44
THE vITAL INGREdIENTS
yEAST
Through a fermentation process, yeast produces carbon
dioxide C02 gas necessary to make bread rise. Yeast feeds
on carbohydrates in sugar and flour to produce this gas and
requires liquid and warmth to activate. Three main types of
domestic yeast are available, see page 15.
We recommend using Active Dry Yeast for the standard settings
and Instant Yeast for the shorter BASIC RAPID and WHOLE
WHEAT RAPID settings. Almost any recipe can be modified for
use with the RAPID settings with an equal or larger amount of
Instant Yeast.
As a general guide, when using the RAPId settings:
1.25kg loaf size = substitute Active Dry Yeast for 3½ teaspoons
Instant Yeast
1kg loaf size = substitute Active Dry Yeast for 3 teaspoons
Instant Yeast
0.75kg loaf size = substitute Active Dry Yeast for 2½ teaspoons
Instant Yeast
500g loaf size = substitute Active Dry Yeast for 2 teaspoons
Instant Yeast
“Tandaco” brand yeast (‘Active Dry Yeast’, ‘Quick Rise Yeast’
and ‘Bread Machine Yeast’) were used in the development of
all yeasted recipes contained in this booklet. You can use any
brand, however always ensure the liquid ingredients are 27°C
(80°F) to ensure the yeast properly activates. Check the used by
date, as stale yeast will prevent the bread from rising.
XANTHAN GUM
Xanthan gum is a thickening agent used in gluten free baking
to add volume and act as a binder to retain moisture. Xanthan
gum can be replaced by guar gum.