About yeast - discussion, exchange of experience

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In the subject "Yeast - types, use, bookmark, choice" the following brief information on yeast has been collected:
- Types of yeast,
- External evaluation of fresh compressed yeast,
- Tips for using yeast,
- What is important to know about yeast,
- The amount of yeast added to baked goods,
- What determines the choice of the amount of yeast,

Converting dry yeast into wet (fresh, pressed)
1. For 100 grams of wheat flour, 2 grams of fresh yeast is required for a simple bread dough. A simple dough means the presence in the dough of flour, water, salt, sugar, butter, yeast and a small amount of baking (butter, egg, milk, etc.).
2. If the dough contains rye, whole grain flour, and other flour mix, per 100 grams of the total weight of flour, 2-2.5 grams of fresh yeast is required - the more flour the mix is ​​compared to wheat, the more flour is required.
3. For 100 grams of wheat flour, 2.5 grams of fresh yeast for butter bread. Butter dough contains a high content of sugar, eggs, butter, milk and other ingredients.

Yeast weight:
1. 1 scoop of a bread maker contains 3-4 grams of dry yeast.

2. The amount of yeast is approximately:
150 grams of wheat flour requires 0.5 tsp. dry yeast, or 1.5-2 grams
300 grams of wheat flour requires 1 tsp. dry yeast, or 3-4 grams
450 grams of wheat flour requires 1.5 tsp. dry yeast, or 6-8 grams
600 grams of wheat flour requires 1.5-1.8 tsp. dry yeast, or 6-7 grams

Yeast R and B and their laying in the dough

Yeast R and B are often mentioned in bread baking recipes from the instructions for bread makers. What is this yeast?
This is the same yeast that you are used to using to bake your bread.
The only difference is in the dosage of yeast when baking bread for different programs.

1. Amount of yeast B intended for baking bread Basic (basic) cycle (program) BREAD.

2. Amount of yeast R intended for baking bread accelerated cycle (program) BREAD RAPID.

Good bread to you!
yeast in general and yeast in particular

Material provided by the site 🔗, for which I express my gratitude to the Author!

When is it better to add yeast to the mass
If the TU to the recipe does not say otherwise, then it is still better to introduce yeast 5 minutes before the end of the batch. When introduced at the beginning of the batch, the yeast will start its work immediately, which means it wasted. In addition, premature fermentation will increase the temperature and strength of the mass. And in hot weather or in countries with a humid climate, this will lead to especially negative consequences.

We know that in the course of its activity, yeast absorbs oxygen and enzymatic sugar contained in flour in an amount of 1 ... 2%. Yeast without oxygen can somehow work, but without sugar - they refuse. If the beginning of fermentation was premature, it means that the nutrition for the yeast will end earlier than the calculated one and the fermentation will stop, so undesirable and offensive for the baker.

If we want to get a well and properly fermented bread piece, it is necessary to delay the onset of the yeast action and put them in such conditions so that they begin to ferment as late as possible (at the end of the batch) and they would have enough strength to continue their work until the first minutes of baking.

How yeast works with temperature
This is how yeast behaves approximately at the temperature of the mass:
-4 / -2C they do not and cannot have any fermentation activity;
+ 2 / + 4С weak movement is outlined, in the sense of fermentation;
+ 26 / + 28C optimum temperature for optimal yeast activity;
+ 38 / + 42С weak activity;
+ 50 / + 55C no activity, yeast dies.

Do not confuse stock temperature with room temperature. In some countries, the temperature in the fermentation chamber during fermentation is mind-bogglingly high, due to the peculiarities of the local (or national?) Technological process. So if in France this temperature is on average between +30 ... 35 ° C, in the USA it is already + 48 ° C, in Great Britain + 55 ° C. By the way, there hamburger buns are fermented at + 75 ° C and 95% humidity.

The temperature of the room also changes at different times of the year. In order to bring the fermentation parameters to a single denominator at any time of the year, with an arithmetic average formula of 15 grams of yeast per 1000 grams of flour, the dosage must be varied. So in summer it can be only 1%, and in winter - 2.5 ... 3%. True, if the temperature in the room is high and high humidity in winter, the fermentation rate will still greatly increase. To fix this, the yeast dose will have to be reduced.

The yeast counting at different times of the year should be done even if the dough ferments in special fermentation chambers with the same temperature and humidity, since the dough enters these chambers in a different initial fermentation state in summer or winter.

The ideal fermentation temperature depends on many reasons. As a rule, it is +26 ... 28C.
Do not forget that the temperature of the mass also affects the rate of fermentation - the higher it is, the faster it is.
At normal room temperature, a dose of yeast exceeding 2% in relation to flour will provoke rapid and strong fermentation, and even in a short time. As a result, the bread will turn out to be completely or almost tasteless, and it will also be poorly stored. It will usually have a high volume, thin, fragile and self-crumbling, pale rind. (Paradoxically, such bread will also find admirers because of its extra volume).

