2 teaspoons of dry yeast how many grams. How to measure a tiny amount of yeast

It doesn't take long to become a good hostess. In any new business there is a period of trial and error, and experience and knowledge help to overcome it. Since accurate meters are not always at hand, let's try to figure out how information about how many grams of yeast is in a teaspoon will help us.

Let's decide right away with the answer to the main question - how many grams of yeast are in 1 teaspoon. It contains 5 g, but with the condition that the spoon is filled from the heart with a slide. When filling hastily, that is, without a tubercle, 3 grams will fit in it. Now, knowing such important information, we will consider situations when it becomes necessary to measure this product mainly with teaspoons.

Why is such a small container chosen as a measure, and not a mug or cup, and indeed, what is yeast and why do housewives need it? People tend to eat deliciously, of course, if we are not on a therapeutic diet or starve ourselves in pursuit of a slim figure.

An integral part of goodies at all times has been pastries - buns, pies, pies, Easter cakes and much more. So, all of the above and even more unspecified, it would be impossible to cook in the absence of yeast. These are unicellular fungi that a person uses in such areas of his activity as:

bakery;
winemaking;
brewing;
making kvass;
alcohol production;
the medicine;
research.

In addition to the above, yeast is also used as a food and feed additive. Most of all from the above list of ordinary housewives, of course, baking is of interest. Making yeast dough is necessary in many recipes for all kinds of goodies.

The modern food industry, in order to fulfill the culinary fantasies of do-it-yourself connoisseurs, puts on sale not only pressed fresh yeast, but also dry active or instant yeast. This is a granular product, which in the first case requires activation before use by placing it in warm water, keeping it in it and stirring, and in the second case, directly adding it to the flour.

Of particular interest are instant yeast with enhanced lifting effect. These small granules, due to their size, quickly dissolve in the dough. It is these yeasts that require the ability to accurately measure in the process of preparing goodies.

The use of a teaspoon as a measuring instrument is due to the rather small amount of yeast required to make dough for a standard batch of the same buns, donuts, fried or wind pies, pizza, and so on.

Of course, if you need to feed a whole horde of hungry people, then here you won’t get off with teaspoons, but at home this is extremely rare and rather impractical. Let's look at a table illustrating how many grams of yeast will fit in certain containers, including a teaspoon.

It should be taken into account that modern teaspoons vary in configuration and depth. In our calculations, we use a standard cutlery for eating jam or stirring sugar in tea, the volume of which is 5 ml. In addition, you must also remember about the fullness of the measure - with or without a slide.

So, let's solve some easy tasks:

Question: 10 grams of yeast is how many teaspoons? Answer: two teaspoons filled with a slide.
Question: 6 grams of yeast is how many teaspoons? Answer: two teaspoons with filling without a tubercle.

Particular attention should be paid to the filling of the measure. It has a direct impact on the exact weight of the required ingredient, on which, as well as on the quality of the product, the final result, in turn, depends.

Yeast is a tricky substance, and by shifting it or putting an insufficient amount, we run the risk of irretrievably spoiling the dough, and, accordingly, the culinary masterpiece itself, which, because of this, will not actually be it.

Alternative weighing

Let's look at several alternative measurement options that can come to the rescue. The manufacturer packs dry yeast and must indicate their weight on the package. By measuring the entire volume of the package with teaspoons, we can establish the weight of the product in one. To do this, we use a simple arithmetic operation to find the ratio.

The divisible will be the value indicated on the bag, and the divisor will be the number of spoons obtained as a result of measurements. To reduce the error will help strict observance of the fullness of the measurement. Naturally, for the experience it is necessary to choose the smallest of the line of packages of different weights provided by the manufacturer to the distribution network. It is also worth noting that the use of electronic scales will help with measuring the right amount of yeast in grams according to the recipe.

Yeast is widely used in cooking. In order for them to give the desired result, you need to know how to choose them correctly, store them and check for freshness, and it is also important to be able to determine the correct ratio of dry and fresh yeast.

For different dishes - a different kind of yeast. For pies and muffins, fresh or dry are most often used, for the manufacture of mash and moonshine - pressed. Fast-acting granules are very convenient when there is no time to wait for the dough to rise.

