Tuorehiiva

Tuorehiiva, also known as fresh yeast, is a common leavening agent used in baking. It is a live organism, a type of fungus, that ferments sugars in dough to produce carbon dioxide gas and alcohol. This gas production causes the dough to rise, resulting in a light and airy texture in baked goods.

Fresh yeast is typically sold in a moist, crumbly form, often as small blocks or cubes. It has a distinct, somewhat yeasty aroma. Unlike dry yeast, tuorehiiva requires refrigeration to maintain its viability and is best used within a few weeks of purchase. Before use, it is usually dissolved in a warm liquid, such as water or milk, often with a pinch of sugar, to activate it. This process, known as proofing, also helps to ensure the yeast is alive and active.

The fermentation process driven by tuorehiiva contributes not only to the rise of dough but also to the flavor and aroma of bread and other baked products. It is a traditional leavening agent favored by many bakers for its effectiveness and the characteristic taste it imparts. While dry yeast is more stable and has a longer shelf life, fresh yeast is often preferred for certain recipes or by bakers who appreciate its unique qualities. When stored properly, tuorehiiva offers reliable leavening power for a wide range of baked goods.