A large dose of yeast, or too much, spoils bread in every way. First of all, this affects the taste, color and shape of the bread.

Taste... The shortened fermentation time prevents the accumulation of the necessary amount of organic acids responsible for the taste and smell of bread. Therefore, it will turn out tasteless and without any aroma.

Colour... Pale (and thick crust!). The beautiful color of the bread crust is the result of caramelization of the sugar in the dough during baking. An excess amount of yeast will be the reason for the complete consumption of this very sugar even before baking, i.e. during fermentation and proofing.

The form... Over-speeding fermentation will provoke a cadena of unwanted reactions and damage the gluten's ability to stretch. In order not to work with poorly forming or frankly torn dough, you will have to completely or partially abandon the preliminary proofing, and we will do the kneading + cutting + molding as quickly as possible, just to have time to form the workpiece. The mass will not really mature, which means it will not gain strength.

A few more details of this bread drama:
- formed pieces will tend to shrink during proofing;
- in the first minutes of baking, the growth of bread will be brutal, which will provoke explosions-ruptures at the cuts or on the sides;
- in the last minutes of baking, such bread will "shrink" and lose volume.
To strengthen the gluten and help the mass go through all the forming processes without any problems, you will have to use flour with increased elasticity. Due to the obligatory use of such flour, bread in the last minutes of baking will inevitably shrink and lose part of its volume obtained in the first minutes of baking.
To correct this annoying defect, the blanks will have to be given an incomplete (shortened in time) proofing and, thus, initially start baking the undersized.

Rational dose of yeast
This is an average between 1 and 1.5% in relation to flour. Allows to produce bread with a reasonable fermentation time from 3 to 4 hours. With "no overdose" of yeast, the quality of the bread improves, because the kneading is reduced, the fermentation time increases, gluten develops well, the required amount of organic acids accumulates in the dough.

In addition, the correctly selected temperature of the mass and the room for proofing significantly increases its elasticity (read - it will be possible to form workpieces without effort and causing bodily harm to them).
As a result, the bread will turn out to be appetizing, light, justified, but not extremely large, with a slightly moist crumb, a beautiful, crispy and exquisitely tasty crust.

Yeast, fat, sugar, salt and fermentation rate
When adding more than 50 grams of fat per 1000 grams of flour to the mass, the fermentation rate is noticeably reduced.
When adding no more than 50 grams of sugar per 1000 grams of flour to the mass, the fermentation rate increases. In large doses (this is 100 grams or more per 1000 grams of flour), sugar slows down fermentation.

If more than 15 grams of salt per 1000 grams of flour is added to the dough, fermentation slows down.
To maintain the usual time frame, provided that you need it, the amount of yeast can naturally be increased by slowing down fermentation.

Yeast quality
First, we evaluate the product by its appearance and first of all pay attention to the color and smell.

Colour... Good unspoiled yeast has a more creamy color, sometimes marfil, uniform without spots, a grayish tint is allowed. In the good old (and not so) days, when the quality of the pressed yeast left much to be desired, a change in color towards darkening indicated clearly that the product was irretrievably lost. Today - only that he has aged a little, but has not yet lost his fermentative power and does not pose a danger to others. The color of modern yeast is not associated with enzymatic quality. However, if the yeast not only darkened, but also turned from crumbling to smearing, such yeast is only discarded.

Smell... Peculiar to yeast. No mold odor or other foreign odors allowed.

Taste... Characteristic of this type of product i.e. almost bland, but with a slight sourness and without any foreign aftertaste.

Consistency... Dense - the yeast should crumble, not smear.

Humidity... More or less moisture does not indicate a greater or lesser enzymatic ability of yeast, but only that it contains more or less dry matter (in this case, it is not the amount of dry matter that is especially important, but their quality). The fact is that the different ratio of dry matter and moisture in different countries is determined by local specifications. So in countries where it is customary to first dissolve yeast in water, this ratio will be 26 ... 28% to 72 ... 74%, and where they are simply crushed into a mass - 30 ... 35% to 65 ... 70%.
In addition, producers prefer to reduce the dry matter content in the production of more active yeast and thus increase its moisture content.

How to determine the lifting force of yeast
There are several ways to determine the lifting force of yeast, however, as well as spontaneous fermentation starter cultures. The simplest one is "Accelerated".

A porcelain cup is placed in a container with tap water, 0.31 g of baker's yeast and 4.8 ml of sodium chloride solution are placed in the cup. Everything is thoroughly mixed until a homogeneous mass is obtained. Then add 7 g of wheat flour, "knead" the dough and give it a spherical shape.

