How to properly breed pressed yeast. How to breed dry yeast for moonshine

Yeast, or micro-organisms that consume sugar and synthesize carbon dioxide and alcohol, is a key ingredient in baking and brewing. "Activation" or "testing" is a simple process for determining if 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 way to go for yeast that has been sitting on your shelf for a long time.

Steps

Dry yeast activation

Do not follow this process if you are using instant yeast. The instant yeast type, 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 consider instant yeast and active dry yeast to taste worse than fresh yeast, but others don't see the difference in the end.

Never do not use brewer's yeast, champagne yeast or wine yeast for baking.

Measure out a small amount of water or milk. Pour some water or milk into a heat-retaining container, and record how much liquid you use. The exact amount doesn't matter, but you will need to subtract that amount from the liquid required 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) of water to activate the yeast and the recipe calls for 1 cup (240 ml) of water to be added to the dough, instead add 1/2 cup (120 ml) as the remaining 1/2 cup (120 ml) of liquid you will add along with the yeast.
Warm up the liquid. Heat liquid to 105-110ºF (40-43ºC) so it is warm but not hot or steamy. While yeast thrives best at lower temperatures, dry yeast needs additional heat to activate.
- If you don't have a food thermometer, heat the liquid slightly until it's 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.
Add a teaspoon (5 ml) of sugar to the liquid. Warm water is all it takes to activate the yeast, but the sugar will give you an indication of how done the yeast is. Activated yeast will eat sugar and synthesize carbon dioxide and other substances, this is the process that raises the dough and gives it a unique taste. Stir the sugar quickly until it dissolves.
- If you forgot to add the sugar, you can do so after adding the yeast to the water. It's almost as effective, but you'll need to be careful not to splatter or damage the yeast.
Sprinkle yeast over 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 of the amount of dry yeast listed instead, as dry yeast is more concentrated. If the recipe calls for instant yeast, use 1.25 doses of dry yeast instead.
- Be aware that some types of yeast expand when water is added to it. Pour into a large container as needed to avoid spillage.
Mix yeast for 30-90 seconds. When the yeast spreads over the water surface or starts to sink slowly, the inactive yeast will dissolve into the water and spread out to the sides, while the active yeast will gather in the center. After that, carefully mix the yeast with water.
- You don't have to follow this step exactly. It is unlikely that the yeast will activate when stirred, even if you do it immediately.
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 causes the dough to rise. If the surface of the mixture foams, then the yeast is active and you can add the rest of the ingredients according to the recipe.

Add this liquid yeast mixture to your recipe dough. Add liquid containing yeast when required by the recipe. Don't try to filter the yeast.

Fresh Yeast Activation
1. Check fresh yeast for problems. Fresh yeast is yeast that has been stored in a slightly damp, compressed form, which allows it to remain active, but does not preserve it for as long as modern dry yeast packaging. 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 become dark brown, they are most likely no longer usable. You can still test them by trying to activate, but it's worth buying an extra spare pack 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 the liquid required for the recipe you have selected. You can use more if you need a lot of yeast, but consider how much you poured to subtract that amount from the amount of liquid required for the recipe.
  - For example, if a recipe calls for 1 cup (240 ml) of milk and you used 1/4 cup (60 ml) of milk to activate the yeast, add only 3/4 cup (180 ml) of milk to the dough in addition to the yeast mixture.

Yeast is a unicellular 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 turns 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 yeast 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.

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

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. Calories 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 fast acting. 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 warm liquid, allowed to stand for some time to soften and mix;

Dry fast acting 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 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 doughs with more sugar and butter, that is, 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:

In a teaspoon of dry yeast with a slide 4 gr.
At the syringe, cut off the upper part evenly, then in a volume of 5 ml dry yeast will have a weight of 3.3 g
Pressed yeast the size of a matchbox has a weight of 25 grams.
To get a cube of pressed yeast weighing 10 grams, you need the side of the cube to be 2.2 cm.
To get a cube of pressed yeast weighing 25 grams, you need the side of the cube to be 3 cm.
To get a cube of pressed yeast weighing 50 grams, you need the side of the cube to be 3.8 cm.

