Very beautiful and sweet yeast baked goods “Easy recipes. What to cook from yeast dough

Yeast dough. Yeast dough is, as the name suggests, a dough that is prepared using yeast and following certain rules. Without yeast dough in cooking is indispensable, because bread and various flour dishes, and all kinds confectionery.

Contrary to popular belief that yeast dough is quite difficult to prepare, it is actually a fairly simple task.

Yeast is a yeast fungi (microorganisms) that begins to grow when created for this purpose. optimal conditions. But you need little for this - water or milk, flour, sugar and a warm environment. Flour must be sifted before use - this simple procedure allows you to saturate it with oxygen. During the reaction, alcohol, carbon dioxide and acid are formed, due to which the dough rises.

It is very easy to prepare yeast dough for baking bread. Enough flour, water, yeast and salt. If you add eggs, butter, sugar, cream or sour cream to the recipe, you get a muffin recipe.

Different ratios of components allow you to prepare soft, hard, sponge or batter. All kinds of pies, buns, kulebyaki, cheesecakes, buns, and muffins are baked from rich yeast dough. Liquid yeast dough is used to make real Russian pancakes. Baking made from soft and sponge dough It only lasts a couple of days. But products made from hard dough (for example, gingerbread) are usable for more than two weeks.

The following problems may occur during fermentation. If the dough does not rise, the problem is probably due to poor temperature regime. For example, if the dough is overheated. In this case, it needs to be cooled. If the temperature is below 30 degrees, the dough needs to be heated and only then add yeast to it.

Excess salt or sugar also interferes with fermentation. In this case, it is better to knead a little more dough in order to dilute the “spoiled” dough with it.

To test the yeast, it is recommended to prepare a very small portion of the dough, add a little flour and see how it works. If after a couple of minutes cracks still do not appear, the yeast is of poor quality. It's better to stop using them.

On the quality of yeast dough and finished products The amount of ingredients used is most directly affected. There should be enough water so that the dough rises well and the baked goods turn out soft. However, if there is too much water, the dough will not form well. Excess salt increases the fermentation period, but its deficiency worsens the taste of baked goods. If you add too much sugar, the dough will ferment slowly and the middle will not bake well. However, if you add sugar directly to the dough, it will stop fermenting altogether. You can’t overdo it with yeast either - this will give the baked goods an unpleasant aftertaste.

Follow proven recipes and you will always get excellent yeast dough!

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For many people, the aroma of pies is a real symbol of home comfort. The ability to work with yeast dough opens up endless possibilities for the housewife. culinary creativity. From yeast dough you can make the most various pastries– , buns, pizza, rolls, donuts, pies, brass and fried pies and much more. Novice cooks believe that preparing dough with yeast is very long and difficult; if you do not know all the secrets and subtleties, it will not rise and will be too sticky or dense. In fact, there is nothing difficult in kneading yeast dough if you master the basic technology and follow a few simple rules.

Properly prepared yeast dough is soft and pliable. It is pleasant to knead and roll out; such dough produces fluffy and golden brown buns and pies with savory or sweet fillings. Every housewife has own recipe yeast dough, but its composition must include flour, pressed or dry yeast, salt, sugar, margarine or butter. Sugar in the dough serves to activate yeast fungi - during the proofing process, the yeast releases carbon dioxide, which makes the baked goods airy and porous. Butter dough mixed with milk or fermented milk products, it includes butter and eggs. This type of yeast dough is prepared in two stages - first, the dough is prepared so that the yeast is activated and begins to work. Then eggs, ground with sugar and soft butter or margarine. Sponge dough requires more time to proof; products made from it are more fluffy and fragrant.

If the dough is needed to make fried pies or Lenten baking, it is kneaded using the straight method, that is, all the ingredients are mixed, the dough is kneaded well and left to rise in a warm place, after which you can start making pies.

General recommendations when working with yeast dough

Before kneading the dough, the flour should be sifted to get rid of lumps and impurities and enrich it with air;
The best conditions for the development of yeast fungi are 35-37°C. Before mixing, water or milk should be heated, and butter and eggs should be removed from the refrigerator in advance so that they reach room temperature;
When working with dough, the room must be protected from drafts;
Do not dissolve yeast in hot liquid - at temperatures above 50°C, yeast fungi die. If you accidentally overheat the milk for the dough, cool it in a container with cold water to a temperature no higher than 40 degrees, and then add sugar and yeast;
Pressed yeast is pre-dissolved in a warm liquid, to which flour is gradually added. Dry yeast in powder or granules can be immediately mixed with flour and warm liquid poured into this mixture;
The yeast dough should not be too hard - flour should be added gradually during the kneading process, the dough does not stick to your hands, but remains plastic;
To give the dough the desired consistency, after kneading, leave it to proof for a certain time, covered with a napkin or cotton cloth;
Do not overcook the dough or dough longer than indicated in the recipe, otherwise the finished product will acquire a sour taste.

