What to cook from ready-made yeast dough recipes. Yeast dough dishes, homemade baking - recipes with photos

Yeast in bread acts as a leavening agent - without it it is difficult to obtain fluffy and tender baked goods. Industrial grain mushrooms are prepared from a huge number of components, some of which have nothing to do with food production. Against the backdrop of the legalized harmful chemical set of ingredients, more and more people are trying to make homemade yeast for bread.

You should prepare for the fact that the first pancake is lumpy. Even with strict adherence to the recipe, the result can be affected by temperature conditions, the quality of flour and the exposure time of the base for fungi. And all this will lead to an insufficiently good final result. However, the process itself is not complicated and requires a minimum number of products and tools.

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Benefits and calories

The product is not used in food in its pure form, but its calorie content is still low: about 110 kcal per 100 g. Additional products can increase or decrease it - the type of flour used, additives in the form of malt or honey, raisins. The microelement composition of the product includes:

B vitamins;
vitamin PP;
organic acids.

You can use homemade fungi made to raise bread for cosmetic purposes. They are good for skin and hair. In folk medicine, the product is used to restore intestinal microflora.

But all this is relevant only for high-quality, natural yeast. A store-bought product stabilized with ammonium and chlorides is unlikely to provide much benefit to the body.

Yeast starter for bread

Before you make homemade yeast for baking, you should consider the main rule: it does not tolerate haste and requires careful, slow action. Thorough and long mixing of flour and water, slow addition of additional components and precise holding for several hours or days is the key to success in preparing sourdough for bread.

Important! Yeast starter is a less active product when compared to regular yeast. But baking with it turns out delicious and even healthier.

A simple sourdough starter for bread is prepared within 3 days. It only requires 2 ingredients – flour and water. The result is a recoverable product. The first part is immediately used to prepare bread, and the second is stored in the refrigerator until the next baking. Here is the cooking process:

1. On the first day, you need to mix 100 g of water with 100 g of wheat flour. For this you can use 2nd grade products. The mixture is stirred well, bringing to a homogeneous consistency of sour cream. The resulting base is placed in a warm place so that there is no access to cold air. Do not cover the starter with polyethylene; use a gauze cloth. The fermentation process will take about a day. You can determine the readiness of the mixture for the 2nd stage of preparation by rare small bubbles.
2. On the second day, the starter is fed with 100 g of the same flour and the same amount of water is added to obtain the initial state of a paste, similar to thick sour cream. Mix everything well, watching how the number of bubbles increases, and cover again with a gauze cloth. Clean for a day in the same warm place without a draft.
3. On the third day, you can observe a large number of large bubbles and an increase in the volume of the yeast starter. The upper part is covered with a dense foam cap. The last time you need to feed the mixture 100 g of flour and put it in a warm place.
4. The key stage is to determine when the starter has doubled in size, remove some of it and put it in the refrigerator in a glass jar. Use the second part for baking.

The part that remains in the refrigerator can be used for further preparation of starters.

Bran recipe

High-quality mushrooms for sponge and non-sponge methods of preparing bread can be made from bran. They are suitable as a replacement for compressed yeast. For the recipe you need to prepare:

clean water;
wheat flour 2 grades;
wheat bran.

The amount of ingredients will depend on the consistency of the dough. However, you should start the recipe for making sourdough for homemade bread with certain proportions:

1. You need to mix part of the flour with 4 parts of hot water. The base for the yeast should be smooth, without lumps or pieces of undissolved flour.
2. The resulting mixture is kept for about 30 minutes, it should reach a temperature of 74-72 degrees. Then add 100 g of flour.
3. When the mixture is slightly warmer than room temperature, add 100 g of flour again. The consistency should be similar to that of sticky dough.
4. In a warm place without drafts, the mixture is kept for 1.5 days. You can determine the readiness of the mass this way: it will have a pleasant alcohol-milk smell with a hint of fermentation, the mass itself will settle significantly.
5. When the marked time has passed, another 200 g of grade 2 wheat flour and 300 g of bran are added to the mass. Leave for about 6 hours. After the specified period, add a little more flour and chopped bran, leaving the mixture for 4 hours.
6. When the fermentation process is completed, it is necessary to bring the resulting yeast mass to a dry state - add crushed wheat bran and grind without lumps.
7. The mixture is spread on baking paper in a very thin layer and left to dry in a cool room.

