How to properly use active, live, instant yeast. How to work with fresh yeast correctly - step-by-step instructions

The use of dry yeast in baking. Dear cooks, while looking through recipes today, I came across a dialogue between our respected alarm clock cook (Allochka) and a brand new cook. The dispute was about yeast. After reading their messages, I was horrified by my ignorance. It turns out that I am making baking dough without knowing almost anything about yeast. And when something doesn’t work out for me, I blame the products, not myself. So I decided to look for information on the Internet. Dear cooks, I understand that I will not reveal this information to many of you from America, but I really hope that it will be useful to those who are just beginning their friendship with baking.

Yeasts are living organisms, they belong to single-celled fungi. Under their influence, starch or sugar is converted into carbon dioxide or alcohol. Yeast is especially valued by bakers, brewers and winemakers: without it, no good bread, no wine or beer would be made.

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

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

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

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

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

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

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

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

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

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

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

Theory. If you add less yeast than the amount recommended in recipes, fermentation will take much longer, and the taste of the finished drink may deteriorate due to the long time spent on the lees. In addition, when fermentation is too long, some yeast release harmful substances into the wort. Therefore, if there is little strain left, it is better to first dilute it separately in a nutrient medium and only then add it to the mash or wort.

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

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

Ingredients for yeast propagation:

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

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

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

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

Yeast breeding technology

1. Wash and peel raw potatoes. Grind on a fine grater.

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

3. Pour in water. Mix until smooth.

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

5. Cool the mixture to 25-30°C.

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

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

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

How much yeast is needed to get high-quality mash for moonshine.

In order to make moonshine, you first need yeast. It is thanks to their presence that alcohol is produced from sugars, which is obtained using a moonshine still. The amount of yeast that is used to make the mash matters. Let's look at recipes based on the use of sugar as the main ingredient for making mash.

If you have a moonshine still, with which you get high-quality alcohol, you need special alcohol yeast. Unfortunately, it is not always possible to obtain this ingredient.

Recipe for making mash using pressed yeast.

To get a bucket (10 liters) of good 40 percent moonshine from a moonshine still, the following components are required:

• 8 kg granulated sugar
• 25 liters of clean water.
• 0.5 kg of raw compressed yeast.
• 2-3 pieces of raw potatoes.

The optimal amount of dry yeast for making mash.

It is often said that it is impossible to obtain high-quality mash for moonshine if you use dry yeast. This is wrong. The most important thing is to know the correct proportions and subtleties when preparing mash, and everything will work out!

To prepare mash, you can use any dry which are sold in the store. Packaging is usually 100 grams.
In order to distill high-quality moonshine from mash, the following ratio between dry and raw yeast is required - 1 to 5, or 1 to 6.
Yeast is diluted and added to the sugar solution. Take a bowl, pour half a liter of warm water into it and slowly pour the yeast into it. The yeast is wet for five minutes, then they begin to stir it slowly until it is completely dissolved.

The sugar solution, before diluted yeast is added to it, must have a temperature of at least 24 degrees.
Braga prepared with dry yeast behaves unpredictably at the beginning. Excessive foam formation may begin. To somehow reduce this, you should add 50 grams of vegetable oil. Sometimes this procedure is repeated several times. Do not close the container with the mash with a lid when active foaming is in progress.

The mash for moonshine will be ready in 5-7 days, regardless of the type of yeast you used. You can check whether the mash is ready to pour it into the moonshine still by tasting it. It should taste a little bitter. If you feel that there is sweetness, then stir the mash and let it sit for another two to three days.

If you have used the optimal amount of yeast, then you will get a high-quality mash, from which, with the help , you can expel high-quality alcohol.

The basis of moonshine is mash, the quality of which depends on the yeast used. If previously only one name could be found on store shelves - baker's yeast - today the industry offers a fairly wide selection of these products. Each type of sourdough has its own distinctive characteristics.

Baker's yeast

Used for making flour products. Using such a starter to supply mash for further preparation of moonshine is not the best option.