(Previously, as they say for the purity of the experiment, water, a cup, flour and a solution of sodium chloride with a mass fraction of 2.5% must be heated for 2 hours at a temperature of + 35C).
Then the resulting dough is dipped into a cylindrical container with tap water heated to a temperature of + 35C, after which the container is kept for some time at the same temperature until the ball floats.
The "lifting force of the yeast" will be equal to the period of time in minutes elapsed from the moment the dough is dropped into the container until it rises, multiplied by a factor of 3.5.

Storage
- strictly control the expiration date of the yeast indicated on the package, and do not stock up on more yeast than you will need in the near future;

- if possible, avoid freezing compressed yeast;

- do not store salt and yeast nearby;

- at a temperature of + 1C, the shelf life of yeast increases by 14 days, and if they are frozen, then up to 3 months (however, in this case, they will lose almost half of their fermentation activity);

- it is best to store yeast wrapped in paper and then very tightly in cellophane in order to maintain the moisture balance and prevent unwanted mold contamination from the outside;

- temperature plays a major role in the long-term storage of yeast. In summer, at high temperatures, they can easily overheat, which will lead to the autolisis effect, as a result of which the temperature of the cells will increase, the protease enzymes contained in them will begin to destroy the structure of proteins and ultimately lead to gradual cell death. Autolisis appears gradually - at first the yeast stops crumbling and can only "smear", then it starts to smell strong and very unpleasant. Such yeast is irretrievably spoiled, it is strictly forbidden to use it.

- yeast is not used if it has lost some of its fermentation capabilities or absorbed other odors during storage, because, firstly, it will be difficult to control the fermentation process itself and, secondly, this will negatively affect the taste and smell of baked bread.

- if yeast is stored at a temperature close to the optimum fermentation temperature (+26 ... 28C), then, being a living organism, it will lead an active plant life, wasting its nutrient reserves in vain, and thereby reducing its production potential.

A little bit more
- good, i.e. unspoiled yeast should dissolve perfectly in water, forming a homogeneous suspension, while the ratio of yeast to water can be 1: 3 or 1: 4, and the temperature of the same water should not rise above + 40C;

- you can introduce yeast at the beginning or at the end of the batch, depending on how much strength we want to get. At the same dosage, the yeast introduced at the beginning of the batch will give the mass more strength than the same amount, but at the end of the batch;

- before adding to the mass, the compressed yeast is dissolved in water or crumbled;

- it is known that yeast works better if it is first diluted in warm water (not higher than + 35C), and then mixed with the rest of the water. Yeast dissolved in water will work 17% more productively in comparison with the same amount of yeast, only introduced into the mass in the form of crumbs;

- If hot water is used according to TU, then it must be done so carefully that it does not come into direct contact with the yeast. Remember that yeast dies at + 55 ° C;

- when adding yeast in the form of crumbs, it is still necessary to add a small amount of water afterwards;

- If we are in doubt whether yeast has been added or not, we can take a piece of dough and throw it into a container with hot water. "With yeast" the dough will float in 5 minutes, otherwise the missing yeast will have to be added after kneading (this is not very good, but as they say, not fatal);

- good yeast produces not only active, but also uniform fermentation throughout the mass;

- if the yeast according to the recipe is more than 20 grams per 1000 grams of flour, it is better to introduce them at the end of the batch;

- if you use instant yeast, remember that in comparison with pressed yeast, the beginning of fermentation will be weaker, which means that the mass before molding will not gain the necessary strength and therefore the fermentation time will have to be increased.

Instead of a conclusion
Unfortunately, yeast is still not very familiar to those who use it, and it is quite obvious that it is undervalued - after all, it is an everyday product, well-mastered and very rarely causes problems. At the same time, they forget that the yeast industry is based on serious research in the field of biotechnology and cell engineering and it produces its own product - yeast with a Quality Certificate in accordance with international standards ISO 9002

I would not freeze yeast

Even in 6 ... 12 weeks of the "Siberian Sharman" up to 40 ... 50% of the "yeast" dies! In addition, during freezing, yeast cells are partially damaged, lose their viability, some of them die off, and this reduces the elastic properties and gas-holding capacity of the dough. Dead yeast cells impair the cohesion of the gluten. The result is that the dough becomes sticky and stretchy.

Freezing of yeast can be slow, fast at temperatures down to -24 ° C or deep in nitrogen at -195 ° C. Store such yeast at temperatures from -8 ° C to -25 ° C.The longer the shelf life, the lower the temperature should be.

For freezing, select stable yeast. Stability is influenced by many factors, including the strain, its resistance to low temperatures and the freshness of the yeast. It is recommended to freeze yeast that does not have a very high fermentation activity (so-called compressed yeast with medium gas formation rate). Such yeast should contain at least 30% dry matter, protein content - at least 55% on dry matter, lifting force not more than 65 minutes. Special frost-resistant baking pressed yeast is best suited for freezing.

To increase the protection of yeast, they are sometimes treated with glycerin, sunflower oil or egg yolk (I'm not talking about linoleic or oleic acid and phosphate concentrate).