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.

According to the site www.foreverculinary.com

Yeast is a fungus that requires favorable conditions to reproduce. This living microorganism absorbs sugar, converting it into alcohol and carbon dioxide, leaving and rising the dough.

Yeast loses its properties when interacting with boiling water and when re-freezing. In order not to kill the fungus, the temperature of the liquid should be no higher than thirty-two degrees.

Today there are three types of yeast:

Fresh. Pressed, alive, they are distinguished by the smell of fresh bread. They are diluted with a small amount of water with a temperature of up to 32 degrees. Too hot or too cold liquid prevents the dough from rising. A product from 600 to 700 grams contains an average of 15-20 grams of pressed yeast. Baking requires doubling this dose, since the butter, margarine, sugar used to knead such a dough inhibit the fermentation process;

Dry. Active. Most often produced in the form of round granules, which are soaked in water before use, softened for several minutes and then mixed;

Dry. High-speed (instant). They differ from active ones in the mode of drying and the method of application. As a rule, they look like granules in a cylindrical shape. They should not be dissolved, you can immediately add them to the flour.

Dry yeast produced by different companies do not have the same strength, which determines the time spent on raising the dough. In one case, its volume increases in half an hour, in the other, in an hour and a half.

The lifting force is reduced with prolonged storage of dry yeast, by about five percent in one month compared to the original characteristics. Most manufacturers prefer to produce a bag of yeast that is enough to lift one kilogram of flour, although there are bags designed for half a kilogram (for example, Dr. Oetker).

The weight of dry yeast can easily be measured with a teaspoon. About four grams of yeast is placed in it with a slide. A piece of pressed yeast, about the size of a matchbox, weighs twenty-five grams.

Dry yeast can be replaced with fresh and vice versa. The proportions here also depend on the manufacturer. For example, fifty-five grams of fresh yeast is equal to ten grams of dry yeast, SAF-MOMENT brand. The same amount of fast-acting Dr.Oetker is replaced with thirty grams of fresh yeast.

Measures of weight:

A standard calculation has been developed for replacing one yeast with another: 1:3 - instead of ten grams of high-speed, take thirty grams of fresh yeast.
One level teaspoon contains three and a half grams of dry yeast, replaced by ten grams of fresh.
One and a half teaspoons equals fifteen grams of fresh yeast.
Two teaspoons can replace twenty grams of pressed yeast.
Two and a half teaspoons is equivalent to twenty-five grams of fresh pressed yeast.

The use of dry yeast in baking. Dear cooks, looking through recipes today, I came across a dialogue between our respected cook alarm clock (Allochka) and a new cook. The dispute was about yeast. I was horrified by my ignorance after reading their messages. It turns out that I make pastry dough with little to no knowledge of 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 chefs, I understand that I won’t reveal this information to many of you in America, but I really hope that it will be useful to those who are just starting their friendship with baking.

Yeasts are living organisms, they belong to unicellular 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 have been made.

Yeast, which is used to make yeast dough, is called baker's. Such a 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, in addition to themselves, will need water and granulated sugar. And remember: dry yeast is divided into active and instant. There are no differences in the choice and storage conditions of both types, but they are used in different ways.
How to breed active dry yeast

Active dry yeast in their appearance resembles fractional beads of a beige tone. Just such yeast is discussed in almost all cookbooks compiled by Western authors. There it is written about the amount of yeast: a bag or a certain amount of grams.

To bring dry yeast into an active state, it is necessary to pour the right amount of warm water or milk into the container (how much liquid to take is indicated in the recipe or on the package itself). Since you are dealing with live yeast, you should “wake up” the product, but in no case “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 "nutrition" for the yeast. Sugar should be added to a warm liquid and make sure that it is completely dissolved there.