The resulting dry mixture is stored for 6 months in a gauze bag. It should not be put in a closet; it must be hung in a cool, dark room.

Advice! Before use, dry mushrooms must be soaked in a small amount of water for 30 minutes, sprinkling 2 doughs with wheat flour.

To make bread, yeast will require 20 to 25% of the flour weight. According to this recipe, products prepared using the sponge method are tastier and have a more pleasant consistency.

The composition with bran contains more useful components, and grade 2 wheat flour has fewer harmful properties. Using the product prepared according to this recipe, you can make very tasty and healthy bread.

Lenten hop recipe

Dry hop cones are suitable for preparation. In total you will need about 50 g of product, a little salt and sugar, as well as 400 g of wheat flour:

1. First you need to prepare enamel dishes of sufficient volume - at least 5 liters.
2. Pour 16 glasses of water (200 ml each) into a container and add 50 g of hops.
3. Then the mixture should be boiled for 30 minutes and cooled to 30-40 degrees.
4. Add a glass of sugar and 2 tbsp to the broth. l. salt, stirring well.
5. Pour 400 g of flour into a deep glass bowl and mix it with about ¼ of the broth. Stir thoroughly and for a long time so that there are no undiluted flour or lumps.
6. Pour the resulting mixture into the pan, mix everything well again and put it away in a warm room for 2-3 days. You need to stir 2-3 times a day.
7. A thick and abundant foam should form on top within 2-3 days.
8. To obtain ideal yeast, you should use approximately 1200 g of peeled potatoes, boiled and mashed through a sieve.
9. Add potatoes to the hops while hot, until they become viscous. Add a little at a time, stirring constantly. It is important to ensure that the overall temperature does not rise above 50 degrees inside the pan. This is necessary to maintain the viability of the yeast.
10. Leave for at least 5 hours until a thick head of foam appears.
11. The finished product does not need to be filtered; it is simply poured into a convenient jar and stored in the refrigerator.

Yeast should be used so that it is at least 1/3 of the volume of liquid in the bread mixture. First you need to make a dough from 2/3 water and part of the fungal product. For 0.5 liters of water, take 1 tsp along with yeast. without a mountain of regular salt. The dough should be liquid, like pancake batter.

Recipe for kvass grounds

Prepare a sourdough starter for bread from 400 g of flour and 3 cups of the grounds left over from the kvass:

flour without sifting is added to the kvass grounds;
knead the dough - not too liquid, but not too thick;
leave in a warm place for 1.5-2 days;
Use approximately 230 g of starter fungi per 1 kg of flour to make bread.

A yeast product requires compliance with several subtleties during the preparation process:

it should be laid out on a sieve, placing a large flat plate down;
the dried product is placed in a jar and filled with water;
after settling, it is necessary to repeat the process until the water becomes clear;
then the mass must be dried and transferred to jars.

It is most convenient to store the dried product in cut form. The yeast is transferred to clean jars, covered with gauze and stored in a cool, dry place.

Raisin recipe

An unusual way to prepare fungal mass is to use raisins. This recipe is perfect for bread with a slight grape flavor. You can use the starter for pies and buns:

take 200 g of washed and well-dried raisins, there should be no droplets of moisture on them;
pour in 0.2-0.3 ml of warm water or milk and add 3 tbsp. l. refined sugar;
the mixture must be kept for 5 days in a warm place;
Stir the mixture occasionally.

Well-fermented mushrooms with dense foam are ready for use.

Rye bread sourdough

Such a starter cannot be called completely natural if store-bought bread is used. But if you choose bread prepared in advance from homemade sourdough as the starting material, you can make a high-quality product without unnecessary chemicals:

take 500 g of not too fresh rye bread;
pour in 0.5 liters of sour milk or warm water;
add a handful of black raisins and 3 tbsp. l. Sahara;
leave in a warm place to ferment for about a day;
the next day, strain the resulting mixture through a fine sieve and squeeze out the bread;
Prepare a dough from the infusion to a sour cream consistency and leave it in a warm place without drafts for 2-3 hours.

When the dough is ready, you can use it for further baking of bread or pies. As in the previous recipe, the baked goods have a light grape aroma.

