in the fridge tokeep it going so that’s one of thedownsides and also some people complainthey can’t get hold of it for me if Iget to any supermarket pretty much getto the bakery section and speak to thepapers they can have some use they useyou very very generous with that you canalso order all of these use properTiffany this Baker’s you can order itonline as well in big quantities sothose of you three yeastsyou’ve got your crumbly baker’s yeastyou know 8 to 10 varieties one spokeopen them but put them both in thefridge you’ve got you try it at CVS andyour easy-bake east your yellow needswater and a little bit of sugar if youwant to hydrate it your green you canjust get ready to go with that pop in itkeep it away from the salt for as longas you can although ultimately they’regoing to mix them and the dilation ofthe flower and everything else as wellin won’t really ruin them and you’reready to go okaymatters