Instant yeast saf moment. Yeast dry high-speed saf-moment

I decided to write this advice, since dry yeast is increasingly becoming part of the everyday life of home confectioners. And quite often in reviews of baked goods and bread there is such a phrase: “I did everything according to your recipe. But the dough didn't rise well. In such cases, the first thing you ask is: “What kind of yeast did you use?” And then it turns out that the yeast is used according to the principle "what is dry." And many are very surprised that not all dry yeast is the same. Moreover, it is necessary to be able to store them correctly. I ran into this problem myself when I started baking. For beginner confectioners, I have prepared a small selection of tips from a company that produces dry yeast.

What is the difference between dry and pressed yeast?
Dry active yeast "Saf-Levure" and dry fast-acting yeast "Saf-Moment" are yeast milk, from which conventional pressed yeast is also prepared, dried in a special way. Thus, dry yeast is the same pressed yeast, only a significant part of the moisture has been removed from them.
What types of dry yeast are most often sold?
Yeast active

Yeast

Yeast "for baking"

Yeast "for pizza"

What is the difference between fast acting yeast and dry active yeast?
Both yeasts are produced by drying yeast milk, but in different ways. Thus, the differences between them are as follows:
Appearance: dry active yeast "Saf-Levure" are granules of different diameters, that is, live yeast cells are covered with a shell of inactivated yeast cells; fast-acting yeast is similar to small "vermicelli" and is living yeast cells that retain their properties due to the unique vacuum packaging.
How to use: dry active yeast "Saf-Levur" must be dissolved in warm water before use, and fast-acting yeast "Saf-Moment" must be immediately poured into flour in a dry form.
What is the difference between yeast "Saf-Moment" and "Saf-Moment for baking", "Saf-Moment for pizza"?
Yeast "Saf-Moment" high-speed are considered classic, do not contain additives and are suitable for making all types of pastries. In particular for automatic bread machines, especially when using the “delayed baking” mode, fast-acting yeast is ideal, since it does not require pre-activation.
Yeast "Saf-Moment for baking" contains confectionery vanillin, natural beta-carotene (provitamin A) and special yeast for pastry. Yeast gives baked goods a delicate vanilla flavor and a golden color to the crumb.
Yeast "Saf-Moment for pizza" contains natural onion powder made from onion juice and special yeast for pizza. Baking takes on a spicy onion flavor.
How should yeast be stored?
Yeast "Saf-Moment", "Saf-Moment for baking" and "Saf-Moment for pizza", as well as yeast "Saf-Levur" do not require special storage conditions. They do not need to be stored in the refrigerator - just in a dry place at room temperature. The main thing is that moisture does not get into them.
Pressed yeast "Lux" must be stored in a refrigerator at a temperature of 0° to +4°C.

Everyone knows that mash is needed to make moonshine. Braga, in turn, is obtained as a result of the vital activity of microscopic fungi - yeast. In the process of fermentation (life activity of yeast), yeast absorb sugar and release the ethanol we are looking for, carbon dioxide and some other by-products. Ready mash is subject to distillation in a moonshine still. And the quality of the resulting moonshine directly depends on the quality of the mash. In turn, the quality of the mash directly depends on the yeast used. Let's talk about them.

Dry yeast itself differs from pressed yeast only in that it lacks a significant amount of moisture. In general, it is best to use alcoholic yeast to make mash. However, they can be difficult to get. The easiest way to find on sale dry active yeast "Saf-levure" (package of 100 grams) and dry fast-acting yeast "Saf-moment" (package of 11 grams), which are also suitable for drinks. What is the difference?

Active yeast is “hidden” in a shell of inactive yeast cells, while fast-acting yeast is living yeast cells that remain active due to vacuum packaging. Thus, before use, saf-levure must first be dissolved in water - “wash off” the inactive shell, and saf-moment yeast is immediately ready to “fight”.

The downside of active yeast is that it causes abundant foaming, therefore, for a dry yeast mash recipe, it is better to use a mixture of saf-levure and saf-moment yeast.

The second important component of mash is water.

There is an opinion that the quality of moonshine is 60% dependent on the quality of water. It is difficult to argue with this, especially if our moonshine has a strength of 40 degrees. Therefore, it is best to use pure spring, bottled or filtered water without foreign odors and impurities. Water hardness is also important, and the lower it is, the softer the taste. Boiled water should not be used in any case, since it is devoid of dissolved oxygen. Yeast needs something to breathe too.

So, the recipe for mash on yeast Saf-levure and sugar

Sugar mash is most often used in.

Ingredients per 1 kg of granulated sugar:

Sugar - 1 kg;
Water at room temperature - 4.5 liters;
Dry yeast Saf-levure - 15-20 grams.

In this yeast mash recipe, Saf-moment is used as a defoamer at the rate of 3 packs per 1 pack of Saf-levure yeast.

Ingredients based on a standard flask (38 liters):

Sugar - 8 kg;
Water at room temperature - 30 liters;
Dry yeast Saf-levure - 150 grams;
Dry yeast Saf-moment - 1 pack.

Braga preparation:

Pour about three-fourths of the water into the fermentation tank.
Gradually pour sugar and dissolve it well: it should dissolve all.
Pour dry yeast Saf-levure into a separate container, dilute with water at a temperature of 25-30 ° C and leave for an hour.
After an hour, add the yeast solution to the fermentation tank
Pour the remaining water into the container to such a level that there is room for foam.
Mix well the resulting mixture and remove it in a warm place.

Avoid tightly closing the container with future mash, as there is active gas formation and, as a result, an increase in pressure under a tightly closed lid. A good option is to use a water seal.

For the first two or three hours, follow the foaming process: if it is too active, it is the turn of the Saf-moment yeast: sprinkle foam with them. Saf-moment dry yeast will quench it. The fermentation process has started, now it remains only to wait.

And how long to wait?

Approximately 7 to 14 days. The timing of the fermentation of the mash depends on the maintained temperature, the quality of the yeast and mixing. The temperature must be maintained in the range from 18 to 30°C. A lower temperature reduces the activity of the yeast, and a higher one leads to their death. When mixing the mash, the fermentation processes are accelerated, but this must be done carefully and with a clean object in order to avoid foaming and souring of the mash.

