How To Breed Live Yeast

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Breed Live Yeast

CHAPTERS (Table Of Contents)



Fresh yeast is a very active yeast substance. It is very pleasant to work with them. Pies, pies, rolls made from dough mixed with live yeast pleasantly surprise with their taste, tenderness, splendor.

 
 

How to properly breed pressed yeast for dough

Fresh yeast is a very active yeast substance. It is very pleasant to work with them. Pies, pies, rolls made from dough mixed with live yeast pleasantly surprise with their taste, tenderness, splendor.

However, many do not want to cook with live yeast due to the fact that they do not know how to properly handle it.

Another thing is dry yeast: I poured the contents of the bag into flour, and knead the dough for myself. And dry yeast is stored much longer, and the freshness of raw yeast must be constantly monitored. But! It is on the basis of fresh yeast that the most delicious pastries are obtained.

Recipes with fresh yeast ingredient

Ingredients:
  • Water
  • Fresh yeast
  • Wheat flour
  • Sugar
  • Salt
We will need:
  • Bowl

How to breed live yeast step by step instructions with photos

Step 1

 

For work, we need live yeast (50 grams), sugar (1 tsp), salt (1 tsp), water (3 tbsp), flour (300 grams). All proportions of products depend on the specific dough recipe.

Step 2

 

For 1 kg of flour, from 35 to 50 grams of live yeast is used, depending on the type of dough (regular or rich). Lack of yeast will result in the dough not being able to rise well. And an excess of yeast will lead to the fact that the finished product will smell like yeast.

Step 3

 

If you doubt the freshness of the yeast, try to revive it: add 2-3 tablespoons of warm water (40 ° C) and 1 tsp to it. Sahara.

Step 4

 

Pound the mixture and put in a warm place for 10 minutes.

Step 5

 

We've got big bubbles. This means our raw yeast is very fresh and will work great. If there are few bubbles, you should increase the amount of yeast added to the dough by 1.5 times. That is, if according to the recipe it is recommended to add 50 grams of yeast, then 75 grams should be added.

Step 6

 

If you are preparing a light dough with a small amount of baking (butter, eggs, sugar, sour cream), then add all the liquid prescribed by the recipe (temperature 37-40 ° C), salt, sugar to the yeast.

Step 7

 

Stir in the flour and finally the fat.

Step 8

 

The dough is ready. Put it in a warm place to approach and form products.

Step 9

 

If the dough is heavy, contains a lot of muffin, then it must be allowed to approach several times. To do this, combine all the liquid (temperature 37-40 ° C), a little sugar and put in a warm place for 15-20 minutes. The dough should double in size.

Step 10

 

After that, the dough is kneaded and re-put in a warm place to rise for 45-50 minutes.

Step 11

 

The dough is ready to go. After forming the products, do not forget to give the dough time for the third rise and send it to the oven.

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