Wine crops

They are a specific product used mainly by winemakers. Such yeast has not been widely used for moonshine brewing - it has special characteristics and is expensive.

Beer starters

Used in the beer production process, replacing wild yeast. Such a specific product, sometimes used for medical purposes as vitamin supplements, is not suitable for the production of strong alcohol.

Alcoholic yeast

Used for the industrial production of alcohol. This starter is most suitable for making mash based on sugar and grains. Compared to its “brothers,” alcohol yeast has a number of advantages.

• The fermentation temperature should be in the range from 22 to 28 degrees. If necessary, the temperature of the liquid can be raised using an aquarium heater and the container with mash can be wrapped in insulation. The container with the material must be protected from sunlight.
• Mandatory installation for the purpose of sealing the vessel, a water seal, consisting of a tube and a jar of water or its equivalent - a rubber glove with a hole for gas outlet.
• Do not use boiled or chlorinated water. For the production of mash, well water or tap water that has been standing for 1 to 2 days is suitable.
• The mash should be stirred daily.
• The wort should be poured into a container with dissolved yeast already present there.

Amount of starter

The most popular recipe for making mash is the one that uses sugar, yeast and water. The recipe is simple, but among moonshine producers there is constant debate about the ratio of ingredients, their proportions and quantities. There are various successful recipes that allow you to make high-quality mash using different ratios of sugar, starter and water - the main thing is to use high-quality raw materials and follow the mash preparation technology and temperature conditions.

Practice shows that there is no clear definition of the number of components, if a reasonable ratio is observed. With a large amount of starter, the process of converting the wort will go quickly, but the material will be of low quality; with a smaller amount of yeast, the final product will be clean and of high quality, but the process itself will be delayed. The most popular ratio is 10/1/3. In accordance with this proportion, 1 kg of sugar requires 100 g of yeast and 3 liters of water. Using this recipe will result in 1,200 liters of alcoholic product with a strength of at least 40 grams. - but this is in

case of carrying out the inversion process.

When making mash for moonshine, it is better to give preference to alcoholic yeast - they are intended for the production of alcoholic beverages and their packaging contains instructions that indicate the required amount of sugar for their use. But taking into account the fact that such products are not available on all store shelves, the manufacturer of strong drinks has to replace them with raw pressed and dry yeast, which is used for baking - if desired, using such yeast, you can also make a good strong alcoholic product.

Application of pressed yeast "Lux"

In order to properly place the mash for making 5 liters of moonshine with a strength of 40 grams. The following ingredients will be needed:

• 4 kg sugar;
• 12 liters of water;
• 250 g of pressed yeast “Lux Extra”;
• 2 pcs. potatoes (optional).

Using “Lux Extra” according to this recipe is very simple. Not boiled, but heated to 30 - 32 g is poured into the prepared container. water. Water can be from a well, bottled, or tap water. But the tap water used must be pre-settled. This procedure will make it soft.

Sugar is poured into the water and the solution is thoroughly mixed until it is completely dissolved. To use Lux Extra, the water must cool to 22 - 24 degrees. Crushed raw yeast is poured into the water and mixed thoroughly. After this procedure, it is advisable to add grated raw potatoes, which are fertilizing for the crop - this will speed up the fermentation process. The entire mixture is mixed and the container is covered. After one to two hours, the process of foam formation will begin.

Braga with dry yeast

Knowing the specifics of using dry yeast and the required quantity, it is not difficult to make mash using it. The ratio that dry starters have to their raw “counterparts” is presented as 1/5 or 1/6 - this depends on their brand and expiration date. In order to make mash, which contains 4 kg of sugar and 12 liters of water, you will need 100 g (one bag) of dry yeast.

The procedure for using the culture is the same as in the version with “Lux” starter cultures. But before adding them to the sugar solution, the yeast must be diluted. They are poured into warm (up to 30 degrees) water, with a volume of 0.5 liters, where they should stand for about 5 minutes, then the mixture is stirred. The temperature of the sugar solution into which they will be poured should be 22 - 24 degrees. After adding yeast, all the liquid is mixed.