How do you know that the fermentation process is over?

Braga does not sizzle, does not bubble, has a sour-bitter taste. The latter suggests that the yeast has processed all the sugar. If it doesn’t sizzle, it doesn’t bubble, but the taste is sweetish, not all of the sugar has been “eaten”. The reason for this may be bad yeast, excess sugar or lack of water. After the mash is ready, it is removed from the sediment and clarified.

You can see the detailed technology of these stages in the video:

Clarified mash can be distilled. If you are just starting out as a distiller, it will be best (we recommend choosing a device with a distillation column of the brand or with a dry steamer of the brand).

Yeast Saf-levure and Saf-moment give an average quality product, as they still belong to baker's yeast. Alcoholic yeast is recommended for drinks.

Recall that the quality of the resulting moonshine primarily depends on the quality of the mash. We recommend using only a quality product in ours.

It's no secret that yeast of the highest quality is the key to successful fermentation and the result of high-quality moonshine. That is why, faced with the choice of such an extremely important ingredient, buyers prefer to stop at dry yeast (for example, such well-known brands as Saf Moment, Saf Levure). And in this article we will consider the main reasons for this choice of the consumer in the manufacture of moonshine.

Mushrooms, consisting of one cell, are the most important ingredient, the basis of everything in the manufacture of mash. It is the single-celled fungi that turn the simple sugar wort into a ready-to-drink, low-alcohol drink. And then this mass becomes suitable for the subsequent "transformation" into moonshine.

Today, the food market is so wide that it is easy to notice the presence of not one, or even several types of yeast. They are different: alcohol, for the preparation of wine drinks, brewer's yeast. But still, yeast, which is actively used for the preparation of flour products, remains at the top of popularity. It is easy to highlight the positive and negative aspects of this product. The former include low cost, ease of use; availability and excellent moonshine as a result.

Navigation

living water

When it comes to the direct preparation of home brew for moonshine, you must follow very simple but important rules regarding the water base. In order for the yeast "Saf Moment", "Saf Levure" to please you as much as possible with an excellent result, you need drinking water of medium softness and always without impurities. This is important because of poor fermentation in water with high hardness.

Another important point: to preserve oxygen in the water, do not boil it before mixing the compound products. It is also not recommended to breed yeast in distillate due to the lack of essential trace elements for the necessary growth. It is permissible to cook mash on ordinary running water, but filter it before pouring. If there is no filter, let the water stand for several days in an open container.

Temperature limits are very important for a successful fermentation result to obtain moonshine. Unicellular fungi reproduce well at temperatures from 18 to 30C. Under the condition of lowering the temperature, the reproduction of fungi is blunted.

In the case, on the contrary, of an increase in degrees on the thermometer, they are threatened not only with overheating, but also with death. If you have done everything right up to this stage, then a wonderful mash can ferment for up to two weeks, during which the sugar in the wort is completely processed. To determine the “condition”, the taste can help, which after such a period should become slightly bitter with a slight sourness.

Yeast brands "Saf Moment" and "Saf Levure" are extremely well-known among self-taught distillers. It is customary to think that they are only necessary for making buns or bread, but no! As we indicated above, these yeasts are also widely popular for making moonshine. They also have a very advantageous packaging (100 grams), which will simplify the process of preparing mash according to the recipe. Winemakers have noticed that it is on Saf Levure that fermentation is obtained without a pronounced smell and does not have third-party flavors at all.

The result is alcohol of excellent quality. But another memorable moment for moonshiners was that the aforementioned yeast is best opened in tandem with Saf-Moment. It is most recipes that use this product in order to extinguish the resulting foam.

For the "game" of mash

In the manufacture, in order to achieve the optimally beneficial result of obtaining mash, followed by the preparation of moonshine, take yeast and granulated sugar in a ratio of one to five to six parts.

By simple calculations, we get, for example, for a package of yeast (100 grams) 5-6 kilograms of granulated sugar. To achieve full reproduction of mushrooms, dry yeast is brought to fermentation even before it is combined with sugar syrup. To do this, take one full package of "Saf-Levure" and pour it into half a liter of warm prepared water, leaving it for 5-7 minutes.

If excessive fermentation is detected in the first hours, the aforementioned “Saf-Moment” will help, which extinguishes the foam. You must remember that there are a lot of cooking methods, but the most popular remains as follows: 3 100-gram packs of Saf Levure yeast, a bag (11 grams) of Saf-Moment yeast, 15 kilograms of granulated sugar and 60 liters of warm prepared water.

To avoid the appearance of a large amount of negative impurities during fermentation (and moonshine in general), sweeten it with fruit juice or berry pomace. What to do if the mash practically does not roam? You probably didn't follow the recipe and didn't add enough yeast. Try adding brown bread to your moonshine recipe, which is good for micronutrients. For “bait” a simple tomato paste (100 grams per 10 liters) may also be suitable. We recommend that you treat yeast with a wide soul and as a result you will get excellent moonshine!

Quite often in reviews of baked goods and bread there is such a phrase: “I did everything according to the recipe. But the dough didn't rise well.

Many people are very surprised when they learn that not all dry yeast is the same.

Moreover, it is necessary to be able to store them correctly.

What is the difference between dry and pressed yeast?
- Dry active yeast "Saf-Levure" and dry fast-acting yeast "Saf-Moment" are yeast milk, from which ordinary pressed yeast is also prepared, dried in a special way. Thus, dry yeast is the same pressed yeast, only a significant part of the moisture has been removed from them.

What is the difference between fast acting yeast and dry active yeast?
Both yeasts are produced by drying yeast milk, but in different ways. Thus, the differences between them are as follows:
Appearance: dry active yeast are granules of various diameters, that is, live yeast cells are covered with a shell of inactivated yeast cells;

fast-acting yeast is similar to small "vermicelli" and is living yeast cells that retain their properties due to the unique vacuum packaging.

How to use:

dry active yeast "Saf-Levure" must be dissolved in warm water before use, and fast-acting yeast "Saf-Moment" must be immediately poured into flour in a dry form.
What is the difference between yeast "Saf-Moment" and "Saf-Moment for baking", "Saf-Moment for pizza"?

