What makes baking more airy and tender? Due to what does the fermentation process occur during the preparation of kvass or mash? Of course, this is the merit of the yeast. Without them, it is simply impossible to create some culinary creations. In the past, fresh pressed yeast was mainly used .
Now the range of this product has expanded significantly. Therefore, many people are faced with the question of what is the ratio of dry and fresh yeast. How to replace one product with another without compromising the quality of the final result? Understand the variety of species will help this article.
What is yeast
Yeast is a microorganism of natural origin. Without their participation, bread, pastries, beer and kvass cannot be prepared. They make the structure of products more loose and porous. If you add yeast to the dough, then alcohol fermentation occurs . The resulting carbon dioxide loosens the dough. Yeast is a fungus that grows and multiplies under normal conditions. Compounding with sugar results in the formation of alcohol, which is why this product is used to make beer and mash. Yeast does not like sudden changes in temperature. They are alive, so they should not be overheated or frozen.
Baking yeast
The ratio of dry and fresh yeast must be known in order to properly use different types of this product. You should also understand this variety, what to choose what you need. Baking yeast is for baking only. They are grown in a rich acidic environment.
Sugar beets, minerals and nitrogen mixtures are placed in a container. As a result of the interaction of all components, a foamy coating appears, which is subsequently cleaned. This is the fungus. It is dehydrated and pressed. In this form, baker's yeast goes to stores.
Fresh yeast
This species has been known for a very long time. Previously, only fresh yeast was used. It is worth noting that they create the best texture and give the dish the perfect taste. Unfortunately, it is not always possible to find them now, so they came up with more convenient types to use. But many old recipes involve the use of this particular product. This is why it is important to know the ratio of dry to fresh yeast. This will make it easy to cook any pastries. Fresh yeast contains up to 70 percent moisture.
They provide the strongest fermentation, but have a not very long shelf life. Fresh product is stored at a temperature not exceeding +10 degrees, but they should not be frozen. This type of yeast does not like hermetic packaging because living organisms must breathe. A good, fresh product has a grayish, slightly creamy tint. Before use, fresh yeast is crushed and diluted with warm water or milk. The temperature of the liquid should not exceed 40 degrees. The ratio of dry to fresh yeast is one in three.
Granular yeast
Another type of product, which is small granules. If taken in a quantitative ratio, then they are laid as much as fresh yeast. However, they are inferior in effectiveness to a fresh product. But the use of this yeast has its advantages. They can be added directly to flour. So, they are more evenly distributed throughout the test. Granulated yeast is stored for a short time, about six weeks. Storage temperature is not more than +10 degrees.
Fast yeast
This is the latest generation of yeast. The rise of the test as a result of the use of this product is one and a half times faster. Outwardly, they resemble a small vermicelli. This yeast is not bred in water.
On the contrary, they do not like contact with liquid and fats. They are added to the dough, previously mixed with a small amount of flour. This type is effective for quick baking. They are often used when cooked in a bread machine.
Dry yeast
Dry yeast is the most common type that culinary experts all over the world have successfully used. They are obtained by dehydration of ordinary ones, and therefore this product contains only 8 percent moisture. The popularity of this species makes the question relevant: what is the ratio of dry and fresh yeast for baking and other culinary preparations? The answer is very simple. Dry yeast is more active, they are usually required three times less than fresh.
Calculate the required amount is not difficult. Dry yeast, although it has high productivity, is less capricious. It is not necessary to store them in the refrigerator. They are not exposed to heat within reasonable limits. Shelf life of dry yeast is from one to two years. In order for them to prove themselves to a greater extent, it is necessary to add them to warm water and leave for 10-15 minutes. Then you can continue kneading the dough.
Yeast for bread maker
Bakery recipes use dry, quick-acting yeast. They are added to flour, and by productivity they are best suited for baking bread. But you can also try fresh yeast. Judging by the reviews, they give the bread the best taste and aroma. The ratio of dry and fresh yeast for the bread machine remains unchanged. That is, you need to take three times more fresh yeast.
However, the application technology is slightly different. Fresh yeast must first be crushed and diluted with a small amount of liquid taken from the total volume. Then this mixture should be poured into a bread machine with the remaining liquid ingredients. It should be remembered that the water for breeding yeast should be warm, but not hot. From high temperatures, live fungi die. The ratio of dry and fresh yeast for Easter cakes is the same as for bread.
Yeast for mash
Unlike baking, cooking mash requires the use of fresh yeast. They are optimally suited for this, making the fermentation process right. However, in the absence of this product, it can be replaced by a dry analogue. To do this, you need to know the ratio of dry and fresh yeast for mash. What is the difference between using these two options? If you take fresh yeast, then they must first be diluted in warm water until the mass becomes homogeneous. An indicator of the action of the product is the appearance of bubbles on the surface. Then this mass is introduced into the main volume. For 15 liters of water and 5 kilograms of sugar you will need 500 grams of fresh yeast. Sugar with water is diluted in a special container and mixed until completely dissolved. Separately bred yeast in warm water. Then these two mixtures are combined and put in a warm place. Next, the fermentation process will begin. In order to prevent oxygen from entering the tank, which has an extremely negative effect on the fermentation process, it is necessary to minimize air access. But in the lid make a hole for the removal of carbon dioxide. Braga will be ready in three weeks.
Making dry yeast mash
We take the usual ratio of dry and fresh yeast when cooking mash. For this recipe you will need 170 grams of dry product. The cooking technology is the same. But dry yeast should be poured into a small amount of warm water and left for several minutes (10-15). Then they are thoroughly mixed and poured into the total mass of liquid. This yeast also does not like too high temperatures. The fermentation process will begin in a few hours (1-2). But still, we emphasize once again, it is advisable to use fresh yeast.
Yeast for kvass
Another area of application for dry yeast is the preparation of kvass. This drink can be made using only brown bread. In this case, yeast is not needed. But there are other options. The use of dry yeast speeds up the process. To prepare a simple Borodino kvass, you should take 4 slices of brown bread, a few raisins, one and a half glasses of granulated sugar and a teaspoon of dried yeast. This amount of ingredients is calculated on a three-liter jar. First, fry the bread in the oven or dry it in a natural way. Put it in a jar and add sugar and raisins. We grow yeast with warm water and let them brew.
Then add them to the total mass. Top up the jar with water, stir and leave for a day. During this time, the fermentation process will pass, and the kvass will be ready. What will be the ratio of dry and fresh yeast for kvass if one species is replaced by another? A teaspoon of dry product is 4 grams. Accordingly, fresh yeast should take 12 grams. They are pre-bred in a small amount of warm water to a uniform consistency. Then add the yeast to the jar with the rest of the ingredients.
A little about the main thing
If possible, use in each case the most suitable type of yeast. But if this is not possible, then replace using the given proportions. Before using dry yeast, be sure to read the instructions. Proportions may vary depending on the brand of product. Use only fresh yeast with a good shelf life. The final result largely depends on this.