Pressed or dry yeast for baking. Where are dry yeast used? When did yeast appear?

You probably also asked such a question? And you probably also have an opinion on this, right? Which do you think is the best yeast and why?

  Many people think that fresh (pressed) yeast is the best and is baked "only on fresh". I also thought so long and if I did not have the opportunity to buy them, then I sighed, shrugged my shoulders and used dry active ones.

That was until I decided to try the SAF yeast with a gold label. Wow! This is yeast !!! ... When they ran out of me, I sighed and went to buy pressed yeast. Knead the dough. And wrinkled. The dough on them is not like that, stick trees. Products "by themselves" do not work. I was so spoiled at the excellent dough on Safov's golden yeast, that the dough on the pressed ones seemed to me to be a rollback to some dense, backward stage in the history of baking. From the twenty-first century to the nineteenth. Decided on pressed no longer bake. Well, except that the need force.

I ordered a pack of golden Safis and in the meantime I learned how to bake dry-active "scientifically." On them (as well as on pressed ones) a very traditional dough is obtained, but this is exactly the kind of dough that beginners fear. To him on the goat will not drive up. You must be able to handle the dough. Traditional yeast, whether pressed or the same - but in a dry form (active dry), does not improve the dough. If something is wrong with the flour or with the ability to nurse the yeast dough, then it may not work out ...

Fortunately, the difference between the yeasts of different strains: strains that are released as "pressed", as "dry active", as "instant high active" and as "instant osmotolerant" more or less described in detail by the authors of the website about yeast conglomerate lesffr ( ). They write, for example, that in pressed yeast, their ability to be stored for a long time at 4-6C is valued; the longer, the better. In our time, these periods of freshness pressed pressed from two to 6-8 weeks! In dry active yeast, their ability to be stored for a long time at room T without vacuum packaging is appreciated - for several months in an open barrel even in hot humid tropics. In the instant, their ability to be stored in vacuum packaging for several years at room T and then another year in the refrigerator after the vacuum packaging has been opened is appreciated.

Those. For us, consumers, this may not be so noticeable, but for yeast-bakers the problem of packaging and the shelf life of their goods was very acute all their lives. In particular, experts first learned how to isolate the yeast as such and pack it into compressed "bricks" that require refrigerators for their storage, even during transportation from the yeast factory to the bakery or to the distribution network. Then, during the Second World War, yeast was needed, which could be stored without refrigerators, and a riddle was finally solved, a great technical difficulty was solved - how to dry the yeast so that it would not kill the drying process itself.

Live “wet” yeasts, whether in a yeast factory or in nature (on fruits and fruits, the same grapes), multiply by budding and therefore, if you look at the active / live yeast cells under a microscope, you will see that the vast majority of them are divided in two straight in front of you. On the large "balls" of yeast cells, "buds" are formed, which grow to the size of the mother cell and separate (you can see something like a umbilical cord between the mother and daughter). Here is a photo of live yeast cells (not dried) under a microscope. Look, almost all of them either began to divide, or were almost divided into mother and daughter, or somewhere in the middle in the process. As long as there is food and all conditions, they will continually share. All of them!

So, scientists have guessed that in order for the yeast to endure drying, so that it does not kill them, the yeast must first stop the breeding process. And for this - to limit them to any element in the diet. Anyone other than sugar. Suppose yeast needs sugar, air, vitamins, certain substances such as proteins, fats and carbohydrates, etc. to breed. If you restrict in the nutrient medium any desired vitamin or substance, the cells will cease to multiply. At this point they can be dried. And then from the dried state, soak and again there will be living cells that can multiply! Thus, the technologies for drying "dry active" yeast were first created.

Dried yeast cells in a lump - a ball or vermicelli of dry active yeast - look like. This is an increase of 150 times.

If you look even closer, they look like this (an increase of 2000 times). Please note that these are all cells of the same size; there are no mother-daughters and membrane umbilical cords that connect them. In these yeasts, the cell multiplication process was stopped before they were dried.

In the late 1960s - early 1970s, yeastmen continued to search for methods of preserving their goods for highlylong periods at room T and created the so-called. "instant" yeast (instantaneous, from the word instant - instant), with ultraporous membrane in individual cells. Those. this yeast is dried very delicately, but dried more strongly than the dry active ones. They only 3-4% moisture. They are like "super-dry", much drier flour and even drier air in the kitchen. In addition to this quality of ultra-dryness, which increases the shelf life of dry yeast in a sealed package, yeast began to remove yeast with new qualities - with an increased ability to produce gas, for example (more than ordinary pressed ones), or with the ability to calmly than anything. nor did it work in a very sweet or very sour dough (osmotolerant yeast).

Nowadays, almost all companies of yeast, of any brand, produce this gentlemanly set of 4 types of yeast. Pressed. Dry active. Instant. Instant osmotolerantnye. Inside them can be produced different subspecies. Let's say among the pressed - traditionalpressed (slowly producing gas), osmotolerantnyepressed and highly activepressed. Or any new types of yeast, like “2 in 1” (yeast with enzymes).