The use of dry yeast has the peculiarity that the formation of foam is unpredictable: it can be very quiet, or too active, forcing the use of means to extinguish it.

Braga, which can be made from both pressed and raw starters, will be ready in 6 – 7 days. If there is a sweet taste in it, the liquid should be stirred and allowed to stand until bitterness appears in it.

Single-celled distillers

High-quality yeast is the key to a good mash. When choosing this important component, many moonshine lovers choose dry yeast such as “Saf-Levure” and “Saf-Moment”. Why is explained below.

Single-celled fungi are the cornerstone of mash production. They are the ones who transform the sugar-containing wort into a ready-made low-alcohol drink or alcohol-containing mass suitable for further distillation into moonshine.

There are several types of yeast suitable for the production of mash: alcohol, wine, beer. However, bakeries hold the lead. Among the advantages of such a product is that it is easy to find (sold in any convenience store); low cost and ease of use; long shelf life; the output gives good indicators of the alcohol content in the drink.

Living water

Recipes for making mash, offering the maximum benefit from dry yeast “Saf-Levure” and “Saf-Moment”, say that you need to follow a few simple rules regarding water:

• Use drinking water of medium softness, because... in hard fermentation is inhibited.
• Do not boil water before mixing ingredients to retain oxygen in the liquid, which is necessary for yeast development.
• Do not breed single-celled mushrooms in distilled water, because it does not contain enough microelements for their full growth.

The ingredients of the recipe for preparing the ideal mash indicate water without foreign impurities. You can put the mash on ordinary tap water, but before pouring it you need to pass it through a filter or let it sit in an open container for 2-3 days. For better yeast growth, it is advisable to aerate the water (a clean aquarium compressor is suitable for this).

Temperature and time

Single-celled fungi feel comfortable at temperatures from 18 to 30°C. At a lower reading on the thermometer, the reproduction of unicellular fungi is inhibited, and at a higher reading

their overheating and even death are possible.

High-quality mash, made strictly according to the recipe, can mature for up to two weeks. During this time, the sugar contained in the wort is completely processed. By the way, the taste of the liquid helps determine readiness - it should be bitter with sourness.

Saf-Levure plus Saf-Moment

Dry yeast “Saf-Levure” is very popular among home-grown distillers, because it was originally intended not only for making dough, but also for drinks. In addition, they are packaged in 100 grams, convenient for accurately calculating the amount of ingredients in a “mash” recipe.

Moonshiners note that Saf-Levure produces mash without a strong odor and does not have an unpleasant aftertaste. The alcohol produced from this mash is of good quality. This baking yeast best reveals its potential in tandem with Saf-Moment. Many recipes include this fast-acting product as a defoamer.

To make the mash play

The optimal combination of mash ingredients: 1 part dry yeast to 5-6 parts sugar. This means that a 100-gram bag of Saf-Levure is enough for 5-6 kg of sugar. For full growth, dry yeast is fermented before adding to sugar syrup. To do this, add a sachet of Saf-Levure to 500 ml. warm water and leave for 5 minutes without stirring. Next, the powder must be carefully mixed until completely dissolved. After this, you can add the mixture to sugar syrup, the temperature of which should be about 20°C.

If in the first hours the mixture ferments too much, then “Saf-Moment” will come to the rescue, removing excess foam. There are plenty of recipes for making mash with dry yeast and sugar. Perhaps the most

common: 300 gr. dry yeast "Saf-Levyur", 11 gr. dry yeast "Saf-Moment", 15 kg of sugar and 60 liters of warm water.

In order for less harmful impurities to be released during fermentation in the mash, “feed” it with fruit juice, chopped fruits or crushed berries.

Braga hardly ferments? You may have added too little yeast, or it may be missing something. Add black bread to the mix: it contains many mineral nutrients, in particular phosphorus and nitrogen, which are beloved by yeast. Tomato paste at the rate of 100 grams is also suitable for “feeding”. per 10 l, as well as pea or corn grains (1 kg per 10 l).

