. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). Fig. 39. Yeast from a dried yeast cake. commercial product. For the ordinary housekeeper the bother of making the yeast brew is so great, the results so unreliable, and the expense of compressed yeast so slight, that the latter is now almost universally used. To-day many bakers have given up making their own yeast brews and depend upon compressed yeast. Dried Yeast. A second type of com- mercial yeast is the dried yeast cake. This is prepared by cultivating yeast, mixing the product with certain ingredients, ch
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. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). Fig. 39. Yeast from a dried yeast cake. commercial product. For the ordinary housekeeper the bother of making the yeast brew is so great, the results so unreliable, and the expense of compressed yeast so slight, that the latter is now almost universally used. To-day many bakers have given up making their own yeast brews and depend upon compressed yeast. Dried Yeast. A second type of com- mercial yeast is the dried yeast cake. This is prepared by cultivating yeast, mixing the product with certain ingredients, chiefly starch, pressing into cakes, and then drying the product at a lov/ heat. The drying perhaps injures or kills some of the yeast plants, but a great many of them remain uninjured, and may be found for a long time in the dried yeast cake, still alive and capable of growing if placed under proper conditions (Fig. 39). In order that they may begin to grow again they must be mois- tened, and in using a dried yeast cake it is best to soak it in warm water to which has been added a small amount of sugar. The sugar furnishes food for the yeast plants, and by soak- ing them in warm water they are soon brought to a con- dition of growth, so that when added to the bread dough they readily enough produce a fermentation (Fig. 40). The dried yeast cakes are not quite so convenient to use as the compressed, but a little experience will enable. Fig. 40. The same yeast after a few hours' growth.. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Conn, H. W. (Herbert William), b. 1859. Boston, New York, Ginn and Company