In bread making, yeast plays an important role in developing the dough and creating a soft texture in the bread. Therefore, yeast is a must-have ingredient in basic bread dough. However, did you know that there are two types of yeast commonly used, namely commercial yeast and natural yeast. These two types of yeast have differences in the manufacturing process, flavor, and benefits. In this article, we will discuss the main differences between commercial yeast and natural yeast. Let's see the full explanation below.
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Commercial yeast is yeast that is mass-produced for everyday use in bread making. There are two main types of commercial yeast, active dry yeast and instant yeast. These yeasts contain specially selected strains of Saccharomyces cerevisiae to help the dough rise quickly and consistently.
Natural yeast, also known as wild yeast, is yeast that grows naturally in the environment and is found in starter dough or levain. The natural fermentation process used in making sourdough is made from a mixture of flour and water that is fermented to produce microorganisms.
Here are the main differences between commercial yeast and natural yeast in the bread-making process:
The texture of the crumb or the inside of the bread is one of the main differences between bread that uses natural yeast and commercial yeast. Bread with natural yeast is characterized by a more open crumb with large holes and irregular air pockets. This is due to two factors: higher carbon dioxide production by natural yeast and the presence of acid from the sourdough starter which results in a weakened gluten structure.
In contrast, bread with commercial yeast has a tighter and more uniform crumb texture with small holes evenly distributed. This characteristic arises because commercial yeast produces less carbon dioxide, while its strong gluten structure is able to trap the gas better.
Flavor is also a significant differentiator between breads using natural yeast and commercial yeast. Bread with natural yeast produces a more complex flavor with distinctive sour characteristics. This happens because the bacteria in the sourdough starter produce lactic acid and acetic acid. These two acids not only affect the flavor, but also result in a darker, thicker crust with a crunchy, caramelized texture.
On the other hand, bread with commercial yeast has a simpler flavor and tends to be sweet due to the use of sugar as a nutrient for the yeast. The crust also has different characteristics, being lighter, thinner, with a soft and chewy texture.
Aroma is one of the highlights of bread fermented with natural or commercial yeast. Bread with natural yeast has a distinctive aroma, which comes from the longer fermentation process and the interaction of microorganisms in the starter. The good bacteria in the starter produce rich and complex aroma compounds, including fresh sour and slightly fermented aromas reminiscent of other fermented products such as yogurt or cheese.
In contrast, bread with commercial yeast has a more neutral or simple aroma. The aroma is dominated by the fermentation products of Saccharomyces cerevisiae which has a clean and light bread aroma, without prominent sour notes.
Fermentation time is another important difference. Bread with natural yeast requires a much longer fermentation time, usually 6 to 24 hours depending on the room temperature and humidity. This lengthy process allows for the development of richer flavors, as well as breaking down hard-to-digest substances in the flour, making it easier to digest.
Bread with commercial yeast only requires a short fermentation time, about 1 to 2 hours to rise fully. Commercial yeast is designed to work fast, making it suitable for making bread in a short amount of time, although the flavors produced are not as complex as those of natural yeast.
In terms of nutritional content, bread with natural yeast has an advantage because the longer fermentation process helps break down antinutrients such as phytic acid in flour. This process makes minerals such as iron, magnesium and calcium more easily absorbed by the body. In addition, natural yeast starters also contain probiotics from lactic acid bacteria that support a healthy digestive tract.
Bread with commercial yeast generally does not undergo the process of breaking down antinutrients in flour due to its short fermentation time. This makes it less optimal in terms of mineral content. However, bread with commercial yeast still contains good nutrients such as protein, carbohydrates, and fiber from the flour.
Breads with natural yeast tend to have a longer shelf life. The acid produced by the bacteria in the starter serves as a natural preservative that inhibits mold growth. Therefore, bread with natural yeast can last longer at room temperature without getting moldy, even up to several days.
In contrast, bread with commercial yeast usually spoils or molds faster due to the absence of natural preservative acids. This means that bread with commercial yeast needs to be consumed sooner or refrigerated to stay fresh.
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The difference between commercial yeast and natural yeast creates unique characteristics in each bread, from its texture, flavor, aroma, to its health benefits. If you want to try making bread with natural fermentation that takes longer, natural yeast is the right choice. However, for those of you who prioritize practicality and fast results with a delicious taste, commercial yeast can be the best solution.
For Peekay Pals who want to make bread easily and quickly, Angel Instant Yeast is a quality instant yeast option that can help produce soft, tender and delicious bread with a short fermentation time. Angel Instant Yeast is easy to use, suitable for various types of bread, and delivers consistent results.
Get this product immediately at your nearest baking ingredients store, or order online at Fingerland and Foodbay. If you have any questions or need further information, do not hesitate to contact PRB Care WhatsApp.
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