Types of yeast

Dry. Prepared by the method of evaporating the liquid (moisture content of dry yeast is not more than 8%). They are mainly produced in granular form of different diameters and types;
Fresh. They are popularly called "raw". The humidity concentration in them is 70%. They are usually produced in the form of a pressed rectangular piece (from 100 g to 1 kg). Their color can be from light to dark cream. Their scope is wide - baking, brew, moonshine and so on;
Granular. They are made by the method of evaporating the liquid (they contain up to 66% liquid). Available in the form of small light granules;
Instant (high-speed). Available in the form of small long granules. The peculiarity of this type is that when used in baking, they do not give it a yeasty smell and aroma. That is why they are so popular. They are mainly used for baking;
Beer. Rarely used for baking, and if used, they are diluted by half fresh. In their pure form, they give baked goods a strong yeasty smell and do not rise well. Basically, brewer's yeast is distributed as a biologically active food supplement.

The ratio of dry and fresh yeast in different cases

Yeast for baking can be correlated according to the following proportion - 1: 3, that is, 3 g of fresh (raw) can be replaced by 1 g of dry (3.5 g of dry is in 1 tsp).

The most accurate ratio for mash is 1:6 - 100 g dry can replace 600 g raw.

For the preparation of moonshine, you can use both dry and raw yeast. 500 g fresh can be replaced with confidence 80-100 g dry. The proportions are close in value to 1:5.

As a result, the exact amount in grams of fresh (pressed) will come out.

50 g of raw yeast is equal to 1 sachet of dry.

Proportions for replacing dry with fresh:

1 st. l. dry is equal to 25 g pressed;
2 tbsp. l. dry equal to 50 g fresh;
3 art. l. = 75 g.

We offer you to watch a video on how to choose the optimal amount of dry yeast for mash:

Proportion table

If you need to quickly determine the amount of yeast, for example, according to a recipe, with only a teaspoon on hand, then the following table will help:

How to determine freshness

By smell

A good fresh product should have a specific yeasty smell. The sour milk smell is the main sign of the freshness of this product.

If the piece smells of mustiness, it means that this yeast has been lying for a long time and it is possible that the process of spoilage or decay has already begun in them. In this case, they not only will not bring benefits, but can also harm the human body.

by color

A good fresh bar of yeast should have a natural cream color.

The color of the entire bar should be uniform, without dark spots and traces of damage.

The white top layer of the piece is a sign that it has been lying for a long time. But this is not a sign of damage.

It is enough to cut off the top layer and it can be used for its intended purpose.

By consistency

First of all, the consistency of a quality product should be uniform and tightly compressed. There should be no voids and clearly defined layers on the cut.

The piece should crumble easily in the hands, without sticking to the fingers. Yeast should break into small pieces, not spread.

If they become sticky, then they can no longer be saved - just thrown away. The appearance of a dark layer on the bar is still unacceptable.

Browning means that the yeast has not been stored properly and has lost all of its beneficial properties.

If the white coating can be cut off and the rest used, then a piece with a dark coating can only be thrown away.

Rules for long-term storage

How to properly store pressed yeast:

In order to preserve the properties of pressed yeast for a long time, they must be crushed into very small pieces and mixed with a small amount of flour. Rub everything. Lay on a paper towel to let all the moisture evaporate. Leave for 1-2 hours. Pour the resulting mass into a glass jar and put in a dark, cool place. So they can stay fresh for 20-30 days;
The rest can be saved in the following way. Put the remaining piece in a glass jar. Pour in sunflower oil so that it completely hides the piece. Close the jar tightly and put it in the refrigerator on the bottom shelf. When needed - get a bar from the jar and you can use it for its intended purpose;
The optimum temperature for storing fresh yeast is between 0° and 4°C. Under such temperature conditions, they are able to remain suitable for 2 weeks.

Yeast is most often used for baking various goodies. Pancakes are always appreciated!

And in you will learn everything about cooking pies in the oven. We have collected the best recipes of our grandmothers for you.

How to properly store dry yeast:

Shelf life dry - from 6 to 12 months in a closed package. In this case, the temperature should not exceed 15 ° C;
Opened packaging can be stored for up to 1 month. To do this, place it in a glass container and tightly close the lid so that air does not enter them;
The opened bag can be wrapped and sealed with tape. If this is done immediately after opening, then it can be stored in this state for up to 4 months.

How to check a raw product for rise at home

After buying or storing yeast, it must be checked for rise.

It doesn’t matter what they will be used for (baking or mash), you need to check in any case.

To check, you need to take a small piece (5-10 g), crumble it into small pieces and put it in a glass. Pour about 20-30 ml of warm water there (30°-35°). Stir and leave for 15-20 minutes.

A good product during this time should enter the fermentation process. Foam should form on the surface.

