Yeast - required ingredient any baked goods made from yeast dough. This, on the one hand, is a simple product that requires a very gentle attitude, only then will the baked goods turn out airy and incredibly tasty.

What types of yeast are there?

There are three types of yeast:

• pressed,
• dry active,
• dry fast-acting.

Each of them requires its own approach and method of breeding. And housewives do not always know how to use all types of yeast. We get used to one type and don’t even look at the others. But it’s useful to have more “tools” in your arsenal for lush pies and buns. So let's figure it out.

How to use different types yeast

A suspension should be prepared from the pressed yeast (for 1 part of yeast, 3-4 parts of warm water at a temperature of 35-38°C), and then pour it into the dough batch.

Dry active or instant yeast is diluted as follows: take 5 g of warm water (35°C) for 1 g of yeast, add water to the product and leave for 15 minutes to activate.

Fast-acting ones do not require pre-soaking. They need to be mixed with flour and added to the dough. This yeast is best suited for pizza dough.

Optimal temperature for soaking dry yeast – 35°C.

If the dough is kneaded for cold water(for example, baguette dough), yeast is added a couple of minutes after kneading the dough.

Yeasts are living organisms, they belong to single-celled fungi. Under their influence, starch or sugar is converted into carbon dioxide or alcohol. Yeast is especially valued by bakers, brewers and winemakers: without it nothing would be possible. good bread, no wine or beer.

Yeast that is used to cook yeast dough, are called bakery ones. This product is divided into fresh and pressed yeast, dry or “live”. Dry yeast, in other words inactive, is obtained as a result of artificial dehydration.

To use dry yeast for its intended purpose, you will need, in addition to the yeast itself, water and granulated sugar. And remember: dry yeast is divided into active and instant. There are no differences in the selection and storage conditions of both types, but they are used differently.

How to propagate active dry yeast

Active dry yeast in its appearance resembles fractional beads of a beige tone. It is precisely this kind of yeast that is discussed in almost all cookbooks, compiled by Western authors. There it says about the amount of yeast: a bag or a certain amount of grams.

To bring dry yeast into an active state, you need to pour it into a container required quantity warm water or milk (how much liquid to take is indicated in the recipe or on the packaging itself). Since you are dealing with live yeast, you should “wake up” the product, but under no circumstances “brew” it! That is why the temperature of the water or milk with which you will breed dry yeast should fluctuate between 35-42 degrees Celsius.

A few teaspoons of sugar will become a kind of “food” for the yeast. Granulated sugar should be added to a warm liquid and ensure that it is completely dissolved there.

Next, sprinkle the dry yeast on the surface of the warm milk and after a few seconds, crush the liquid with the yeast. This time will be enough for the granules to be saturated with liquid and turn into a paste-like mass.

If the kitchen area is warm, then it will be enough to cover the container with yeast with polyethylene; if it is cold, add a towel to it. After 5-10 minutes. The yeast should begin to sparkle and foam. If this does not happen, then you should not use them in baking; they were never “awakened.” The reasons for this may be different: the shelf life has expired, storage conditions have been violated, the liquid in which they were dissolved was too hot. If, as a result, the yeast starts to play, feel free to put it into the dough.

How to use instant dry yeast

Instant dry yeast is also called instant, fast, fast-rising, in other words, fast yeast. (You will certainly come across one of these names in one of the recipes). Such yeast in appearance resembles finely ground powder light brown shade.

Instant yeast does not need to be brought into an active state; it can be immediately combined with the dry ingredients. Plus, during kneading, dough with this type of yeast is proofed only once.

However, despite all the visible advantages of this yeast, the resulting baked goods are not so aromatic. True, this circumstance does not matter if you put a lot of sugar and aromatic spices in the products.

Don't know how to work with fresh yeast? No problem. Our article will tell you and show you how to do it correctly so that the dough turns out soft and fluffy.

Not every housewife has the courage to work with fresh yeast.

Many people think that dough based on them is much more difficult to make than dough with the addition of dry powder.

Despite the apparent complexity, working with live yeast can give you real pleasure.

Baking based on such a product turns out to be very tender, light, airy and porous.

To easily cope with the creation of any dessert or hearty pie, you need to know some subtleties and nuances.