Yeast "Saf-Moment" high-speed are considered classic, do not contain additives and are suitable for making all types of pastries. In particular for automatic bread machines, especially when using the “delayed baking” mode, fast-acting yeast is ideal, since it does not require pre-activation.
Yeast "Saf-Moment for baking" contains confectionery vanillin, natural beta-carotene (provitamin A) and special yeast for pastry. Yeast gives baked goods a delicate vanilla flavor and a golden color to the crumb.
Yeast "Saf-Moment for pizza" contains natural onion powder made from onion juice and special yeast for pizza. Baking takes on a spicy onion flavor.
.

If you open a bag of dry yeast, use it completely, since dry yeast cannot be stored in an open form, it loses its activity.

Salt neutralizes the action of yeast, so it should not be mixed with yeast and added to the yeast solution. Salt should be added at the very end of the dough kneading, when all other ingredients have already been added. --High sugar content also slows down yeast fermentation.

There should be enough water in the kneaded dough, this makes the action of the yeast more active, in this case, when the dough “fits”, then its pores become larger and the dough increases well in volume.

When buying yeast, pay attention to the recommended amount of yeast per kilogram of flour. If you increase the recommended amount of yeast per kilogram of flour, this will not speed up the "rise" of the dough, but it may give an unpleasant aftertaste to the finished product.

Never use the oven or microwave to increase the fermentation of the dough. This can adversely affect the finished product, it can lose flavor and shape. The dough is suitable for at least 2.5-3 hours and the most suitable temperature for the “approach” of the dough is +27 degrees.

Do not forget yeast - these are living organisms and cold and heat are contraindicated for them. Yeast dies at a temperature of +45 - +50 degrees, and if they are frozen and thawed several times, they lose their properties.

And now a little about personal experience: by chance on a supermarket shelf I came across packaged instant yeast "Pakmaya".

I noticed the word "instant" on the packaging, decided to "google" and found a very important discovery for myself.

Many housewives try to get rid of the taste of yeast in the dough, someone starts to put less yeast, someone changes the brand of yeast, but in the end, the taste of yeast is still present in the product, but as it turned out, everything is much simpler. In the preparation of the dough you need to use instant yeast. It is they who will not spoil all your and my pies with this aftertaste. This yeast perfectly raises the dough, mine rose in about an hour, it is perfectly fastened along the edges of the pies, the filling does not fall out and does not flow out. And after half an hour, we ate the most delicious pies with different fillings.

I have made yeast dough so many times, but this dough made me extremely happy. No yeasty aftertaste.

As the saying goes, live and learn.

Dry active yeast "Saf-Levure" by its nature is a complex product. During the drying process, a shell of inactivated yeast cells containing glutathione forms on the surface of the yeast. Glutathione is a natural reducing agent, it helps to quickly form a gluten framework, and as a result, the bread crumb becomes more elastic, and the flavor becomes more saturated.
Dry active yeast "Saf-Levure" consists of:
- dry active baker's yeast
- inactivated yeast, which form a protective (external effect) shell and guarantee stability for 2 years of storage.
They do not take up much space during storage, do not require special storage conditions (-45°С to +25°С). Shelf life 24 months.

Application area

Enzymatic activity

Gas formation in the dough when using yeast"Saf Levure" , cm³ CO2 in 2 hours

Mode of application

Dry active yeast "Saf-Levure" requires mandatory activation. To do this, it is necessary to dissolve the yeast in warm water 35-38C (lower or higher temperatures can lead to loss of yeast activity) in the ratio: 5 parts of water to 1 part of yeast (or 100 grams of yeast and at least 500 grams of water), distributing the yeast evenly on the surface and let stand for 10-15 minutes. Mix. After that, you can add cold water and dilute the yeast to the desired density and temperature of the suspension. Yeast suspension with a temperature of 16-20°C retains enzymatic activity for 6-8 hours.

Dosage

Depending on the quality of flour, recipe, dough method and production conditions: 0.1 - 1% by weight of flour (dough dough method: 0.1-0.4%, non-dough dough method: 0.4-1.0%) .

Package

Polypropylene bags 10 kg.

Storage

Two years in original packaging, in a cool, dry place at temperatures from -45°C to +25°C. Opened packaging can be stored for up to 1 month without changing the enzymatic activity of the yeast.

Description

We all know that yeast is nothing but a living microorganism. To be more precise, this is a fungus that, when favorable conditions are created, is able to actively multiply. In the course of their life, yeast “eats” sugar, turning it into carbon dioxide and alcohol. They are able to give the dough a characteristic sourness and a loose bubbly structure. The calorie content of high-speed yeast is 410 kcal per 100 grams of granules.

Today, on the shelves of almost all stores, you can find three types of yeast: fresh, dry, and fast-acting. We will talk about the latter.

Fast acting yeast Saf-moment absolutely do not require pre-soaking - they are mixed directly with flour. Yeast dough with the addition of this natural baking powder fits stably and very quickly. Due to the ability of yeast to “raise” the dough almost twice as fast as its fresh counterpart, the demand for this product is increasing every day. Many chefs have long appreciated this advantage, so a bag of small granules has become a welcome and reliable assistant for every modern housewife.

Use high-speed yeast Saf-moment recommended for cooking almost all types of pastries, while the dough turns out to be extremely airy, and pastries are lush, with a delicate crumb, golden brown, pleasant taste and appetizing aroma.

Dry high-speed yeast Saf-moment: Useful properties.

Benefit high-speed yeast is that these are natural leavening agents. They play one of the main roles in the formation of quality bread. Their important function is due precisely to the very composition of yeast, which, in turn, consists of 44-75 percent proteins, 30-50 percent carbohydrates. They also include mineral inorganic substances (5-10%) and nitrogen (5-12%).

Being special proteins, yeast has all their properties, and the content of some vitamins in this food product is many times greater than, say, in milk, vegetables or other fruits. The benefits of high-speed yeast are evidenced by the fact that in dry form the concentration of vitamins is much higher than in fresh form. In the process of drying and removing excess moisture, as well as processing them with ultraviolet light, the qualitative and quantitative state of useful substances does not decrease, but, on the contrary, is preserved.