The thicker and higher the foam, the fresher the yeast. If no signs of fermentation appear, then they cannot be used, there will be no sense from them.

Dry yeast can be tested in the same way.

Pressed yeast leaves the freezer for a very long time - sometimes it must lie all day. Never try to defrost them with a microwave or oven. They should leave only at room temperature.

If there is no time to wait, then you can do the following. Break off the desired piece from the frozen bar. Crumble it with a knife or fork.

Put in a glass and pour 30 ml of water (35°C). Stir until all crumbs are dissolved. Leave for 15 minutes to check for fermentation.

It is worth remembering that all yeast deteriorates at temperatures above 30 ° C, so they must be stored properly.

In order for it to give the desired result, you do not need to put a lot of effort. All that is required is to choose them correctly and accurately calculate the proportions and ratio of dry to fresh yeast and vice versa.

When baking, the question always arises of how much and what kind of yeast is better to put in it and how much dry yeast to replace fresh pressed yeast, if this is not indicated in the recipe.

Fresh yeast - how to tell if it's good?

Fresh yeast is very plastic, but does not stick, and does not get stuck on the fingers. And they are plucked off in layers, like good homemade cottage cheese. Only in cottage cheese these layers are large, and in yeast they are small. When broken, pieces of yeast "creak" on the fingers.
The color is gray, with veins of different tones, and the more yellowish-brown, the more stale the yeast.
Be sure to pay attention to the corners of the piece, they should be exactly the same as the bulk of the entire "cube" of yeast. If they are weathered, they are also stale.
And the smell of very fresh, unsalted yeast is not to be confused with anything else.
It smells "hot" and "bready". When sweetness appears in the smell, or it just smells unpleasant, it is better not to take these.

Fresh (pressed) and dry yeast are interchangeable.

In short, 1 g of dry yeast is equivalent in weight to 3 g of live pressed. That is, if your recipe indicates 30 g of fresh pressed yeast, they can be replaced with 10 grams of dry (divided by 3).

According to various sources, 2 teaspoons of dry yeast is equivalent to 25 grams of fresh yeast and 10 g of fresh pressed yeast is equivalent to 1 tsp. dry, which is a little different

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast in granules.

For Easter cakes, they usually take 4 grams of fresh yeast per 100 grams of flour.

In general, it is usually written on bags of yeast how much pressed yeast is equivalent and how many grams of flour is calculated, these figures vary depending on the manufacturer, so read on the packaging.

Here is the data on instant yeast that is added directly to flour:

Yeast Dr.Oetker dry fast acting, 7g in a sachet. The bag is designed for 500g of flour. The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube. Thus, if the recipe contains 50 g of fresh yeast, then you need about 2-2.5 dry sachets.

One bag of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and is used for 1 kg of flour. There are approximately 4 teaspoons in this sachet. That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.

And remember, all varieties of yeast ferment as quickly as possible at 30°C - a little hotter and the yeast will be spoiled.

How many grams are in a teaspoon of dry yeast? Not all housewives know the answer to the question asked. That is why in this article we decided to highlight this difficult topic.

general information

Today we will talk about dry yeast. Indeed, during the preparation of delicious homemade cakes, this information is very useful. This is because certain flour products require a certain amount of granulated yeast. After all, if you add them in a smaller or, conversely, larger quantity, then the dough may not rise, which will ruin the entire product.

Where can I find out how many grams are in a teaspoon of dry yeast?

Before answering the main question of the presented article, I would like to tell you where you can find the exact volume of the mentioned cutlery. As a rule, these values \u200b\u200bare indicated in almost all cookbooks. From such a publication, you can find out how many grams are in a teaspoon of dry yeast, and how many other products are placed in it (for example, sugar, salt, pepper, milk, melted cooking oil, butter, cocoa, flour, etc.). This information always helps during the preparation of delicious and nutritious meals. That is why a cookbook should always be at hand, especially for a beginner.

We independently measure the volume of a small spoon

To find out how many grams of dry yeast in 1 of this device, you just need to measure. To do this, you need to purchase a bulk product in a bag, which indicates - 10 g. By pouring the ingredient into a small spoon, it is easy to find that the indicated amount is too much for such a device.

Thus, dry yeast in a 10-gram package fits completely in two teaspoons. This leads to the conclusion that each cutlery can hold exactly 5 g of bulk product.