Other recipes

There are many books and modern collections of recipes, in each of which you can find unusual ways to prepare homemade yeast. Bread made from them has different flavors and textures. Here are just some of these examples that can be done without unnecessary worries:

1. Flour fungi for baking. They are very easy to prepare, ideal for a quick meal. You need to take 100 g of sifted wheat flour and dilute it in a glass of water. Leave the mixture for 6 hours and mix with ¼ cup of malt wort. First add 1 tsp to the wort. brewer's or baker's yeast. The mixture should be left for 24 hours.
2. Potato. The remedy is prepared from boiled potatoes. For one serving you will need approximately 500 g of peeled potatoes. After boiling, you need to mash it well and mix it with 2 cups of wort with 1 tbsp. l. brewer's yeast. Then you need to add 0.5 liters of potato decoction or warm water. Stir the mixture well, making sure there are no lumps. You need to leave it for 1 day to grow fungi. The liquid composition is stored in the refrigerator. If you need to get dry mushrooms, then they are simply mixed with flour to form a thick dough and form briquettes. They need to be dried without using hot air under natural conditions.
3. Malt recipe. To prepare yeast, use 1 cup of flour and half a cup of sugar. Then the dry ingredients are combined with each other and mixed with 1 liter of warm water and 3 glasses of malt. The mixture should be simmered over low heat for 1 hour, avoiding boiling. The cooled composition is poured into jars and, covered with several layers of gauze, placed in a warm place for a day. After this, you can cover the jars with stronger lids and put them in a cool place for storage.
4. Honey. You can prepare sweet sourdough for bread from 2-3 g of dried hops, 15 g of liquid honey and half a glass of water. You will also need 1.5 tbsp. l. wheat flour and half a spoon of old yeast. Honey and hops are combined with water, brought to a boil and poured into a jar. When the mixture has cooled to 70 degrees, add flour and mix well. Keep the composition for 2 days in a warm place. You can speed up the process by 1 day by introducing old bread fungi into the mixture.
5. From chickpeas (chickpeas). Take about 100 g of chickpeas and chop it. You can remove the skin by rubbing the raw material between your palms. Pour the composition into a bottle and pour boiling water over it, then immediately pour it out. Add a little salt and pour in boiling water a second time. You need to leave the composition for 10 hours in a hot temperature - up to 37 degrees. When the formation of foam stops and the solution acquires a transparent structure, the yeast can be considered ready.
6. Peas. You can make bread sourdough from simple peas. Use about 200 g of peas, bring it to a boil in 2 liters of water. Remove by pouring into a glass container in a warm place for 2 days. When a thick foam cap appears on the surface, the product can be considered ready. Important! The quality of the resulting substance depends on the peas; such yeast cannot always completely replace classic sourdough.
7. Made from natural beer. This recipe will appeal to those who make beer at home. To prepare you will need 200 ml of water, 200 ml of beer, 200 g of flour and 1 tbsp. l. Sahara. First, the flour is mixed with water and left for 6 hours. Pour in beer and add sugar, stir and put in a warm place for 40 minutes. The resulting starter can be stored in the cold for up to 2 days.
8. Bread and milk recipe. Unusual sourdough fungi can be prepared from 0.5 kg of black bread and a liter of sour milk. The components are mixed and put away in a warm place for a day. After bubbles appear, the product is filtered through cheesecloth and squeezed out. Then the composition must be poured again through several layers of gauze and then used to make delicious bread.
9. Multicomponent. An aromatic recipe can be obtained by using 2 cups of barley malt, 25 g of hops, 0.5 cups of old grain fungi, 100 g of honey. It only takes 12 hours to prepare. Malt and hops are mixed with 8 cups of freshly boiled water. Place the mixture on the fire and cook for 30 minutes, stirring. The decoction is filtered and mixed with 100 g of honey. Bring to a boil a second time, cover with gauze and leave. When the mixture becomes warm, pour in the diluted yeast and cover with a towel. Needs to be kept in a warm place. After about 12 hours, the fungi will have reached the required degree of fermentation and can be used for baking bread.

The abundance of recipes for preparing high-quality homemade yeast will allow any housewife to choose the appropriate option. All of them are perfect for working with wheat flour, and for creating delicious rye bread, as well as for bringing to life recipes for hearty meat or sweet pies using jam.

