Yeast - types, use, bookmark, selection

in any case, let someone stay for divorce.

Strongest

That's right. Natural selection in action.))

Here's what came across to confirm my words:

Dough filing is the addition of certain types of additional raw materials for bakery products to the dough during fermentation. Puffing is carried out by adding butter substances (fat, sugar) to the dough 50 ... 80 minutes after kneading (during the first kneading) so that fat and sugar do not oppress the yeast in the freshly kneaded dough. Kneading the dough, for which a otdobka is then provided, salt solution, water and most of the remaining flour are added to the fermented dough. After 50 ... 80 minutes of fermentation, the bowl with the dough is rolled onto the plate of the kneading machine, melted fat mixed with sugar is poured into the dough, raisins and other raw materials are added, and after some mixing, the remaining flour is added.
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on my daily bread for a pound of flour is enough a piece of yeast the size of a nail. ))

Lena, how long does it take you to prepare your daily bread, from beginning (kneading dough) to the end (ready-made baked bread)?

Ideally, this is "yesterday's dough" sleeping in the refrigerator. But this often has a sweetish aftertaste, I don't like it.
Therefore, now it looks something like this - at about noon I turn on the HP for kneading, after about an hour and a half I take out the dough, which has already slightly risen in the warmth, into a greased container, fold and roll the bun until smooth, turn it over with a seam down and cover it with a lid. Further, after a certain rise, I repeat the folding at least three times, the intervals between them are, probably, two hours at room temperature. Maybe less, I didn't notice. ((I just walked past, saw that it had risen a little - I turned it up. After at least the third time I put it in a pressure cooker, after rising I bake it. The last spreading can take quite a long time, at least two hours. Because, nevertheless, 1) there was not enough yeast; 2 ) there is no sugar at all; 3) everything is designed specifically for long fermentation for at least some disclosure of taste and smell, so as not to mess with doughs. Hot bread will turn out in the evening.

The other day I bought a small pack of fresh yeast, divided the piece into 2-3 gram portions and wrapped it in pieces of film. I put 2 portions on sweet-fatty ones, one is enough for bread dough. When I played with daily fermentation in winter, 1 gram was enough. Baked in the oven.
But the smell when baking, I will report waaam ...

Instant dry yeast - thermophilic

There is no such thing as "thermophilic" there are saccharomycetes 🔗Yeast

[Alexander]

AlexanderWhat are you talking about? What does "marsupial mushrooms" have to do with it?

Any yeast can generally be called thermophilic, because they exhibit different activities at different temperatures.

The fact that in the Internet they write about +500 degrees is nonsense. Anyway, and here + 500 *. The temperature can be either high or low, and the word itself thermophilic, in this respect it is absolutely neutral.
Feel - to feel
Like - to like
Love is to love.

So what is the thermophile talking about? Feeling temperature.

Someone wrote about yeast loving heat at 500 degrees, and everything is the same. Another wrote that there is no thermophilic yeast, and again the people ran after it.
And on normal - ALL active YEAST are THERMOPHILIC. And this in no way says that they are bad, this is their natural normal living state. And all this fuss - "HORROR is harmful", from lack of understanding and lack of knowledge, in this case - English FEEL.
Although, someone needs all this at all, that's why it is still "boiling".
People stopped thinking for themselves, analyzing the past and what was happening, contrasting and comparing ...

The term "thermophilic" is more commonly used for instant yeast, probably because it reacts faster.

Peace be with you bakers!

I take wet yeast, divide it into 10 parts, wrap it in a film and put it in a freezer
A pack of 12 rubles for a 10 gram portion of bread - 1 r 20 kopecks
I usually knead in the evening, and in the morning I take out the cube from the freezer and put it in the refrigerator.
I never activate - water - flour - from the top I crush the yeast and knead
Knead the dough on the prog, and then \ + - \ into the refrigerator for a day.
Recently added tangzhong here.

Why did I ask about the time ...
I have The whole process , from start to finish - 4 hours, on the main program at HP Panasonic.
For 400 grams of flour, 7 grams of pressed yeast and 1 tsp. brown sugar. Kneading the yeast with sugar helps to activate it immediately. I bake like this.

Osmotolerant (osmotolerant) yeast - mainly used for sweet pastry, containing 10% sugar or more.

I do not need to use osmotolerant yeast, because this yeast works quite normally at 10% sugar from the flour norm.
The resulting bread suits me and my family in everything!

Although, of course, someone is satisfied with quick bread in 2 hours, but I don't accept quick bread

Peace be with you bakers!
I have the whole process \ well, minus the rest in the refrigerator \
!, 25 prog dough - rise for about an hour and bake 40 minutes - 3 hours per circle

[Anatoly]

Anatoly, I just fall asleep and expose the program More often at night I put it.

