Fresh yeast helps to create the perfect taste and texture when baking bread, if diluted according to all the rules. This type of yeast provides the strongest fermentation.
Instructions
Step 1
Correct dilution involves using only fresh yeast for this purpose. Their shelf life is about 6 weeks, if the temperature does not rise above 10 degrees. Fresh yeast has a uniform, creamy color; when pressed, it crumbles and breaks, rather than smears. Without access to air, yeast deteriorates very quickly, so you cannot store it in sealed containers. Before use, the yeast is well crushed, and then diluted with warm water until a homogeneous mass is obtained. Care should be taken with the water temperature when breeding, too high will kill the yeast and they will not work. The temperature should not exceed 40 degrees.
Step 2
The freshness of the yeast can be assessed by some external signs. The smell should be slightly sour, the taste is fresh and pleasant. If there is a harsh sour taste in the taste, it means a stale product. A musty smell indicates the onset of rotting, a vinegar aftertaste indicates an infection with acetic acid bacteria. Almost always, in stale yeast, the outer layer of a few millimeters is much lighter than the inner part, this is evidence of its drying out. But the white bloom on the surface can also be caused by mold, which is much more dangerous, since its spores penetrate the entire depth of the briquette. It is impossible to establish the exact cause of the white bloom on your own, and therefore most often you need to be prepared that such yeast will be less suitable. The value of yeast does not decrease mold damage.
Step 3
You should not use yeast that is smeared when pressed with your fingers, as this indicates serious contamination with various infections. Mold admixtures also make the yeast soft and pliable. Fresh yeast for making dough is stirred in a liquid nutrient medium with the addition of flour and other various additives, and left for 30-90 minutes to ripen. At this time, the yeast does not multiply, but only leaves the stage of suspended animation and becomes alive. Then, when the yeast cells get used to the new environment, they begin to ferment. The main indicator of the quality of yeast is its lifting force, which is very difficult to assess without their activation.
Step 4
An express check of the quality of both fresh and dry yeast is as follows: a small piece is ground into a teacup and warm water is added. The mixture is left for 10-15 minutes. If no foam appears on the yeast during this time, it is impossible to use them in baking.
