"Hand-derived yeast" is not a term commonly used in the context of baking. It's possible that you might be referring to "wild yeast" or "sourdough starter" instead. Let me explain the differences between these types of yeast:
Regular Yeast (Commercial Yeast): Regular yeast, also known as commercial yeast or baker's yeast, is a commercially produced yeast strain. It is available in various forms, such as active dry yeast or instant yeast. Regular yeast is derived from specific yeast strains, Saccharomyces cerevisiae, that have been cultivated and manufactured for baking purposes. It is sold in a dehydrated form and needs to be activated with warm water before use.
Wild Yeast (Sourdough Starter): Wild yeast, on the other hand, is naturally occurring yeast found in the environment, such as on the surface of fruits, grains, or in the air. Sourdough starter is a type of wild yeast culture that is used to leaven bread without the addition of commercial yeast. It is made by combining flour and water and allowing it to ferment over several days. During the fermentation process, wild yeast and beneficial bacteria, like lactobacilli, colonize the mixture, creating a sourdough starter with leavening properties.
Differences between the two:
Source: Regular yeast is commercially produced and derived from specific yeast strains selected for baking. Wild yeast is naturally occurring and can be captured from the environment to create a sourdough starter.
Activation: Regular yeast requires activation by dissolving it in warm water with a pinch of sugar before adding it to the dough. Wild yeast (sourdough starter) is already alive and active due to the natural fermentation process.
Flavor and Texture: Bread made with regular yeast tends to have a consistent, mild flavor and texture. Sourdough bread, made with wild yeast, has a distinct tangy flavor and a chewy texture, thanks to the presence of lactic acid produced during fermentation.
Versatility: Regular yeast is more straightforward to use and results in consistent, predictable rise times. Wild yeast (sourdough starter) requires a longer fermentation process and may have more variable rise times depending on the conditions and the specific starter's strength.
Can hand-derived yeast (wild yeast/sourdough starter) be used for baking?
Yes, absolutely! Sourdough bread and other baked goods made with wild yeast (sourdough starter) have been enjoyed for centuries. Sourdough starters can be used to make a wide variety of bread, including rustic loaves, baguettes, and even pancakes. However, it's important to note that working with wild yeast requires more time and patience compared to using regular commercial yeast. The fermentation process can take several hours or even days, depending on the recipe and temperature conditions.
In conclusion, "hand-derived yeast" likely refers to wild yeast, such as a sourdough starter. Yes, wild yeast can be used for baking, and it imparts a unique flavor and texture to bread and other baked goods.