How to properly propagate dry yeast. Activation of dry rapid yeast

Why is one person's moonshine good, while another's is no good? It would seem that water, sugar and yeast are all you need to make moonshine! Is it really that simple? What secrets should you know about the process? Is it enough to just add yeast to make mash? As in any business. There are technologies here that must be followed.

Glucose is converted into alcohol through the activity of a special microflora called yeast. To use them and get the desired result, you need to know the intricacies of their life activity and activation.

How and why to rehydrate yeast

Yeast cells have a very thin cell wall. Therefore, they let everything that happens around them into themselves. As you know, sugar is the best preservative; it kills living organisms. Yeast is killed by sugar if it is not prepared correctly. How to properly dilute yeast for mash so that it does not die:

1. The container where the yeast will be rehydrated must be disinfected aqueous solution Yoda. To do this, pour the solution into the container and leave for half an hour.
2. Pour out the iodine and rinse with boiled water
3. Pour 400 - 500 ml. water, temperature 25-30 degrees,
4. Pour in the prepared yeast, the amount is determined individually for each mash
5. When yeast enters water, it floats on the surface. There is no need to mix them. After standing for a while, they will sink to the bottom on their own, this will allow them to get better wet and saturated with oxygen.
6. When they dissolve, add three tablespoons of sugar syrup
7. When a layer of foam (cap) rises on the surface, it means you need to add them to the wort.

Some people think that fermenting yeast is not necessary, but then they have to use twice as much yeast to make it work. And it’s not surprising, because without rehydration, half of the cells die.

Important! Taste finished product highly depends on the quality of the water you used! The water must be potable, clean and tasty.

Temperature

The most suitable environment for work is 20-30 degrees. During the life of yeast, they heat themselves, releasing heat.

Question: at what temperature does yeast die in mash? Temperatures above 40 degrees pose a danger to protein structures and the fermentation process stops. At 60 degrees, protein compounds completely die.

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'll consider the old way Yeast propagation at home, suitable for any race.

Theory. If you add less yeast than the amount recommended in recipes, fermentation will last much longer and the taste will be ready drink may deteriorate due to prolonged exposure to sediment. 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, then we will 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 affect the taste of the drink in any way; the resulting starter can be used to make wine or fruit mash.

Yeast breeding technology

1. Raw potatoes wash and peel. 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 with 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, 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.

Dry yeast is obtained from pressed yeast, which is pre-crushed and dried. Therefore, they have low humidity and are stored for a long time. Appearance: granules, powder, grains, mixed forms. Dry yeast can be either active or fast-acting.

To speed up the fermentation process and raise the dough, you can add half a teaspoon of sugar for both types of yeast.

Beer, wine or kvass cannot be made without yeast. Their shape changes, new species appear, but they still remain in demand by humans, just as they were thousands of years ago.

What is dry yeast? Their composition Yeast in dry form is a single-celled microorganism that is dormant, but at the same time retains the ability to start fermentation processes. They can be stored long time

, and under certain favorable conditions they enter the active stage.

Dry yeast contains proteins (about 50%), fats (21%) and carbohydrates (18%). In addition, they are rich in B vitamins, as well as amino acids necessary for the body.

In addition to traditional pressed yeast, they have recently begun to be sold in dry form. Such yeast is active and fast-acting (instant). In the first case, they look like small granules of different diameters. Their shelf life ranges from 12 to 24 months and depends on the specific manufacturer. To transfer dry yeast from a dormant state to an active phase, it needs to be “awakened”. To do this, pour a certain amount of yeast into a liquid (water or milk), the temperature of which is about 40 degrees. You don’t have to stir the mixture, but simply set it aside for 15 minutes. After the specified time, the yeast will “wake up”, and then it can continue to be used for its intended purpose.

Rapid-acting yeast, scientifically called instant yeast, is a new generation of single-celled microorganisms. They are smaller in size than active ones, but the dough using them rises one and a half, or even two times faster. Their main advantage is that they do not need to be pre-dissolved in warm water, or you can add it directly to the flour.

Weight measure for dry yeast

As a rule, manufacturers produce dry yeast packaged in sealed bags weighing from 7 to 12 grams. They are designed for half a kilo or one kilogram of flour. Packages weighing up to one hundred grams are also available for sale. In this case, to determine how much dry yeast to add to the dough, use improvised means at home.

One teaspoon contains 4 grams of dry yeast. But sometimes the recipe only specifies the amount of fresh compressed yeast. For this purpose, a special formula has been developed, thanks to which you can easily use dry yeast for baking. The ratio between active and compressed yeast is 1:2 ½. That is, for 1 gram of dry product there are 2.5 grams of fresh. For instant yeast the formula is slightly different. In this case, 1 gram of such a product corresponds to 3 grams of pressed ones.

Yeast for the body: benefit or harm

Yeast can provide the greatest benefit to the body when eaten fresh. Based on them, we get good masks for face and body, thanks to them the skin becomes clean and healthy. However, as the ambient temperature increases beneficial features yeast is running out. At temperatures above 45 degrees they die.

Excessive consumption of foods containing yeast is harmful to the body. Accumulating in excess quantities, they contribute to the fact that the body’s protective functions are weakened, and the immune system can no longer cope with the tasks assigned to it.