The composition of dry yeast contains a significant amount of protein, valuable and useful for humans - it is well digested and absorbed. In addition, dry yeast is rich in carbohydrates - on average, their amount is eighteen percent.

There are dry yeast and vitamins PP, C and group B. They also contain useful mineral salts that are so necessary for the normal functioning of the human body - magnesium, phosphorus, zinc, potassium, calcium, copper, manganese, selenium, sodium and iron .

Yeast dry high-speed Saf-moment: Harmful properties.

The harm of high-speed yeast and contraindications to their use can affect the presence of diseases such as dysbacteriosis, gout, endocrine disorders and kidney disease. If you want to use this product in food, please consult your doctor first to rule out the presence of individual intolerance.

Yeast dry high-speed Saf-moment: Vitamins.

04/28/2005 04:06:01 PM, Kalina*

I went to the market near the metro today and bought a pack of fresh yeast. 3 rubles.
Of course, it is more difficult for you - there are almost no markets left. Not in the Globe?

How long can a teenager live without a phone

Recipe. Blog user atmashka on 7ya.ru

I made Easter cake today, and I thought, why not share its recipe with my beloved Maryushkas? :) I saw a lot of recipes, but almost all of them, with rare exceptions, are different types of muffin, from Easter cake there is only one form and decoration. A real Easter cake is made from a special Easter cake dough and it turns out much tastier than rich Easter cakes and cakes like cakes. It has a small-small layered structure, but at the same time it is surprisingly tender and just melts in your mouth, and the aroma!!!…:))) Kulichny...

I have never made yeast pies. test! Tell me plz. I want to make my husband tomorrow for the DR (and I already bought the meat for the filling, maybe even with potatoes? Or with jam?) Dear girls, share your proven recipes!

Discussion

1 kg of flour, 1 bag of dry yeast (saf-moment), 4 eggs (do not put the white of one egg), 1/2 tsp. tablespoons of salt, 400-500 ml of milk, 4 tablespoons of sunflower oil (odorless) for kneading with your hands ... sugar, depending on the filling ... I put 8 tbsp for sweets. spoons of sand, and for meat - 4 ... When the dough rises for the first time (1 hour), knead and wait again when it rises ... If you can, do not sprinkle the dough with flour after kneading it with butter ... sculpt harder, but it turns out rosier and more magnificent ...

i do like this:
for 800-1000 g of flour (I sift through a sieve, they say that the better the flour is enriched with oxygen, the better it suits :-)) I add a bag of dry yeast, salt, a little sugar, melted margarine (I mix it with milk - that is, I heat the milk and I put margarine in it - when it "disperses" and the mixture becomes warm - I pour it into the flour and knead the dough). Margarine - 200-250 grams, milk - about half a liter.
Look at the consistency - the dough should not turn out "cool" - if necessary, add more milk.
It is necessary to knead until such a state - until the dough begins to "depart" from the hands. I sometimes still moisten my hands with sunflower oil to make it easier to “stick off” :-)))
Kneaded? Now cover and put to approach.
There are no eggs in this recipe.
And I really like this stuffing:
berries from blackcurrant jam + walnuts + a little bit of flour. Mix it all up and stuff. The taste turns out to be special :-))) almost oriental sweets :-)
And even better - make an open cheesecake - success is always guaranteed! :-) Cottage cheese + egg + raisins + 1 spoonful of sour cream + 2 tbsp. spoons of flour. Top with either sour cream or beaten egg for browning.
Good luck!

Bread in pictures. Tillotama's blog on 7ya.ru

Often people buy different devices, use them once or twice and push them into a corner, because they have to do a lot of tiring manipulations. It turned out to be quite tedious for me to weigh all the products when baking bread, so I eventually came to a simple way. Partly thanks to my Panasonic 2501 stove, which allows you to "not hang in grams", but cook by eye. Bread is almost always available. (There were a couple of times when I just put everything that bothered me in the fridge...

Apple Pie Recipes

No one can refuse delicious and tender pies with apples as a dessert. If you think that cooking pies is long and expensive, then you are greatly mistaken. A collection of tips has selected for you the best apple pie recipes that you will definitely like. The difficulty with using apples as a filling for pies is that juice is released from the fruit due to the addition of sugar. As a result, the dough, due to the filling, turns out to be wet and stretches like rubber. Yes and...

Pies "Gentle". Jekson user blog on 7ya.ru

Ingredients Wheat flour 3 tbsp. (I put 4 or a little more) 200 ml cup Milk 1 tbsp. Salt 1 tsp Sugar 1 tbsp Creamy margarine 100 g Dry yeast (I use Dr. Oetker they have 1 sachet for 500 g of flour, in spoons it is 2.25 tsp) 1 sachet Egg 1 pc. Method of preparation: Grate margarine on a coarse grater or cut into small pieces. Place the ingredients in the bucket in the order recommended by your bread machine manufacturer. In Panasonic, I set the mode to "pizza dough", and in LG - just ...

HUGE!!! Mata Hara for the tip on Terra Khrushchev's dough! Very simple, but how delicious! Dough We take a glass of milk or (better) a glass of whey from kefir. There is a bag of dry yeast Saf-moment, two tablespoons of sugar, half a teaspoon of salt. We stir. Then we take three-quarters of a pack of butter, three right there on a coarse grater. Then we thump half a glass of flour there, stir so that the oil disperses. And in the resulting slurry we mix in about two more - two and a half ...

Hi all. I don’t make friends with him in any way ... it doesn’t rise in the oven - even if you crack .. and the crust turns out to be thick and tough. As soon as I didn’t try it - both with sourdough .. and without sourdough ... and with live yeast and extra-fast, which are now the sea in stores ... I don’t understand anything! :(Or am I just like that .... clumsy .. I don’t believe it! that’s EVERYTHING, except for the yeast dough, it turns out wonderful, tender, lush, etc. etc. ..... what to do? :))

Yesterday I baked bread for the first time in a bread maker. It turned out very tasty, but a few questions arose: The smell of yeast in the finished bread is quite strong. Can something be done with it? If you replace dry yeast with regular yeast, does the process remain the same? I want to bake bread from wholemeal flour, but without yeast. Does anyone have the recipe and how does it work in a bread maker?

