Fresh 50 grams of yeast - how much is dry? Many housewives, especially beginners, are afraid to work with yeast dough, arguing that it is moody. In most cases, this is due to the fact that recipes contain live yeast, but not everyone has the opportunity to purchase them, and they are stored worse. Fortunately, they can be successfully replaced with less capricious brethren.
Today we will talk about the proportion of different types of this product (for example, 50 grams of raw yeast is how much dry).
Materiel
What is yeast in general? This is the oldest baking powder, due to which on the people's tables flat and hard cakes were replaced by soft and lush breads. The principle of their work is the following - they feed on sugar, releasing carbon dioxide, which loosens the flour mass. In order for them to "wake up", they need to be placed in a tasty (sweet) and comfortable-warm environment. Pressed yeast was used at the time of our grandmothers and mothers, you probably remember these small briquettes that looked like laundry soap. They were diluted in a warm liquid, fed with sugar / honey and dough was made on them. It is still believed that such yeast most successfully manifests itself in complex baking (for example, in Easter cakes).
Surely in the recipes they saw "50 grams of fresh
yeast." This is how much dry, how to calculate? Constantly having fresh yeast on hand is not very convenient, as they are capricious in storage. Of course, you can put them in the freezer, but not everyone will like to defrost them every time. And throwing an ice in warm water is useless, because you can’t go against physics. There is no problem with
dry yeast ; it is enough to store them in a dry and cool place. However, what if you liked a recipe that contains live yeast, and you only have dry yeast?
Types of yeast
When it comes to this type of baking powder, many by default are two types: "brick" and dry. "And 50 grams of yeast - how much is dry?" - The question is popular, but not very correct, since dry yeast can be different. In this case, there are more varieties of yeast, we consider each species separately:
- Pressed yeast. Yes, yes, yes, a brick. It is characterized by the fact that they deteriorate quickly (4 days is their absolute record), but at the same time they help to achieve very tender, fragrant and magnificent baking. It is recommended to use when mixing dough on a dough.
- Yeast in the form of granules. They are 2 times drier than pressed, which allows them to be stored longer - about one and a half months at a temperature not exceeding +11 degrees C. Before use, it is recommended to dilute in warm water. A great option for those who bake at least once a week. For those who knead the dough only on big holidays - read below.
- Dry yeast. Contain 92% less moisture than their pressed counterparts. This allows them to be kept quietly and calmly for a couple of years. It is about them that we are talking when you need to derive the ratio of "50 grams of yeast - how much dry it is." Unlike their predecessors, they can be added directly to flour during kneading, but for the best effect, cooks still recommend diluting them in water.
- Fast yeast. A new generation product. Outwardly similar to small-shallow vermicelli. Here it is recommended to pour them only into flour without soaking - the dough will grow 2-3 times faster compared to the above options.
Regardless of what type of product is used, it must be checked before starting the dough. To do this, simply put 1 tsp. yeast in 200 ml of warm water, add a little sugar and cover. If a cap of foam appears on the surface of the liquid within 5 minutes, then the yeast is of high quality and can be used.
Proportions to the studio
Naturally, fresh yeast is easily replaced by dry yeast. Moreover, some principally use only the latter option, because failure with them is less likely. So, 50 grams of yeast - how much is dry? The proportion is 3: 1. In other words, for 50 grams of fresh yeast, you will need to take 16-17 grams of dry.
Basic recipe for the lazy yeast dough. For the very lazy
How can you talk about yeast for so long and not give a test recipe? Below is described in detail how to cook the simplest yeast dough. At the exit, it will be softest, perfect for pies and rolls:
- kefir - 2 glasses;
- vegetable oil - 1 cup;
- flour - 6 glasses;
- salt - 2 tsp;
- sugar - 2 tsp;
- dry yeast - 17 grams;
- vanilla - if sweet toppings are planned.
Again, if desired, you can replace the last item with 50 grams of live yeast. How much dry, indicated above, as well as the proportion. The only thing you need to do is give them a preliminary “come to life” in warm kefir.
So, for the test, mix kefir and oil, warm a little until warm. Add salt and sugar there.
Mix yeast with flour.
While constantly stirring, pour the flour into the kefir-oil mixture.
Knead the dough until it becomes smooth, elastic, but at the same time soft.
Put in a bowl, cover with a towel and let go for 1 hour. The mass will greatly increase in size.
Form the desired products from the dough, put it in the form and again let it come within half an hour. This is especially recommended if you took 50 grams of fresh yeast. This is how much dry - we found out earlier.
Grease the approached products with milk, egg or sweet tea if desired, and then bake at a temperature of 200 degrees C for 25-30 minutes.
Remove from oven and let cool completely.