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an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop, and it adds to the flavor of the baked product. For best results, we do not recommend omitting the salt in a yeast recipe.
iodized salt
a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. The ingredient is called Shortening because it shortens gluten strands in wheat by adding fat.
Shortening
are used in a baked product to reduce the development of gluten giving the foods a crumbly texture.The fats and oils break down the gluten into “shorter strands” hence the term shorteners.
Fats
commonly neutral-flavored oils such as vegetable or canola oil) can be used in many different recipes for baking. Oil is frequently used in quick breads and certain types of cake (such as carrot cake). It results in a slightly more airy, coarse-textured crumb.
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is a type of vegetable oil derived from a variety of rapeseed that is low in erucic acid. It was invented by Canadians with canola originating from the combination of the two words “Canadian” and “oil.” Canola oil can withstand the high temperatures required for baking.
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is unique because it’s solid when cool but becomes liquid when exposed to slightly higher than room temperatures. It can be used in cookies, cakes and even pie crust, and imparts a delicate coconut flavor that can add a unique element to the goodies. However, its different texture can sometimes yield slightly heavier baked goods.
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This yeast requires dissolving it in warm liquid prior to adding to a recipe and should not be substituted with or for instant yeast. Active Dry yeast should not be exposed to liquids hotter than 110 degrees Fahrenheit, or else it will kill off the yeast, a live culture. This yeast is usually sold in 1/4-ounce envelopes or 4- ounce jars.
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yeast is sold in compressed or cake form. This type of yeast is extremely perishable, so it must be kept refrigerated and used within a couple weeks of purchase. T o use fresh yeast, it must be dissolved into a liquid prior to adding to a recipe. Fresh yeast should be proofed, or tested for potency, before each use. yeast, dissolve in warm water and add a pinch of sugar. If the yeast does not begin to foam within 5-10 minutes, it is no longer active.
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This was the most popular form used prior to the invention of compressed or cake yeast in the early 19th century. Liquid yeast is basically a slurry of live yeast organisms, flour (or other carbohydrates), and water, similar to a sourdough or bread starter. As long as fresh carbohydrate is added on a regular basis, the organisms will continue to live and replicate.
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is the most active form that's commercially available. This yeast does not require dissolving into a liquid before adding to a recipe and often only requires one rise. This form of yeast is very shelf-stable and can be stored in a dry, airtight container at room temperature until the expiration date. Instant yeast can be referred to also as rapid rise or bread machine yeast.
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