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

If it is warm in the kitchen, 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 min. yeast should play, foam. If this did not happen, then it is not worth using them in baking, they were never able to “wake up”. The reasons for this may be different: the expiration date has expired, storage conditions have been violated, the liquid in which they were dissolved was too hot. If, as a result, the yeast began to play, feel free to put them in the dough.
How to use instant dry yeast

Instant dry yeast is also called instant, fast, fast-growing, in other words, fast (fast) yeast. (Any of these names will certainly meet you in one of the recipes). Such yeast in appearance resembles a finely ground powder of a light brown hue.

Instant yeast does not need to be activated, it can be immediately combined with dry ingredients. Plus, during kneading, the dough with this type of yeast is put on proofing only once.

However, with all the visible advantages of this yeast, baking as a result is not so fragrant. True, this circumstance does not play a role if you put a lot of sugar and aromatic spices in the product.

Baker's yeast is used in cooking. Thanks to them, the baking of bread, buns, pies improves. To make products of high quality, you need to know how to dilute the yeast. It all depends on what product is used - dry or fresh.

About yeast

Baker's yeast is sold everywhere. They can be purchased at a supermarket and a regular store. For convenience, dry yeast is sold. It is advisable to use a conventional pressed product. And the dry matter is convenient to store, but the dough with it can be suitable for a long time.

Fast-acting yeast reduces dough preparation time. Instructions for their use are indicated on the packaging. Various types of yeast are now sold, but the best are considered raw, sold in briquettes. But as an alternative, dry ones are also suitable.

Benefit and harm

Yeast is beneficial to the body. The pressed product is valued for its unique composition. It eliminates pain in the stomach, intestines, normalizes digestion, relieves the symptoms of heartburn. In addition, the substance is added to creams, masks to improve the condition of the skin and hair. It is enough to find a recipe suitable for yourself, and then you can perform cosmetic procedures without leaving your home.

The damage is noticeable in women. With excessive use of yeast dough, the reproduction of fungi is detected, which causes candidiasis. Therefore, with the occurrence of such an ailment, you should consult a doctor. Yeast dough negatively affects people with kidney and endocrine system ailments. To follow the technology of its preparation, you need to know how to properly breed yeast.

Breeding

How to breed yeast? It all depends on the type of product. How to breed dry yeast? The product should be mixed with a small amount of sugar and warm water. To make the dough rich, you need to pour milk. Then the mass is put in a warm place for 15 minutes. If it has risen, but there are undissolved particles in the milk, then it should be filtered.

For the test, yeast is suitable that has stood in warm milk, and has also increased by 2 times. First you need to prepare a dough: yeast is poured into the dough mass, and everything is thoroughly mixed. Get the consistency of thick sour cream. Such a product should be put in a warm place for 1 hour.

After increasing the dough by 2 times, add flour until a homogeneous, elastic and not sticky dough is obtained. Then it is placed in a warm place to increase by 2 times. Then the dough is kneaded and laid out in molds, after 20 minutes it is put in the oven. This sequence of work is performed if you are interested in how to dilute dry yeast.

Pressed product

Now this product is one of the most demanded. It is sold in briquettes. Due to lack of moisture, it is inactive. How to breed live yeast? To do this, you need to create suitable conditions for this.

Use of live yeast

How to breed live yeast? For 1 kg of flour, about 50 g of the product will be required. Yeast is ground in 1-2 tbsp. l. water, add 1 tsp. sugar and the whole mass put in a warm place. If bubbles form, then such a product is ideal for the test. This will be the answer to the question of how to breed raw yeast.

active dry yeast

How to breed yeast for dough if they are active? Pour warm water or milk into the dishes (how much liquid is required is indicated on the package). Since a live product is being used, you need to "wake" it up. Therefore, the temperature of milk or water should be around 35-42 degrees. You need to add sugar and wait for it to dissolve.

Then dry yeast should be sprinkled with warm milk and after a few seconds the liquid with yeast should be broken. This is necessary to fill the granules with liquid until a paste is formed. If the kitchen is warm, then the dishes should be covered with polyethylene. Yeast should foam, only in this form it is ideal for baking. If this does not happen, then the product should not be used. Damage can occur due to the expiration date, violation of storage conditions.

instant yeast

This product has the name instant. In appearance, it is similar to a finely ground powder. The substance does not need to be brought into an active state, it will be mixed with the rest of the components. How to breed the species is indicated on the package.