Why did I ask about the time ...
I have the WHOLE process, from start to finish - 4 hours, on the main program at HP Panasonic.

I know.) Only from beginning to end, not 4 hours, but less, because there is still a dead zone at the beginning, when the stove just stands and does nothing.
By the way, why not a French program? There seems to be 6 hours and it will be even tastier.

but I don't accept quick bread

Well, for our family, "Your" bread turned out to be unacceptably fast. Therefore, we switched to more or less long.
Everything is relative.

Peace be with you bakers!
Natalia-
I tried a lot of things - in terms of baking methods and yeast varieties, but in the end I settled on cold aging, like the whole family \ and not only \ it seemed delicious
here I boasted of bread

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427727.0

For a long time already I have been baking bread only cold fermentation \ the taste is completely different \,

ABOUT! Our person.))

I read, and I think, I'm the only one who is trying to simplify everything as much as possible and at the same time reduce the cost?

As I wrote more than once, kneading in the morning before work - got up, started the batch, while you were doing, the supra had already made the bun in 3-4 minutes, turned it off.
Before leaving for work, because after 30-40 minutes, again until the kolobok, this is 2 minutes.
And in the evening after 23 hours for baking.
And yeast in a bag of 12 grams is enough for 30-40 loaves of 1-1.1 kg each, and energy is mainly at the night rate of 1 ruble, and no sugar is needed for pomp.

Peace be with you bakers!
A citizen--
Duc can still be reduced in price and simplified - in Ashan a social loaf - 10 rubles
And here we are still trying to make BREAD so that it is straight -
And not the fact that it will be cheap and easy;) Since everyone has different taste

[on the program]

I read, and I think, I'm the only one who is trying to simplify everything as much as possible and at the same time reduce the cost?

Don't be alone, don't cry. I am also rare on the program I bake bread. But not from saving electricity, although this is not unimportant at such killer tariffs. Also supra, and due to its cheapness it cannot give the correct proofing. I do about the same as A citizen, but for 2-4 minutes A decent kolobok does not work, unless this dough for ciabatta or unaltered, let it knead all the required 30, but next times you can knead it for 5-10 minutes.

in Ashan a social loaf - 10 rubles

Anatoly, do not be snobbish, and not in all settlements there is a store with this name, although yesterday's bread in one of our stores, yeah, is sold at half price

Duc can still be reduced in price and simplified - in Ashan a social loaf - 10 rubles
And here we are still trying to make BREAD so that it is straight -

Well, so I have "to be straight", only without problems.
And how much 10 p. by mass in Auchan?
My brick costs me less than 20 rubles.

but in 2-4 minutes a decent kolobok does not work

In the first batch, the main thing is to form a bun, so that everything is more or less evenly mixed.
And then, the flour is saturated and just after 30-40 minutes it is already normal and rolls down, in just a couple of minutes.

[Waist]

Waist, Natalia,
thermophilic
thermophilic (te), oh, oh (<thermo ... + Greek phileō I love).
In combination: thermophilic organisms (biol.) - organisms, predominantly. microscopic, capable of living at relatively high temperatures (up to 70 ° C); against. cryophilic organisms (see cryophilic).
🔗thermophilic
Thermophilic organisms, thermophiles (from ancient Greek θέρμη - warmth and φιλέω - I love) - a type of extremophile, organisms that live at relatively high temperatures above 45 ° C.
🔗Thermophiles
English Feel has nothing to do with it
Excerpt from an interview with Irina Matveeva, Doctor of Technical Sciences, Professor of the Department of Technology of Bakery and Macaroni Production at Moscow State University of Food Production:
..... the expression "thermophilic yeast" is a gross mistake! Thermophilic yeast does not exist in nature at all! There are thermophilic lactic acid bacteria, which, according to Matveyeva, bring enormous benefits to humans.
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Yeast truth and fiction
🔗

thermophilic (te), oh, oh (<thermo ... + Greek phileō I love).

First of all, it is striking that this term is not entirely Greek. It happens?

Thermophilic organisms, thermophiles (from ancient Greek θέρμη - warmth and φιλέω - I love)

And here in general ... can you subtract at least approximately a "thermophile"?
The word Ras is used and it is suitable specifically for the English language, it seems like there can be no Greek decoding.
I do not betray the ultimate truth, but all people, and everyone is wrong. If it's a spoon, then call it a fork ...

In no case do I want to question someone's authority, but the concept of "Thermophilic yeast" is already invented, why is it immediately equated with scientific Greek terminology? If you think about it, then no one who understands this person would not have come up with such nonsense using generally accepted knowledge in scientific circles.