Treat the yeast with all your heart and end up with a great drink!

Braga with dry yeast

Dry yeast mash recipe. Many people believe that it is impossible to make good mash with dry yeast. But in fact, you just need to know the correct proportions and some nuances, then everything will work out.

The optimal amount of yeast for mash, The material is devoted to the correct choice of the amount of yeast

Yeast is the product without which moonshine brewing is impossible in principle. It is these living organisms that are responsible for alcohol production, which we will receive later. This material is devoted to the correct choice of the amount of yeast for mash. We will use sugar as the basis for fermentation.

In the article about choosing yeast for moonshine, I already mentioned that it is best to use special alcohol yeast. But not everyone can get them, so today we will look at a mash recipe based on raw pressed and dry yeast.

For cooking 10 liters Forty-degree moonshine we will need the following ingredients:

sugar – 8 kg;

water – 25 liters;

raw pressed yeast – 0.5 kg;

raw potatoes - 2-3 pieces.

On specialized forums on the Internet there is a constant debate about how much yeast is needed for mash; there is no consensus here. Many recipes use more sugar and water than I suggest. But it has been practically verified that increasing the volume of mash does not lead to an increase in the yield of moonshine or an improvement in its quality, so I recommend staying at the current proportions.

Raw potatoes should be passed through a meat grinder and added to water along with yeast as a top dressing; this will significantly speed up fermentation.

Dry yeast mash recipe

Many people believe that it is impossible to make good mash with dry yeast. But in fact, you just need to know the correct proportions and some nuances, then everything will work out.

For mash, you can use any dry yeast, for example, Saf-Levure, Saf-Moment or Pakmaya. They are usually sold in 100 g bags. The optimal ratio between dry and raw yeast should be 1:5 or 1:6. That is, if in the previous recipe we used 8 kg of sugar, now we need to add one and a half packets of dry yeast.

Before adding to the sugar solution, dry yeast must first be diluted. To do this, they are poured into a container with 0.5 liters of warm water (temperature no more than 30-32 °C), let stand for 5 minutes, and then stir slowly until completely dissolved. The optimal temperature of the sugar solution before adding yeast is 20-24 degrees, no more.

In the first few hours, dry yeast mash may behave unpredictably. Sometimes excessive foaming begins, which needs to be stopped. To do this, just add to the container 50 g vegetable oil. In some cases, oil is added 2-3 times. If there is a lot of foaming, you should never cover the container with a lid, otherwise you may experience a small “explosion”.

Regardless of what yeast you used, the mash will be ready no earlier than in 5-7 days. It is best to check its suitability for distillation by taste. The finished mash is a little bitter. If you feel sweetness in its taste, you should thoroughly mix the contents of the container and let it stand for another couple of days.

To prepare moonshine, you must have the required amount of yeast, regardless of whether it is wild or artificial. Yeast is the most important “tool” that allows you to process glucose into alcohol. It is useful to have information about how much yeast is needed for the mash, as well as to know certain subtleties associated with the process of its preparation.

Most often, for moonshine brewing, preference is given to alcoholic yeast, which copes with the task best. On the instructions printed on the packaging, the manufacturer always indicates the ratio of sugar and yeast. When alcoholic yeast is difficult to obtain, dry yeast is used, which is more often used for baking. If the proportions are calculated correctly, the moonshine will be of excellent quality.

Braga made with pressed yeast

To obtain ten liters of moonshine with a strength of 40 degrees, take:

• 8 kg granulated sugar;
• 25 liters of water;
• 0.5 kg of pressed (raw) yeast;
• 2-3 pcs. raw potatoes (optional)

Many recipes that are used to make moonshine use more water than in this recipe. Practice has demonstrated that increasing the amount of water has no effect on improving the quality of moonshine. Raw potatoes are added to the general composition to speed up the fermentation process. First it is purified, then crushed and then added to the overall composition along with yeast.