Features of volume measurement

Now you know how many grams of dry yeast are in a teaspoon. By self-measurement, we found out that the dessert cutlery holds exactly 5 g of bulk products. However, not all cooks will agree with this volume. After all, modern spoons can be of different shapes and sizes. That is why it is quite difficult to correctly measure their volume in the way that was described above. Although it can still be done.

kitchen scales

How many grams of dry yeast in 1 teaspoon? Only scales (kitchen) can give an accurate answer to this difficult question. To measure, you should scoop dry yeast with a small spoon, and then pour it into the bowl of the device. After some hesitation on the electronic scoreboard, you can see the number that will serve as the answer to the question of how many grams of dry yeast are in a teaspoon.

But here, too, there is a catch. After all, one spoon can contain not only 5 g of a dry product, but also 4, and even 3. It depends on whether it was filled to the top.

By similar measurements (using electronic scales), it is quickly found that a teaspoon filled with dry yeast to the top contains exactly 5 g of the product. In other words, if this value is written in the culinary recipe, then the cutlery should literally scoop up the ingredient to form a slide.

If you need three grams of dry yeast to make homemade cakes, then after filling a teaspoon with the product, you need to shake it slightly so that the component crumbles a little. In this case, you get exactly as much bulk ingredient as you need to knead the dough, that is, 3 g.

10 grams of dry yeast is how many teaspoons?

Above, we found out that an ordinary teaspoon can hold up to 5 grams of dry yeast. However, there are often such culinary recipes where it is necessary to use much more of the named product. So what to do if baking requires not 5, but 10 g of yeast? There is no need to use the kitchen scale again to measure this amount of product. After all, we have already used them before and found out what 5 g of a bulk substance contains. By simple calculations, it is quite easy to understand that ten grams of dry yeast is exactly 2 cutlery. In this case, it should be especially noted that in order to obtain the desired amount of product, the spoon must be filled completely so that the product forms a slide.

Summing up

Now you are not afraid of culinary recipes, where instead of the usual spoons, the amount of certain components is indicated in grams. Indeed, after simple measurements, it became clear that the tea device is capable of containing 5 g of a bulk product. But this is only if it was filled with a slide. If without it, then the weight of the ingredient in such a cutlery is only 3 g.

Yeast is the smallest fungus that actively reproduces in a favorable environment. Yeast is widely used to make various alcoholic beverages, but more often they are used to prepare bakery products. It is worth noting that yeast is a living unicellular microorganism, therefore it cannot be filled with liquid above 50 degrees, and it cannot be repeatedly frozen and thawed.

In almost all the proposed recipes, products are measured in grams, and quite often the housewives face the question: how to measure the right amount of dry yeast with a teaspoon or a tablespoon? After all, a lack or excess of yeast will lead to the fact that the dough so diligently kneaded will not rise properly, and the baking will turn out to be not lush and tasteless.

The amount of yeast in one spoon

If you decide to treat your family to delicious pastries according to a new recipe, but there was no kitchen scale at hand, it doesn’t matter. Below is a table that will help determine the weight of dry yeast with a spoon or even a glass.

In order to independently measure the volume of a measuring spoon, you can purchase one bag of dry yeast in the store, on which the weight is indicated - 10 grams. If you pour the dry mixture into a small spoon, we will see that the whole bag fits in two spoons, and even a small slide has formed. This means that each dessert spoon contains exactly 5 grams of dry yeast.

If the recipe says to take 5 or 10 grams dry ingredient, the yeast should literally be scooped up so that they completely fill the spoon and form a small hill. If you scoop without a slide, then the weight of the dry product in the dessert spoon will no longer be 5 grams, but only 3 grams. A heaping tablespoon contains approximately 10 grams of dry yeast.

Dry or compressed?

Compressed and dry yeast are quite interchangeable. However, unlike instant dry yeast, it needs to be “woken up” with warm water or milk before use. The proportion of replacing dry yeast with fresh compressed is 1: 3. That is, for 10 grams of dry product, there are approximately 30 grams of compressed.

Therefore, if your recipe says to add 30 grams of compressed yeast to the dough, you can safely replace them with 10 grams of dry yeast (as we have already found out, 10 grams of dry yeast is 2 heaped dessert spoons) and vice versa.
That's all mathematics.

Yeast is used in various proportions in recipes and quite often the values in grams are difficult to measure without weights, so let's look at how you can measure dry and fresh yeast in grams using a tablespoon and a teaspoon, find out how much yeast fits in spoons.