Based on 4 modern speciesyeast, information on them from the company Lesafrr, I made a sign, which helped me to finally understand in numerical terms what the difference between them was and in which test they work best.

According to this table, it became clear to me that there are two types of more or less universal yeasts - pressed and instant osmotolerant. They are suitable for any dough and for any method of dough preparation and with the help of the table it is easy to count the pressed into osmotolerantnye and nothing else to change in the recipe. In terms of quality, there are two types of yeast with one “disadvantage”: dry active, which are not suitable for baking, and instant high active, which are suitable for the traditional sponge method of test with a reservation.

Dry active yeast is suppressed by sugar in a pastry dough, and therefore the more pastries, the more dry active yeasts would have to be taken. And as soon as we reach quantities of 2-2.5 hl. dry active yeast per kg of flour, these yeasts begin to noticeably deteriorate the quality of the dough - to weaken it, the dough begins to "spread", the blanks do not keep their shape. This is because along with dry active yeast, the substance glutathione enters the dough, which weakens gluten.

Instant high yield yeasts, on the other hand, produce too much gas too quickly in a simple sugarless dough and are therefore not suitable for slow dough methods such as sponge. Methods in which the yeast should work slowly and evenly, raising completely unsweetened dough dough 4-4.5 hours before the maximum. As it is done in traditional Russian custard traditional pressed yeast, even if they are kneaded in large quantities into the custard. Ie instant high active m is possible andit can also be used in the dough, of course, but then they will have to be put in quite a bit in the dough and everything else during the kneading. Somewhat modify the recipe.

Here is my table. In the columns, rounded to "5", the amount of gas produced by certain types of yeast in the test of specific flavor is indicated. This allows you to compare how much one yeast is "stronger" than others in the same dough and how much the yeast reacts to sugar in the dough.

Well, now you have been warned, on the part of the sweet dough and the SAF-levura. If you bake on SAF-levure, knead, then pour a pinch of vitamin C powder in the dough so that the dough does not float from the glutathione in the SAF-levure.

I open a pack of SAF-gold and pour 50g in a small jar with a screw cap. The rest of the big pack obtyagivayu gum and put in a package with a "zipper", from which I squeeze out all the possible air. And I keep a large bag and a small jar in the drawer of the refrigerator, where there are vegetables and fruits. A small jar of yeast often opens, every time I bake, and a large residue sits quietly.

After opening the vacuum package, instant yeast retains its shelf life for one year when stored in the refrigerator. But if they are frozen after opening the pack, stored in a freezer at -20 ° C and lower, then they remain completely unchanged for many years.

I have accurate scales with which I measure yeast, if necessary. I bought them in the scientific supplies store. Like these, only mine cost about $ 100 three years ago

Similar can be bought as scales for spices or scales for jewelers. Eg Pico high precision scale, $ 49

On the other hand, I certainly don’t take out the precision scales in the kitchen to measure the fractions of a gram of yeast. I have very accurate Cuisipro (CuisiPro) measuring spoons and I checked (with precision scales) and I know that

1 hl instant is exactly 4g yeast,

1/4 tsp - 1g instant yeast,

1 / 8chl. (there is such a measuring spoon) - this is 0.5g of instant yeast

And the half of the eighth (1 / 16ch. L.) Is 0.25g of instant yeast.

It is enough for me to know to measure any quantities of instant yeast, up to a fraction of a gram, according to the recipe with measuring spoons, without weights.

I did the same for salt. With the help of precision scales, I learned how much salt in different measuring spoons of the Kuizipro brand and now I measure salt with spoons in the dough. With flour there is no such exact repeatability, 1 stack can weigh a different amount of grams, plus minus 15g. Therefore, I weigh it. And with spoons without a slide - even fractions of a gram are repeated invariably

Good yeast is undoubtedly the success of your baking. Often it depends on the yeast and the quality of the pies, whether the dough is appropriate, whether the baking will have a lush beautiful shape.

Dry or fresh yeast?

Previously, yeast was sold only in briquettes of various weights, from 100g to 1kg. This is the so-called fresh yeast. Yeast with the active state of the yeast culture. But such yeast has one significant disadvantage. They can not be stored for long. And so manufacturers began to produce dry yeast, in which the yeast culture is in a dormant state. Such yeast shelf life is much longer.

Now fresh yeast can be found quite rarely, closer to the holidays, when the hostess pamper their household with delicious pastries. Most dry yeast is sold. But which dry yeast is best to choose? What is the manufacturer of yeast is better to prefer?

Yeast of various manufacturers

Manufacturers and yeast brands: “SAF-Moment”, “SAF-Levure”, “ZIKO-Instant”, “Dr. Oetker”, “Eco” and “Lvivsky others”.

Let's take a look at the various manufacturers for their main important characteristics in order to understand what kind of yeast is best to use.

Humidity.  For suitable dry yeast, the moisture indicator should not exceed 8%, for all the proposed producers this indicator is normal.

