Yes, there are many doughs and recipes that require only fresh yeast (also known as baker's yeast or cake yeast) and not chemical leavening agents like baking powder or baking soda. Fresh yeast is a natural leavening agent that helps dough rise by producing carbon dioxide when it reacts with sugars in the dough.
Here are some common examples of recipes that use only fresh yeast for leavening:
Bread: Traditional bread recipes, such as baguettes, artisan loaves, and sandwich bread, often rely solely on fresh yeast to achieve the rise and airy texture.
Pizza Dough: Classic pizza dough recipes typically use fresh yeast to create the desired chewy and light crust.
Buns and Rolls: Various types of buns and rolls, like hamburger buns, dinner rolls, and cinnamon rolls, frequently use fresh yeast as the leavening agent.
Focaccia: This Italian flatbread relies on fresh yeast for its characteristic light and airy texture.
Pretzels: Traditional pretzel recipes use fresh yeast to achieve their unique texture and flavor.
Brioche: This rich and buttery French bread incorporates fresh yeast to rise and develop its tender crumb.
When using fresh yeast, it's important to activate it before incorporating it into the dough. This involves dissolving the fresh yeast in warm water or milk, along with a little sugar, to "proof" it. This process ensures that the yeast is active and ready to do its job of leavening the dough.
Keep in mind that fresh yeast has a shorter shelf life than dry yeast or other chemical leavening agents. It is usually sold refrigerated and should be used within a week or so after purchase for the best results. If you don't have access to fresh yeast, you can often substitute it with active dry yeast in recipes by adjusting the quantities and following the appropriate conversion ratios.