Swap live yeast for dry yeast and vice versa

It is not necessary to use a certain type of yeast in every recipe, they can be easily replaced, depending on which ones you have available, or which one is more convenient for you to buy and use. In the finished product, you will not notice much difference whether fresh compressed yeast or dry granules were used, so let's consider the proportion of how to transfer yeast:

1 part dry yeast = 3 times live yeast

For example, if the recipe requires 15 grams of live yeast, then you can use 5 grams of dry granular yeast instead, or vice versa, if you need 10 grams of dry granular yeast, then you can use 30 grams of live.

How to measure dry yeast in spoons

How many grams of dry yeast are in a tablespoon?

In a heaping tablespoon 12 grams of dry yeast

1 heaped tablespoon contains 10 grams of dry yeast

How much dry yeast is in a teaspoon?

4 grams of dry yeast with a slide in 1 teaspoon

In one teaspoon with a small mound 3 grams of dry yeast

Note: knowing how to measure dry yeast in spoons, you will be able to cook your favorite pastries and dough much faster without wasting time on a long weighing of yeast on a scale.

How to measure fresh (live, pressed) yeast with a spoon

How many grams of yeast are in a tablespoon?

In 1 tablespoon without a slide 20 grams of live yeast

How much yeast in a teaspoon

In a teaspoon without a slide, 7 grams of fresh pressed yeast

Important: for accuracy of calculations, pressed live yeast is measured with spoons without a slide, since each slide can turn out to be of a different size and mass.

How to measure dry yeast with spoons without scales

How to measure 100 grams of dry yeast with spoons? 100 g dry yeast = 10 tablespoons with a small mound.
How to measure 50 grams of dry yeast with spoons? 50 g dry yeast = 5 tablespoons of dry yeast with a small mound.
How to measure 40 grams of dry yeast with spoons? 40 g dry yeast = 4 heaped tablespoons.
How to measure 30 grams of dry yeast with spoons? 30 g dry yeast = 3 heaped tablespoons.
How to measure 25 grams of dry yeast with spoons? 25 g dry yeast = 2 heaping tablespoons.
How to weigh 20 grams of dry yeast with spoons without weights? 20 g dry yeast = 2 tablespoons with a small mound.
How to measure 15 grams of dry yeast with spoons? 15g dry yeast = 1 heaping tablespoon + 1 heaping teaspoon.
How to measure 12 grams of dry yeast with spoons? 12g dry yeast = 1 heaping tablespoon of dry yeast = 3 heaping teaspoons of dry yeast.
How to measure 11 grams of dry yeast with spoons? 11 g dry yeast = approximately 1 tablespoon dry yeast with a medium knuckle.
How to measure 10 grams of dry yeast with spoons? 10 g of dry yeast = 1 tablespoon of dry yeast in knolled granules.
How to measure 8 grams of dry yeast with spoons? 8g dry yeast = 2 heaping teaspoons granulated dry yeast.
How to measure 7 grams of dry yeast with spoons? 7 g dry yeast = 1 heaping teaspoon + 1 slightly mounded teaspoon.
How to measure 5 grams of dry yeast with spoons? 5 g dry yeast = 1 teaspoon dry yeast with mound + 1 teaspoon without mound (no hill).
How to measure 4 grams of dry yeast with spoons? 4g dry yeast = 1 heaping teaspoon dry yeast.
How to measure 3 grams of dry yeast with spoons? 3 g dry yeast = 1 teaspoon dry yeast with mound.
How to measure 2 grams of dry yeast with spoons? 2 g of dry yeast = 1 teaspoon of dry yeast without a slide (no mound).

As you can see, everyone can weigh dry yeast without weights using ordinary spoons, simply using the table (list) above, in which it has already been calculated how many spoons of dry yeast are equivalent to the required mass. If you did not find the desired mass in the list, then you can quickly calculate it, knowing how many grams of dry yeast are in a teaspoon and a tablespoon.

Types of yeast

Dry. Prepared by the method of evaporating the liquid (moisture content of dry yeast is not more than 8%). They are mainly produced in granular form of different diameters and types;
Fresh. They are popularly called "raw". The humidity concentration in them is 70%. They are usually produced in the form of a pressed rectangular piece (from 100 g to 1 kg). Their color can be from light to dark cream. Their scope is wide - baking, brew, moonshine and so on;
Granular. They are made by the method of evaporating the liquid (they contain up to 66% liquid). Available in the form of small light granules;
Instant (high-speed). Available in the form of small long granules. The peculiarity of this type is that when used in baking, they do not give it a yeasty smell and aroma. That is why they are so popular. They are mainly used for baking;
Beer. Rarely used for baking, and if used, they are diluted by half fresh. In their pure form, they give baked goods a strong yeasty smell and do not rise well. Basically, brewer's yeast is distributed as a biologically active food supplement.