Lift. Very important and you can tell the main characteristics of yeast. And how the various yeast brands cope with it depends on their quality. According to GOST, the rise of yeast to the level of 70mm should take place no more than 70 minutes. All the yeasts offered for review were not completed in accordance with GOST, but the ZIKO-Instant yeast did the worst of them, they rose to 70mm in 260 minutes, this was due to the fact that the yeast was close to the expiration date. Therefore, you should always look at the expiration date indicated on the package. As a rule, the "old" yeast rises poorly.

Maltose activity.  This indicator indicates the final rise of the test. When weaving the dough, the yeast first ferments the readily available glucose and sucrose, which determines their lift. Then more complex elements start to be fermented, such as natural sugar of flour, for this the yeast uses its own enzyme - maltose. The indicator of maltose activity during the test was the worst in the yeast "ZIKO-Instant".

Test baking.  The final stage and the most visual way to check the yeast. During the test, knead the dough from the same product and look at the final yield of the product. The best result was in the yeast SAF-Moment, further in descending order Dr.Oetker, Lviv others, Eco, SAF-Levyur, ZIKO-Instant.

How to check the quality of yeast?

If you are still in doubt and very worried about the success of your baking, you can arrange the test given above for the yeast purchased.

Tips for hostesses on the choice of yeast from the forums.
Natalia

Faced such a thing, when we bought bread maker, which is different in quality with the lees of different companies. I propose to share experiences and places where you can buy yeast. From all that they have tried, the best yeast turned out to be an ECO yeast, not expensive, the bread rises be healthy and there is no smell.

Anna

I always take SAF VELOR. They are normal. But when they stand for a long time, they are no longer suitable. I tried "Lviv trembling", also normal. But IVF did not try.

Artem
  I tried several types of dry, as for me the best SAF-moment.

You can use both dry and pressed yeast for making sourdough. Dry yeast are different! Look saf-levur and saf-instant. Baked on those and others - everything turns out fine. There is no difference in taste.

Beer, wine or kvass can not be prepared without yeast. Their form is changing, new species appear, but they still remain in demand by man, just like thousands of years ago.

What is dry yeast? Their composition

Dry yeast is a unicellular microorganism that is in a dormant state, but at the same time retains the ability to start fermentation processes. They can be stored for a long time, and under certain favorable conditions pass into the active stage.

Dry yeast contains proteins (about 50%), fats (21%) and carbohydrates (18%). In addition, they are rich in B vitamins and amino acids necessary for the body.

Active and fast yeast

In addition to the traditional pressed yeast, relatively recently began to sell them in a dry form. Such yeasts are active and fast (instant). In the first case, they look like small granules of different diameters. Their shelf life ranges from 12 to 24 months and depends on the specific manufacturer. To transfer dry yeast from the sleeping state to the active phase, they need to be “awakened”. To do this, a certain amount of yeast is poured into a liquid (water or milk), the temperature of which is about 40 degrees. The mixture can not stir, but simply set aside for 15 minutes. After a specified time, the yeast will "wake up", and then they can be further used as intended.

High-speed yeast, which is scientifically called instantaneous, is a new generation of single-celled microorganisms. They are smaller in size than active ones, but the dough with their use is suitable in one and a half, or even twice as fast. Their main advantage is that they do not need to be previously dissolved in warm water, but can be added directly to the flour.

Weight measure for dry yeast

Typically, manufacturers produce dry yeast, packaged in sealed bags weighing from 7 to 12 grams. They are calculated on a pound or one kilogram of flour. Available in packaging and weighing up to one hundred grams. In this case, to determine how much dry yeast to add to the dough, use improvised means at home.

One teaspoon contains 4 grams of dry yeast. But sometimes in the recipe only the amount of fresh pressed yeast is indicated. For this purpose, a special formula has been developed, thanks to which you can easily use dry yeast for baking. The ratio between active and pressed yeast is 1: 2 ½. That is, 1 gram of dry product accounts for 2.5 grams of fresh. For fast-acting yeast, the formula is somewhat different. In this case, 1 gram of this product corresponds to 3 grams of extruded.

Yeast for the body: the benefits or harm

The greatest benefit to the body of yeast can bring fresh. On their basis, good masks for face and body are obtained, thanks to them the skin becomes clean and healthy. However, as the temperature of the environment rises, the beneficial properties of the yeast end. At temperatures above 45 degrees, they die.

Excessive consumption of products containing yeast, brings harm to the body. Accumulating in excess, they contribute to the fact that the protective functions of the body weaken, and the immune system can no longer cope with its tasks.

The peculiarity of the yeast is that they multiply rapidly, destroying in its path all the beneficial microflora of the gastrointestinal tract, thereby allowing the penetration of pathogenic microorganisms into the digestive organs.

Where are dry yeast used?

The main scope of dry yeast is, of course, baking. With their help, you can make fragrant and airy pastry, and from it - brass pies, buns, rolls, Easter cakes. Recipes with dry yeast are not inferior to those with pressed.

