Fresh Yeast vs. Dry Yeast

Do you know the difference?

Yeast is a leavening agent, which means it is used in a baked product to increase volume and produce shape and texture. Yeast comes in fresh form as well as two types of dry forms:

1. Fresh yeast - (also called compressed yeast) is moist and perishable and is preferred by professional bakers
2. Active dry yeast - a dry, granular form of yeast that must be rehydrated in warm water before using it
3. Instant dry yeast - (also called rapid-rise or quick-rise yeast) also a dry, granular form of yeast, but does not have to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast.

Because yeast is a living organism, it is sensitive to temperatures. The ideal temperature in which yeast grows (for proofing bread) is between 70-90 degrees F. If yeast is exposed to temperatures above 140 degrees F, it is killed and it's leavening reactions cease.

Quote to Note

Every person, all the events of your life are there because you have drawn them there. What you choose to do with them is up to you.

— Richard Bach, An American Writer

Foodie Language

herbs de Provence [EHRB duh proh-VAWNS] - an assortment of dried herbs said to reflect those most commonly used in southern France. The blend commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. It can be used to season meat, poultry, and vegetables.

Stale Bread

Ever find yourself tossing out what's left of your loaf of bread because it's stale? Well the next time you have some old bread, try using one of these great tips and get the most out of that loaf!

• Bring it back to life! You can also try reviving stale bread by dipping it in water and baking it in 370 degrees for 12 minutes.
• Homemade bread crumbs: Whisk them in the blender, add some Italian seasonings, and keep them in an airtight container in the fridge.
• Make croutons: Sauté stale bread cubes in plenty of butter and/or olive oil with a little Parmesan cheese.
• Use it in your favorite bread pudding recipe or for French toast.
• And you can always go to the park and feed the birds!

Recipe for You - Whole Wheat Pasta with Herbed Ricotta

Whole Wheat Pasta with Herbed Ricotta

Ingredients:
Salt
1 cup part-skim ricotta cheese
1 tablespoon fresh oregano leaves, chopped
1/4 cup (plus additional for serving) grated Pecorino Romano cheese
1/4 cup (packed) fresh basil leaves, chopped
12 ounces whole wheat corkscrew pasta
1 pint grape tomatoes

Directions:
1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3. Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Yield: 4 servings