Yeast dough using sponge method

Heat 0.5 liters of milk (whole or diluted with water), dissolve 2 tablespoons of sugar and 50 grams of compressed yeast in it, then add flour until a dough with the consistency of pancakes is formed (approximately 500 grams). Mix everything and place the container in a warm place for 30-50 minutes, until the dough increases in size by 2-2.5 times. In a small bowl, grind 2 eggs with 2-3 tablespoons of sugar, a teaspoon of salt and add to the pan with the dough. Pour in 100 grams of melted margarine or butter, add 500 grams of flour and put it on the table. Stir until formed plastic dough without sticking to your hands, adding flour as needed. In total, for 500 ml of liquid you will need approximately 1-1.2 kilograms of flour. The dough is left to proof in a warm place for 1.5-2 hours, covered with a towel, after which they make pies or form pies with any fillings.

Yeast dough without dough

For savory products with a small amount muffins yeast dough knead more often the safe way ohm – pour half a liter of milk or water into a saucepan, heat it to 40°C, add salt, 2-3 tablespoons of sugar and 40-50 grams of crushed pressed yeast, grind everything until smooth. Add a little melted margarine or vegetable oil, then add most of the sifted flour. Mix everything, put it on the table or cutting board and knead, adding flour, until the dough begins to pull away from your hands. Cover the dough with a napkin, leave to rise for about an hour, then divide into parts and make pies.

Quick yeast dough with dry yeast

If you want delicious pies, but don’t want to fuss for a long time, you can knead quick yeast dough. To do this, take half a liter of milk or kefir, heat it slightly, add to the mixture an egg, mashed with two tablespoons of sugar and a teaspoon of salt and about 60 grams soft margarine or sunflower oil. Pour a little less than a kilogram of flour mixed with an 11-gram packet of dry yeast into the liquid mixture. Knead the dough, leave it for an hour to rise while we prepare the filling. Divide the finished yeast dough into pieces, roll it into circles, make pies with the filling of your choice or bake.

Try making yeast dough different ways and with different ratios of components to find your favorite recipe. By following the basic rules, it’s easy to learn how to prepare yeast dough and delight your loved ones on weekends delicious pies, buns and buns!

Dessert for today 🙂 — Amazing dough handling and kneading skills

Unleavened yeast dough.
Without sponge dough It is prepared when we add a little baking to the dough: butter, eggs. We knead this dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to first grind the egg with salt and sugar, and then add it to the dough).
At the end of kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be stiff).
Grease the finished dough with vegetable oil, place in a large bowl, cover with a napkin or towel and place in a warm place.
When the dough rises, knead it and let it rise again. After which you can start baking.

Sweet yeast sponge dough.
Sponge dough is prepared when you need to add more baking - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37°C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir until the yeast dissolves (it’s convenient to stir with your fingers or a wooden spoon).

Place the yeast mixture in a warm place for 10-20 minutes. The yeast should foam and rise like a cap.

Preparation sponge.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should look like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should double in volume, “shrink” and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Prepare baked goods.
In a separate bowl, beat the eggs well with sugar and salt (you can also add for flavor vanilla sugar, vanilla, saffron and other additives).

Melt the butter and cool until room temperature(so as not to burn the yeast).
Add crushed eggs to the prepared dough and mix.
Gradually adding flour in small portions, knead a soft, elastic dough.
While kneading the dough, grease your hands and table alternately with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably for at least 20 minutes.

Then put it back in the dish, cover with a napkin or towel and place in a warm place to rise for 1.5-2 hours.

During this time, the dough will increase in volume by 2-3 times.

Russian cuisine has always been famous for pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely comes from the word “feast” - celebration. And the saying “A hut is not red in its corners, but red in its pies” suggests that pies were a symbol of prosperity.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of bread and salt, and they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor’s children to “grandmother’s pies” - buns, bagels, pretzels and witushki.

And what a variety of pies in Russian cuisine are open or closed pies, pies, kulebyaki, kurniks, rolls, pies, shanezhki, cheesecakes. And every good hostess tries to surprise guests and loved ones with his culinary masterpiece.