At home, the dry yeast produces a delicious kvass. They are used to start the fermentation process in the manufacture of wine. Dry yeast is a good remedy for treating problem skin. Masks based on them are among the most effective in cosmetology.

After opening the package, the dry yeast reacts with the air, moisture is collected and lose its quality. To slow down the possible reaction after the start of use, they need to be stored in the refrigerator.

How to make pastry with dry yeast?

Most often, yeast is used in baking. To make the traditional pastry dough with dry yeast, the following ingredients are needed:

• 250 ml of milk;
• 80 g sugar;
• 1 tablespoon dry yeast;
• 60 g butter;
• 1 egg;
• 1 teaspoon vanilla sugar or vanillin;
• a pinch of salt;
• 600 g flour.

All the ingredients for a couple of hours before the start of cooking, it is desirable to get out of the refrigerator so that they are at room temperature.
The process of forming a test consists of several stages.

1. Dissolve dry yeast in slightly warmed milk. Immediately add 1 tablespoon of sugar and 100 g of flour. Cover with a towel and set aside so that the yeast began to play. It will take about 30 minutes of time.
2. While the opara matures, sift the flour, add sugar, salt, vanillin to it. If dry, fast-acting yeast is used in dough preparation, then it should be mixed directly with flour. In this case, the first stage can be skipped.
3. When the dough is ready, add an egg and melted butter to it.
4. Combine dry and wet ingredients together. Knead a soft, not sticky to the hands of the dough. It will take about 10 minutes.
5. Put the dough into a bowl, lightly greased with vegetable oil, cover with a towel and place in a warm place for a minimum of 1 hour to lift.
6. After the dough rises, you can form the product. Before sending them to the oven, let them stand for another 30 minutes. Pies on dry yeast are always soft and airy, with a pleasant vanilla flavor.

This dough is suitable not only for pies, but also for rolls, rolls and even for Easter baking.

Dough for dry yeast pies on kefir

No less tasty and fragrant are buns and pies made on kefir. For their preparation, yeast in dry form is excellent. Fermented milk bacteria enhance their action. The dough rises well, while ready-made pastries do not have a pronounced yeast odor, as is the case when using them in a "wet" form.

The following ingredients are necessary for the formation of yeast dough on kefir:

• 60 g of sugar;
• 50 ml of milk or water;
• 75 g butter;
• 1 tablespoon dry active yeast;
• 2 eggs;
• a pinch of salt;
• 600-650 g of flour.

The process of making dough for pies on kefir is carried out in a certain sequence.

1. Melt the butter.
2. In warm water or milk, dissolve the yeast.
3. Mix sugar, salt, kefir and eggs. Add diluted yeast and butter.
4. Gradually sift flour into the dough. Knead the elastic, not sticky to the hands of the dough. It is important that it is not tight. Otherwise, the dough will not rise.
5. In a clean bowl, greased with vegetable oil, put the dough and put in a warm place to fit. In an hour or one and a half, it will increase in volume three times.
6. Now it is possible to form pies. It is important not to forget to let them go again before sending them to the oven. To make the finished products have an attractive appearance, before baking you can grease them with yolk mixed with 1 tablespoon of milk.

Pies made from kefir dough are especially soft and remain so for quite some time.

What is better: dry or "wet" yeast?

Twenty years ago, only fresh pressed yeast was available for sale. They, of course, are now very comfortable, as they are always on “full alert”. The only significant disadvantage is the short shelf life.

The main advantage of dry yeast lies in its long shelf life. He is 24 months. This allows housewives not to run around looking for fresh yeast before baking, and always have the necessary bag in the house.

In addition, high-speed, or instant dry yeast, do not require pre-cooking sponge. They are mixed directly with flour, which significantly reduces the dough preparation time. At the same time, it fits as quickly as when using active or compressed yeast.

How to choose a good yeast?

When buying dry yeast, the main condition is to carefully read the inscriptions on the package. This will help to avoid undesirable results when baking products. It indicates how many grams of dry yeast fall on a certain amount of flour. Perhaps for the preparation of a large number of bakery products will need not one, but two sachets.

It is important when choosing yeast to pay attention to the shelf life. Despite the fact that it varies from 1 to 2 years for different manufacturers, it should be remembered that with each subsequent month their abilities decrease.

In addition, for a different baking a certain type of yeast is more suitable. The quality of future products depends on it. For example, only pressed yeast is suitable for Easter cakes, since dry ones will not withstand three times raising and lowering the dough. But for cooking traditional baking good use of high-speed option. They reduce baking time by at least 30 minutes.

The purpose of this topic is to collect in one place the information about yeast in the form of a booklet, "everything and a little bit."

The following information about yeast is collected in the topic:

Yeast Types
  - External evaluation of fresh pressed yeast,
  - Tips for using yeast,
  - What is important to know about yeast,
  - The number of pledged yeast in baking,
  - What determines the number of yeast,

TYPES OF YEAST

Baker's yeastrefer to the species Saccharomyces cerevisiae. They are grown in an oxygen-rich environment, in special containers with sugar beet, nitrogen mixtures and minerals. These fungi appear in the form of foamy plaque, which is cleaned of impurities using a centrifuge and water. Then the resulting material is dehydrated, compacted and sold in this form.

