Yihao Classroom
Is bread made with natural yeast really better?
With more and more bakeries appearing, offering a wide variety of breads with unique flavors, I recently discovered several newly opened bakeries that have adopted a 'back-to-basics' approach, using natural yeast. So, what's the difference between natural yeast and other yeasts?
I understand that natural yeast is cultivated from various bacteria found on grains, fruits, and in nature. Natural yeast offers a superior flavor compared to regular yeast because it allows the flour to fully absorb moisture, resulting in a longer maturation time. Furthermore, natural yeast is cultivated from multiple types of bacteria; during baking, each type releases a different aroma, resulting in a more diverse flavor profile for the bread. Bread made with natural yeast also remains soft and has an excellent texture for a longer time.
The labor-intensive production process and long fermentation time are characteristic of natural yeast bread. Once fermentation is complete (approximately 16-18 hours), it should be placed in the oven; otherwise, over-fermentation will occur, affecting both the flavor and appearance. This process truly tests the baker's skill. Compared to natural yeast, commercial yeast significantly reduces baking time; from fermentation to baking completion, it can be as fast as one hour.
Some bakeries using 'natural yeast' are incredibly successful. I'm curious: given the difficulty and long fermentation time of natural yeast, can they meet the demands of so many customers?
My investigation revealed that there are no clear regulations regarding 'natural yeast' in China. The natural yeast used by most bakeries is a type that requires refrigeration and ferments quickly. Although it's a type of commercial yeast, the packaging still states 'natural yeast'.
Some bakers revealed that some bakeries advertising 'natural yeast' still use commercial yeast or a mixture of natural and commercial yeast to meet the high demand.
Some bakers believe that overemphasizing whether the yeast is natural or not is insignificant. Commercial yeast also originates from nature; it's simply cultivated and reproduced using microbiological techniques. Commercial yeast is not a synthetic substance. Many veteran bakers are accustomed to using commercial yeast and find it difficult to switch to natural yeast. Conversely, many non-professionals are willing to try the oldest bread-making process. The production of purely natural yeast bread is too time-consuming; adding a moderate amount of commercial yeast can simplify the process, a practice quite common abroad.
While the debate between commercial and natural yeast remains unresolved, how should consumers choose truly high-quality natural yeast bread? After inquiring, I found that one can refer to the flavor, texture, and elasticity.
Natural yeast contains acetic acid bacteria, giving the bread a slightly sour taste. The texture is relatively dense, with unevenly distributed air pockets. It should also have elasticity, be slightly translucent, have a chewy texture that springs back when pressed, and a certain degree of crispness on the crust.
Furthermore, bread made with natural yeast should have considerable weight. If the bread is large but light, it may primarily use commercial yeast. Because natural yeast dough is acidic, mold is less likely to grow, so it can be stored at room temperature for a longer time without preservatives.
Finally, I would like to remind everyone: don't assume that just because something is labeled 'natural,' it contains nothing else. Natural yeast bread may also contain various flavorings, such as taro, black tea, and mango flavorings, which can burden the body if consumed over the long term.
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