Hello baking lovers! 

Today, we're diving into the world of yeast – you know, that magical ingredient that can make or break our baking process. Yeast is like that friend who always brings surprises; sometimes it's active and bubbly, and other times... it just sits there like a potted plant in the living room. :(

Why is Yeast Important?

 

Imagine this, Bestnic: I wake up all excited to bake some gluten-free bread for a snack. But when I check the yeast I was planning to use, it's... dead. :( Yep, dead. Can't use it.

 

So, maybe some of you don't know yet, how can yeast die?

 

Turns out, yeast is just like humans; it needs the right environment to thrive. It also loves warmth and a little sweetness. Just a bit of sweetness, not too much. Perfect, like someone's smile. #Eaaaa 😆 (Okay, sorry)

 

When yeast is mixed with warm water and a bit of sugar, it wakes up from its slumber and starts munching on that sugar. This process produces gas that makes our dough rise perfectly.

 

But if the yeast is dead – it's like a relationship with no love left. No reaction, flat. Sad, right?

 

 The Importance of Temperature

Here's a crucial baking tip: yeast has specific temperature preferences, Bestnic. Too hot, it dies. Too cold, it gets lazy and doesn't work. So, it's super important to use warm water when activating yeast. It's like giving the yeast a cozy blanket – not too hot, not too cold, just right!

 

Have you ever wondered why yeast prefers warm temperatures?

 

The answer is, at warm temperatures, the enzymes in yeast become active and can digest sugar well. The result? Our dough becomes soft and airy.

 

The Effect of Temperature on Yeast:

- *Low Temperature (0°C to 10°C or 32°F to 50°F):* At this temperature, the enzymes in yeast are inactive. No sugar breakdown occurs, so yeast growth stops.

- *Optimal Temperature (28°C to 37°C or 82°F to 99°F):* This is yeast's favorite temperature range! Here, the metabolic enzymes are super active, sugar is broken down, and yeast grows quickly.

- *High Temperature (>50°C or 122°F):* At this temperature, yeast gets stressed and disoriented, its proteins and enzymes get damaged, and ultimately, the yeast dies.

 

So, during the yeast activation process, remember Bestnic: warmth is key! 🤩

Life Lessons from Yeast

 

There's a life lesson from our little friend: everything needs balance. Just like yeast needs the right temperature to grow, our lives also need balance. Being excessive in something can make us stagnant – just like yeast that refuses to grow when it's too hot or too cold.

So, let's give a 'thank you' to the yeast that sacrificed itself, for the lesson it taught us. Because it 'died' so I could learn and share this experience with all of you Bestnic friends to avoid the failures I've experienced.

 

Sharing Is Caring

 

Okay, that's it for today's baking philosophy! I'm happy to share what I've learned because I believe that shared knowledge is more beneficial.

 

What’s Next?

If you have any questions about baking or want to share your baking failures (we've all been there!), write them in the comments below!

 

Ragi Mati, Kok Bisa?

 

 

 

 

 

 

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A post shared by Cynthia | Baker & Gluten-Free Enthusiast (@nonanic.id)

Halo teman-teman pecinta baking!

Hari ini kita akan menjelajahi dunia  ragi nih. Itu lho, bahan ajaib yang bisa menentukan proses baking kita berhasil atau malah gagal.

Tau ga, ragi itu kaya temen yang selalu ngasih kejutan; kadang dia aktif dan berbusa, tapi kadang juga... diam aja gitu kaya pot kembang di ruang tamu :(

 

 

Kenapa Ragi Penting?

 

Bayangin nih Bestnic, pagi-pagi aku bangun dengan semangetnya mau bikin roti gluten-free buat cemilan. Trus pas aku cek ragi yang mau aku pake, ternyata... udah mati dong. :( Iya, mati.  Gak bisa dipake. 

 

Nah, mungkin kalian ada yang belum tau, gimana sih ragi bisa mati?

 

Ternyata, ragi tuh sama kaya manusia juga lho, butuh lingkungan yang tepat untuk berkembang. Selain itu dia juga suka kehangatan dan sedikit rasa manis. Dikit aja manisnya, gak boleh berlebihan. Pas, kaya senyum si dia. #Eaaaa. 😆 (Oke maaf)

 

Nah, ketika ragi dicampur dengan air hangat dan sedikit gula, dia bangun dari tidurnya dan mulai memakan gula itu. Proses ini menghasilkan gas yang membuat adonan kita mengembang dengan sempurna.

 

Tapi kalau raginya udah mati – ya kaya hubungan yang udah gak ada cinta lagi. Gak ada reaksi, datar. Sedih kan? 

 

 

 

Pentingnya Suhu

Nah, ini dia tips penting dalam baking: ragi punya selera suhu tertentu, Bestnic. Terlalu panas, dia mati. Terlalu dingin, dia males-malesan, nggak mau bekerja. Makanya, penting banget gunakan air hangat ketika mengaktifkan ragi. Ibaratnya kaya ngasih selimut hangat gitu buat si ragi – nggak terlalu panas, nggak terlalu dingin, pas!

 

Trus pernah gak kamu bertanya-tanya kenapa ragi sukanya sama suhu hangat aja?

 

Jawabannya, karena di suhu hangat, enzim dalam ragi menjadi aktif dan bisa mencerna gula dengan baik. Hasilnya, adonan kita jadi lembut dan berongga.

 

Pengaruh Suhu terhadap Ragi

• Suhu Rendah (0°C hingga 10°C atau 32°F hingga 50°F): Di suhu ini, enzim ragi jadi males gerak alias nggak aktif. Gula nggak bakal dipecah, jadi pertumbuhan ragi juga berhenti.
• Suhu Optimal (28°C hingga 37°C atau 82°F hingga 99°F): Ini dia suhu favorit ragi! Di sini, enzim metabolik jadi aktif banget, gula dipecah, dan ragi tumbuh dengan cepat.
• Suhu Tinggi (>50°C atau 122°F): Suhu segini bikin ragi stres dan kacau, protein dan enzimnya rusak, dan akhirnya ragi bakal mati.

 

Jadi, saat proses pengembangan ragi, inget ya Bestnic: hangat adalah koentji! 🤩

 

 

Pelajaran dari Ragi

 

Ada pelajaran hidup dari teman kecil kita ini: segala sesuatu itu kadang perlu keseimbangan. Kaya ragi yang butuh suhu tepat agar bisa berkembang, hidup kita juga butuh keseimbangan. Terlalu berlebihan dalam sesuatu, bisa membuat kita mandeg – sama kaya ragi yang enggan berkembang ketika terlalu panas atau terlalu dingin.

 

Makanya kita harus bilang ‘makasih’ lho sama ragi yang mati, atas pengorbanan yang dia lakukan. Karena dia udah rela 'mati' biar aku bisa belajar dan membagikan pengalaman ini sama teman-teman Bestnic semuanya supaya gak ngalamin kegagalan seperti yang pernah aku alamin.

 

Sharing Is Caring

 

Oke deh, segitu dulu ya filosofi baking kali ini! Aku seneng sih kalo bisa berbagi apa yang pernah aku pelajari, karena aku yakin bahwa ilmu yang dibagikan itu akan lebih bermanfaat.

What’s Next?.

 

Nah, kalo kamu ada pertanyaan seputar baking atau ingin berbagi cerita kegagalan baking mu (kita semua pasti pernah kok!), tulis di kolom komentar di bawah ya!