Recipe for mash made with dry yeast

There is an opinion that using dry yeast it is impossible to obtain good quality moonshine. In fact, this is absolutely not true. Knowing certain proportions and some secrets, it is enough to simply get moonshine that many will like. Dry yeast is sold in small bags, approximately 100 g each. The correct ratio of dry and raw yeast is optimally 1:6 or 1:5.

Raw yeast is immediately added to the sugar solution, while dry yeast needs preliminary preparation; many people call this process “fermentation.” The yeast is poured into 0.5 liters of water, which does not exceed 30 degrees, allowed to stand for about five minutes, then slowly stirred so that it is completely dissolved.

The sugar syrup should be around 24 degrees before adding yeast to it. After adding dry yeast, unexpected things happen. The mash either does not show itself at all, or a process starts with abundant foaming. To calm down the strong foam a little, add 50 g of vegetable oil. There are times when oil has to be added 2-3 times. When strong foaming is observed, in no case should you cover the container with a lid, since the accumulated gas can simply rupture the container.

Usually the mash “ripens” in 5-7 days. It brightens up quite a bit and there is a slight bitterness to it. If you still feel at least a little sweetness, the contents are allowed to stand for a couple more days.

Yeast, or microorganisms that consume sugar and produce carbon dioxide and alcohol, are a key ingredient in baking and brewing. "Activation" or "verification" is a simple process for determining whether yeast is viable and preparing it for further use. Modern yeast packaging techniques have made this process less necessary, but activation is still a good method for yeast that has been sitting on your shelf for a long time.

Steps

Activation of dry rapid yeast

Do not perform this process if you are using instant yeast. A type of instant yeast, or granulated dry yeast, does not need to be activated and can be added directly to the dry ingredients. They are already active and have a long shelf life. Some professional bakers believe that instant yeast and active dry yeast produce inferior flavor compared to fresh yeast, but others see no difference in the end.

• Never Do not use brewer's yeast, champagne yeast or baking wine yeast.

1. Measure not a large number of water or milk. Pour some water or milk into a heat-keeping container and record how much liquid you use. The exact volume is not important, but you will need to subtract this amount from the liquid called for in the recipe. 1/2 cup (120 ml) will be more than enough for a regular bread recipe.

   • For example, if you are using ½ cup (120 ml) water to activate the yeast and the recipe calls for adding 1 cup (240 ml) water to the dough, add 1/2 cup (120 ml) instead, since the remaining 1/2 cup (120 ml) of liquid you will add along with the yeast.

2. Warm up the liquid. Heat the liquid to 105-110ºF (40-43ºC) until it is warm but not hot or steamy. Although yeast develops better at lower temperatures, dry yeast requires additional heat to activate.

   • If you don't have a food thermometer, warm the liquid slightly until it is pleasantly warm. If the liquid is cooler, it takes longer for the yeast to activate, but if the liquid is too hot, the yeast will die and not activate at all.

3. Add a teaspoon (5 ml) of sugar to the liquid. Only warm water is enough to activate the yeast, but the sugar will give you an indication of how ready the yeast is. Activated yeast will eat sugar and synthesize carbon dioxide and other substances, this is the process that rises the dough and gives it its unique taste. Quickly stir the sugar until it dissolves.

   • If you forgot to add sugar, you can do it after adding the yeast to the water. This is almost as effective, but you will need to stir more carefully so as not to splash or damage the yeast.

4. Sprinkle the yeast onto the surface of the liquid. Measure out as much yeast as the recipe calls for and spread it over the surface of the liquid. If a recipe calls for fresh yeast, use ½ the amount of dry yeast instead, as dry yeast is more concentrated. If a recipe calls for instant yeast, use 1.25 doses of dry yeast instead.

   • Keep in mind that some types of yeast expand when water is added to it. Transfer to a large container as needed to avoid spilling.