There is another great way to bake healthy homemade bread without adding industrial yeast, but still using yeast - make the yeast yourself from fruit, honey and water. In a couple of days you can get real natural yeast, which will have everything you need and at the same time nothing extra to bake excellent bread with your own hands.

How to make them?
Any fruits, greens, vegetables, everything alive and clean, picked from the garden or bought at the market from grandmothers, a little honey or sugar and clean water. The further process is even simpler: do not wash the fruit, so as not to wash away the wild yeast living on the fruit shells; for the same reason, we do not peel it, but simply cut it into small pieces.

You will need about a handful of these fruits, plus you can add a few raisins to get the yeast going. We put the prepared fruits in a jar (I have a regular half-liter jar), fill it with water at room temperature, stir, close the jar with a lid and hide it in a quiet place for 2-3 days. Fermentation should begin in the jar.

After the specified time, shake the jar, open the lid to release the gas, and hide it again for a day or two. We check: if, upon opening the jar, you hear a hissing sound, like from a bottle of lemonade, then the yeast is ready. I recommend using them for 4-5 days.

In the photo on the left is yeast after 3 days, air bubbles are visible inside the jar. In the photo on the right the jar is on day 5, no bubbles are visible, but it sizzles if you listen to it and is ready to go.

Essentially, we have yeast water and what the concentration of yeast is in it, I honestly can’t say, I just have no idea. I made this yeast, and I remember that the concentration of yeast is not constant and changes: the longer you bake with this yeast, the stronger it is. If at the beginning of breeding, wild yeast raised the dough slowly (my first bread takes about five hours to rise), then by the second or third baking they behaved much more actively, so much so that I had to reduce the volume of yeast water used in the recipe. I think this is due to two important points: the readiness of the yeast water and the maturity of the dough. It seems to me that during my first experiment I placed the first dough too early; I had to wait a couple of days for the fruit yeast to “ripe”. When I used them, they bubbled and sizzled, it was worth waiting a little.

How to use them?
Instead of regular yeast, only the “dosage” needs to be adjusted periodically because its activity may change over time. Yeast water should be mixed with flour, covered and left for 12-15 hours until ripened. The dough must be ripe, bubbly and porous, and it is not a leaven that needs to be fed with flour, it is a dough that needs to be used completely, kneading the dough on it.

When I first started working on fruit yeast, I stood the dough from bell to bell, without really looking at its real condition, so my first bread with homemade yeast came up very slowly and reluctantly, even an extra 50 ml did not help. yeast water added to the dough instead of part of the usual water. This time everything was different. Compare for yourself, the first attempt and the second attempt:

first attempt

second try

The fermentation time, temperature, amount of flour and volume of yeast are the same, in both versions it is apple yeast with raisins, and the difference is obvious. And there was also a huge difference in the way the bread was prepared; this time, after an hour, signs of fermentation were noticeable, the dough had noticeably visually grown.

How to feed them, where to keep them?
Despite the fact that yeast water is not a starter, it also needs feeding, because it is also alive. Every time you pour a little yeast from a bread jar, you need to replace the lost water and supply it with a new batch of fruit (old fruit can be partially caught and recycled). It is best to store a jar of yeast in the refrigerator, where absolutely nothing will happen to it, it will not ferment or become moldy, and you should put already ripened yeast in the refrigerator. To bake bread with fruit yeast again, just take out a jar, take as much as needed for the dough, add a handful of chopped fruits, shade-dried blue raisins or other natural dried fruits to the jar, and wait for the lemonade to fizz, then close it and put it back in the refrigerator.

How do they affect dough and bread?
This fruit yeast has a wonderful effect on the dough, it becomes silky, very elastic and pleasant. Plus, they impart their color and aroma to the bread. This is especially noticeable with yeast from dark berries. I made it from bird cherry, the yeast turned out dark burgundy, and the dough turned out lilac. Real magic! The finished bread also had this beautiful shade.

Fruit yeast also affects the porosity of bread, or rather, the pattern itself. Have you noticed that yeast and sourdough bread have a different “pattern” of crumb and pores? So, it is also different for bread made with fruit yeast. Bread can be perfectly leavened and baked and have unusual patterns in the cut that do not resemble either sourdough or yeast. This is clearly visible in the example of bird cherry bread.

