Yeast is a single-celled microorganism widely used in bakery and cooking for raising dough. As a rule, the yeast is released in the form of active dry or pressed fresh. Dry yeast is presented in the form of dry powder in sachets. To maintain its properties, yeast must be stored under certain conditions.
Instructions
Step 1
The pressed yeast can be preserved by crumbling and mixing with a little flour. Then lay them out on thick paper and let dry. After drying, place them in a tightly closed glass jar and place in a dark place. The yeast must be tested for germination before use. To do this, they must be diluted in 1/2 cup of warm water, add a pinch of sugar, 2 tablespoons of flour and stir. Leave on for 15-20 minutes. If white foam appears on top, then the yeast can be used for baking.
Step 2
The leftover yeast can be preserved by placing it in a glass jar, pouring it over with vegetable oil completely and closing it tightly with a lid. Put in the refrigerator, and check germination before use.
Step 3
Compressed yeast must be stored at 0-4 degrees. The guaranteed shelf life at this temperature is 12 days.
Step 4
Dry yeast must be stored at a temperature not exceeding 15 degrees. The guaranteed shelf life is from 6 to 12 months. The higher the yeast grade, the longer its shelf life.