Fresh Yeast  (in the form of cubes). When baking bread, they are most often used precisely because they create perfect taste and texture. The moisture content in fresh yeast is about 70%. Of the commercially available yeast, this species provides the strongest fermentation. Fresh yeast can be stored in the refrigerator for about six weeks at a temperature below 10 degrees.
Pressed yeast should have a uniform cream color, when pressed they should break, not be smeared (otherwise it is no longer a yeast). Like all living organisms, fresh yeast must "breathe" - without the access of air, they deteriorate quickly, so sealed packages are not for them. At room temperature, such yeast is stored no more than a day. In the refrigerator at 0 +4 C) - up to 12 days. If you do not have the ability to keep such yeast in the refrigerator, sprinkle them with flour or fine salt, and they will remain fresh for 3-4 days, although the dough will not fit so well. Before using the yeast must be crushed and stirred in warm water until a homogeneous mass. The main thing is not to overdo it with the temperature of the water: if it exceeds 40-42 C, the yeast dies. If the fresh yeast is weathered, you can try to "reanimate" them: pound in a spoonful of warm water with the addition of 1 tsp. Sahara. If after 10 minutes the yeast starts to bubble, it means that they have come to life. Dark, dry pieces should be thrown away. And the recovered yeast at the same time should be taken twice as much as fresh. If the focus is not successful, the yeast can be replaced by beer (1/2 cup) or sour cream (1 cup per 1 kg of flour and other dry ingredients).

Granulated yeast.  When dehydrating up to 66%, yeast is obtained in the form of small granules, known to us as “Shimrit”. You need to use the same amount of granulated yeast as fresh, but they act weaker. The advantage is that these yeasts can be added directly to the flour, thus ensuring an even distribution throughout the dough, while fresh yeast has to be first dissolved in the liquid. Yeast in the form of granules can be stored for about six weeks in a refrigerator at a temperature below 10 degrees.

Dry yeast (only 8% of moisture) are obtained as a result of the dehydration process. It is recommended to put them twice less than fresh ones.
Dry active yeast - granules of different diameters - the second stage in the evolution of yeast. They are not as tender as pressed, for storage they do not need a refrigerator, and their shelf life increases to 1-2 years. 100 g of "our" yeast can only be approximately equated to 30 g of dry, granulated. By the way, they are often confused with fast-acting ones and, when used, are mixed with flour. But in order for the dry yeast to show more of its remarkable properties, they must be poured onto the surface of warm water and left for 10-15 minutes without mixing. Then stir until smooth and add to the dough.

High-speed (or instant) yeast  - this is the latest generation. They look like very small vermicels. They contain a powerful potential for test growth: it rises one and a half to two times faster. Such yeast should not be diluted in water, and in general contact with water, sugar, salt and fats should be avoided. Such yeast is added immediately to the finished dough, mixed with a small amount of flour.

Brewer's yeast
Even outwardly brewer's yeasts are distinguished by the fact that they represent a mass that is darker colored and with a rather sharp, thanks to the bitterness of the hop, taste.
  Their strength is insignificant, the yeast decomposes easily and, with further darkening, becomes soft.
The high temperatures prevailing in bakeries are especially harmful to them.
Their effect on the dough is very peculiar. First, the fermentation is a good pace, especially with the cold method of reference. This is quite understandable, since brewer's yeast strongly ferments, and the sugar solution is stronger than baking: from 300 to 350 cm3 of carbon dioxide in the third half hour of fermentation is not uncommon. But the action of fermentation is not long. After a few dough cuts, the fermentation decreases and, in the proofing process, the completely formed approach of the molded bread is observed for the most part. In accordance with this course of fermentation, the dough, at first normal, becomes wet, it becomes wet, smearing. As a result, the bread spreads during the proofing.
In the oven, brewer's yeast is almost always completely unsuitable. The fermentation in the oven, which is so necessary for a good bread raising, is missing or does not completely pass. Bread does not rise enough, it remains flat and squeezed. The crust is obtained with gaps, cracked. The crust is large-pore, coarse. The taste and color of the yeast are transferred to the crumb, so brewer's yeast is completely unsuitable for the highest grades of bread.
When combined with pressed yeast, these disadvantages, of course, are significantly alleviated. Strong initial fermentation, distinguishing brewer's yeast, makes a small admixture of brewer's yeast quite useful, so that in many bakeries they are often successfully mixed with pressed yeast.

For baking wheat bread, are deactivated yeast used as an additive along with the usual dry or pressed yeast or as an independent element for raising the dough?
Dry deactivated yeast is a special improver for weakening gluten, designed to work with flour with short-tearing gluten, to preserve the shape given to dough pieces during proofing and baking, so they have no effect on yeast setting.

Can compressed yeast be frozen?
It is undesirable because static cold, or rather ice crystals, deforms the yeast cells and this has a negative effect on the lifting force of the yeast.

