FacebookYeast
Contrary to baking powder, natural yeast is an organic substance that usually retails as fresh yeast or dry yeast. Natural yeast is needed to make the dough rise and most effective at a warm and humid room temperature and with enough oxygen supply. Fresh yeast has a short shelf-life and must be kept in the refrigerator. Dry yeast on the other hand will last a long time.
Both yeast types can be added directly to the dough and do not have to be dissolved first.
When weighing, please make sure the yeast does not come into contact with oil or salt.
The yeast will do its job before and at the beginning of the baking time.
Most fresh and dry yeast products are gluten-free. Any gluten contained in the end product must be declared on the ingredients list.
Tip: Do not use dry yeast that has turned reddish-brown - it has oxidised and will either not trigger the fermentation process, or only a sluggish one.
Baking powder
As opposed to the yeast, baking powder is used for doughs and compounds that are rich in fat and sugar. Baking powder is a chemically produced raising agent. Unlike yeast, baking powder works during the baking phase and is activated by humidity and heat.
Important: Doughs and compounds with baking powder must be processed very swiftly (they must be in the oven within 30 to 40 minutes max.)
Baking powder may also contain wheat starch, please make sure you carefully check the ingredients list. Play it safe, don’t use it if you are unsure!
Dough resting
Dough resting means the time between preparing the dough and processing it into the final product. While the dough is resting, the yeast “works” inside it. The fermentation gases from the yeast will let the dough expand and give it breathing pores - preparing it perfectly for the next step.
Kneading
Kneading is the process of mixing all ingredients to create a dough. You can knead the traditional way with your hands or use a machine.
Kneading by hand is a lot of work and takes a long time: manual kneading takes around two or three times as long as with a machine.
Kneading with a machine or even a hand held mixer is the quick and easy way. Depending on your machine, you will have to adjust the kneading speed and time as required. We recommend you produce the dough using a kitchen appliance, as it will save you time and give you consistent quality.
Laminating
Laminating means the layering of multiple dough layers that are separated by fat layers - e.g. butter. The layering is only possible if the dough is rolled out time and again between each layer. Laminating is a technique used in the production of pastry dough, for example.
Proofing
Proofing means the time between forming the dough and baking it in the oven. The proofing gives the dough time to further puff up, giving the product a nice crust and volume.