The peculiarity of yeast is that it multiplies rapidly, destroying all beneficial microflora along the way. gastrointestinal tract, thereby allowing the penetration of pathogenic microorganisms into the digestive organs.

Where is dry yeast used?

The main area of ​​application for dry yeast is, of course, baking. With their help you can prepare aromatic and airy butter dough, and from it - oven pies, buns, rolls, Easter cakes. Recipes with dry yeast are not at all inferior to those with pressed yeast.

At home you can make it from dry yeast delicious kvass. They are used to start the fermentation process when making wine. Dry yeast - good remedy for treatment problem skin. Masks based on them are among the most effective in cosmetology.

After opening the package, dry yeast reacts with air, gains moisture and loses its quality. To slow down possible reaction Once used, they should be stored in the refrigerator.

How to make butter dough with dry yeast?

Yeast is most often used in baking. To prepare traditional pastry for pies with dry yeast, you need the following ingredients:

• 250 ml milk;
• 80 g sugar;
• 1 tablespoon dry yeast;
• 60 g butter;
• 1 egg;
• 1 teaspoon vanilla sugar or vanillin;
• a pinch of salt;
• 600 g flour.

It is advisable to remove all ingredients from the refrigerator a couple of hours before starting cooking so that they are at room temperature.
The test formation process consists of several stages.

1. Dissolve dry yeast in slightly warmed milk. Immediately add 1 tablespoon of sugar and 100 g of flour. Cover with a towel and set aside to allow the yeast to start playing. This will take approximately 30 minutes.
2. While the dough is ripening, sift the flour, add sugar, salt, and vanillin. If dry ingredients are used when preparing the dough instant yeast, then you should mix them directly with the flour. In this case, you can skip the first step.
3. When the dough is ready, add the egg and melted butter.
4. Combine dry and wet ingredients together. Knead into a soft, non-stick dough. This will take about 10 minutes.
5. Place the dough in a lightly greased bowl. vegetable oil, cover with a towel and leave to rise in a warm place for at least 1 hour.
6. After the dough has risen, you can form the products. You should let them sit for another 30 minutes before putting them in the oven. Pies made with dry yeast always turn out soft and airy, with a pleasant vanilla aroma.

This the dough will work not only for pies, but also for rolls, buns and even Easter baked goods.

Pie dough with dry yeast and kefir

Buns and pies made with kefir are no less tasty and aromatic. Dry yeast is excellent for their preparation. Lactic acid bacteria enhance their effect. The dough rises well, while ready baked goods does not have a pronounced yeasty smell, as happens when using them in a “wet” form.

To form yeast dough on kefir, the following ingredients are needed:

• 60 g sugar;
• 50 ml milk or water;
• 75 g butter;
• 1 tablespoon dry active yeast;
• 2 eggs;
• a pinch of salt;
• 600-650 g flour.

The process of preparing dough for kefir pies is carried out in a certain sequence.

1. Melt the butter.
2. Dissolve yeast in warm water or milk.
3. Mix sugar, salt, kefir and eggs. Add diluted yeast and butter.
4. Gradually sift flour into the dough. Knead an elastic dough that does not stick to your hands. It is important that it is not tight. Otherwise the dough will not rise.
5. Place the dough in a clean bowl greased with vegetable oil and place in a warm place to rise. In an hour or an hour and a half it will triple in volume.
6. Now you can form the pies. It’s important to remember to let them rise again before putting them in the oven. To finished goods had an attractive appearance, before baking you can grease them with yolk mixed with 1 tablespoon of milk.

Pies made from dough made from kefir are especially soft and remain so for quite a long time.

Which is better: dry or wet yeast?

Twenty years ago, only fresh compressed yeast was available for sale. They are, of course, still very convenient, since they are always in “full combat readiness.” The only significant disadvantage is the short shelf life.

The main advantage of dry yeast is long term storage It is 24 months. This allows housewives not to run around looking for fresh yeast before preparing baked goods, and always have the necessary bag in the house.

In addition, fast-acting or instant dry yeast does not require preliminary preparation of the dough. They are mixed directly with flour, which significantly reduces dough preparation time. At the same time, it rises just as quickly as when using active or compressed yeast.

How to choose good yeast?

The main condition when purchasing dry yeast is to carefully read the labels on the package. This will help avoid unwanted results when baking products. It indicates how many grams of dry yeast are for a certain amount of flour. Possibly for cooking large quantity bakery products You will need not one, but two bags.

When choosing yeast, it is important to pay attention to the shelf life. Despite the fact that it varies from 1 to 2 years for different manufacturers, it should be remembered that with each subsequent month their abilities decrease.

In addition, for various baked goods A certain type of yeast is more suitable. The quality of future products depends on this. For example, for Easter cakes Only compressed yeast is suitable, since dry yeast will not withstand raising and lowering the dough three times. But for preparing traditional baked goods, it is good to use a fast-acting option. They help reduce baking time by at least 30 minutes.

Many gardeners have been using this for several years now. culinary product on their own plots. If you study the literature, it will become clear that this is absolutely folk way 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. 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 liter jar it is necessary to dissolve a tablespoon 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 on three liter jar Water is supposed to take 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.