Of the yeast brands I know, Lesaffre yeast is best suited for freezing.

Are you sure that the composition is the same everywhere? Or are you already so used to eating chemistry that you consider it the norm? Me not. And I didn’t buy a bakery in order to eat the same as in the store.

If you don’t want to take part in the analysis, don’t.

There are practically 3 types of yeast (leavening agents):
1.dry instant (such as SAF-moment, etc.) with a chemical composition of loosening, which can be found on the Internet,
2.wet pressed (Derbenevsky plant, Moscow) - these are fungal yeasts grown according to a certain technology, the technology and composition can be found on the official website of the Derbenevsky yeast plant, which has been growing and producing them since 1881. By the way, they have yeast milk on sale.
3. A yeast starter for baking, a natural product that can be easily prepared at home.
Choose who likes what. All options are suitable for use in a bread maker, I have already checked this on my own (I also use SAF-moment and compressed yeast).

In accordance with the "Sanitary Rules for the Use of Food Additives" No. 1923-78, with subsequent amendments and additions, about 250 different food additives are allowed in Russia, including:

Foam concentrates approved for use in the production of food in the Russian Federation, including the stabilizer and emulsifier "sorbitan monostearate E 435" (polysorbitate 60).

Action of emulsifiers:

The interaction of emulsifiers with flour proteins strengthens gluten, which in the production of bakery products leads to an increase in the specific volume, an improvement in porosity, crumb structure, and a slowdown in staling.

It is used in the bakery industry, confectionery industry, the production of mayonnaise, margarine.

Sorbitan monostearate E 435 is a part of the SAF-moment instant yeast.

There is information that the supplement E 435 (E 433) "can increase the absorption of fats by the body."

[prohibited]

Flour processing agents, bakery improvers, prohibited for use in the production of food in the Russian Federation:

E 924a potassium bromate
E 924b calcium bromate

Means for processing flour, baking improvers permitted for use in the production of food in the Russian Federation:

E 435 polyoxyethylene sorbitan monostearate TWEEN 60

Foam stabilizers, unauthorized for use in the production of food in the Russian Federation:

E 408 baker's yeast glycan, tamarind gum

Emulsifiers, permitted for use in the production of food in the Russian Federation:

E 435 polyoxyethylene sorbitan (20) monostearate TWEEN 60
E 491 sorbitan monostearate (SPAN 60)

How to distinguish real yeast from fake? The Consumer Torture Division explained:
1. The date of manufacture on this package is easily erased (printed with ink), on a fake one - no (made by printing).
2. The sealing of the edges on this package must be sharp (the envelope is glued from two sheets of paper), while the fake has one smooth edge (the package consists of one sheet of paper).
3.The color scheme of the package does not correspond to the original, namely: the protective strip under the SAF MOMENT inscription on the front side of the package is mirrored, while on the original it is matte.
a source: 🔗

I bought a half-kilogram pack of yeast. I poured it into a jar with a sealed lid. And I wondered: where to store - in the locker? in a refrigerator? I threw away the packaging ... Tell me, good people!

In the locker. When you store it in the refrigerator, the yeast naturally cools. And when you open the can to take a little, moisture gets inside and condenses on the yeast (like dew on any cold item taken out of the refrigerator). "Having drunk", the yeast tries to "come to life." But since they have nothing to eat, some of them perish. That is, the activity of the yeast decreases.

When you open the jar, which is stored in the cabinet, moisture condensation does not occur, because the yeast is not cold - there is no temperature difference. And they sleep in a jar happily ever after until you need it.

And I keep yeast in the refrigerator !!! I open a pack of 500 g, pour it into jars under the "eyeballs", close it tightly and into the refrigerator. When necessary, I take from one jar, and the other two are waiting in the wings. I've been baking bread every other day for over four years now. We almost never buy white in the store (very rarely). Condensation does not arise in the jar, because I immediately put it in the refrigerator. So I was taught at Home-Bread, a long time ago. There were no misfires with yeast yet!

Let's think about why people need a refrigerator. Leaving aside exotic reasons, let's leave the main one: refrigerators are needed in order to keep food from spoiling due to the reproduction of microorganisms in the heat. But the thing is that food can only deteriorate in the presence of both moisture and heat. Both factors together are required. It will be humid, but cold - microbes will not multiply. Likewise - if it is warm, but there is no moisture, that is, the product is dry - MICROBES DO NOT REPEAT! Dry food, which is packed so that moisture from the air does not penetrate - do not deteriorate! Pasta or dry mushrooms will remain in the bag for almost several years without spoiling. But fill them with water at room temperature and they will simply turn sour, and very quickly.

The same goes for dry yeast. Since they are dry, they do not deteriorate in the heat. Absolutely. Until moisture gets into them. There is absolutely no need to store them in the refrigerator. In "House-bread" you were taught wrong. You need to store dry yeast in a tightly closed jar, in a dark place - in a cabinet.