I bought in the store frozen yeast what to do and how to check whether they are suitable for use?
Pre-thaw them - put in a normal refrigerator (+ 4C), they will thaw out in a few hours. And then try to bake something - at home you can check only this way. You can activate them - put them in warm water (+ 35º / 37ºС), add a little flour and sugar, and leave for 5 minutes, mix. After 5-6 minutes a “yeast cap” should appear - the first sign that the yeast is active.

What is the difference between baking yeast and brewing yeast of upper fermentation? Is this all Saccharomyces cerevisiae yeast?
Yes, this is a yeast of the same type, but the strains are different.

Do baker's yeast contain gluten?
Yeast, although baking, does not contain gluten, and during their cultivation and cultivation do not use flour. The main substrate as a source of sugars and minerals is molasses. A gluten is a swollen protein of wheat flour (gliadin and glutenin).

Do you first need to mix the yeast with flour and only after that do everything else? At first I spoiled a lot by dissolving them directly in milk without flour.
If we are talking about dry active yeast, then they must first be diluted in warm water (+ 32 º / 35 º C.) before entering the flour. If this is a dry instant yeast, then they can be introduced either directly into the flour or diluted in water / milk better distribution according to the dough (mixing). Perhaps you dissolved the yeast in hot, or vice versa, very cold milk, so fermentation did not go. Yeast is a living organism, it is very sensitive to temperature. at this temperature, they, getting into the substrate, vyde The greatest amount of carbon dioxide is produced, which loosens the dough and forms the crumb of the product.

The composition of dry yeast may include sorbate monostearate. Is it of animal or vegetable origin, and how much of this emulsifier is in yeast?
The natural source of stearic acid from which monosorbitan stearate is obtained by synthesis is vegetable oils and animal fats. Its mass is much less than 1/60.

Will dry yeast lose its properties in an open pack?
An open pack with a storage condition of + 4ºС (preferably hermetically sealed) can be triggered within 2/3 days, at + 18ºС - within 7/10 days. Otherwise, you will notice a significant reduction in the gas-forming ability of the yeast.

In a homemade bread maker, which is better to use instant or active yeast?
Dry active yeast before making the mixture requires mandatory dissolution in warm water (+ 32º / 35º С).
Dry instant yeast can be used directly in flour without dilution.
The approximate dry active to dry instant ratio is 1: 1. An open package of instant yeast is desirable to work within 1 day, or hermetically closed with storage at + 4ºС - for a week. If you keep an open pack at + 18ºС, then it can be triggered for 2/3 weeks, but, most likely, you will feel a decrease in yeast activity.
Therefore, at home it is easier and more convenient to work with dry instant yeast.

What is the difference between special pizza yeast? Can pizza yeast be used to make kvass?
In pizza yeast, a special baker's yeast strain with a high content of glutathione is used (a substance acting as a reducing agent on the gluten carcasc, which makes it easy to roll dough into the reservoir and maintain a uniform shape after proofing and baking).
In principle, you can try them for making kvass, if you are not confused by the aroma.

What other yeast strains are live strains — instant or active?
They are all alive.

If you bake bread on kefir - can it affect the worse for the work of yeast? A live beer or kvass?
To slow down the work of yeast, you need to create a very strong acidity. When making kefir, nothing terrible will happen, just like when you make beer and kvass. You can safely use the usual dosage of yeast.

What are the best dry / pressed yeast for pan bread?
Both dry and pressed yeast are equally good for tin bread.

Why do you need to fill the dry yeast in the bread maker first of all and sprinkle with flour, so that the yeast does not come into contact with water?
Sense, indeed, no, if you are not going to use ice water or ice. Dry yeast is “afraid” of low temperatures (preferably, water should not be lower than + 15C).

Can yeast be active in storing partially baked products under normal conditions?
If the process of partial baking is carried out correctly (regardless of whether it is classical or “express”), the temperature in the center of the semi-baked product reaches + 95º / 97ºС, as in a fully baked product. Since Since yeast cells completely die (denature) at + 60º / 65ºС, even in partially baked products the yeast dies completely.

The bread did not rise ... I took the milk from the fridge.
All instant yeasts have a small minus - such yeasts are afraid of direct contact with cold water, in this case milk. The fact is that during the manufacturing process, this yeast experiences a "stress" of drying (exposure to high temperatures). When yeast comes in contact with cold liquids, their gas-forming ability decreases, so the bread did not rise, did not turn out to be as lush as you expected. B the next time before making the milk - heat it up a little, up to a maximum of + 35C.

I am very concerned about the use of GMOs in the production of yeast.
All yeast strains currently used in the production of all types of yeast, both dry and pressed, are in no way genetically modified organisms.

What is osmotolerant yeast, how do they work, what is their mechanism?
Osmotic-tolerant yeasts (or, in another way, sugar-tolerant), unlike conventional strains of highly active yeasts, have a smaller amount of the invertase enzyme in the cell wall. As a result, sugar from the environment enters the cell gradually and the yeast cell slowly "processes" it. At the same time, the yeasts do not experience the "stress" of high osmotic pressure, like normal yeasts, and do not lose their ability to normal metabolism, emit a sufficient amount of carbon dioxide and the dough fermentation process does not slow down.