The ratio of dry and fresh yeast in different cases

Yeast for baking can be correlated according to the following proportion - 1: 3, that is, 3 g of fresh (raw) can be replaced by 1 g of dry (3.5 g of dry is in 1 tsp).

The most accurate ratio for mash is 1:6 - 100 g dry can replace 600 g raw.

For the preparation of moonshine, you can use both dry and raw yeast. 500 g fresh can be replaced with confidence 80-100 g dry. The proportions are close in value to 1:5.

As a result, the exact amount in grams of fresh (pressed) will come out.

50 g of raw yeast is equal to 1 sachet of dry.

Proportions for replacing dry with fresh:

1 st. l. dry is equal to 25 g pressed;
2 tbsp. l. dry equal to 50 g fresh;
3 art. l. = 75 g.

We offer you to watch a video on how to choose the optimal amount of dry yeast for mash:

Proportion table

If you need to quickly determine the amount of yeast, for example, according to a recipe, with only a teaspoon on hand, then the following table will help:

How to determine freshness

By smell

A good fresh product should have a specific yeasty smell. The sour milk smell is the main sign of the freshness of this product.

by color

A good fresh bar of yeast should have a natural cream color.

The color of the entire bar should be uniform, without dark spots and traces of damage.

The white top layer of the piece is a sign that it has been lying for a long time. But this is not a sign of damage.

It is enough to cut off the top layer and it can be used for its intended purpose.

By consistency

First of all, the consistency of a quality product should be uniform and tightly compressed. There should be no voids and clearly defined layers on the cut.

The piece should crumble easily in the hands, without sticking to the fingers. Yeast should break into small pieces, not spread.

If they become sticky, then they can no longer be saved - just thrown away. The appearance of a dark layer on the bar is still unacceptable.

Browning means that the yeast has not been stored properly and has lost all of its beneficial properties.

If the white coating can be cut off and the rest used, then a piece with a dark coating can only be thrown away.

Rules for long-term storage

How to properly store pressed yeast:

In order to preserve the properties of pressed yeast for a long time, they must be crushed into very small pieces and mixed with a small amount of flour. Rub everything. Lay on a paper towel to let all the moisture evaporate. Leave for 1-2 hours. Pour the resulting mass into a glass jar and put in a dark, cool place. So they can stay fresh for 20-30 days;
The rest can be saved in the following way. Put the remaining piece in a glass jar. Pour in sunflower oil so that it completely hides the piece. Close the jar tightly and put it in the refrigerator on the bottom shelf. When needed - get a bar from the jar and you can use it for its intended purpose;
The optimum temperature for storing fresh yeast is between 0° and 4°C. Under such temperature conditions, they are able to remain suitable for 2 weeks.

Yeast is most often used for baking various goodies. Pancakes are always appreciated!

And in you will learn everything about cooking pies in the oven. We have collected the best recipes of our grandmothers for you.

How to properly store dry yeast:

Shelf life dry - from 6 to 12 months in a closed package. In this case, the temperature should not exceed 15 ° C;
Opened packaging can be stored for up to 1 month. To do this, place it in a glass container and tightly close the lid so that air does not enter them;
The opened bag can be wrapped and sealed with tape. If this is done immediately after opening, then it can be stored in this state for up to 4 months.

How to check a raw product for rise at home

After buying or storing yeast, it must be checked for rise.

It doesn’t matter what they will be used for (baking or mash), you need to check in any case.

To check, you need to take a small piece (5-10 g), crumble it into small pieces and put it in a glass. Pour about 20-30 ml of warm water there (30°-35°). Stir and leave for 15-20 minutes.

A good product during this time should enter the fermentation process. Foam should form on the surface.

The thicker and higher the foam, the fresher the yeast. If no signs of fermentation appear, then they cannot be used, there will be no sense from them.

Dry yeast can be tested in the same way.

Pressed yeast leaves the freezer for a very long time - sometimes it must lie all day. Never try to defrost them with a microwave or oven. They should leave only at room temperature.

If there is no time to wait, then you can do the following. Break off the desired piece from the frozen bar. Crumble it with a knife or fork.

Put in a glass and pour 30 ml of water (35°C). Stir until all crumbs are dissolved. Leave for 15 minutes to check for fermentation.

It is worth remembering that all yeast deteriorates at temperatures above 30 ° C, so they must be stored properly.

When baking, the question always arises of how much and what kind of yeast is better to put in it and how much dry yeast to replace fresh pressed yeast, if this is not indicated in the recipe.