I think this has to do with how this yeast water affects the gluten of the dough, or rather, it weakens it. If you knead the dough with a large amount of yeast water, it will have a slightly strange consistency, at the same time silky and pliable, but at the same time sticky, not as strong and elastic as, for example, dough made with lactic sourdough. I could be wrong, but I think this is due to the presence of alcohol in the yeast, and alcohol is known to destroy gluten. But in small doses it gives an interesting effect, affecting the structure of the crumb.

The taste of bread
I won’t say that fruit yeast greatly affects the taste of the finished bread, but the fact that this is unusual bread is immediately noticeable. It is distinguished by subtle notes in taste and aroma, fruity, subtle, fresh, sweetish, believe me, ordinary bread does not smell like that. I baked a sample today and it is absolutely delicious!

What can fruit yeast be made from?
I already mentioned that they can be obtained from anything, even greens. I tried making it from bird cherry, lemon and apples with raisins, and it’s hard for me to say which I liked better.

Whole grain with apple yeast

another one on apple

with caramelized garlic and olives with lemon yeast.

I’ve already added mint yeast from the stalks of peppermint that were left over from the mint pesto, I want to try baking with it.

What kind of bread is fruit yeast suitable for?
You can bake any wheat bread with small additions of any other flour, but it seems to me that you won’t be able to bake rye bread. For rye bread, lactic acid bacteria are important, which must be present in large quantities in the dough, but fruit yeast cannot provide this. For rye bread there is a favorite rye sourdough :)

By the way, while it’s summer, you can dry all kinds of fruits and berries, from which you can then make pure fruit yeast.

If you have questions about fruit yeast, you can ask them here or in our groups

Composition of pressed yeast, its beneficial properties and harm to the human body. What recipes using them are most popular among chefs?

Fresh or compressed yeast is an absolutely living product consisting of various microorganisms. It is made in the form of briquettes. Used for kneading fluffy dough for bread, buns and other types of baked goods. This type of yeast is indispensable for making kvass and other refreshing drinks. The product has a lot of useful properties, but some categories of consumers should refrain from using it.

Composition and calorie content of pressed yeast

The state has developed a GOST for compressed yeast. They are obtained by fermenting certain varieties of mushrooms, which are found in raisins, hops, whey and more. This product is considered low-calorie and very healthy. It is rich in organic iron, protein and vitamins.

The calorie content of pressed yeast per 100 g is 109 kcal, of which:

Proteins - 12.7 g;
Fats - 2.7 g;
Carbohydrates - 8.5 g;
Dietary fiber - 0 g;
Water - 74 g.

Ratio of proteins, fats and carbohydrates: 1:0.2:0.7. Energy ratio (used/w/w): 47%:22%:31%.

Vitamins in 100 g of pressed yeast:

Vitamin B1, thiamine - 0.6 mg;
Vitamin B2, riboflavin - 0.68 mg;
Vitamin B5, pantothenic acid - 4.2 mg;
Vitamin B6, pyridoxine - 0.58 mg;
Vitamin B9, folate - 550 mcg;
Vitamin E, tocopherol - 0.8 mg;
Vitamin H, biotin - 30 mcg;
Vitamin RR, NE - 14.3 mg.

Macroelements per 100 g of product:

Potassium, K - 590 mg;
Calcium, Ca - 27 mg;
Magnesium, Mg - 51 mg;
Sodium, Na - 21 mg;
Phosphorus, P - 400 mg;
Chlorine, Cl - 5 mg.

Microelements in 100 g of pressed yeast:

Iron, Fe - 3.2 mg;
Iodine, I - 4 μg;
Manganese, Mn - 4.3 mg;
Copper, Cu - 320 μg;
Molybdenum, Mo - 8 μg;
Zinc, Zn - 1.23 mg.

Note! 1 teaspoon contains 5 g of compressed yeast, and 1 tablespoon contains 18 g.

Beneficial properties of fresh yeast

The benefits of pressed yeast for the human body are beyond doubt, because the product is rich in biologically active microorganisms and vitamins. Yeast is actively used in folk medicine. It is believed that their use can lower blood cholesterol levels and relieve a person from gastrointestinal problems and neuritis.

Pressed yeast is actively used in modern cosmetology. They are part of nourishing and healing masks for hair. It is believed that after such therapy the hair becomes voluminous and shiny.