Pies are baked from yeast or unleavened dough. Supreme culinary skills Yeast dough for pies is still considered, since its preparation requires culinary experience and knowledge of the secrets of preparing lush yeast dough. Even from my own experience, I can say that even with the same seemingly proven recipe, yeast dough might not have worked out earlier. I started reading a lot about it and realized that yeast dough for pies requires a careful attitude and does not tolerate fuss and drafts. We'll talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough can be straight or sponged. Let's look at how to prepare yeast dough for a pie and how sponge dough differs from unpaired dough.

For straight yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare sponge dough, the dough is first prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough can be obtained using a straight method. And the trick here is that if you decide to make pies or pies from... butter dough with the addition of butter, margarine, sour cream, then such baking “weights” the dough, and without dough it simply will not rise. For butter pies Dough on sponge is more suitable. Pies and pies are also made from straight yeast dough, but they are more bland.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That’s why I tried to describe in detail the entire sequence of its preparation step by step and with photos.

The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

milk or water - 250 ml
flour - 500 gr.
yeast - 50 gr.
egg - 1 pc.
sugar - 60 gr.
butter - 100 gr.
salt - 3 gr.

We heat the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it while it is heating.

2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.

3. Beat 1 egg into the milk-yeast mixture. If you want to get more crumbly dough, then instead of 1 egg you can beat in 2 yolks.

4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. Some recipes call for melting the butter until liquid state, but I still recommend heating the fats quite a bit so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and sufficient quantity air.

8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.

10. After you form the pies or pies, let them rest for another 15 minutes.

Yeast straight dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to make unsweetened pies.

We will use dry yeast for the dough. The ratio of dry and fresh yeast approximately 1:3, i.e. for 1 gr. dry yeast is 3 grams. fresh. 1 teaspoon contains approximately 3.5 grams. dry yeast.

Ingredients:

milk - 1/2 cup.
flour - 500 gr.
dry yeast - 1.5 tsp.
egg - 1 pc.
sugar - 1 tbsp. l.
vanilla sugar - 1 tsp.
margarine - 2 tbsp. l.
salt - a pinch

Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Beat 1 egg, add sugar and salt, vanilla sugar.

3. Add flour, previously sifted through a sieve. Knead the soft dough. If you knead with a food processor, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can add a couple of tablespoons of warm milk during the kneading process.

4. At the end of kneading, add softened margarine.

5. Place the dough on the table, knead it with your hands and leave it in a bowl, covered cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, knead it once and put it back in a warm place for another hour.

7. When the dough rises again, you can roll out and prepare pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before putting them in the oven, must “puff” a little and rest for a while.

Sponge yeast dough for pies

Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.

Ingredients:

flour - 600 gr.
yeast (dry) - 1 tsp.
milk - 300 ml.
egg - 1 pc.
sugar - 1 tbsp. l.
salt - 1 tsp.
butter - 100 gr.

Let's prepare the dough. To do this, add dry yeast to warm milk and mix well until the yeast dissolves.

The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.

2. Add sugar, salt and 3 tbsp to the milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place to “ripen” for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now beat the egg and pre-melted butter into the dough.

5. Add pre-sifted flour in small portions.

6. Pour out all 600 gr. flour, stir, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

7. Knead the dough until it becomes elastic and does not stick to your hands.

8. Cover with cling film and leave in a warm place for 1-1.5 hours.

9. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.

10. When the dough rises again, you can prepare pies or pies.

Yeast dough for buns

This recipe turns out rich, soft as feathers and very delicious buns. These buns are baked in the oven. We will prepare the dough using dough.

Ingredients:

flour - 500 gr.
dry yeast - 5 gr.
milk - 65 gr.
water - 150 gr.
egg - 1 large or 2 small
sugar - 130 gr.
salt - 5 gr.
margarine or butter - 75 gr.
vanilla extract or vanilla sugar to taste

Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.

Please note: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.

4. Cover the dough with film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.

6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).

7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.

10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.

11. To knead this batter applicable French technology- lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.

12. Place the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.

13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.

14. Brush the buns with beaten egg.

15. Bake in an oven preheated to 180-200°C for about 30 minutes. The resulting buns are soft, like down, rich and tasty.

Quick yeast dough for pies - choux pastry recipe

And one more wonderful recipe for pies for those who don’t want to wait a long time for the dough to rise.

Ingredients:

flour - 3.5 cups
dry yeast - 11 gr.
warm water -1 glass
boiling water - 200 ml
sunflower oil - 4 tbsp. l.
sugar - 1 tbsp. l.
salt - 1 tsp.

Pour dry yeast into a glass and pour 1 glass warm water. Let's leave it aside for now to become more active.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.