Discussion

What yeast did you take? Saf-moment from a large pack, French do not smell.
Bread should not be eaten hot. He must cool down.
You can do it without yeast. It is necessary to grow the sourdough, about 5 days. And in automatic mode, nothing will work, he will not have time to approach. I knead on the pizza mode, and then wait for it to rise. Time from 40 minutes to several hours.

The smell of yeast is usually felt when the bread is piping hot, and disappears after cooling. Well, either you have such sensitivity, Yul :)

Dry yeast can be replaced, but then they are put together with liquid, and not with flour, like dry ones.

Get why not. It will just not be lush, but dense. You can loosen soda, then instead of milk or water, use something sour-milk (yogurt, sour cream, yogurt, put at least a couple of spoons).

Who uses such a thing - tell me what it does not bake. I fall asleep all the ingredients, turn on the menu - the process is going on - at the exit - a raw piece of dough, lightly baked on the sides: (Bought yesterday. Gelberk firm. The seller gave a tooth that Germany, but apparently still China. I don’t understand - it’s defective, Or am I doing something wrong.

Discussion

I have a Mulinex that bakes baguettes. Everything is fine. I recommend that you heat water and milk slightly to 37 degrees. Then the yeast roam more cheerfully. And the bread is given with big holes :)

It is necessary to lay the ingredients in the order and in the quantity in which they are written in YOUR recipe book, which was attached to YOUR stove. I have been baking since February and have never received a bad bread, even when I baked it for the first time, then the lid could not be closed at all, everyone was wondering what she was doing at that moment. But I have a Panasonic.

spring, is everyone losing weight? that's what an exceptionally healthy bread I got today based on "tinned wheat bread 7 cereals from rum" (link below). how did you do it? dry yeast saf-moment 1.5 tsp wheat flour w.s. 330 gr, "cereal mix" 100 gr. salt 1.5 tsp sugar 1 tsp rast. oil 3 tbsp cottage cheese whey 250 ml. (can be replaced with water) I made the "mixture of cereals" myself from what was at home: I mixed wheat bran, oat bran, oatmeal in arbitrary quantities ...

Here is a wonderful thing in the house. I like bread very much, but there is a little smell of yeast. Doubts arose of such a plan: there is a measuring spoon for yeast, salt, sugar, etc., according to the recipe, for example, 1 tsp is to the brim or navigate the steps. These "steps" were photographed, see the link. Enlighten the inexperienced.

The flour swelled ((the dough became not just cool, but sooo cool. It doesn’t even interfere (. What to do, what can (and how) be diluted ??? (I wanted to make pies with cabbage ..)

Discussion

I report)). (Thanks to everyone for the advice, I calmed down right away.) I carefully kneaded the yolk (from the last remaining egg)), and a little milk, and added a little vegetable oil) I left it for an hour and a half (during this time I took the child from the garden, walked). While I was gone, the dough "rested", swollen and became quite normal. It rolled out quite well. Turned out to be really good pies.

dilute - half the battle ... count the number of yeast, maybe add it? Oh, and sugar...
do not be afraid!! everything will be great. The main thing is not to overdry in the spirit :-)

I'm going to make pies according to the recipe below, and so I don't know how much to set the oven, do I need to change the temperature regime? Please tell me. Found the recipe by searching. "Sift 600 grams of flour, divide in half. Add a bag of dry yeast (Saf-moment) to half (fresh is better, of course, but for the first time there is no need for difficulties), a glass of milk, and put in a warm place (I usually kindle the oven and I put it on the stove - it gets warm there. Or even if something is cooked on the stove ...

Discussion

I think this is my recipe - I did not immediately notice)))
The oven is really at 220. Nothing dries out, because for any yeast dough in the same oven a level lower, I put a bowl of water. An exception is baking in micro with convection. but even here the temperature is the same, although without water.

In terms of time - I will not say, 15-20 minutes, but the reference point is the color. These pies should be evenly golden, that is, not a white ruddy top, but completely.
When the pies in the oven "fix" (I don't know how to explain, it's a matter of practice). At the very least, they should rise and become uniform - without tubercles and pits, and when the first ruddy "tan" begins to appear on them, the surface should be greased with a beaten egg. That is, take out the baking sheet and IN A WARM PLACE (I used to put it on top of the stove, then a stove appeared with a “moving out” design for the baking sheet - just with an open oven) with a brush (for lack of a maid (ugh, brushes) you can take a piece of gauze by crumpling it "tampon"

2. Sift 3 cups of flour into a separate bowl. Pour a bag of dry yeast (I use SAF Moment, white like that, with red and blue), pour it into flour and mix so that the flour properly wraps these yeasts :-)) If you shoot the yeast directly into the oil, it will not rise either. When mixed, pour into the first pan, with milk and butter.

3) Knead the dough, adding more flour (about a glass and a half more). When the dough starts to lag behind the walls of the pan, dump it on the table and mash it well (three minutes, or maybe all five). You don't need to add a lot of flour at once. If the dough is too loose, flour can always be added during the first kneading.

4). Transfer the dough back to the bowl. Top with sunflower (olive) oil.

5). Wrap, close the pan with gauze on top, put to rise in a warm, draft-free place.

When it rises for the first time (after 40 minutes, after an hour), knead well again. Let rise a second time. After the second rise, make pies. Form a sausage, cut into pieces from the sausage. It is better to act not with a rolling pin, but to knead / straighten your hands, carefully. Let the pies rest, grease them with yolk on top and put them in the oven.

And I can't help with the meat stuffing. Look on the Internet :-)) But I think there is boiled meat (through a meat grinder), finely chopped fried onions and ... rice or an egg ... I don’t remember. I prefer with cabbage or potatoes.

And what is the problem, with the dough or with the filling? The dough was discussed here not so long ago, look. And the filling is something like this - lightly fry the onion, then add minced meat from boiled meat there, fry a little (a little bit completely), add broth for juiciness (or water, if there is no broth) and finely chop the eggs there.

Discussion

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.