5. Stir the yeast for 30-90 seconds. When the yeast is distributed over the water surface or begins to slowly sink, the inactive yeast will dissolve in the water and be distributed on the sides, and the active yeast will gather in the center. After this, carefully mix the yeast with water.

   • You don't have to follow this step exactly. It is unlikely that the yeast will be activated by stirring, even if you do it immediately.

6. Wait 10 minutes, watching for bubbles or foam. If the yeast is alive and active, it will begin to consume sugar and release carbon dioxide, which is the gas that helps the dough rise. If the surface of the mixture foams, the yeast is active and you can add the rest of the recipe ingredients.

   Add this liquid yeast mixture to the dough recipe. Add yeast-containing liquid when the recipe calls for it. Don't try to strain out the yeast.

   Activation of fresh yeast

   1. Check fresh yeast for problems. Fresh yeast is yeast that is stored in a slightly moist, compressed form, which allows it to remain active, but does not preserve it for as long as a package of modern dry yeast. Keep in mind that fresh yeast will most likely not survive freezing and will only last one to two weeks at room temperature or one to three months maximum in the refrigerator. If they have hardened or turned dark brown, they are probably no longer usable. You can still test them by trying to activate them, but it’s worth buying an extra spare packet of yeast in advance so as not to interrupt the baking process.

   2. Pour a small amount of water or milk into a warm container. Measure out 1/4 cup (60 ml) of liquid required by the recipe you have chosen. You can use more if you need a lot of yeast, but be aware of how much you poured so you can subtract that amount from the liquid required by the recipe.

      • For example, if a recipe calls for 1 cup (240 ml) milk, you used 1/4 cup (60 ml) milk to activate the yeast, add only 3/4 cup (180 ml) milk to the dough in addition to the yeast mixture.

Many gardeners have been using this culinary product in their garden plots for several years now. If you study the literature, it will become clear that this is an absolutely popular way of feeding. Since the literature contains only advice from summer residents.

Therefore, the editorial staff of the site studied this issue in detail. And now here are the basic recommendations on how to dilute yeast for feeding. After reading the article, there should be no questions about the use of this bakery product.

Some tips on how to dilute yeast to feed plants:

1. The choice of yeast variety for feeding plants in the garden remains with summer residents. They can be dry, pressed or raw.
2. They can be replaced with crackers, stale bread and other flour products. Everything that is no longer suitable for food can be used as fertilizer.
3. The maximum benefit will come from fertilizing if it has passed the stage of active fermentation. Therefore, it is advisable to leave the solution for some time.
4. By the way, the starter will be ready the moment fermentation stops.
5. To prepare the fertilizer, it is recommended to use water without chlorine, that is, let it stand.
6. The amount of sugar in preparing the crust should be minimal. There should just be enough for fermentation. Because all the excess will end up in the ground and become food for harmful bacteria.
7. Dilute the concentrated yeast solution for watering as indicated in the recipe.
8. The use of additional ingredients helps to enhance the effect of feeding. For example, weeds, leaves, hops, potato tops.
9. This fertilizer should be applied at the root.

Simple recipes for diluting yeast to feed plants

Perhaps we should start with the type that is more often found in modern stores. Dry product sachets.

In a liter jar, dissolve a tablespoon of granulated sugar. Then add a packet of yeast. Leave to complete fermentation. It is recommended to dilute this infusion in 50 liters of water for irrigation.

The next recipe can be titled “Nothing Extra”, since nothing else is required except yeast. Place a packet of yeast (100 grams) in a bucket of water. This mixture should infuse and ferment for 24 hours. Then feed the plants, you need to pour half a liter of them under the bush.

Another method of breeding live yeast is presented in two versions. In the first, a three-liter jar of water requires 100 g of yeast and half a glass of sugar. In the second, 500 g of yeast is consumed for the same volume of water and sugar. It is recommended to keep them in a warm room for several hours. Dilute before use.

If you just need to water the plants, then take one glass per bucket of water. For intensive feeding, pour a liter of yeast mixture into the same bucket.