Maybe, by analogy with Saf-Levure, they need to be dissolved in water, since they are active yeast? On the other hand, the pack says "fast acting". It's strange in general. But I didn't succeed with them either (I got up very badly)

As for the differences between Saf-moment and Saf-levure, I found this:

Dry active yeast.
Difficulties in transportation over long distances and the need to store compressed yeast at a maximum temperature not higher than +10 C pushed specialists to the invention of another form of yeast - dry.

Dry yeast is a granule of various diameters, the outer layer of which consists of "dormant" yeast cells and is protective against environmental influences. Therefore, to restore the activity of yeast, they must be dissolved in water.

The active dry yeast produced by the Industrial Company Lesaffre is called Saf-Levure and is sold in 50 and 100 g bags.

Instant or fast acting yeast.
Fast Acting Yeast is the next generation of yeast. This type of yeast undergoes special drying and is represented by small particles in the form of vermicelli. In this case, living yeast cells are preserved thanks to the use of a unique vacuum packaging.

Fast-acting yeast was specially formulated for convenient home use. They must be mixed directly with flour without preliminary dilution in water, which significantly speeds up and simplifies the process of making yeast dough.

The fast-acting yeast produced by the industrial company Lesaffre is called Saf-Moment. They are sold in 11 g vacuum packaging, which is very convenient to use.

In my city there are problems with compressed yeast, they are not always on sale.
Finally, I managed to buy 5 packs of 100 grams at once.

The question is how to save them. I left one pack in the zero chamber of the refrigerator for the next consumption.

I opened the rest of the packs, cut them into 10-gram pieces, weighed them on the scales, if necessary, made additions to the weight for accuracy, and slightly crushed them with my fingers so that they would not crumble and crumble in the future.
And put these small sausages on a baking sheet and freeze at -18 * C.
In principle, on these sausages, it was even possible to put down the weight of each piece with a sharp object, and make them different in weight, the desired weight for different baking cases.

These are the sausages.



After deep freezing (very quickly in time), I put the sausages in a container under the lid and put them in the freezer for storage. The sausages are frozen neatly and do not crumble.
Now, if necessary, it is enough to take out only one sausage, defrost and use it for the test.



And it's hard for you to repeat such a trick

New original packaging of SAF Moment yeast
🔗

On my own I will add: in a bag of fake SAF moment 8 g instead of 11

I won! Yeast Saf-instant Levure - flooded with water at 38 degrees for 10 minutes and then dough mode!

An absolutely deserved victory!

Manufacturer's recommendations:
Dry active yeast "Saf-Levyur" is recommended for making breads with sugar content up to 8% by weight of flour. In formulations that are sufficiently high in sugar and fat, excessive amounts of glutathione can cause weakening of gluten and loss of dimensional stability. In addition, large dosages (over 1%) can cause a specific yeast odor.

Dry active yeast "Saf-Levyur" requires mandatory activation. To do this, it is necessary to dissolve the yeast in warm water 35-38C (lower or higher temperatures can lead to a loss of yeast activity) in the ratio: 5 parts of water to 1 part of yeast, evenly distributing the yeast over the surface and letting stand for 10-15 minutes. Mix. After that, you can add cold water and dilute the yeast to the desired density and temperature of the suspension. A yeast suspension with a temperature of 16-20 ° C retains its enzymatic activity for 6-8 hours.

[PEKI SAM]

Pacmaia is an excellent yeast, I really liked it, it's a pity that it has not been on sale for a long time. But on the other hand, I'm not running out of Ferpipan yeast now, and all thanks to Anastasia and the store PEKI SAM .

Here is Fermipan SUPER 2 in 1 I haven't tried them, but judging by the reviews, they work even more fun

Read about Fermipan here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136712.0, new topic

And then there's Instant Yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136710.0, read

How much is needed? For example, in the recipes I use for cooking (so far according to standard Panasonic ones, only sometimes I add flour if the bun is sticky), you need 1.5 tsp. dry yeast.

All info on yeast counting here, on the first page of the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0, bookmark yourself

Nuuuuuuuu, I don’t know how to write for you in detail, there are so many options and tables, recalculations

Here's another topic Number of basic ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0, and then, having the information, count yourself, plizzzz

We only have one amount of water - the prescription amount for the flour / liquid balance! Add more - get roof failure!
We focus on the table Amount of flour and other ingredients for obtaining bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, and everything else is within this amount, plus / minus!

If, when counting and weighing, measuring yeast, make a mistake in a few groups, gramules - there will be no trouble!

[significant in quantitative application]

And how to understand the ratio of dry fast-acting to dry active and instant yeast? The question remained open ...