Hello dear cooks! Thank you all for such good recipes that I find from you. Well, now on the topic. I recently purchased a bread maker. Now we are baking bread, making dough ... I take all the recipes from what was attached to the stove. But for some reason, I don’t always get a normal dough batch, although I put everything as indicated in the booklet. Often you have to add or more water or flour or something else so that the dough is not steep or, on the contrary, not liquid. My friend gave...

Discussion

I asked the same question a year ago, but either the people living here didn’t have ovens then, or something else ... But what kind of yeast do people bake? My bread stinks wildly with yeast, and if I put less than according to the recipe, it doesn’t rise: (Share, pliz.

01/27/2003 19:08:40, Matilda_

300 g of ciabatta and 300 g of rye flour with seeds, about 350 ml of water, a spoonful of granulated sugar, a bag of dry yeast, I bake on the program for 3 hours and 50 minutes. after the bread is baked, I immediately take it out and wrap it in a towel for an hour, a crispy crust and softness inside are provided :)

Girls, here is the simplest option, which will definitely turn out delicious, but involves "career growth" :) I suggest using SAF-moment dry quick yeast for a start. Mix 700-800 grams of flour with 10 grams of yeast. heat a little half a liter of milk + an incomplete glass of sugar + 1/2 tsp. salt = combine with flour and knead for 15-20 minutes. , flatten the dough on the table and apply a thin layer of 250 gr. butter. try to knead it, but not very actively, during proofing it is mom ...

Discussion

Oooh, I've been waiting! Well, thanks :) 1 small question - but don’t we put cottage cheese on cheesecakes? The recipe is similar to buns, which is very tasty of course, but cheesecakes, as I understand it, are they something round with cottage cheese in the middle?

"... I suggest to start using dry active yeast SAF-moment ..."

Small off:
dry active yeast in SAF is Levure
And SAF-Moment is fast-acting yeast.
The difference is that active ones must first be dissolved in water, and high-speed ones (they also write instant ones) - mixed with flour.

and - ideally - Bork X800 bread machines. Moderators, well, at least a little bit can not stand, huh? In general, here. Brought me DM to NG this miracle. I was glad, very. But it doesn’t work for me: (((The bread does not rise well. I changed the yeast, added water. What else could be wrong? Maybe something is wrong with the stove itself? Maybe there is some inaccuracy in the recipes? Or am I already completely armless? :(((I am doing it according to the book attached to this shaitan machine.

Discussion

I would advise you not to start with a biscuit and the like.
There is nothing simpler than yeast dough, really.
and mixers, Teflon molds and other garbage are not important at all.
I bake a lot and easily -) but I use a mixer only for whipping proteins and for pancake dough, and then only from laziness -))

There are several rules for handling the test (with different tests, different rules) that you need to learn. and everything will work out -)

Here is another simple cookie called "Mazurka".

1 glass of nuts 1 glass of black raisin, 2 eggs, half a glass of flour (or a little more) and one (or a little less) glass of sugar. A quarter teaspoon of baking soda quenched with vinegar

Everything is mixed, laid out on a baking sheet, kneaded directly with your hands (well, or with a spoon) into a layer 1-1.5 cm thick and baked. When finished, it is a nice brown color. Take out of the oven and cut into strips straight hot (I personally cut diagonally to make rhombuses).

Recipes 3. Jekson user blog on 7ya.ru

14) VILLAGE PIZZA: Dough: milk - 250 ml, sugar - 2 tbsp, dry yeast - 1 sachet (11g), sl / m - 125g (melt), flour - 350-400g, salt - 1/2 tsp. Filling: cottage cheese - 250g, greens - 100g, boiled chicken fillet - 1pc (200-250g), cheese - 100g, salt, ground black pepper, semolina - 1 tbsp. Prepare the dough: in a cup, mix 0.5 st of warm water or milk + 1 tbsp. flour + 1 tbsp sugar + yeast. Leave in a warm place for 7-10 minutes - the dough will rise with a hat. Sift flour into a bowl + warm milk ...

Oven LG HB-151JE. For the first time I tried the recipe for rye, saft levure yeast. The result is completely raw, cm 5, completely white curved top (set the average). The second attempt is wheat, the yeast is the same, the result is the same (I set the crust dark). The third attempt was wheat, the yeast was changed to saft instant, the crust was dark, the result is the same. At first there was a kolobok, at the second batch it was almost smeared. There is a feeling that the oven does not give the proper degrees when raising the dough, and it does not...

Discussion

I always use SAF Levure yeast for my bread machine. You just need to pour them into the water. Then there sugar, flour, etc.
Based on your description, it sounds like the dough is too wet. When the first batch has passed, check. what kind of dough, add flour if necessary.
And it is better to weigh products and not to measure by volumes.

it’s hard to answer when you don’t know how you are doing. Do you follow the sequence of bookmarks? Do you sift the flour? Where is the HP, no drafts? I use Dr. Oetker (sort of) and saf-moment. The walls of my HP are also a little warm, and the lid cannot be called hot. However, everything is baked. As for rye bread. You need to choose the right proportion of rye / wheat flour and bake bread in 2 modes. First, the "dough", then, without opening HP, run the one that corresponds to rye in your HP.

Dear hostesses, help out! The recipe says that you need 4 grams of dry yeast, but what if there is no dry yeast, but only regular ones ??? how many do you need? and how to cook them (dilute with water or how ???) If possible, as soon as possible, otherwise the dough is already ready, it remains to add yeast! Don't let the cake go to waste :-)

Girls, tell me, who knows, a small pack of "raw" yeast is how much dry yeast should be put? Easter cakes to bake tomorrow, and the yeast in the stores is only dry ...

Many housewives shy away from yeast baking recipes, citing the fact that the dough is too capricious and does not rise well. In practice, it turns out that the problem is in low-quality yeast, which is the basis for the splendor, softness and taste of the finished product. Today, there are a lot of yeast from various manufacturers on store shelves, but not all of them are good in practice. We propose to consider a proven product - Saf-Moment yeast.

Principle of operation and causes of failure

Yeast is one of the oldest "tamed" microorganisms. They have come a long way, accompanying mankind at every stage of development. From the most primitive sourdough, which consisted of fermented unleavened dough, the yeast passed into a convenient dry form, which is perfectly stored and allows you to cook pastries in an ordinary home kitchen.