The word Ras is used and it is suitable specifically for the English language, it seems like there can be no Greek decoding.

Yeah, it's like the meaning of the word "terminal" for accepting payments at the entrance - if the word contains "thermo", then it is a bomb, in the understanding of an old person, and she does not want to understand and accept another - a bomb and all other explanations here are not accepted

here I am the only one who is trying to simplify everything as much as possible and at the same time reduce the cost?

And I do not try to simplify and reduce the cost, I have never considered how much it costs me to bake bread. It gives me joy that when baking I use healthy flour (whole grain), pure water, real butter (I don't use butter), salt and sugar to a minimum.
I don't think about the usefulness or harmfulness of yeast, I just use dry yeast. I have seen yeast-free bread in bakeries more than once, although I know that it is impossible with bakery technologies, but people buy and are sure that this is “healthy” bread.

[Waist]

WaistThere are even more interesting terms: Philocartia (postcards). Filotaimia (pocket calendars) Peridromophilia (transport tickets) forgive me Lord Lepidopterophilia - collecting butterflies.

[there is]

salt and sugar to a minimum.

and it is necessary, according to the norm, their lack of the test is not good, but do you clean the water yourself? - if anything,there is one good way, but do you make real butter too? - Is there an oil press? great but why don't you like plum? you can also beat yourself, very simple, only cream or sour cream needs real

[Irsha]

Irsha,
Why sugar?
If the oven is baked according to programs, in a relatively short time without it, neither the normal rise nor the crust color will rise.
I don't use it, it rises without it in a day (~ 14-15 hours).

[but raaaanshee]

Well, you are all so serious about the yeast that is in stores, we use it, especially in contrast to but raaaanshee There are several of them, thank God, there is also a choice and information, but the yeast will do its job anyway, if it is not brewed, covered with salt and sugarless, and the amount required for this dough is put in. Uraaaa, let's go make bread

Why sugar?

It’s easier to work with yeast with sweets, feeding them, this has already been discussed, although there are purely folk recipes without sugar, there is always a long fermentation, and the people of sugar did not have yeast from flour they collect food. : girl-yes: this has already been discussed. The girls are such great fellows, it is interesting to read, and competently, and in the case, there is a lot of information.

but it is necessary, according to the norm, their lack of the test is not good

I meant that butter means butter, not margarine or anything else. The water is filtered, not from the tap. Yeast, sugar and salt from the recipe for the European version of the bread maker. There is a difference with our recipes, if you compare 2 identical recipes, then there will be differences in the amount of yeast, sugar and salt. If for us 1.5 tsp. yeast, then for Europe 1 tsp. Sugar for us 1 tbsp. l., "there" 1 tsp. There is also less salt. Flour and water are the same. Why we have such recipes, I don't know.

If for us 1.5 tsp. yeast, then for Europe 1 tsp.

but Tanya-Admin and said that our yeast is not stronger, the strain is different

It’s easier to work with yeast with sweets, feeding them, this has already been discussed, although there are purely folk recipes without sugar, there is always a long fermentation, and the people of sugar did not have yeast from flour they collect food.

Well, yes, I have them in a day and without sugar multiply well, saturate bread with carbon dioxide.

Peace be with you bakers!
Now I started monitoring the distiller for a purchase, well, I am scamming on specialized sites

Dap on these sites about yeast, of course, in the light of another application, but infa specific

Like this

During the drying process, a shell of inactivated yeast cells that contain glutathione forms on the surface of the yeast. Glutathione is a natural reducing agent and helps to accelerate the formation of the yeast gluten framework, which protects the yeast from external influences.
Active yeast includes: "Saf-Levyur", "Pakmaya active", Pakmaya Cristal ", as well as dry yeast from producers Exception: yeast designated by the manufacturer as Instant

[shade]

shade, Yeast truth and fiction
🔗
Chapter from the book of Professor Neumann "Grain and Bread" back in 1929
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Standards for technological design of yeast industry enterprises
🔗NTP% 20APK% 201.20.11.001-04 # i84031
Quote by Ilya Firsin:

I know the whole process of yeast production, believe me, yeast contains only pure yeast cells, THERE IS NO SULPHATE, LIME, CHLORINE, etc., and they cannot be. For example, I eat gingerbread, chips, apples, but this does not mean that I consist of gingerbread, chips and apples, my body takes certain substances from them (proteins, fats, carbohydrates, trace elements).