Knowing how to properly “handle” pressed doges, you can easily make any baked goods.

Hearty bread, snacks, fried pies, pampushki, buns and cheesecakes - just a minimal list of what can be made based on a natural yeast product.

Depending on what components are used to create baked goods, the amount of yeast can vary from 30 to 50 grams of product per 1000 grams of flour.

Remember: if we use large quantity yeast than recommended in the recipe, we risk getting bad smell finished baked goods. If you use less product, the pies may turn out dense and of poor quality.

To make the mass “come to life” and “breathe”, use any sweetener for the preparation (sweetener, licorice syrup, granulated sugar, natural honey). Its rate will depend on the desired sweetness of the finished dish.

How to work with fresh yeast?

Ingredients

• salt - to taste;
• sweetener - to taste;
• flour;
• yeast.

COOKING SEQUENCE

Depending on the recipe we choose, we use different quantities recommended products. The main thing is to strictly follow the recommendations described in the recipe. To make the workpiece “work”, pour in warm water(milk) spoon of sweetener. Be sure to follow all the recommendations specified in the recipe according to which we prepare the baked goods.

We wait 12-15 minutes. The mass will increase significantly in volume. At the next stage, add oil into the container (if it is specified in the recipe). The next stage is adding salt and flour.

We combine all products.

Yeasts are living organisms; experts classify them as single-celled fungi. Such products are actively used in cooking for cooking various baked goods, so you definitely won’t get good bread without them. Nowadays you can find several varieties on sale. baker's yeast, in general they can be divided into live and dry. The latter are particularly popular, they are quite easy to use and can be stored for a longer time. Let's discuss a product such as dry yeast, let's remember recipes for pies, how to cook pancakes using them, let's remember what the use of yeast should be, and what dosage will be the most optimal.

About how to use dry yeast, application for its two types

You can find several varieties of dry yeast on sale: instant (instant) and active.

Instant (instant) dry baker's yeast looks like a finely ground powder, colored in light brown tones. They do not require activation measures; they should be immediately mixed with other dry ingredients. With this method of kneading, the dough must be proofed only once.

Active dry yeast in its own way appearance resemble fractional beads, colored in beige colors. They are used most often in cooking. In order to make such a product usable, it must be activated. How to dilute dry yeast? To do this, you need to take a certain amount of warm water or milk (check the package for the exact volume of liquid).

You need to use sugar as food for the yeast, add it to the warm liquid and stir until completely dissolved. Then sprinkle dry yeast on the surface of the warm liquid, and after a few seconds, stir. A few seconds will be enough for the granules to absorb the liquid and acquire a paste-like consistency.

If your kitchen is warm, cover the container with yeast with plastic. If necessary, use a towel for insulation. After five to ten minutes, the yeast will begin to sparkle and foam, after which they can be added to the dough.

Dosage

Yeast that needs to be activated is usually produced in one hundred gram bags. This amount of product is designed for ten kilograms of flour. You can also buy them in smaller dosages - in small bags.

Yeast that does not require pre-activation is usually produced in small bags - ten to eleven grams each. This volume of product is designed for one kilogram of flour.

A common question people ask when buying dry yeast is how many grams are in a teaspoon? So, one teaspoon contains a volume of dry yeast that is equivalent in activity to about fifteen grams of fresh pressed yeast. However, to clarify the required dosage, you should carefully read the information on the bag with such a product.

Recipes

Pies with dry yeast

To prepare this fast food you need to prepare one kilogram of flour, half a liter of warm water, eleven grams of dry yeast. Also use half a glass of vegetable oil, one to four tablespoons of sugar and one and a half teaspoons of salt.

The filling for such a dish must be prepared in advance; for this you can use any ingredients: meat, heart, eggs with green onions, cabbage, mushrooms, apples, fish, etc.

If the yeast does not require activation, combine it with flour. Then pour vegetable oil into warm water, add sugar and salt and mix. Combine this mixture with sifted flour and knead the dough.

If the yeast needs to be activated, dissolve it as described above (you will also need about ten grams of this product). Use the resulting mixture to knead the dough.

Ready dough for pies it should be elastic, but not sticky. If necessary, add a little flour to it. Form the pies and fry them in a frying pan or bake them in the oven.