Fresh yeast - how to tell if it's good?

Fresh (pressed) and dry yeast are interchangeable.

In short, 1 g of dry yeast is equivalent in weight to 3 g of live pressed. That is, if your recipe indicates 30 g of fresh pressed yeast, they can be replaced with 10 grams of dry (divided by 3).

According to various sources, 2 teaspoons of dry yeast is equivalent to 25 grams of fresh yeast and 10 g of fresh pressed yeast is equivalent to 1 tsp. dry, which is a little different

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast in granules.

For Easter cakes, they usually take 4 grams of fresh yeast per 100 grams of flour.

Here is the data on instant yeast that is added directly to flour:

And remember, all varieties of yeast ferment as quickly as possible at 30°C - a little hotter and the yeast will be spoiled.

All about yeast - note to housewives

Yeast is a single-celled microorganism of natural origin. They help to get wine and beer, bread and pastries are unthinkable without yeast. It is they who loosen the dough, making the finished product porous and tasty. In the dough, yeast enzymes cause alcoholic fermentation. Carbon dioxide, formed as a result of alcoholic fermentation, loosens the dough, giving it a porous structure. . Yeast is a living microorganism (fungus) that, under favorable conditions, actively breeds and multiplies. In the course of its life, the yeast “eats” sugar and converts it into alcohol and carbon dioxide, which, in turn, give the dough a loose bubbly texture and a characteristic sourness. It is important to remember that yeasts are living organisms, albeit small ones. Therefore, it is impossible to scald with boiling water (yeast cannot withstand temperatures above 45 - 50 ° C) or repeatedly freeze them - they will die.

Today, the food industry produces three types of yeast - fresh (pressed), dry active and dry high-speed (instant).

Pressed yeast.

They are compressed fresh yeast. Pressed yeast should have a light color with a yellowish or grayish tint. The yeast must be free of white or other colored mold, as well as various stripes and dark spots on the surface. The smell of yeast should be characteristic, slightly reminiscent of fruit. Before use, they should be dissolved in a warm liquid. Calorie content per 100 grams: 109 (kcal) - for pressed yeast.

Dried yeast is in the form of granules, noodles, grains, powder or a mixture of these forms. The color of these "formations" is light yellow or light brown. . Dry yeast is divided into two types: active and instant (high-speed). They differ in drying modes and, most importantly for the consumer, in the method of application.

Dry active yeast.

in the form of round granules. To bring dry active yeast on alert ("wake up"), they must be diluted before use, that is, dissolved in water. Before use, dry active yeast must be activated, that is, dissolved in a warm liquid, allowed to stand for some time to soften and mix;

Dry high-speed (instant, from English instant- immediate) yeast.

In the form of cylindrical granules. Do not require prior activation, immediately added to the flour; Instant yeast is mixed with flour without prior dilution with water, which speeds up the kneading process. So to say "Always ready!"

Dry yeast for accelerated baking with increased lift Rapid rise yeast. - Another type of dry yeast.

Dry yeast is produced with all kinds of additives, thanks to which the finished product acquires an increased volume, a golden color of the crust and an appetizing appearance, and keeps its shape well. Some dry yeasts are designed for low sugar and oil doughs, while some dry yeasts are used for high sugar and oil doughs, i.e. for richer doughs. Some dry yeasts contain special enzymes that speed up the formation of a smooth, even dough surface.

Dry yeast from different manufacturers initially have different lifting power, that is, to increase the volume of the dough, for example, by 1.5 times, some manufacturers can cope with such an increase in yeast in 30 minutes, and in other manufacturers in 1.5 hours. Shelf life of dry yeast also impairs the yeast's lifting power. On average, the lifting power of dry yeast deteriorates by 5% per month when storing yeast in a dry room at a temperature not exceeding 15 degrees compared to the initial lifting power of yeast on the day of its production. All types of yeast in a cool room rise worse than in a warm room. Yeast sachets that look the same have different weights (7g, 10g, 11g, 12g) and, most importantly, they are designed for different amounts of flour. Most manufacturers write that 1 sachet is designed for 1 kg of flour. But there are exceptions: a bag of dry yeast Dr. Oetker is designed for 500 g of flour. That is, for 1 kg of flour you will need 2 bags of yeast of this brand.