Activation

The best properties of the product are manifested at a positive temperature, a moderate level of humidity and the required amount of sugar. Then you get a great cake. Suitable temperature is 35-40 degrees. It should be borne in mind that the substance does not tolerate drafts and cold. In the cold, the dough is difficult to rise.

Dry and live yeast needs a lot of water and sugar. Only the second product should be added moderately, its large amount has a bad effect on the reproduction of yeast. They produce alcohol and carbon dioxide, due to which the dough rises. And alcohol worsens the properties of the product.

If the fermentation process is long, then the dough deteriorates: its taste worsens, bad smell. Such properties are applicable in winemaking, home brewing. During the cooking period, it is necessary to control the time so as not to overexpose the yeast product.

After kneading, the dough should be kept in a warm place for about 2 hours. It should increase in volume by 2-3 times. Then it must be kneaded and can be laid out in a mold. The dough is stuffed with different fillings - both sweet and savory.

Yeast storage

It is important to know not only how to breed yeast for dough, but also the rules for storing it. They need a temperature of no more than 6-8 degrees. The following method of preserving the product is effective: the yeast stick is crushed into small pieces and dried. Before use, the piece must be diluted with water.

A fresh stick should be placed in a bag of flour. The crust that appears on the yeast is peeled off with a knife before use. Flour allows you to save the baking substance.

There is another option for effectively preserving yeast: crush it, place it in a clean bottle, pour cold water, and close the neck with cotton wool. Keep the bottle in a dark place, changing the water every day (in the warm period) and after 3-4 days (in the cold). This must be done carefully so as not to remove the yeast sediment. The product is stored in the refrigerator for no more than 1.5 weeks. If it will not be used for a long period, then it is best to freeze it.

Choice

It is because of the appearance of carbon dioxide that the dough rises. The product contains carbohydrates, fats, vitamins, proteins and trace elements. The pressed version is more suitable for the dough, as it produces tasty and fragrant pastries.

The integrity of the packaging must not be broken, otherwise there will be microorganisms inside the product and the dough will not be able to rise. An unpleasant smell indicates the presence of unnecessary bacteria. The color of the yeast product is cream, light gray, uniform.

If the yeast is broken, they crumble without leaving marks on the hands. Only the baking substance is suitable for the test. It keeps longer when dry. It is necessary to use only a fresh and high-quality product with which delicious pastries are obtained.

The benefits of yeast nutrition for plants

Such a substance is used for the preparation of top dressing. It increases endurance and strengthens the vegetative system. There will be no thin, long stems in the spring, crops easily tolerate transplanting into the ground and a larger container. The product promotes growth, is a source of beneficial bacteria.

Yeast solutions are needed for the formation of roots. They will appear 1.5 weeks earlier, and the number of vegetative organs will also increase. This is observed due to the rapid processing of organic components, which is accompanied by the formation of phosphorus and nitrogen.

Cooking

The product is great for different cultures. It can be used for indoor plants and garden flowers. Top dressing has an effective effect for peppers, tomatoes, cucumbers.

How to breed yeast for top dressing? A dry product is required. Sugar is dissolved in a jar (1 liter) (1 tablespoon). Then you need to pour a bag of dry matter. Everything is left to ferment. The infusion should be diluted in 50 liters of water.

How to breed yeast in a different way? It will take 100 g of dry matter per 1 bucket of water. During the day, the mixture should be infused. Then she can feed the plants, you should pour them 0.5 liters under the bush. Such options allow you to improve the growth of fruit and leaf crops. Plants will develop in accordance with the norms.

Breeding yeast is simple, often this information is indicated on the product packaging. Using these simple recommendations, you can create high-quality dough from which great pastries are created. In addition, dry matter is used for other purposes.