For many home bakers, the mention of cake yeast brings back memories of their grandmothers’ or mothers’ kitchens, where the sweet aroma of freshly baked cakes and pastries wafted through the air. Cake yeast, also known as compressed yeast or fresh yeast, was once a staple in many bakeries and home kitchens. However, with the rise of active dry yeast and instant yeast, many bakers have wondered if cake yeast is still available. In this article, we’ll delve into the history of cake yeast, its characteristics, and whether it’s still possible to get your hands on this vintage baking staple.
A Brief History of Cake Yeast
Cake yeast has been around for centuries, with its origins dating back to the early days of baking. Before the invention of active dry yeast, bakers relied on compressed yeast to leaven their bread and pastries. Compressed yeast was made by compressing yeast cells into a block or cake form, which made it easier to store and transport. This type of yeast was highly perishable and required refrigeration to prolong its shelf life.
The Golden Age of Cake Yeast
The early 20th century saw the rise of cake yeast as a popular baking ingredient. Many bakeries and home bakers swore by its ability to produce light, fluffy, and delicious baked goods. Cake yeast was particularly popular among professional bakers, who appreciated its high quality and consistency. However, with the advent of World War II, cake yeast production declined significantly due to the scarcity of resources and the need for more convenient and shelf-stable yeast products.
Characteristics of Cake Yeast
So, what makes cake yeast so special? Here are some of its key characteristics:
- High moisture content: Cake yeast has a high moisture content, typically around 70%, which makes it more perishable than active dry yeast.
- Compressed form: Cake yeast is compressed into a block or cake form, which makes it easier to store and transport.
- High yeast cell count: Cake yeast has a high yeast cell count, which makes it more potent than active dry yeast.
- Milder flavor: Cake yeast has a milder flavor than active dry yeast, which makes it ideal for delicate baked goods.
Advantages of Cake Yeast
Despite its limitations, cake yeast has several advantages over active dry yeast:
- Better flavor: Cake yeast produces a more complex and nuanced flavor profile than active dry yeast.
- Faster fermentation: Cake yeast ferments faster than active dry yeast, which makes it ideal for breads and pastries that require a quick rise.
- Higher quality: Cake yeast is generally considered to be of higher quality than active dry yeast, with a more consistent performance.
Is Cake Yeast Still Available?
So, do they still make cake yeast? The answer is yes, but it’s not as widely available as it once was. Many yeast manufacturers have discontinued their cake yeast products in favor of more convenient and shelf-stable options. However, there are still a few manufacturers that produce cake yeast, mostly for specialty bakeries and home bakers who are willing to pay a premium for high-quality yeast.
Where to Find Cake Yeast
If you’re looking to try cake yeast, here are a few places where you can find it:
- Specialty baking stores: Some specialty baking stores carry cake yeast, especially those that cater to professional bakers.
- Online retailers: You can also find cake yeast online, through retailers like Amazon or King Arthur Flour.
- Brewery supply stores: Believe it or not, some brewery supply stores carry cake yeast, which is also used in beer brewing.
Alternatives to Cake Yeast
If you can’t find cake yeast or prefer not to use it, there are several alternatives you can try:
- Active dry yeast: Active dry yeast is a popular substitute for cake yeast, although it has a different texture and flavor profile.
- Instant yeast: Instant yeast is another popular substitute for cake yeast, although it’s more potent and may require adjustments to your recipe.
- Sourdough starter: If you’re feeling adventurous, you can try using a sourdough starter instead of cake yeast. Sourdough starters are made from wild yeast and bacteria and can produce a unique and delicious flavor profile.
Converting Cake Yeast Recipes to Active Dry Yeast
If you have a recipe that calls for cake yeast, you can convert it to active dry yeast by following these guidelines:
- Use 1/3 to 1/2 the amount: Active dry yeast is more potent than cake yeast, so you’ll need to use less of it to achieve the same effect.
- Adjust the liquid content: Active dry yeast absorbs more liquid than cake yeast, so you may need to adjust the liquid content of your recipe accordingly.
- Adjust the rising time: Active dry yeast ferments more slowly than cake yeast, so you may need to adjust the rising time of your recipe accordingly.
Conclusion
Cake yeast may not be as widely available as it once was, but it’s still possible to find it if you know where to look. With its unique characteristics and advantages, cake yeast is still a popular choice among many bakers. Whether you’re a professional baker or a home baker, cake yeast is definitely worth trying if you’re looking to produce high-quality baked goods with a unique flavor profile.
What is cake yeast and how does it differ from active dry yeast?
