Which yeast to choose, pressed or dry?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Yeast is an indispensable assistant in baking buns, pies and pies, as well as in the preparation of kvass. This fungus during its life cycle actively absorbs sugar, giving in return carbon dioxide and alcohol, it is these properties that are used in baking. You can always find yeast on sale: pressed, fresh and dry (instant) - but in liquid form they are used only on an industrial scale. Each of these types has a number of advantages and disadvantages.

Compressed yeast

Sticks of the concentrate of this "good" fungus can be bought on the market or in a store, they come in different weights: from 50 to 1000 grams. They are prepared by removing them from the cultural medium, followed by cultivation in a nutrient medium, which is molasses. One huge disadvantage of such yeast is its limited and very short shelf life: in the refrigerator they will remain fresh for no more than 2 weeks. This factor should be considered when buying. Pay attention to the date of manufacture, as well as the appearance and texture of the product: when pressed, the yeast should in no case be smeared, and their colorvaries from pink to beige (cream). Pressed yeast is a living organism, therefore, during storage, do not wrap it tightly, leave it to breathe. To make them work, dilute 10-15 grams of the product in 250 ml of warm (not hot) water with a teaspoon of sugar and wait for the foam to appear.

Dry yeast

This variety comes in various sized granule bags that either require pre-soaking or are mixed directly with flour. In fact, it's just regular compressed yeast dried with warm air. Such a product is stored much longer and does not require special conditions. But sometimes they are not as active as fresh ones, and this affects the quality of the baked product, so it is better to choose a product from trusted manufacturers. The best choice would be packages marked with the GOST sign, pressed or dry yeast with this sign will definitely be of the highest quality. The fundamental difference between ordinary dry and so-called instant ones is the duration of action: the latter raise the dough 1.5 times faster and do not require the preparation of dough, which is highly appreciated by housewives. Moreover, it is worth remembering that both types are interchangeable, that is, if the recipe requires pressed yeast, and you have only dry ones at hand, then take the latter three times less than required by the recipe.

Homemade yeast

The experience of making homemade mushrooms for baking is extremely entertaining and useful,if you decide for a long time to settle in a dacha or in a village, where it is more difficult to get industrial products. The easiest way is to use berries with a yeast coating, such as grapes and plums. Mash the berries in a puree, mix with a little sugar and water and skim the resulting foam once a week. The latter is dried and used in baking. Of course, compressed or dry baker's yeast is more convenient, but isn't it interesting to understand the whole process? Therefore, do not be afraid to experiment, because this is how the truth is comprehended.