About yeast - discussion, exchange of experience

And yet, after reading all the topics about yeast, I did not understand the specifics of laying down pressed yeast when baking bread in a bread machine, so that without dough.
Does the bookmark sequence change (yeast-liquid-dry)? Or is it necessary to do a preliminary batch? I just would like to combine the use of compressed yeast and the ability to put food in the HP and calmly go to work / sleep and return to ready-made bread. Or are they incompatible desires?

I put the yeast, crumbling it to the bottom of the HP, I have a Panasonic, the tab goes in it: first all the "dry" ingredients, and then the liquid. So I do it. When the program starts, everything mixes up perfectly. The main thing is not to let the yeast "work", that is, to combine with the liquid before the program starts. But this is my IMHO.

My pressed yeast is usually frozen, so I dissolve it along with sugar and salt in liquid ...

[iolanta]

iolantaFor a long time I have been baking on pressed yeast in Panasonic, flour, salt, sugar, yeast on top, then water and I go to bed there were no misfires yet.

[Alex_Z]

as I did not understand the specifics of laying compressed yeast when baking bread in a bread maker

Actually, because of them, in all stoves, with the exception of perhaps Panasonic, water is first, and everything is dry on top.
Pressed, as well as dry activated ones, are recommended to be kept in warm water.
The result, believe me, is very different if you just put them on.
If you bake with sugar, then dissolve in 1/5 of the water according to the recipe first the sugar, yeast in it, so that a uniform solution is obtained.

Alex_Z,
Salt in no case, it takes away water, and therefore kills the yeast.

And yet, after reading all the topics about yeast, I did not understand the specifics of laying down pressed yeast when baking bread in a bread machine, so that without dough.
Does the bookmark sequence change (yeast-liquid-dry)? Or is it necessary to do a preliminary batch? I just would like to combine the use of compressed yeast and the ability to put products in the HP and calmly go to work / sleep and return to ready-made bread. Or are they incompatible desires?

Here you should first decide at what stage to lay the yeast and how.
- if the bread is kneaded and baked right now, then there is no difference HOW to introduce yeast - into water or flour, up or down, since dough kneading starts immediately and all the ingredients are immediately mixed.
- this does not apply to the Panasonic x / stove with a temperature equalization mode with a long time.
- setting baked goods on the timer when the yeast in the liquid starts working earlier

When laying compressed wet yeast, it is PLEASANT to dissolve them in warm water (yeast does not like cold water). Thus, you get a yeast emulsion, which is quickly and evenly distributed in the dough.

Each manufacturer has his own interpretation of putting yeast in the dough: some for flour, some for water.

And see the recipes of our bakers, who and how puts the yeast into the dough, how and when the kneading is done, and what comes out of it - there are also many nuances and tips here.

My pressed yeast is usually frozen, so I dissolve it along with sugar and salt in liquid ...

I do exactly the same. The frozen pressed yeast cube dissolves easily in the warm liquid with sugar. Add a pinch of wheat flour on top.
And while I collect all the other ingredients in a bucket according to the principle "first wet, then dry", that is, the top layer of flour, the yeast has already come up with an openwork cap.I pour them into the middle of the bucket on the flour. I turn on HP.

I have a Panasonic. While the temperature is being equalized, the yeast "lies" well on the flour, they work even harder, the foam cap grows.
We like the aroma of bread made with pressed yeast more than with dry bread.

Basja, Alex_z, sazalexter, Resident, Admin, many thanks for the clarification!
I'll go to comprehend. And try.

[iolanta]

iolantaFor a long time I have been baking on pressed yeast in Panasonic, flour, salt, sugar, yeast on top, then water and I go to bed there were no misfires yet.

Thank you very much for your reply.
So can any recipe be baked? And rye and wheat?

[iolanta]

iolanta,
The use of yeast is the same for both rye and wheat bread.

Resident, thank you!
I'm going to try.

Good afternoon!

Tell me where you can read or study such a topic-recalculation of leaven into yeast.
For the sponge method, for baking in the oven.

There are calculations for yeast in sourdough, but on the contrary I cannot find it to study.

Thank you.

[yeast baked goods]

Why such difficulties? Or sourdough - or yeast
If yeast baked goods, that is, this formula: for every 100 grams of wheat flour, you need to take 2 grams of fresh yeast. If the flour is MIX with rye or other types, then the amount of yeast should be increased to 2.2-2.5 grams per 100 grams of MIX flour.

If the yeast is dry active, then we use the table The amount of flour and other ingredients for making bread of various sizes

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Why such difficulties? Or sourdough - or yeast

Sourdough recipes can be very attractive, so I try to use them using yeast instead of sourdough.
The question is that the leaven does not always manage to maintain its vital functions.

Thank you for the links, already getting acquainted, studying.

