Yeast baking is scary for some people but it's really easy if you know what to expect. Here are a few common questions about yeast baking that beginners tend to ask. If you have another question on yeast baking that isn't answered here feel free to ask on my Facebook page.
Q: Do you think fresh yeast is better than dry yeast?
A: Well it really depends on how much baking you are doing. Fresh yeast is great because it dissolves easily and it tastes more “yeasty” than dried yeast. If you aren’t doing a lot of baking, fresh yeast may end up going to waste if you don’t use it all fast enough. Fresh yeast can also be a bit difficult to find, but you can check in your grocers refrigerated section near the eggs.
Q: I’m afraid to work with yeast. How can I make sure I get a good result?
A: Yeast is easy to work with but lots of people have unfounded fears toward it. Like anything, it takes practice. If you have never worked with yeast doughs before, I suggest you try baking a batter yeast bread first. Batter breads require no kneading, but still give you the satisfaction that you’ve baked something.
Q: Can yeast doughs be frozen raw?
A: To get an idea what foods can and cannot be frozen, take a stroll down your frozen food aisle at your local grocery store. It'll be a revelation! There are frozen yeast doughs available for purchase, so you can freeze doughs you make at home. Some recipes may need a little extra yeast added to ensure it rises the way you want after its thawed out.
Another option, is to par bake or partially bake your dough after you’ve shaped it, then freeze it. When you are ready to serve the bread, either thaw and finish baking or bake from frozen.
If you are ready to start baking fresh bread in your kitchen, then be sure to get your hands on my free e-Cookbook with over 30 pages of easy bread recipes.