The principle of action of yeast is as follows - they are in a dormant state until they get into a humid environment. Some of them need to be "awakened" by placing them in water, while "Saf-Moment" instant yeast can be added to flour and immediately knead the dough - they will perfectly find all the water they need in the total mass.

In all recipes for yeast baking, sugar or its analogue is present, since it is the yeast that feeds on it, while releasing alcohol, and it is the latter that provides softness and airiness to the finished baking. Alcohol also should not be feared - during the heat treatment of the dough, it evaporates.

If the dough refuses to rise, then the main reason is the yeast. The main requirement for dry yeast is airtight packaging. From contact with the external environment, they "exhale". In order to test for viability, place them (1 teaspoon) in a glass, fill with warm water and add 1 tbsp. a spoonful of sugar. Cover the glass with a lid and let stand for 5-10 minutes. If a cap of foam has formed on the surface of the water, then the yeast is active and can be used. Next, we will look at how you can use Saf-Moment dry yeast. The recipes below are not difficult, but they can perfectly diversify the menu with minimal effort.

Bread is the head of everything

Beginners should start their victorious march on recipes for yeast baking of varying degrees of complexity with bread. There are a number of reasons for this:

Simplicity. The basic bread dough consists of flour, yeast, sugar and salt. As you can see, it is more difficult to get lost in the three pines than to get lost in the grocery list.
Composition transparency. Modern bread, which is offered in stores, often has a controversial composition, containing in abundance additives that cannot be called beneficial to the body. In the case of making homemade bread, you are always sure of the quality.

Flexibility. Once you get your hands on the basic recipe, you can always change it by changing the flour or adding other products to taste. In this case, Saf-Moment yeast favors innovations, and the result will not let you down.

So, to make bread, take:

warm water - 1 glass;
dry yeast - 1 teaspoon;
sugar - 1 tbsp. spoon
salt - 1 teaspoon;
flour - 3 cups;
vegetable oil - 8 tbsp. spoons.

The volume of the glass indicated in the recipe is 200 ml.

Cooking

Mix water, yeast and sugar in a suitable container. Cover and wait for the foam cap to appear. If you are in a hurry, you can bypass this stage using Saf-Moment high-speed yeast - just mix all the products.

Add butter, salt and flour to the yeast mass. The latter should be filled in gradually, achieving a soft, elastic dough. Knead for 5-7 minutes. It’s not scary if there is excess flour left - it differs in its “strength”, some require more, and some require less. Focus on texture.

Put in a bowl, cover with a towel and let rise in a warm place for an hour. The dough will increase by about 2-2.5 times.

Divide the risen dough into two parts.

Roll each part into a rectangle, then roll into an even roll.

Place the rolls on a baking sheet lined with parchment paper or dusted with flour. Cover the blanks with a towel and let rise for an hour.

Preheat the oven to 220 C.

As soon as the rolls fit, make transverse shallow cuts on them with a sharp knife and bake for 25-30 minutes until golden brown.

Wrap in a kitchen towel and let cool completely.

If you plan to use either gluten-free flour, then it is worth using Saf-Moment dry yeast when baking, since even without the usual abundance of gluten they can provide a lush finished product.

Viva la Pizza!

This Italian "poor man's dish", loved all over the world, did not bypass the tables of the inhabitants of Russia. In most cases, only the name remains of the pizza, as everyone prepares it based on their own vision of beauty. In most cases, "beautiful" lies on the finished puff pastry, which is also quite tasty, but does not convey the richness of the filling. The "correct" base is prepared from a dense one; it should be thin, but soft under the filling and with crispy edges.

For the preparation of such a dough, "Saf-Moment" (yeast) is perfect. Pizza recipes are endless and at the same time quite subjective, as everyone puts on the cake the products that they like. Therefore, to obtain an excellent result, you must adhere to the following recommendations:

Proper dough! We give the recipe below.
Quality products. Low-melting cheese and natural tomato sauce - no liters of mayonnaise and ketchup.
Use a few - something that melts easily (like mozzarella) and stretches plus flavorful cheese (like parmesan).

Pizza dough

To prepare a delicious universal pizza base, take:

flour - 500 grams;
yeast "Saf-Moment" (they are ideal for pizza) - 5 grams;
sugar - 1 teaspoon;
salt - 1/2 teaspoon;
warm water - 250 ml + 4 tbsp. spoons;
olive oil to grease the bowl.

Mix yeast, sugar, 4 tbsp. spoons of water and 4 tbsp. tablespoons of flour (take it from the total). Knead a smooth dough. Cover the resulting dough with a towel and let stand in a warm place for half an hour.

Sift the remaining flour with a slide, add the approached dough, water and salt to it, knead for 10-15 minutes until a homogeneous, elastic and elastic mass is obtained. Despite the fact that the yeast dough "Saf-Moment" can come up without dough, you should still not neglect it in this recipe.

Grease a bowl with oil, put the dough into it and cover with a kitchen towel.

Let it brew for an hour, the mass will double.

Punch down the dough, divide it in half - two pizza blanks are ready.

Roll out thinly each of them individually, put on baking paper or in a pan sprinkled with flour. Do not form sides.

Lubricate the dough base with sauce, slightly retreating from the edges, lay out the filling to taste. Bake at 230 C until done.

Let's say a word about breakfast

This meal involves eating foods rich in complex carbohydrates and fiber, as they provide the necessary boost of energy. Pancakes stand apart among breakfasts - they are tasty, healthy with certain additives and cook much faster than the same pancakes. Housewives especially note pancakes with yeast, as they always turn out lush and porous.

Fritters with apples and hercules with yeast:

water - 4 tbsp. spoons;
dry yeast - 10 grams;
honey - 1 tbsp. spoon;
raisins - 2 tbsp. spoons;
large green apple - 1 pc;
hercules - 4 tbsp. spoons;
milk - 100 grams;
flour - 100 grams;
salt - a pinch;
eggs - 1 pc;
vegetable oil - 30 ml.

Cooking

Dilute yeast and honey in water. Cover with a towel and place in a warm place.

Wait until the mass has doubled.

Mix all dry ingredients in a separate bowl.

Add yeast, egg, milk and oil to the same bowl. Mix until smooth and cover again with a towel.