[several topics on old sour dough bread]

If you are interested:
I have several topics on old sour dough bread
Wheat bread on old dough dough (oven)

Wheat bread made from old dough (Admin)

I have several topics on old sour dough bread

[flour]

the more flour the mix compared to wheat flour, the more is required flour.

Yeast! correct ...

[6-8]

450 grams of wheat flour requires 1.5 tsp. dry yeast, or 6-8 gram

To Fix: 4-6 grams

Thanks for the detailed topic! I think that my dough on Saf-Levure somehow rises strangely - and I just didn't dilute them with water
However, the bread went well anyway.
And tell me, on my Panasonic there is a special dispenser for yeast, can you put any yeast there, including leaven?

No, only for dry yeast and additives. The sourdough is wet and may not all tip over into the bucket. Raisins and seeds also need to be pretreated.

Preparation of seeds, grains, fruits, berries for laying in bread dough

Thank you so much! And tell me more, I didn't understand something: "wet", that is, put the already activated Saf-Levure in HP next to what? With flour or with liquids?

Hello, I have a Panasonic SD-ZB2512 bread maker, the bread is amazing, but I have a question: using standard bread recipes, I try to bake bread on the "Basic low-yeast" program, while putting in 2 times less yeast than indicated in the recipe. The bread rises well (just like with a normal amount of yeast in the Basic program). I want the bread to be with a small amount of yeast, please tell me, really, the bread will turn out to be low-yeast (or if the proofing time increases, the yeast will still "multiply" and there will be the same amount as in the "standard" recipe). That is, does it make sense to bake bread with a low amount of yeast for 5 hours or is it obtained with the same amount of yeast as when baking for 4 hours?
(If only someone could figure out what I wanted to ask))))

[Zoushka]

Zoushka,

with an increase in the proofing time, the yeast will still "multiply" and there will be the same amount as in the "standard" recipe

This is the case. But the longer the proofing, the tastier the bread.

[Zoushka]

Zoushka, This is the case. But the longer the proofing, the tastier the bread.

Not certainly in that way!

For long-term proofing of the dough, certain conditions must be created. For example, proofing in cold conditions, refrigerator.
If the dough is allowed to stand for a long time in a warm place, on a table, at room temperature, and so on ... then the dough can stand and fall off at a certain stage, and such dough cannot be lifted and restored back. That is why sometimes everything is fine, and the roof collapsed during baking - the dough has stood and sour.

If the yeast works well, then you can take a small amount of yeast and let stand the allotted time until the dough piece is doubled and then bake.

Yeast will always work, regardless of their amount in the dough, the principle of their work is the same for any amount of yeast in the dough.
Yeast dies only at high temperatures. Therefore, the recommended temperature for proving the dough, about 26-28 * C, is optimal.

But there is another option, for example this one:

Here I describe the work with the "old" test:
Wheat bread with old dough dough (BEGINNING)
Wheat bread on old dough dough (oven)

Wheat bread made from old dough (Admin)



How I store and prepare old (sour) dough for kneading

[Zoushka]

Not certainly in that way!

Of course, I completely agree with everything that you wrote, but Zoushka, asks about something else. For some reason, she is afraid of yeast and is trying to understand whether it is worth bothering with a long program, if in the end the amount of yeast is the same. So I answered her, meaning that it is worth bothering, because on a long low-yeast program, the bread, other things being equal, will turn out to be tastier.

because on a long low-yeast program, the bread, all other things being equal, will be tastier.

But, I quote myself above:
For long-term proofing of the dough, certain conditions must be created. For example, proofing in cold conditions, refrigerator.
If the dough is allowed to stand for a long time in a warm place, on a table, at room temperature, and so on ... then the dough can stand and fall off at a certain stage, and such dough cannot be lifted and restored back.

[SvetaI]

SvetaI You understood me correctly, thanks for the clarification of what exactly the difference is, the bread really turns out to be tasty, so it's worth waiting for an extra hour. As for the yeast, there is no difference.
Admin thanks for such a detailed answer, the dosage of the products for the size L box, the bread sometimes rises to the lid of the bread maker, the top of the bread does not fall through. Thanks for the links, very interesting.

The schoolgirl conducted an interesting study, the results of which she reported on 03/25/2016 at Tver State University:
“The second topic of research was everyday life - schoolchildren and students questioned the nutritional value and quality of food.
“My work is devoted to the comparison of the fermentation activity of baker's yeast,” says Valeria Surnina, a 10th grade student of secondary school №45. - This topic interested me because now there is a very wide variety of yeast on store shelves, and their indicators often differ. I wanted to find out which of the proposed options have the best quality indicators. I chose five yeast options - Dr. Oetker, Pakmaya, Saf-moment for muffins, Saf-moment for pizza and Saf-moment, usual. With each of them, I conducted a series of experiments: I counted the number of cells in Goryaev's chamber, isolated carbon dioxide from them on a special installation and, using calculations, determined the useful force in the test. Based on the results of the work, I concluded that of all the proposed options, Pakmaya yeast turned out to be the best, because it showed the best productive activity. They contain an average number of cells, and there are no other substances that interfere with fermentation.Deviations were in the third and fourth samples (Saf-moment for baking and Saf-moment for pizza): the third sample had an unnatural smell of dried onions, and the fourth had an unusual color and a pungent smell of vanilla. "Information from the Tver University website 03/28/16. please consider it as an advertisement.