Scientists highlight the following main beneficial properties of pressed yeast:

Normalization of the gastrointestinal tract. It is carried out by maintaining the correct intestinal microflora. Due to this, the intestines absorb more nutrients from food. Fresh milk yeast is often prescribed to people as a component of complex therapy for ulcers, colitis or gastritis.
Fighting anemia and excess weight. Yeast mixed with bran helps cleanse the intestines, quickly saturates the body, and is therefore indispensable for a low-calorie diet. The fresh product contains a lot of biologically active substances that have a beneficial effect on the human body in case of anemia.
Improving the condition of the skin. Yeast is actively used by dermatologists to treat acne, boils and other skin diseases.

Interesting! One yeast briquette contains at least 70% moisture.

Contraindications and harm of compressed yeast

Regardless of the composition of pressed yeast, its uncontrolled use can provoke the development of thrush in the female body. Therefore, before starting such therapy, you should consult a gastroenterologist or gynecologist.

It is contraindicated to begin self-medication with a set of live microorganisms for people with gout, indigestion, pathologies of the kidneys and endocrine system.

The harm of compressed yeast for people with individual intolerance to the constituent components of the product is obvious.

Note to the owner! Pressed yeast has a short shelf life and spoils quickly. To distinguish a fresh product from a lost one, it is necessary to evaluate its appearance: the color of fresh yeast is pinkish-cream, its consistency is quite elastic, but it can crumble.

How to prepare fresh yeast?

You can buy pressed yeast at any grocery store. However, many chefs prefer to make this product themselves. To make yeast at home, you need a minimum of ingredients and free time. Their consistency will differ from the product sold in the store, but the quality characteristics and beneficial properties will coincide with the factory-produced analogue.

Step-by-step instructions on how to make pressed yeast from beer:

Dilute 1 tbsp. wheat flour with 1 tbsp. warm water. Leave the mixture to infuse in a warm place for 6 hours.
Add 1 tbsp to flour. beer, 1 tbsp. l. sugar and stir. Infuse the yeast until ready.
Press the finished mixture and leave it in the refrigerator until needed.

Fresh yeast does not always have to look compressed. They can be liquid and used as a starter. You can make this homemade yeast from malt. To do this, follow a simple algorithm of actions:

Buy malt at the store or make it yourself. It is made from grains of bread that are left warm and moist to germinate. Next, the grain is dried and ground. The malt is ready!
Combine and mix 1 tbsp. wheat flour, 0.5 tbsp. sugar and 3 tbsp. malt.
Add 5 tbsp to the dry mixture. water.
Cook the mushy mass over low heat for about one hour.
Pour the warm sticky mass into bottles and lightly cover with corks.
Leave the yeast in a warm place for a day.
Move the bottles to a cool storage area.

To make bread from such yeast, you need to use it in the following proportion: 1/4 tbsp. yeast mass per 1 kg. flour.

Another recipe on how to make pressed yeast, but from a completely different product - from raisins:

Remove impurities from 200 g of raisins and rinse.
Place it in a wide-necked bottle and fill it with warm liquid with the addition of a small amount of sugar (1-2 pinches).
Tie the neck of the vessel with gauze in 4 layers.
Place the bottle in a dark place for five days.
After the expiration date, the yeast will begin to ferment and will be ready for use. Beat them (that is, separate them from the main mass) and store them in a cool place.

Every cook should know how to raise compressed yeast. This should be done in warm water, but not too hot, otherwise the beneficial microorganisms will simply cook. The water should be sweetened with a few grams of sugar.

Recipes for dishes with pressed yeast

Drinks or dough made from pressed yeast always have a special aroma. The baked goods are airy and soft. That is why every housewife should know several recipes for preparing delicious dishes using this product:

Pancakes with pressed yeast. Dissolve 25 g of compressed yeast in 2 tbsp. warm water (but not too hot). Add 500 g of wheat flour to the water and stir. Leave the resulting mass in a warm place for 1 hour. As soon as the dough rises, add 2 tbsp. l. sugar, 4 tbsp. l. vegetable oil and a pinch of salt. Mix the dough thoroughly and wait for it to rise again, this will happen quickly - in about 15 minutes. Don't be surprised when you see that the dough is sticky - this is what the recipe calls for. Place it on a hot frying pan and fry the pancakes in a small amount of vegetable oil. Try not to stir the dough or knead it so that the pancakes come out as fluffy as possible.
Kvass with pressed yeast. To prepare this drink you will need black bread. Cut its rinds into pieces - the bulk of the crumb should not be used. Dry the bread in the oven. The more you fry the crusts, the richer the color of the finished kvass will be. Pour 150 g of crackers into a three-liter bottle, add 4 tbsp. l. granulated sugar. Pour boiling water over the resulting mass to fill 3/4 of the glass vessel. Wait until the starter has cooled to 35 degrees. You can make the starter in the evening and leave it to steep overnight, wrapping the bottle in a warm towel. When the water has cooled to the desired temperature, add 15 g of fresh yeast, previously diluted in 0.5 tbsp. warm water. Leave the bottle to ferment in a warm corner, covering it with gauze. In about a day, fermentation will be over. Remove the crackers from the container and pour out the water. There should be a sediment at the bottom of the jar - this is called sourdough. It should be transferred to a clean three-liter jar, add to it 150 g of fresh black bread crackers and 1/3 tbsp. Sahara. Pour boiled warm water over the ingredients and leave to ferment. After 24 hours, the kvass will be ready for consumption! Before drinking kvass, it should be strained, poured into clean bottles and cooled in the refrigerator.
Pies made with pressed yeast. Dissolve 30 g of fresh yeast in 1 tbsp. warm milk. Add 1 tsp of sugar to them. Sift 0.5 kg of flour into a wide container with low sides. Make a hole in the mound of flour and pour water and yeast into it. Leave the flour in this position for 5 minutes. During this time, a kind of cap and bubbles should appear on the surface of the water. At this time, beat 2 eggs with two pinches of salt. Add to them 3 tbsp. l. vegetable oil. Combine the eggs with flour and knead the dough from it. When kneading, beat the dough on the table - this will make it softer, air will be released from the flour, and the structure will become as uniform as possible. Shape your dough into a ball and leave it completely undisturbed for 5-10 minutes. After that, make pies with your favorite filling.
Bread made from pressed yeast. Mix 25 g of fresh yeast, 2 tbsp until smooth. l. granulated sugar and 2 tsp. water. Add to the resulting mass 0.5 liters of warm water and 4 tbsp. flour. Mix everything thoroughly. Pour another 1 tbsp into the rare dough. flour, 3 tbsp. l. sunflower oil and 1 tsp. salt. Knead the stiff dough (if you need flour for this, feel free to add it in the required amount). Leave the finished dough to rise in a warm place. When it grows, you will have to knead it again and place it in bread tins. Pre-grease the molds with vegetable oil.

Man became aware of how to use compressed yeast in cooking about 8,000 years ago. The first mentions of the product were found in Ancient Egypt. The descriptions and characteristics were quite detailed, the authors focused on the beneficial properties of the product.

Yeast was officially discovered by microbiologist Pasteur in the 19th century.

Currently, new recipes for pressed yeast are regularly created around the world - at the moment, more than 1.5 thousand of their varieties are known. Despite such a wide variety of species, most people around the world are accustomed to using only a few types of this product, including yeast:

for baking bread;
for live beer;
for wine;
for milk.

By the way, wine yeast can be found in the natural environment - for example, it is they that form a coating on grape berries that have not yet been picked from the vine.

How to use compressed yeast - watch the video:

Fresh yeast can be consumed raw or used in culinary preparations. In most cases, they are beneficial to human health. However, before taking the raw product, you should consult a specialist about this.

We offer several recipes for making homemade yeast: from beer, yeast from hops, from potatoes, from malt, yeast from raisins, from rye bread. Using the tips above, you can make and store yeast at home.

First recipe yeast from beer

Dissolve a glass of flour in a glass of warm water and leave for 6 hours. Then add 1 glass of beer and 1 tablespoon of granulated sugar. Stir and put in a warm place. This yeast keeps well in the cold. It is better to store yeast in a tightly closed bottle or jar.

Second recipe yeast from potatoes

Grate two potatoes on a fine grater. Add 1 teaspoon salt, 1 tablespoon granulated sugar and 1 tablespoon water. Stir, leave for half a day and the yeast will be ready for use.

Are you looking for how to make yeast for dough? Check out the traditional sourdough starter recipe (it only requires flour and water) or you can choose another recipe in the Sourdough Recipes section.