Yeast weight measures:

Dry and fresh yeast are quite interchangeable. Dry yeast from different manufacturers, if you read the instructions on the packages, correspond to an unequal amount of fresh yeast. For example, 10g of fast-acting French SAF-MOMENT corresponds to 55g of pressed yeast; 10 g German dry yeast Dr.Oetker corresponds to 30 g fresh yeast. But still, there is a general rule that will allow you to calculate the ratio of dry and pressed yeast, since it is pressed yeast that is indicated in culinary recipes.

Calculation of the compliance of dry and pressed yeast:

The amount of active dry = 40% of the amount of fresh pressed, i.e.

number of active dry = (number of fresh pressed) divided by 2.5

The number of high-speed (instant) = 33% of the number of fresh pressed, i.e.

number of fast acting (instant) = (number of fresh pressed) divided by 3

The number of active dry = 120% of the number of high-speed (instant), i.e.

number of active dry = (number of high-speed (instant)) × 1.2

The number of high-speed (instant) = 80% of the number of active dry, i.e.

number of fast-acting (instant) \u003d (number of active dry) ׃ divided by 1.2

With all the variety of different types of yeast that are commercially available today, the most commonly used for making homemade pie dough are still pressed baker's yeast, manufactured industrially and packaged in packs weighing from 100 g to 1 kg. The consumption of just such yeast is given in the dough recipes.

When buying yeast, you must definitely pay attention to the expiration date of the yeast, and secondly, their type is dry active or instant-fast (instant). If the dry ones are active, then they are not dissolved in the liquid, but poured onto the surface and allowed to stand for about 10 minutes just to check that they are active. If the yeast is instant-fast (instant), then they are mixed immediately with dry ingredients (you just need to be sure of their freshness). If the yeast is “moment”, then the dough does not need to be kneaded, and immediately after the first approach, products should be formed. On the second approach, after punching, the “moment” yeast may no longer have enough lifting force. Pressed yeast, even very fresh, must be checked for germination. To do this, they must be diluted in 0.5 cups of warm (but not hot!) Milk or water, add 1 teaspoon of sugar and stir with 1-2 teaspoons of flour. Let stand for 10-15 minutes: if a head of foam appears above the yeast, then they can be safely used to make dough. You can add a little sugar to the pressed yeast and grind it, then the yeast will react with sugar and become liquid, and then it is easier to stir it in milk or water.

Store yeast:

Cut a large piece of pressed yeast into cubes, wrap each in plastic wrap and place in the freezer. Pressed yeast can be stored in this way for up to six months without deteriorating its lifting power.

We make yeast

Homemade raisin yeast.

Take 100-200 grams of raisins, rinse with warm water, put in a bottle with a wide neck, pour warm water, add a little sugar, tie 4 layers of gauze on top and put in a warm place. On the 4-5th day, fermentation will begin, and you can put the dough. It should be fragrant and non-sour.

Dry hop yeast.

Pour hops with hot water (1 to 2) and boil in a saucepan. If the hops float, they are drowned in water with a spoon. When the water evaporates so much that the broth remains half the original, it is decanted. Sugar is dissolved in the cooled warm broth (1 tablespoon per 1 cup of broth), mixed with flour (0.5 cups of flour per 1 cup of broth). Then the yeast is put in a warm place for 2 days for fermentation. Ready yeast is bottled, corked and stored in a cool place. To prepare 2-3 kg of bread, you need 0.5 cups of yeast.

Yeast from fresh hops.

Fresh hops are tightly placed in a saucepan, poured with hot water and boiled for about 1 hour, covered with a lid. The broth is slightly cooled and salt, granulated sugar and 2 incomplete glasses of wheat flour are added. The mass is kneaded until smooth, put in heat for 36 hours, then a couple of peeled boiled potatoes are rubbed, mixed with yeast and again allowed to wander in the warmth of the day. Ready yeast is poured into bottles and tightly closed with stoppers. Yeast consumption - 1/4 cup per kilogram of flour.

Malt yeast.

Malt is grain germinated in warmth and moisture, dried and coarsely ground. Take 1 cup of flour and 1/2 cup of granulated sugar, dilute in 5 cups of water, add 3 cups of malt and boil for about 1 hour. They cool, pour the still warm solution into bottles, loosely cover with corks and put in a warm place for a day, and then in the cold. The consumption of this yeast for making bread is the same as that of yeast from dry hops.

Louis Pasteur began to tame yeast, describing accumulations of yeast as colonies of unicellular organisms. They learned to grow them later and today, in addition to loosening the dough, yeast is used in the vitamin industry as a raw material for obtaining B and D vitamins, in the medical industry for obtaining a number of drugs and enzymes, and in the microbiological industry for preparing nutrient media.