[Penguin]

Penguin, you need to read the composition on the reverse side. "Saf-moment for muffin-composition: yeast, complex food additive" muffin ", enzymes, artificial flavor (vanillin), natural dye" beta-carotene ", emulsifier.
And in simple Saf-moment only yeast and an emulsifier.
And how can they then be compared.
And in pizza yeast, probably onion flavoring, I don't have this pack.

For me in this message, the main thing was

determined the useful force in the test using calculations.

... And additives - it is clear that they added onions for pizza, vanillin for baking. It turned out that the "lifting force" of the Pakmaya surpassed the saf moment and Dr. Otcher.

Good evening!
Please explain to me essentially the fundamental differences (harm / benefit):
between bread with purchased yeast and bread with homemade sourdough? (yeast is both there and there)?
Thank you"

About leavens here What is leaven

I share my experience: you cannot keep dry yeast in the refrigerator, even when started! How much bread you ruined! Or keep warm before use! Even with an open package when stored at room temperature, nothing happens!

I cannot agree with you, my dry yeast is in the refrigerator, and the expiration date has already expired, and everything works fine. Initially, everything depends on the yeast itself.

I have been keeping yeast in the refrigerator for more than one, and not two years. I close the open bag with a special closure for bags and everything with yeast is great!
I am very, very happy with my yeast

And then I bought another flour (Limak) and immediately after that I ran out of stocks of my favorite yeast (I buy 4 bags of 80g each in Metro-SS in a package), my son brought Saf-Levyur 50g, and the bread began to turn out not like that. Well, that's not the same Although before that there was a period (there was a large pack of Saf-levure) and the bread turned out good. True, these Saf-levure are in the form of small balls, and those were very small granules.
We went to Metro-SS and bought our yeast again. All! All baked goods turn out great right away, just like before! And I keep the started bag of yeast in the refrigerator as always.

Saf moment! I pulled out all the supplies from the refrigerator back to the cabinet and the bread began to rise as it should and the dough!

Perhaps you have high humidity in the refrigerator hence this result.

Saf moment! I pulled out all the supplies from the refrigerator back to the cabinet and the bread began to rise as it should and the dough!

I also use Saf-moment. I keep unopened packets in the cupboard in the kitchen, started - tightly closed in the refrigerator in the door between the eggs. In general, I did not notice the difference when using a cold started pack and a new warm one from the cabinet. Maybe your humidity is really high (although I am not know-frost) or the temperature is very low. It's definitely warmer on my door than in the back of the refrigerator.

I use just the Pacmaia yeast, the Yuva trademark.
I always take a large 80g package.
On a standard 500g loaf, either white or rye bread, I put 8g of yeast. I measure it with a measuring spoon from a bread machine. (I have Moulinex Uno)
For the fifth year now I have been baking excellent bread with them.
An open pack of yeast should be stored in the refrigerator, close it with a paper clip. Unopened can be stored at room temperature.
It turns out to be more profitable, at a price, than SAF-moment, etc. in disposable 10g packages.
It's just that the SAFs are heavily advertised and widespread. Therefore, it turns out that they are used more often.

Dear forum users, help)
Foolishly, she poured saf-levure yeast into the dough (butter for pies) without first dissolving it.
Can the dough be saved somehow? Or just throw it out?

[kollenochka]

kollenochka, LenaHave you mixed yeast with flour already? You can try to collect the yeast from the flour and dissolve it (it is not scary if a little flour is captured). You don't need to throw it away, it will work out anyway.

[Lena]

Lena, nothing needs to be thrown away, I have been baking on saf-levure for a long time, and I do not dissolve them in liquid in advance, I pour it along with flour, everything works out great



By the way about SAF-Levureoddly enough, their quality is different in packages of different sizes, as they write on the moonshiners forum the best - in the largest package

Thanks to all!
And mixed and already kneaded. I threw it into the refrigerator (according to the recipe, it should be so). I kneaded the second portion with a solution, baked pies with cherries. On the same baking sheet I made 2 pies from the first dough. Rose, edible, but the dough has a little yeast smell, it needs to distance longer

Can the dough be saved somehow? Or just throw it out?

Why throw it out?
Just turn on kneading in the bread maker for 3-4 minutes, approximately at an interval of 30 minutes.
Only 4-5 mixes are enough.