It is the same with yeast, they are given ammonium sulfate, diammonium phosphate, potassium chloride, etc. in the form of solutions in a liquid medium, and they already take nitrogen, phosphorus, potassium from these solutions. Liquid Progress is used to wash floors (so that it is clean at the factory), bleach (or rather a certain solution of it) is used to wash various devices and pipes (this solution is pumped through them through a pump), then everything is thoroughly washed with water.

Believe me, I have been studying this production for 5 years, I have been at a similar enterprise a number of times. I have a very detailed reference for this production. I can do most of the analyzes that are in yeast factories, I can calculate the elementary technological regulations for growing yeast.And finally - I grew the yeast myself, and I was very good at it. I ate live yeast myself, nothing happened to me (they just began to ferment in my stomach, which caused bloating for a while, but by the evening everything was gone).

There is no thermophilic yeast (I mean bakery, which is produced in yeast factories), I will tell you one case. During growth, yeast emit a large amount of heat, that is, the liquid medium in which they grow is heated, and if this heat is not removed (that is, if this liquid medium is not cooled in time), then the temperature can reach a critical level. So, the cooling system failed at the factory and the device "overheated" up to 40 degrees! And all the yeast in this apparatus darkened, as it turned out later, this whole batch simply simply died, and drain it down the drain. Finally, I'll just say that ordinary baker's yeast is grown at a temperature of 28-32 degrees.

Peace be with you bakers!
Alexander-
Well, there are not only excerpts from some scientific articles, but also a discussion of the application

And on our website, of course, this is all there, but there people use not like us 10 grams, but a specific kilogram, and a specific amount of sugar, and in light of this, they reduce the risk to a minimum

[Admin]

Admin, Tanya, hello. Help me please!!!! I'm running out of yeast and I want to hack at the joint venture and I can't decide which is better ??? There are such Baking dry instant yeast FERMIPAN brown (brown), 500 g. and such Baking dry instant yeast FERMIPAN soft 2 in 1 (soft), 500 g. and more here Baking dry instant yeast FERMIPAN super 2 in 1, 500 g.... So I read the description of them, well, I did not find any differences and the price difference is only 20-30 rubles !!! And in our city there is only SAFT and Voronezh ones, but judging by the last pack, I was disappointed in them. I want some good yeast ...

Look here for a description of this yeast, and experience with their use
Fermipan yeast
Instant yeast
Osmotolerant yeast

Thank you Tanya very much !!!! I'm not very familiar with our website yet ...

Dear bakers! Question ... Bread maker (Panasonic) recently. Dry main bread yeast began to turn out well, thanks to the adjustment of the recipe in the attached book (reduced yeast, increased water). Now I want to bake bread with raw yeast. I breed them traditionally (1/2 tsp. Sugar, 2-3 tbsp. L. Water or milk, for 30 minutes at t 30 g.). AND IN WHAT PLACE THEIR PLACE ?? According to the instructions - dry to the bottom. yeast, flour, water, then there is a long proofing. Everything is clear here. How about raw? BOTTOM OR ABOVE? And maybe in this case change the order of the bookmark? Water down, flour up? And again, where did the raw yeast rise to? Taking into account that the leveling t lasts 30-60 minutes. Answer please.

[Susan]

Susan, I crumbled fresh yeast down into flour. So that there is no premature contact with water, because in my Panasonic there is temperature equalization.

[Susan]

Susan, and I rub it with sugar and fill it with liquid. Then butter, flour and to the very top in a dimple - salt, so that it does not meet the yeast ahead of time. It turns out great

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

and I grind with sugar

Don't teach newbies bad things.

By the way, no one tried to reduce the amount of yeast and sugar, but stir the yeast with water and let it mix partially with flour. Well, what can happen in this case, except for an improvement in taste? Next week I'll try it - I bake in HP once a week, the rest of the time in the cartoon. And there is enough for a pound of flour a gram of yeast in the absence of sugar.

Don't teach newbies bad things.

We have already discussed this topic and there is as much bad as good. Where is it written that it is harmful ??

By the way, no one tried to reduce the amount of yeast and sugar, but stir the yeast with water and let it mix partially with flour.Well, what can happen in this case, except for an improvement in taste?

The simplest recipe for Italian bread in KhP is exactly without sugar, and you get just salty tender bread. Salinity of course depends on the amount of salt.

The sugar-free bread is the last on the recipe sheet.
here

And there is enough for a pound of flour a gram of yeast in the absence of sugar.

How long does the process from kneading to bread readiness take?

How long does the process from kneading to bread readiness take?

Of course, a lot. From about noon in a not too warm room. True, the result is worth it. That's why I'm interested - maybe here, too, you can improve the taste a little in this way? Although yes, then it's easier to include French.)))