When calculating water, it is necessary to know the moisture content of dry yeast.
Humidity dry yeast 7% -8%. Virtually no role in the calculation.

Is it possible to remove the dough flow by simply increasing the amount of yeast?
The reasons for "floating" may be different, ranging from the quality of the flour (the unsatisfactory quality / quantity of gluten, the excessive content of enzymes, perhaps even a protease, which has a negative effect on the gluten carcass), as well as the quality of the yeast.
If the yeast is of poor quality (old or stored in improper conditions), then increasing their dosage you can provoke even greater stickiness and spreadability of the test (due to the high content of dead yeast cells and the presence of glutathione). You can adjust the quality of the flour by making an improver.

Before applying deactivated yeast, you need to know for sure that the flour is with a short-tearing gluten? Or will they show themselves well on normal flour?
If you work on wheat flour of normal quality, but you are not satisfied with the plastic properties of the dough made from this flour, i.e., for example, when making pizza or unleavened puff billet is compressed and poorly shaped (you get an oval instead of a circle), you can make a minimum or the average dosage of deactivated yeast (0.06-0.1% by weight of flour).
If you see problems even on ordinary products, the products are strongly torn in proofing, are compressed during baking near the end - then, most likely, you have flour with short-glued gluten.
The dosage of conventional yeast when used together with deactivated c does not change.

I want to move from the use of pressed yeast to instant yeast. Can you please tell me if this improves the taste and aroma characteristics of products?
When using instant yeasts, their features should be taken into account:
- instant "does not like" contact with ice and ice water, as opposed to pressed.
- in case of short kneading, instant is better to rehydrate (dilute in water), otherwise the yeast noodles will not have time to dissolve.
The replacement will not affect the taste, because you add the same amount of yeast (difference in humidity, strain one).
Replacement is reasonable if you want to save on storage facilities and a refrigerator.

Which pressed yeast is better suited to ferment sugar must?
Who has an osmocharacter.

How to increase the shelf life of croissants up to 30 days.
To extend the freshness of croissants (as well as other cotton products) you need to "act" in two directions: - the extension of softness and the extension of microbiological purity.
From the point of view of "microbiology":
- increase the acidity of the dough (the use of starter, you can try the finished starter or starter to remove the natural starter);
- the use of preservatives (for croissants, it is desirable to provide protection from mold and wild yeast - calcium propianate, sorbic acid);
- replacement of part of sugar by dextrose (to increase osmotic pressure);
In terms of softness:
- the introduction of glucose syrup (with recalculation of total sweetness);
- the introduction of an improver for softness;
- the introduction of powdered milk (lactose is not fermented by yeast and is actively involved in the Maiar reaction, which allows less to bake products, less to dry, products softer).
Well, of course, it is very important to set the "correct" baking parameters - high planting, then decrease, and shorten the baking time in order to preserve more of the initial crumb moisture.

I ask you for help in choosing the best ingredients for pizza in the baking tray. My goal is to make a "thick" pizza as airy and light as possible, and certainly not perishable. The structure of the crumb, to which I aspire, is displayed on the photo. Is it possible to put part of the dough in the fridge for use the next morning?
Porosity, as in the photo, you do not get, because there is a traditional baguette.
Knead at 1 speed, you do not need to develop the perfect gluten film, otherwise there will be problems during rolling.
The test can be "blocked" in the refrigerator (24-48 hours), reducing the number of yeast to 1% and slightly reducing the amount of water per batch.

Is it possible to use the technology of partial baking for cooking ordinary homemade baked pies with filling? I have met somewhere that not every filling tolerates frost-baking well.
You are right - not every filling is suitable for the technology of frozen dough semi-finished products and you need to use thermostable fillings, on a fat basis, otherwise you will get a strong “temper” of dough with filling and large voids.
Basically, such small items with fillings, like pies, are baked completely and frozen after cooling. And before serving, the usual heating in the oven (microwave, food warmer ...).

Tell me, why block the fermentation of pizza dough? After all, we add yeast to make the dough roam?
Many pizzerias operate on the principle of fermentation blocking. Knead the dough, divide the dough pieces, round, and place in the refrigerator. The fermentation is going on there, just very slowly. Yeast has a substrate, but they trigger it much more slowly than under normal conditions. So you can work within 72 hours. This is done to facilitate labor. You order a pizza, and wait a maximum of 10-15 minutes.
The chef does not need to knead the dough for each pizza, he has billets, which he immediately rolls, puts topping and immediately sends them to baking without proofing. It is very convenient and mobile. In addition, fermentation blocking is everywhere used in Europe. It is prohibited by law to work at a bakery for more than 6 days without days off. Therefore, for a time of 1 day off, the proofing is blocked for 24 -72 hours, then the temperature in the proofing is increased and the products are baked. This technology is usually reduced bookmark yeast because Once again, fermentation, though slowly, occurs.

