At present, yeast is
carefully grown as a pure yeast culture, or product. It is marketed in
such a way that when proper food, such as soft dough, or sponge, and a
favorable temperature are provided, the plants will multiply and act on
the carbohydrate that they find in the food. In fact, the purpose of the
well-known process of "setting" a sponge is to obtain a large number of
yeast plants from a few.
Commercial yeast is placed on the market in two forms--_moist_ and
_dry_. Each of these yeasts has its advantages, so that the one to
select depends on the method preferred for the making of bread as well
as the time that may be devoted to the preparation of this food.
25. Moist yeast, which is usually called _compressed yeast_, consists
of the pure yeast culture, or growth, mixed with starch to make a sort
of dough and then compressed into small cakes, the form in which it is
sold. The moist condition of this kind of commercial yeast keeps the
plants in an active state and permits of very rapid growth in a dough
mixture. Consequently, it proves very useful for the rapid methods of
making bread. It is soft, yet brittle, is of a grayish-white color, and
has no odor except that of yeast.
Since the plants of compressed yeast require very little moisture to
make them grow, an unfavorable, or low, temperature is needed to keep
the yeast from spoiling; in fact, it is not guaranteed to remain good
longer than a few days, and then only if it is kept at a temperature low
enough to prevent the plants from growing.
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