Cake yeast, also known as compressed yeast or fresh yeast, is a type of yeast that was traditionally used in baking. It is a living, breathing organism that is highly perishable and requires refrigeration to maintain its potency. Unlike active dry yeast, which is a dormant, dehydrated form of yeast that can be stored at room temperature, cake yeast is highly sensitive to temperature and humidity.
The main difference between cake yeast and active dry yeast is their texture and usage. Cake yeast is a soft, crumbly, and highly fragrant yeast that is typically sold in small blocks or cakes. It is often used in recipes that require a quick rise, such as cakes, pastries, and breads. Active dry yeast, on the other hand, is a granular, powdery yeast that is often used in recipes that require a slower rise, such as breads and rolls.
Is cake yeast still widely available in stores?
While cake yeast was once a staple in many bakeries and home kitchens, its availability has declined significantly in recent years. Many supermarkets and baking supply stores no longer carry cake yeast, and it can be challenging to find it in local stores. However, some specialty baking stores, health food stores, and online retailers may still carry cake yeast or be able to order it for customers.
If you’re having trouble finding cake yeast in stores, you may want to try searching online or checking with local bakeries or baking supply stores. Some online retailers, such as Amazon or King Arthur Flour, may carry cake yeast or offer it as a specialty item. You can also try contacting local bakeries or baking supply stores to see if they carry cake yeast or can order it for you.
Can I substitute active dry yeast for cake yeast in recipes?
While it is possible to substitute active dry yeast for cake yeast in some recipes, it’s not always a 1:1 substitution. Cake yeast is a more potent yeast than active dry yeast, so you may need to use less of it to achieve the same rise. Additionally, cake yeast has a more delicate flavor and texture than active dry yeast, so it may affect the overall character of the final product.
When substituting active dry yeast for cake yeast, it’s best to start with a small amount and adjust to taste. A general rule of thumb is to use 1/4 to 1/2 teaspoon of active dry yeast for every 1 teaspoon of cake yeast called for in the recipe. However, this can vary depending on the specific recipe and the desired level of rise, so it’s always best to consult the recipe and adjust accordingly.
How do I store cake yeast to maintain its potency?
Cake yeast is a highly perishable ingredient that requires refrigeration to maintain its potency. To store cake yeast, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator at a temperature of 39°F to 45°F (4°C to 7°C). Cake yeast can be stored in the refrigerator for up to 2 weeks, but it’s best to use it within 1 week for optimal potency.
It’s also important to note that cake yeast should not be frozen, as this can damage the yeast cells and affect its potency. If you won’t be using the cake yeast within 2 weeks, it’s best to discard it and purchase fresh yeast. When handling cake yeast, be sure to wash your hands thoroughly and avoid touching the yeast with your bare hands, as the oils from your skin can damage the yeast cells.
What are some common uses for cake yeast?
Cake yeast is a versatile ingredient that can be used in a variety of baked goods, including cakes, pastries, breads, and rolls. It’s particularly well-suited for recipes that require a quick rise, such as cakes, muffins, and scones. Cake yeast can also be used to make homemade bread, pizza dough, and other yeast-based products.
Some common uses for cake yeast include making croissants, danishes, and other flaky pastries, as well as breads like baguettes and ciabatta. Cake yeast can also be used to make sweet breads, such as babka and challah, and can be used as a leavening agent in recipes like pancakes and waffles.
Can I make my own cake yeast at home?
While it is possible to make your own cake yeast at home, it’s not a straightforward process. Cake yeast is a living, breathing organism that requires specific conditions to grow and thrive. To make cake yeast at home, you’ll need to create a yeast starter culture, which can be a time-consuming and labor-intensive process.
To make a yeast starter culture, you’ll need to mix flour and water to create a paste, then allow it to ferment for several days. This will create a natural yeast culture that can be used to leaven bread and other baked goods. However, creating a yeast starter culture can be unpredictable, and the results may vary depending on factors like temperature, humidity, and the type of flour used.
Is cake yeast worth the extra effort and expense?
Whether or not cake yeast is worth the extra effort and expense depends on your personal preferences and baking goals. If you’re a serious baker who wants to create high-quality, artisanal breads and pastries, cake yeast may be worth the investment. Cake yeast can add a unique flavor and texture to baked goods that is difficult to replicate with active dry yeast.
However, if you’re a casual baker who is looking for a convenient and easy-to-use yeast, active dry yeast may be a better option. Active dry yeast is widely available, easy to store, and can be used in a variety of recipes. Ultimately, the decision to use cake yeast or active dry yeast comes down to your personal preferences and baking goals.