3. The dough becomes crumbly. Pour boiling water over it and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more cup. You need to feel when the dough has enough flour. But don’t overdo it, otherwise the dough will be too stiff and the pies will be tough.

6. The dough turns out to be quite sticky, and to prevent it from sticking to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We put any filling on them and seal them like dumplings.

9. We fry these pies in large quantities sunflower oil, one might say deep-fried. The pies should be placed seam side down in the pan to prevent them from unraveling.

Lenten yeast dough

During fasting, there are restrictions on the consumption of certain foods - prohibited meat products, dairy products, fats and eggs. There is one on my blog where you can choose according to your taste. And if you want some pies during Lent, it’s quite possible. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can come up with very delicious filling for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets to fluffy yeast dough

It is believed that yeast dough for pies is very tricky and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And to make sure we succeed delicious pies or pies, you just need to know some cooking secrets.

The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
Maintain the temperature of the water or milk correctly - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either harden or cook and the dough will not rise.
Just by the way the liquid with yeast foams, you can determine the quality of the future dough.
All products for the test must be warm. Prepare eggs and flour in advance, let them be at room temperature.
When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
I heard a belief that even loud noises can “scare away” the dough.
Be sure to sift the flour through a sieve to enrich it with oxygen.
Add a little vegetable oil to the dough - the dough will become more elastic and tender.
While rising the dough, do 1-2-3 kneads.
Do not allow yeast and fats to come into direct contact, otherwise yeast activity may decrease.
Never cover the kneaded dough with a lid; it must breathe. Cover the pan with a kitchen towel or cling film.
Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for rising.
The pan with the dough should be kept in a warm place. You can wrap it in something warm, you can put it in a basin with warm water, maintaining a warm temperature all the time.
Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more actively the yeast will work.
Do not knead a stiff dough. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
Don't overbake the dough. Watch his rise, do a stretch and start cooking on time. If the dough sits too long, the pies may be sour and tough.
Yeast dough stores well freezer. If there is a lot of dough, save some of it next time, very comfortably.
Be sure to leave the formed products for 15-20 minutes to proof before putting them in the oven.
Brush the top of the pie with egg or yolk. I recommend brushing pies baked in the oven with melted butter.
The baking temperature for pies made from rich yeast dough is slightly lower (190-210 °C) than from unbaked ones (220-240 °C).

I hope you didn't find making the yeast dough too tedious. The end result is so delicious culinary masterpieces that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

Yeast dough. Yeast dough is, as the name suggests, a dough that is prepared using yeast and following certain rules. You can’t do without yeast dough in cooking, because bread, various flour dishes, and all kinds of confectionery products are made from it.

Contrary to popular belief that yeast dough is quite difficult to prepare, it is actually a fairly simple task.

Yeasts are yeast fungi (microorganisms) that begin to grow when optimal conditions are created for this. But you need little for this - water or milk, flour, sugar and a warm environment. Flour must be sifted before use - this simple procedure allows you to saturate it with oxygen. During the reaction, alcohol, carbon dioxide and acid are formed, due to which the dough rises.

It is very easy to prepare yeast dough for baking bread. Enough flour, water, yeast and salt. If you add eggs, butter, sugar, cream or sour cream to the recipe, you get a muffin recipe.

Different ratios of components allow you to prepare soft, hard, sponge or liquid dough. All kinds of pies, buns, kulebyaki, cheesecakes, buns, and muffins are baked from rich yeast dough. Liquid yeast dough is used to make real Russian pancakes. Baked goods made from soft and sponge dough only last a couple of days. But products made from hard dough (for example, gingerbread) are usable for more than two weeks.

The following problems may occur during fermentation. If the dough does not rise, the problem is probably due to improper temperature conditions. For example, if the dough is overheated. In this case, it needs to be cooled. If the temperature is below 30 degrees, the dough needs to be heated and only then add yeast to it.

Excess salt or sugar also interferes with fermentation. In this case, it is better to knead a little more dough in order to dilute the “spoiled” dough with it.

The quality of yeast dough and finished products is directly affected by the quantity of ingredients used. There should be enough water so that the dough rises well and the baked goods turn out soft. However, if there is too much water, the dough will not form well. Excess salt increases the fermentation period, but its deficiency worsens the taste of baked goods. If you add too much sugar, the dough will ferment slowly and the middle will not bake well. However, if you add sugar directly to the dough, it will stop fermenting altogether. You can’t overdo it with yeast either - this will give the baked goods an unpleasant aftertaste.

Follow proven recipes and you will always get excellent yeast dough!