Yeasts are living organisms, or rather, unicellular fungi that convert sugar or starch into alcohol or carbon dioxide. They are the backbone of brewers, winemakers and, of course, bakers. The yeast that is used to make yeast text is called baker's. They are either pressed and fresh, "live", or dry, that is, inactive due to an artificially created lack of moisture.
It is necessary
- - yeast;
- - water;
- - sugar.
Instructions
Step 1
There are two types of dry yeast - active and instant. Both have the same requirements for selection and storage, but the rules for their application are different.
Step 2
Active dry yeast is like small beige beads. These are what most Western authors mean when the recipe simply states - a bag of yeast or a few grams of yeast. To activate dry yeast, measure out the amount of warm liquid indicated on the package or in the recipe, as a rule, this is ordinary water, but it can also be milk. Since the yeast is alive, it is very important to "wake up", but not "brew" it, so the temperature of the liquid should be between 35 and 42 ° C. Add yeast food - a few teaspoons of granulated sugar. Stir well until completely dissolved.
Step 3
Take dry yeast and spread it evenly over the surface of the water. Wait a few seconds and stir. By this time, the granules will get wet and the yeast will acquire a pasty consistency.
Step 4
If it's warm in your kitchen, just cover the container with yeast with plastic wrap, if it's a little cool, wrap it with a towel. Set aside for 5-10 minutes. If after this time the yeast does not become sparkling, does not foam, then you do not need to use it in baking. They are not active. This could be due to expired shelf life, improper storage, or too hot water. If the yeast is bubbling, then it is ready to "work".
Step 5
Instant dry yeast is also called instant, fast, fast growing or fast yeast. All of these names can be found in recipes. They look like a finely ground light brown powder. Instant yeast does not need to be activated, you can add it directly to dry ingredients. Also, when kneading the dough with such yeast, it only needs one proofing. But that kind of speed and ease of use comes at a price. Fast yeast dough turns out to be less aromatic, which, in principle, does not matter when you bake very sweet or highly aromatic products.