Here is a great analytical material on Instant Yeast - read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136710.0

If you used instant, active, dry Saf-moment yeast, then quickly master other similar yeast - read on the packaging for which dough they are (pizza, pastry, bread, long-proofed bread, etc.) and the recommended amount of yeast by the manufacturer - and all science!

Next, experimentally determine how much to increase / decrease the amount of yeast for your baked goods.

All our bakers do this!

To make the recalculation you are talking about - it is necessary (for example, me!) To purchase all the names of yeast, bake bread on them and only then make a recalculation table !!!!

Differences significant in quantitative application those and other yeasts are not present!

Girls, it is better to defrost frozen yeast in the refrigerator, they have already written about this. I do not freeze, I store in the refrigerator at T 4 * C. I buy 2-3 100 gr. packs and enough for a month. For a bread machine I use Fermipan yeast, it's a pity to put them on pies, pressed ones will also go there. Most of the Fermipan yeast is stored in the freezer, and less in the refrigerator door. I have been using them for the second year, I really like them!

Well, then we grow our own yeast and starter cultures:

Yeast and starter cultures at home https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=142375.0
Starter cultures https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Pay attention to this yeast - good and high-quality Fermipan yeast 🔗

You can buy and order them on our website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0

good evening I want to know about fermipan yeast. So far, I just ordered a Panasonic SD-2501WTS bread maker. So I want to know about this yeast, the dosage is the same as in the recipes or is there any but?

Daria!

Fermipan yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136712.0
The proportions of setting different yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

All about yeast, look at the subject of Yeast in the section table of contents https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

[er_n]

And when kneading dough in a SAF bread maker, do you need to dissolve it first or put it on top of the flour dry?

Dry yeast can also be activated in warm water, and then put into the dough. But this is not done in x / p Panasonic with the temperature equalization mode and when baking on the timer.

You can do the same with compressed yeast.

Read here How to test and activate yeast? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.new.html#new

er_n, enter in your profile the model of your x / stove, the volume of the measuring cup for it and your place of residence - you will be helped faster and more fully

I just can't understand, tell me !!! I have Panas 2501. Today was the first prescription experience https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=157574.0 (regular white) The bread turned out to be good, only the crust is light, although I put it on the dark one. Yeast took Dr. Oetker7 gr. The recipe is 1 tsp. yeast or the whole bag. That is, the package should contain 2 hours. l. dimensional. But I got it somewhere 4. Yes, and at the beginning of the topic, the table says -1 tsp. dry yeast, or 3-4 grams. Question! Do I have the wrong measuring spoon? Why from a bag of 7gr. do I come out with 4 scoops?

It is advisable to take the amount of yeast according to this table Amount of flour and other ingredients for obtaining bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 , this is a kind of standard for the selection of ingredients for bread dough.

The authors of the recipe always indicate their proportions of yeast, which they use to bake their bread.

Therefore, you have the right to choose the amount of yeast from the author's version, or add your own amount, based on your experience, your preference, your taste.

And you need to take into account the recommendations of the yeast manufacturer, in the calculation indicated on the package - yeast is different from different manufacturers

Help me to understand. I baked bread according to a clearly verified recipe with Fermipan 2in1 Yeast, the result for half a year was simply excellent, I baked 1-2 loaves daily. Fermipan ran out, there were Saf-Instant yeast (France) in stock. As soon as I changed the yeast, trouble began with the bread: it began to fall off during baking, and the roof wrinkled. Since the recipe is the same, and the technology has not changed, I would like to understand how to make friends with Saf-Instant, I will have to make friends, since the pack was bought large. The shelf life and storage conditions are in order. Apparently the amount of this yeast needs to be changed, but in which direction?
Here I will test this SafInstant and will not experiment any more, I will only buy Fermipan.

[Instant yeast]

First, read the topic about Instant yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136710.0 and try to understand and make friends with this yeast

And check the quality of the ingredients for the bread dough, because nothing is constant, each batch of flour and other products is new, fresh, different suppliers, production conditions, grain storage, flour production and so on ...

And then we'll see ...

[bread]

I don’t understand WHAT should I take ?? There are dry ones, there are live ones. What are we talking about?

All recipes from the instructions assume dry yeast. Recipes from the forum - if the quantity is indicated in teaspoons, then this is definitely dry. But if in grams, then most likely pressed (live) ... but sometimes dry in grams are also found, you need to carefully read the recipe. Typically for bread dough per 100 g of flour is 1.5-2 grams of pressed yeast (depends on the freshness and strength of the yeast), for heavy butter the yeast rate will be higher.

You can take ANY one, even dry, even pressed - it is important to comply with the rate indicated in the recipe.

But here's the question. I also wrote about yeast B and R. I already understood that we are talking about some yeast. But which ones?
1 Dry fast-acting and 2 live "Royal" (I have such a cube in a yellow package) is it yeast for 1 regular and 2 accelerated baking?

I just can't understand
Help, pliz.