Pancakes with dry yeast

To prepare pancakes you need to prepare a couple of glasses of warm milk, five grams of salt, a bag vanilla sugar and a couple of teaspoons of dry yeast. Also use half a kilogram of flour, some vegetable oil, fifty grams of granulated sugar and a couple of eggs.

If dry yeast for pancakes requires activation, dilute it in milk with sugar and leave for a while. Add beaten eggs, a couple of tablespoons of butter, vanilla sugar and granulated sugar, as well as some salt. Mix all the ingredients and leave them to stand for a while. Fry this dish in a well-heated frying pan with vegetable oil over medium heat.
You can add raisins, grated apple and other ingredients to the pancakes.

Why doesn't dry yeast rise?

Sometimes housewives complain that their dry yeast does not rise. Let's talk about what could explain this problem.

Most often, yeast does not rise if its quality leaves much to be desired. In addition, this problem can occur if moisture gets into the bag with such a product. Therefore, most housewives prefer to use only small bags of dry yeast - for one time.

If you are using yeast that requires activation, using too much yeast may prevent it from rising. hot water or milk. Therefore, for the propagation of yeast, it is best to use a liquid with a temperature no higher than thirty-five to forty degrees.

Dry yeast at home will help you quickly prepare delicious dishes. They are a great find for every housewife.

Sometimes it is necessary to propagate good or rare yeast, of which there are very few left. This is often done with alcohol and wine strains if there is no time to wait for the coveted bag to appear on sale or to be delivered from another region. But you can also dilute ordinary ones: dry or bakery pressed ones. We'll consider the old way Yeast propagation at home, suitable for any race.

Theory. If you add less yeast than the amount recommended in recipes, fermentation will last much longer and the taste will be ready drink may deteriorate due to prolonged exposure to sediment. In addition, when fermentation is too long, some yeasts are released into the wort. harmful substances. Therefore, if there is little strain left, it is better to first dilute it separately in a nutrient medium and only then add it to the mash or wort.

In addition to sugar (acting as “food”), for rapid reproduction, yeast requires acids and microelements that accelerate biochemical processes. The most important substances: nitrogen, phosphorus, potassium, calcium, iron and magnesium. At home, the easiest way to create a suitable nutrient medium is from malt (sprouted grain) or potato tuber.

Since potatoes are more accessible than malt and do not require preliminary preparation, and the result is the same in both cases, then we will consider a technique based specifically on potatoes.

Ingredients for yeast propagation:

• small raw potatoes - 2 pieces;
• sugar – 1 heaped tablespoon;
• salt - half a tablespoon;
• warm water (maximum 30°C) – 250 ml;
• yeast - how much is left (a quarter of a teaspoon or less).

To activate the starter for 3-4 liters of mash (juice):

• warm water (40°C) – 100 ml;
• sugar – 1 level tablespoon;
• ready yeast - 2 tablespoons.

If the method is followed, the potato medium does not in any way affect the taste of the drink; the resulting starter can be used to make wine or fruit mash.

Yeast breeding technology

1. Raw potatoes wash and peel. Grind on a fine grater.

2. Pour the resulting mass into a small saucepan. Add a heaping tablespoon of sugar and half a tablespoon of salt.

3. Pour in water. Mix until smooth.

4. Bring to a boil and immediately remove from heat (do not boil).

5. Cool the mixture to 25-30°C.

6. Pour the prepared nutrient medium into a jar, filling 50-70% of the volume so that there is free space left. Add the remaining cultured yeast. Mix.

7. Put a glove on the neck of the jar or place a water seal. Place the jar in a dark place with room temperature. After 6-12 hours, the yeast will activate and begin to develop - the glove will inflate or the water seal will begin to release gas, nutrient medium will increase in volume.

Fermentation has begun, yeast is actively multiplying

8. Depending on the type and freshness of the yeast, fermentation will end in 24-72 hours: the glove will fall(the water seal will stop gurgling) and the foam will disappear from the surface. Pour the diluted yeast into a smaller container so that the mass takes up the entire volume and there is no contact with oxygen. Seal the starter hermetically and transfer it to the refrigerator. Shelf life – up to 3 weeks.