If you choose not to bloom your yeast before using it in your dough, there are a few consequences you can expect. Firstly, the appearance of your dough will be affected. Instead of a smooth and uniform texture, you will notice little granules of dry yeast scattered throughout the dough. This can make the dough look unattractive and unappealing.
Furthermore, the performance of the yeast in terms of rising may be compromised. When yeast is not bloomed, it remains in its dormant state, encapsulated in the dry granules. Without dissolving the yeast first, it will struggle to access and feed on the flour in your dough, which is essential for fermentation and rising. As a result, your dough may not rise as well as it should, leading to denser and less fluffy baked goods.
In my personal experience, I once forgot to bloom the yeast when making bread rolls. The end result was a batch of rolls that were dense and had a slightly off taste due to the presence of undissolved yeast particles. The texture was not as soft and fluffy as I had hoped, and the appearance was marred by the visible yeast granules. It was a disappointing outcome, reminding me of the importance of properly blooming yeast before incorporating it into dough.
To avoid these issues, it is best to bloom your yeast before using it in your dough. Blooming yeast involves dissolving it in warm water with a small amount of sugar, providing an environment for the yeast to activate and start feeding on the sugar. This process ensures that the yeast is fully hydrated and ready to do its job of leavening the dough effectively.
To summarize, if you skip the step of blooming your yeast, you can expect an unsightly appearance in your dough due to the presence of dry yeast granules. Additionally, the rising ability of the yeast will be compromised, resulting in denser and less fluffy baked goods. It is advisable to take the time to bloom your yeast properly to achieve optimal results in your dough.