Open the first page of the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0, all infa about yeast - what and how much

1. Amount of yeast B is intended for baking bread according to the Main (basic) cycle (program) BREAD.
2. The amount of yeast R is intended for baking bread according to the accelerated cycle (program) BREAD RAPID.

The saf-moment can be put dry in the dough, and the saf-levure must first be dissolved in water. See the amount of application on the yeast packaging. We usually use the same proportions.

There is a topic on yeast Yeast - types, use, bookmark, choice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

Take note of the Table of Contents of the section on bread ingredients, you can find everything https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Saf-Levure must be diluted with water before laying.
And in general it is better to use the fast-acting Saf-moment yeast, they can be used immediately. Read on the label - the yeast should be baker's (not for baking or pizza)

About yeast read this thread from the beginning, yeast tips

Good day! The manufacturer recommends the use of fast yeast in the instructions for HP. The longest program is 3 hours 30 minutes. Does this mean that I cannot use live compressed yeast when baking, or when using them, it is necessary to artificially increase the proving time? Is it possible to solve this issue using a dough?

For baking bread in a x / oven, you can use any yeast, read in detail in the topic.
You can use dry active ones, for example, Saf-moment, or fresh pressed ones - choose whichever is more to your taste
3.30 time is enough for automatic bread baking

Girls, can anyone tell me: according to recipes, 250 grams of wheat flour and 250 grams of rye flour are used for 1.5 tsp. dry yeast ... And how many pressed (fresh) yeast will go here instead of dry? (I'm just "getting to know" fresh yeast, so don't throw slippers at me)

[* Anyuta *]

* Anyuta *
"fresh" yeast is 2 grams per 100 grams. flour, rye should be added as it is heavier, that is, for 500 g of wheat-rye flour you need 10-11 g. yeast, and then experimentally

It's good that I froze the other half of the 500 gram package. Now everything is fine again. I keep the doji in the freezer, and for daily use I put it in a small bag with a zip lock and just keep it in the refrigerator.

And there is no need to keep dry yeast in packs in the freezer, this is also not great!
It is enough to keep the yeast dry in the refrigerator

I bought Saf-moment yellow yeast for baking.And this yeast contains both flavor and color. Moreover, it must first be dissolved in liquid at a temperature of 38 degrees. I didn't really like the appearance and smell, I am allergic to smells. The buns turned out to be the same as on the red Saf-moment, only the fuss is more and costs more. And supplements are not suitable for my family.

[kaira]

kaira For baking in a bread maker, dry yeast must be instant (from the English instant - instant) fine crumb that is poured directly into the flour). All recipes for a bread machine, where dry yeast is indicated in the composition, are designed specifically for instant yeast.
And Saf-Levure is just dry yeast (they are in the form of large granules), they must be pre-diluted in liquid, you cannot immediately pour it into flour as instant. I like Saf-Levure very much, but I only use them for pastry and pizza dough.

[any yeast]

tell me which yeast is better for baking or fast-acting. Saf Levure is almost impossible to buy from us

We buy any yeast, the packaging of which says "bakery" or for "baking bread", dry, quick-acting, instant and so on ...
Various yeasts can be such, including SAF-moment, Instant, Fermipan and many others ...
You can use "wet" compressed yeast

SAF-Levure can also be used, but only beforehand they are diluted with water.

Pay attention to the label: the same Saf-moment can be for pizza and for muffins - we don't take these for bread.

Hello, I would like to ask about compressed yeast. I bought a pack, divided it and kept it in the freezer, took it out and used it and everything was without problems. And then I took it out, unfold it, and they are not solid, but some kind of floated. Don't know why? and how to be now, what will you advise?

[mowgli]

Hello, I would like to ask about compressed yeast. I bought a pack, divided it and kept it in the freezer, took it out and used it and everything was without problems. And then I took it out, unfold it, and they are not solid, but some kind of floated. Don't know why? and how to be now, what will you advise?

mowgli
Try to check their viability. Make a chatterbox: some water, a little sugar and flour.
If it does not come to life, then it remains only to throw it away.

the bread rises. It turns out that the old ones?

If it rises, and there is no unpleasant pronounced smell of yeast, then bake and do not pay attention to its structure. Although, it seems to me that after a while such yeast will begin to lose its activity, so use it as soon as possible.

Hello, I would like to ask about compressed yeast. I bought a pack, divided it and kept it in the freezer, took it out and used it and everything was without problems. And then I took it out, unfold it, and they are not solid, but some kind of floated. Don't know why? and how to be now, what will you advise?

the bread rises. It turns out that the old ones?

I also often come across such yeast. But they are not old by the release date. I think that they have already been in the freezer somewhere, that is, they were not stored correctly before they hit the counter. I bake and they raise them normally. We have them in 50-gram packs, so they leave pretty quickly, do not have time to deteriorate. And if suddenly I bought it a lot, and I hardly use it in the near future, then I put it in the freezer. Margit is right, better use them quickly.