Third recipe dry hop yeast

Pour hops with hot water in a ratio of 1:2 by volume. Boil until the water is reduced by half, during the process, lower the floating hops into the water with a spoon. Then strain the resulting hop decoction and dissolve sugar in it (1 tablespoon of sugar per 1 cup of decoction), stir with a wooden spatula and gradually add wheat flour (1/2 cup per 1 glass of decoction). Cover the container with the resulting mixture with a towel and place in a warm place for 1.5–2 days. Pour the prepared yeast into bottles, close tightly and store in a cool place. When cooking, use this yeast in the following ratio: for 2–3 kg of bread, 1/2–3/4 cup of yeast.

Fourth recipe from fresh hops

Fill an enamel pot with fresh hops, add hot water and simmer for an hour with the lid closed. Strain the broth and add salt, sugar and wheat flour (for 2 liters of broth 1 tablespoon of salt, 1 cup of granulated sugar, 2 cups of wheat flour). Mix well and place the mixture in a warm place for two days. Then add the mashed boiled potatoes, stir and place again in a warm place for 1 day. The finished yeast is bottled, sealed and stored in a cool place.

Fifth recipe from malt

Mix a glass of flour, 1/2 glass of granulated sugar with 5 glasses of hot water and 3 glasses of malt (unfermented). Cook for about an hour over very low heat in a heavy-bottomed saucepan, just keeping the mixture hot without boiling. Pour the warm solution into bottles, close loosely and place in a warm place for a day, then transfer to a cold place.

Sixth recipe raisin yeast

Rinse 100-200g of raisins with warm water, put in a glass bottle, for example, milk (it is advisable that the neck of the bottle is not very narrow), fill with warm water (so that the raisins have room to float), add a little sugar (2 tablespoons spoons), tie with gauze in 4 layers and place in a warm place. Fermentation will begin on day 4-5, then you can knock out the yeast (separate it from the main mass) and put the dough.

Seventh recipe made from rye bread

Grind 0.5 kg of rye bread, add 0.5 liters of warm sour milk (or water), 2-3 tbsp. spoons of granulated sugar and a handful of raisins. Leave to ferment for a day. Strain the mixture through a sieve and press the bread onto the sieve. For the resulting infusion, prepare a dough as thick as sour cream. Place in a warm place. The starter used to prepare the dough will be ready in 2-3 hours.

Instead of yeast You can add a spoonful of rum or cognac to the dough. This will give about the same effect as yeast and will change the taste of the dough.

Yeast baked goods are varied like no other: salty, sweet, sour, spicy, sweet and sour; main course, appetizer, snack for tea, snack for work; pie, pie, pizza, kulebyaka, pie, bun, crumpet, doughnut, cheesecake, belyash, flatbread, cupcake, Easter cake. Can be prepared using different types of yeast dough:

rich
Lenten
insipid
puff pastry
sour
It can be based on dry or fresh yeast, as well as sourdough prepared at home. Various fillings: vegetables, fruits, berries, cereals, meat, fish, herbs, eggs, cheese, preserves, jams, chocolate, etc.

The five most commonly used ingredients in yeast baking recipes are:

The simplest yeast baked goods are prepared using unleavened dough, which consists of flour, salt, water and yeast. To be on the safe side, just in case, you can add vegetable oil and sugar, but in small quantities. Whether to cook the dough or not is everyone’s choice. The most important thing is that the yeast is fresh. Store-bought yeast is not always of the required quality, so it’s worth checking it before baking.

How to check the quality of purchased dry yeast:

2 tbsp. mix warm milk with 1 tsp. yeast and 1 tsp. Sahara.
Cover with a napkin and place in a warm place.
If after 30 minutes the mass appears foamy, the yeast is alive and can be used.
Don’t be lazy to check this product in this way, especially if you are starting complex yeast baking with many ingredients. It’s better to run to the store several times for good yeast than to cry over dough that hasn’t risen.

Five of the most nutritious yeast baking recipes:

Yeast baked goods are prepared in the oven, slow cooker, or bread maker. You can also cook them in a frying pan under a lid, especially flatbreads, pies, crumpets, donuts.

There is an opinion that when preparing such baked goods in the kitchen, it is better not to shout, not make loud noises and maintain a good mood. It has not been scientifically confirmed, but you can stick to it - just in case.