Yihao Classroom
Bread made with natural yeast is better, is that true?
As more and more bakeries come into people’s sight, bread styles and flavors are different. Recently, the editor has discovered several newly opened bakeries, which coincidentally followed the “return” route and used them. Natural yeast, is there any difference between natural yeast and other yeasts?
I learned that natural yeast is cultivated by a variety of bacteria that cover grains, fruits, and in nature. Natural yeast has a better flavor than ordinary yeast, because natural yeast can fully absorb water and mature for a long time. On the other hand, natural yeast is cultivated by a variety of bacteria. When baking, each type of bacteria emits a different fragrance. , So that the flavor of bread is more diverse. At the same time, the bread made with natural yeast is still soft and has a very good taste.
The production process is labor-intensive and long-term fermentation is the characteristic of natural yeast bread. After the fermentation is completed, it should be put into the oven after about 16 to 18 hours, otherwise it will be over-fermented and the flavor and appearance will deteriorate, so it also tests the skill of the master. Compared with natural yeast, commercial yeast shortens the working hours of the baking industry, and it only takes one hour from fermentation to completion of baking.
Some bakeries under the banner of "natural yeast" are doing very well. The editor can't help wondering, since natural yeast is not easy to make and the fermentation time is long, can it meet the needs of bakery shops with so many customers?
Under the investigation of the editor, it is found that there is no clear standard for "natural yeast" in China. The natural yeast used in general bakery is a kind of yeast that needs to be refrigerated and fermented quickly. Although it is a kind of commercial yeast, the package still says "natural yeast".
Some pastry chefs revealed that some bakeries under the banner of "natural yeast" still use commercial yeast, or mix natural yeast with commercial yeast to meet the huge demand.
There are also some pastry chefs who think that it is meaningless to overemphasize the naturalness of yeast. Commercial yeast also comes from nature, but it is cultivated and reproduced through microbial technology. Commercial yeast is not a synthetic substance. Many elderly people in the bakery industry are used to commercial yeast and find it difficult to accept natural yeast. On the contrary, many laymen will be willing to try and follow the oldest bread making process. The process of making pure natural yeast bread is too time-consuming. Adding a proper amount of commercial yeast can reduce the bread making process. This situation is actually very common abroad.
When the dispute between business and natural yeast is inconclusive, consumers should choose really good natural yeast bread? After inquiring, I found that we can refer to flavor, organization and flexibility.
Natural yeast contains acetic acid bacteria, which will give bread a slight sour taste. The tissue is relatively dense and the stomata are unevenly distributed. And it should have a flexible, slightly transparent, chew-resistant structure that will bounce back when pressed. The skin also has a certain degree of brittleness.
In addition, natural yeast bread should have a considerable weight. If the bread is large but very light, commercial yeast may be used. And because the natural yeast dough is sour, mold is not easy to breed, so it can be stored at room temperature for a long time without adding preservatives.
Finally, the editor reminds: Don’t just see the word “natural” and just why you didn’t add it. Natural yeast bread may also be added with flavors of various flavors, such as taro, black tea, mango flavor, etc. Long-term consumption will cause the human body burden.
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