“Rest of the dough for 1 hour at t + 4 ° C in the refrigerator" is a way of slowing down the fermentation or does it somehow affect the taste or shape of the product and what to do if you do not need to use all the dough after the rest, but only a part (leave in the refrigerator until moment of use or leave at room temperature)?
On the contrary, the longer the fermentation, the richer the taste and aroma of the product.
The billets are placed in the refrigerator and to slow down the fermentation, and to give the dough greater plasticity (products easier to roll into the reservoir and dough pieces retain their shape).
If you have not consumed all the dough, the blanks can continue to be in the refrigerator.

Could you suggest an accelerated, straight-through method for wheat bread of the 1st grade?
Flour 1 grade has a grayish tint, so we recommend using an improver for bleaching the crumb. But: it will still depend on the type of dough mixer. If it is a slow one-speed batch, then it is desirable to increase the fermentation to form a gluten skeleton during the fermentation process. If you use a 2-speed, then, especially in the case of using an improver, fermentation can be minimized (30 min). But in any case, 2 speeds are better “not to get involved”, otherwise you will get such common defects as: “crocodile "crust, drawing in the walls of bread, crumb crumbiness.
If you basically do not want to work sponge, then it is desirable to slightly “acidify” the dough either by making a “ripe” fermented dough, or by making a leaven. This will help avoid getting crumbled crumb, and the bread will be stored longer (softness + microbiology).

Donut recipe for donut pack.
The only point is that for the convenience of precipitating the amount of water in the batch should be increased until the desired consistency is obtained. If the flour contains enough good quality gluten, you can do without an improver. If the result is not satisfied, you can use the improver for rich products.

Can you help with the universal technology of cooking pizza dough?
Division, rounding. Then you can put the dough pieces in the refrigerator (for 30-40 minutes). If necessary, these cooled dough pieces can be triggered within 8-10 hours. We do not recommend keeping the dough in the refrigerator longer for several reasons:
- yeast and flour enzymes even at + 4C "work", accumulating acidity and other waste products, which may affect the rheology of the test (excessive stickiness), loosening, taste of the finished product;
- there is a risk of molding the dough, after 10-12 hours black specks begin to appear on the test - these are the first signs of microbiological deterioration. In this case, it is necessary to provide for the presence of preservatives (for example, citric acid), and this, in turn, requires an elevated level of yeast (they are inhibited), which negatively affects the taste of the product.
Forming, applying topping, fillings.
Bakery products. Crispy properties will depend, among other things, on baking parameters:
- planting temperature higher + 240º / 260ºC, especially if the pastries on the disks;
- for example, baking is shorter.

How can you improve the softness of baked pizza?
On a thick pizza to increase the tab yeast. Crumb will be more loosened.

I am writing a diploma about freezing bread! Can you help with literature?
1. “Production of products from frozen dough” Karl Kulp, Klaus Lorenz, Junger Brümmer SPb, 2005.
2. “Chilled and frozen foods” Stringer M, Dennis K., Profession, 2004.

B stores saw an incredible amount of dairy bread with bran, and a slice of bran bread can be rolled up almost into a roll and it will not break. You can find out what is added to the dough to obtain such an effect?
Special improvers, which include emulsifiers and monoglycerides. They help to get elastic nekroshayaschiysya crumb with a good structure of porosity, and maintain freshness for a long time.

Please help with the parameters of baking on a city loaf. What nuances need to pay attention to get a good opening scallop.
We recommend a high landing temperature of + 240º / 250ºС, taking into account the inertia of the furnace, and you can make a light subdelivery to provide "strength" for the opening.

I decided to launch such a bread as "Pita", but I can’t get the effect of "discovery".
The effect of opening a pocket in a pita depends mostly on the baking temperature. Usually use special hearth ovens with a temperature of 500-600C with a baking time of 20-40 seconds. On conventional furnaces, this is problematic, but the following recommendations can be given to you.
Knead the dough only at 1 speed, DO NOT need to develop a gluten frame! This is important, the dough must be mixed up.
Secondly, the temperature of the dough should be quite high + 30º / 32ºС, a
consistency as loaf.
Fermentation 30-40 min.
To improve rolling, you can add deactivated yeast to weaken the gluten carcass.
Division.
Rounding
Rolling up to 1.5-2 mm.
Proof -30 min at + 35ºС.
Bakery products. If there is no special oven - rotary or hearth oven with the highest possible temperature. It is desirable to throw the blanks on the already heated sheets in the furnace or on the hot one.

What it is possible to use for products from flour of 1 grade (long loaf, pastry) for giving them visible characteristics (volume, lighter crumb) similar to products from the highest grade?
For long loafs, it is best to work in a sponge manner, 2/3 of flour per dough. Dough can be kneaded colder than usual (not + 28º / 30ºC, a + 26º / 28ºC) and let stand longer. This will improve the rheological characteristics of the test. When kneading dough, you can add improvers for whitening and volume, for volume and color of the crust.