Fresh yeast, unlike dry yeast, is not stored for a long time. And this is one of their main disadvantages. But you can still buy them in reserve and store them in a regular freezer. Once thawed, the yeast does not lose its properties.
It is necessary
- - fresh yeast;
- - freezer.
Instructions
Step 1
Dry yeast is very convenient to use and especially in storage. This becomes their advantage when the desire to bake something comes spontaneously. You don't need to run to the store, you can just take out a small bag and start the dough. However, in terms of germination, they are significantly inferior to fresh yeast, which is still a living organism and drying is far from good for it. Some housewives basically use only fresh yeast.
Step 2
And not everyone has the opportunity or desire to go to the store for them every time before baking. The best way out in this situation may be to buy fresh yeast in reserve. The required amount of them is used directly for the intended purpose, and you can freeze the rest.
Step 3
It’s easy to do - send the yeast to the freezer until better times. That's it, you don't need to do anything else. The truth will be much better if you first cut them into portions of 40-50 grams. In this case, you do not have to then pick out the fragments from a large piece, wondering how much you will need.
Step 4
Thaw yeast slowly. The fungus can die from a sharp temperature drop, so take out the frozen piece, put it on a plate, and put it in the refrigerator overnight. You will need a bowl because the yeast releases a small amount of liquid during thawing, which you will need to drain later.
Step 5
In general, thawed yeast does not lose its qualities, but it is still better if you support it a little before starting the dough. Mix them with a little water, sugar and flour, wait until a high frothy head forms and continue working with them as usual. In addition, you will know for sure that the yeast is alive and will definitely work.