The mass should again increase by 2 times.

Peel the apple from the skin and cut into small cubes.

Rinse and dry the raisins.

Add fruit to risen dough.

Fry the pancakes over medium heat until tender, brushing the skillet lightly with oil as you go.

Serve immediately.

It is worth noting how versatile Saf-Moment yeast is. The data we have above can be changed depending on your preferences. For example, you can add more milk to the pancake batter and make yeast pancakes.

For tea

We must not forget about the pies. Their variations are endless.

We will give a recipe that is suitable for portioned pies and buns, as well as for a large pie:

flour - 700 grams;
warm milk - 250 grams;
melted butter - 60 grams;
eggs - 2 pcs;
salt - 2 pinches;
sugar - 40 grams (if the filling is planned to be unsweetened, then halve its amount);
yeast "Saf-Moment" - 20 grams.

Knead a dough of 400 grams of flour, milk and yeast. You should get a cool homogeneous dough. Put it in a bowl, cover with a kitchen towel and put in a warm place. After an hour, cracks will appear on the surface of the dough, which means it's time to use it.

Mix eggs, salt, sugar, butter separately. Add to the batter and stir until smooth.

Sift the remaining flour onto the work surface, put the dough into it and knead an elastic, soft, homogeneous dough. It is recommended to stir for at least 5-7 minutes.

Put the mass back into the bowl, cover and let it double in size. This will take about 1-1.5 hours.

That's it, the dough is ready. Using yeast "Saf-Moment" for pies and pies, you can be sure that pastries will not fail and will not settle like a stone.

A little about alcohol

Of course, we will talk about Braga. Some general information: Braga is an alcoholic drink whose strength reaches an average of 15 degrees. It is obtained as a result of fermentation.

And what provides us with fermentation? That's right, yeast.

Basic sugar mash recipe:

sugar - 1 kg;
dry yeast - 20 grams;
water - 5 l.

Heat water (4.5 l) and dissolve all the sugar in it. This is very important, because the sugar that settles to the bottom will not participate in the fermentation process.

Separately, dissolve the yeast in the remaining warm water, add 4 tbsp. spoons of sugar. Let the yeast come to life (this will take no more than an hour, provided that you use Saf-Moment yeast for mash).

Mix the sugar solution with the revived yeast and pour into containers of a suitable volume. Put in a warm place, while not tightly closed - otherwise the containers may explode from pressure.

The drink ripens for 7-10 days. After this period, carefully pour the mash into storage vessels, being careful not to touch the sediment.

How long can a teenager live without a phone

Recipe. Blog user atmashka on 7ya.ru

Bread in pictures. Tillotama's blog on 7ya.ru

Often people buy different devices, use them once or twice and push them into a corner, because they have to do a lot of tiring manipulations. It turned out to be quite tedious for me when baking bread to weigh all the products, so I eventually came to a simple method. Partly thanks to my Panasonic 2501 stove, which allows you to "not hang in grams", but cook by eye. Bread is almost always available. (There were a couple of times when I just put everything that bothered me in the fridge...

Apple Pie Recipes

Pies "Gentle". Jekson user blog on 7ya.ru

Discussion

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

Discussion

I have Panasonic. At first it was about the same, it didn’t work. I bought scales and the process started, I measure everything up to gr

A friend with HP Bork suffered, she did not get bread there. What we just did not change with her. The products are the same, everything is ok in Panasonic, but it doesn’t work out for her. As a result, her husband passed it back to the store. We bought a Panasonic and started baking bread without any problems.

Discussion

The smell of yeast is usually felt when the bread is piping hot, and disappears after cooling. Well, either you have such sensitivity, Yul :)

Dry yeast can be replaced, but then they are put together with liquid, and not with flour, like dry ones.

Get why not. It will just not be lush, but dense. You can loosen soda, then instead of milk or water, use something sour-milk (yogurt, sour cream, yogurt, put at least a couple of spoons).

Recipes 3. Jekson user blog on 7ya.ru

Discussion

The flour swelled ((the dough became not just cool, but sooo cool. It doesn’t even interfere (. What to do, what can (and how) be diluted ??? (I wanted to make pies with cabbage ..)

Discussion

The dough for brushwood turned out to be tight. what to do how to soften?

Discussion

"... I suggest to start using dry active yeast SAF-moment ..."

I'm going to make pies according to the recipe below, but I don't know how long to set the oven, do I need to change the temperature regime? Please tell me. Found the recipe by searching. "Sift 600 grams of flour, divide in half. Add a bag of dry yeast (Saf-moment) to half (fresh is better, of course, but for the first time there is no need for difficulties), a glass of milk, and put in a warm place (I usually kindle the oven and I put it on the stove - it gets warm there. Or even if something is cooked on the stove ...

Discussion

Pies at 220 degrees????? Are pies planned or coals? This is the first time I hear about such a temperature regime for yeast dough. I preheat the oven for any pastry except eclairs to 180 gr.

Before Easter, yeast in a pack disappeared in stores, you will have to use dry ones. Several attempts to get a good dough did not lead to success. Or am I just unlucky? Share the intricacies of using dry yeast.

Discussion

In the Seventh Continent, the dairy cooler section is full of fresh yeast.

04/28/2005 04:06:01 PM, Kalina*

I went to the market near the metro today and bought a pack of fresh yeast. 3 rubles.
Of course, it is more difficult for you - there are almost no markets left. Not in the Globe?

Teach, huh? so hotsa pies ...;-(

Discussion

The recipe for yeast dough that I make. I wrote down under the dictation of a friend who is a master in this matter :-))
1. Break 2-3 eggs into a tall pan with thick walls. Add salt on the tip of a knife, half a pack of melted margarine (I use "Pyshka"), 0.5 l. warm milk. Warm - i.e. 40 degrees, should not burn your finger, if the temperature is higher - the yeast will not rise.

4). Transfer the dough back to the bowl. Top with sunflower (olive) oil.

5). Wrap, close the pan with gauze on top, put to rise in a warm, draft-free place.

Girls, tell me, who knows, a small pack of "raw" yeast is how much dry yeast should be put? Easter cakes to bake tomorrow, and the yeast in the stores is only dry ...

Discussion