We have already discussed this topic and there is as much bad as good. Where is it written that it is harmful ??

Everywhere.)) These are the basics of baking.
I do not argue in the sense that I discourage doing this. Well, someone taught this and the result suits - and good health! But I am a little against giving advice on such a qualified resource as "grind yeast with sugar" or "extinguish soda with vinegar." Sorry.

Thanks a lot for the answers, Anchic, Thalia! I will definitely unsubscribe what happens.

Of course, a lot. From about noon in a not too warm room.

That's it. And do not confuse beginners who simply bake in KhP, according to the rules of this device, which has its own technical and technological framework.

And do not confuse beginners who simply bake in KhP, according to the rules of this device,

So that's why the novice wrote that he plans to bake NOT according to the rules of the device, no?

Natasha, I just adore you, you are a big smart girl, but you yourself understand that learning right away is more correct than retraining later. If it is possible from the very beginning not to destroy the yeast with preservatives (and sugar is a preservative, its destructive property is based on that - the osmotic extraction of water from living cells), then you can immediately do so. Why lengthen the path to excellence?

Everywhere.))

Lenochka, where exactly can you read about this?

I, for example, neither sleep nor spirit, that this should not be done ...

It remains to understand why?

[Inna]

Oh, Inna, yes, I came across in the texts when I was just starting to read all sorts of cleverness on specialized sites (and not only on forums and LJ), plus, there is a friend with the appropriate education, who, as soon as she starts to describe the dough chemistry of the processes there, I will then have a couple more years to ask something is scary. Well, somehow, in the end, many years ago it was in my head that it was not good to do this.

And why - so wrote above.
After all, each of our actions with the product must have a certain meaning. Why do we need meaninglessness?)) And what is the point of mixing a product with sugar in high concentration, except for conservation? Yeast creatures are fragile, they are supposed to be protected from negativity. Move aside from salt, move away from oil, move away from sugar ... Feed or weak sweet mortar, or flour.

I sometimes get bogged down with manual kneading - I start the dough only for yeast + water + flour + a spoonful of sugar, and I introduce the bulk of sugar, salt and butter after one or two small rises. God, what a heavenly structure the dough has! The husband at work will treat his young ladies, so they then cut off the phone - they ask for a recipe. And there is no recipe, there is only a way to conduct the test on the same banal ingredients.) But it's dreary, yes - such an input of a ration implies a problem with flour, because it will also have to be filled up, and I make hand dough "by eye". ( (

I will support Lena - while Lyudmila's magazine (marina-aga) was available, I read a lot in it. And I also realized that sugar is not good for yeast. She highly recommended a dough mixing scheme that first mixes water, flour and yeast. It takes about 15-20 minutes of autolysis and only then salt, sugar and oil are added.And oil is the last thing.

[Anchic]

Anchic, Anh, thanks.

In general, yeast dough is a very simple dough, it forgives many of our flaws and still turns out to be quite tasty. Therefore, sometimes mistakes accumulate simply because "it is already good, but we have always done so." And sometimes you can think "why does it work this way" and try to understand whether it is possible to do it even better. There are people who have great dough just on a whim, they have such a talent. It was very difficult for me, I am "deaf" in this regard. Therefore, I had to read a lot and experiment to understand what hinders on the way to perfection.)) I am still far from perfection, but at least something has begun to work out. The cuts on the baguettes still don't come out consistently, here ...

And that there are no trifles in the dough, it has long been known, even my grandmother used to say "from the same torment, but not the same hands."

Everything is very, very interesting. therefore, when I asked about yeast, I immediately wrote that I would breed them in the traditional way, (2-3 tbsp. l. water, 1/2 tsp. sugar, flour on the tip of a knife). The question is where to properly pour this sponge? Found this information. One baker writes just about Panasonic: if we switch to raw yeast, then the products are laid in the reverse order - first flour, then water, and yeast should be poured on top? Or water, yeast, flour? Which is more correct? It is clear that they should be isolated as much as possible from salt and oil. Speaking of oil. Has anyone tried to bake bread WITHOUT butter AT ALL? Or should it still be present at least in a minimal amount? This I mean that the day after tomorrow I want the post to be stricter for the first week, otherwise the purchase of x / n negatively affected the figure.

Therefore, sometimes mistakes accumulate simply because "it is already good, and we have always done so."

Flax, but for me, after I started activating the yeast with sugar according to the method of Natasha (Thalia), the bread began to turn out much better - both in taste and in texture. And moreover, I began to do this not only with wheat dough, but also with a mix. Why then should I consider this method erroneous and harmful?

I would very much like Tanya-Admin to join the dialogue