Prompt: pressed yeast lay without a refrigerator for 3 days ...... But it looks normal, the smell is normal. Can I bake bread on them? Or don't risk it, buy new ones, and these are in the trash ...

Prompt: pressed yeast lay without a refrigerator for 3 days ...... But it looks normal, the smell is normal. Can I bake bread on them? Or don't risk it, buy new ones, and these are in the trash ...

Quite possibly nothing will happen to them. Check the appearance, smell. When in doubt, activate yeast before use https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.new.html#new
If the state of the yeast has not changed, then you can put it in the refrigerator

Hello! I used to use Saf-moment yeast, then in Auchan I came across a Russian-made yeast - Domashnaya Kuhnya fast-acting yeast Top Product LLC Moscow Region. I took the package for a sample. Good yeast, now I only use it. They are cheaper and a little more in a pack than in "Saf-moment" - by a whole gram! So if anyone sees - you can safely buy and try, suddenly you will like it!

What yeast is better to use? For a bread maker? Pressed can also be?

What yeast is better to use? For a bread maker? Pressed can also be?

Ksenia, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0 there is a poll-vote, where it is shown which yeast is used more often, read the first post about yeast and then the opinion about yeast - and the choice is yours
You can also read about yeast here: YEAST section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Hello! I read the forum day and night already porridge in my head - to fill up dry yeast at the end of the first batch? Did I understand correctly, or did I confuse something?

[during kneading]

Hello! I read the forum day and night already porridge in my head - to fill up dry yeast at the end of the first batch? Did I understand correctly, or did I confuse something?

Read carefully the recipes and instructions for the bread maker.
Yeast is always filled up during kneading, so that they have time to combine and mix with flour and liquid.
Only the manufacturer can recommend laying yeast down or on top of flour, liquid and other ingredients, this is written in the instructions. But this is not essential if the kneading and baking is done immediately after laying. Recommendations make sense when setting a timer for baking. Or for Panasonic, which has a temperature equalization function.

And see the recommendations in our recipes on the forum

I have been using Panasonic SD-ZB2502 HP for 3 months, before that I was Panasonic SD-2500 HP for 3 years. There were no problems with white bread, But with any bread where rye flour is present, it is just a disaster. For 3 months on HP Panasonic SD-ZB2502 I tried to bake 7 times both Wheat-rye and Borodinsky, and Rye-wheat - never! did not work out. Here is the last recipe by which a friend constantly bakes, unfortunately she is from another city, otherwise she would have asked for her baking. Praises him.
So
1. Sifted rye flour 200 gr.
2. Sifted baking wheat flour 100 gr.
3. Semolina 50 gr.
4. Fine salt 1 tsp.
5. Brown sugar 0.5 tbsp. l.
6. Panifarin 1 tbsp. l.
7. Powdered milk 1 tbsp. l.
8. Vegetable oil with the aroma of seeds 1 tbsp. l.
9. Apple cider vinegar 0.5 tsp.
10. Rye malt brewed in 50 ml. water and cooled 1 tbsp. l.
11. Water, total 190 ml, of which 50 ml. with malt,
then add 140 ml.
12. Dry yeast 1.5 tsp.
- Kneading and raising the dough on mode 02 "Basic Fast" (immediately set the alarm to turn off the HP after 1 hour and 20 minutes), and help to knead with a spatula for 15 minutes.
- When the alarm rings, or when 40 minutes remain on HP. disable HP. Cover the bucket with a towel and watch when the dough doubles. Again set the alarm for 1 hour, but make sure that the dough does not stand still.
- When the dough comes up (increases by 2 times), level the top with a spatula, grease the top with a beaten egg, and set the 12 “Baking” mode for 1 hour 10 minutes.

I did everything according to this recipe:
- I put Panifarin yeast in special. yeast dispenser,
- peeled rye flour must be laid down,
- the brewed malt is cooled and mixed with water.
As a result, the DOUGH WAS NOT RISE (as always with rye flour), got a flat brick, with a crust - only to break teeth, and it tastes disgusting.
Somewhere today I read that for baking with rye flour, you need to lay yeast FIRST - UNDER THE FLOUR, as I did when I first cooked Wheat-rye bread in the Panasonic SD-ZB2502 HP - I forgot that there is a special. dispenser.7 times in three months I did nasty things with rye flour !!! HELP!!!! What's wrong with me?

[IreneMango]

IreneMango.Start studying the forum from here # Bake according to recipes from the forum, it is checked, it turns out better. for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2972.0
Another mistake

I put Panifarin yeast in special. yeast dispenser,

Panifarin as an improver only in flour, in the main batch, so that the gluten contained in it swells. Judging by the recipe, I would bake on the "automatic" in the Basic mode or try it on Rye.