Yeast - types, use, bookmark, selection

They will go to the mask

So I'm exasperating for the same substandard ...

Good evening! I join your campaign. I've been reading you for a long time, I've learned a lot of useful things. I baked bread only 2 times more, recipes from this site, already tested, so to speak. Tell me, please, I bought the saf-levure yeast, before that I used the saf-moment. And only today I read about yeast here, of course, after buying them) They must be soaked in advance, and the amount should be taken the same as according to the recipe or more or less? Who did, tell me, please.

[Buy yeast for baking bread]

Yes, this yeast is pre-soaked in water and only then put into a baking bucket. I don't use them, so check the packaging for yeast consumption.
The yeast is capricious. Better still use Saf-moment, but pay attention to they are for pizza and for the pastry chef. Buy yeast for baking bread so it is written on the package.

Admin, thanks for such a quick response! On the packaging of Saf-Levure it is written for baking. But I will take your advice, I will use the moment.

[Levelours]

Levelours,
Do not overpay for saf, even Ashanov's "every day" for 3.70 is the same, only packaged in the Russian Federation.

[Levelours]

Levelours,
Do not overpay for saf, even Ashanov's "every day" for 3.70 is the same, only packaged in the Russian Federation.

Thank you, only we don't have such)

[Levelours]

Levelours,
Perhaps there is "home cooking", half the price of safa, and the same thing, moreover, not 11, but 12 gr.

[Levelours]

Levelours,
Perhaps there is "home cooking", half the price of safa, and the same thing, moreover, not 11, but 12 gr.

Thank you)

[Levelours]

Levelours,
Another option, pakmaya, and this is the same Turkey packs up as saf, and is about 1.5 times cheaper.

about 1.5 times cheaper.

and more vigorous

[Newbie]

Newbie,
I once took it, it seemed to me that the same thing, especially as well as the saf, Turkish.
Ultimately, he settled on "home cooking" at 5.59 in the tape and Ashanov's "every day" at 3.70.

I once took it, it seemed to me that the same thing, especially the same as the Saf, Turkish.

More vigorous, more vigorous - a little less should be taken from the Safov norm. I somehow didn’t have enough safovs, I added pakmayu to the norm, the bread was just poured (and stood a little).

Hello! Please tell me why the recipes for the Panasonic bread maker indicate that you need to take 1.5 tsp. dry yeast per 500 grams of flour, and on the bag of yeast itself it is said that 1 bag (7g) is for 500 grams of flour, because 7 grams is about 3 tsp?

7 grams is about 3 tsp.

In one teaspoon from HP - 3-4 gr. dry yeast ...

Because the manufacturers of Panasonic and yeast are different and not related to each other.
Panasonic does not say which specific yeast should be used, all infa is impersonal
Yeast producers by yeast brands give recommendations on the use of OWN yeast, the action of which they know better than Panasonic.
Therefore, we follow the recommendations of yeast manufacturers
Quantity of main ingredients in one measuring cup and measuring spoons
The amount of flour and other ingredients for making bread of various sizes

[Admin]

Admin, Tell me please. I bought Turkish yeast "Pasha" and baked bread according to the main recipe (I have a Panasonic SD-256). The bread was lower than the bucket, in contrast to the bread, which I constantly bake at saf-moment. According to the recipe, I put 2 tsp for 600 g of flour. of these yeast (in the instructions for the yeast: for 8 kg of flour 80 g of yeast, i.e.for 600 g of flour 6 g of yeast or 2 tsp)). Yeast is not expired, although it is already 11 months from the date of production, shelf life is 24 months). What does poorly raised bread say, what is bad yeast? It's a pity to throw away, you can increase the amount of yeast from 2 tsp. To 2.5 tsp.?

First of all, you need to check the activity of the yeast. How to test and activate yeast?... If the yeast is not active, then there is no point in using it in the future.

[Admin]

Admin, thank you for your advice, today I checked the activity of the yeast and alas, after 15 minutes, no caps and bubbles for you, as if there were no yeast at all. But I'm still wondering why they didn't work? Maybe because of the storage conditions in the stall where I bought it?

Yeast from different manufacturers is of different quality and works differently. I don't even go into details why this is so
You just need to check each new yeast for its rise and activity, and then remember information about them, whether it is worth buying or not in the future. And at home, observe the rules for storing dry and fresh yeast.

Good day! Admin, can you please tell me if it is possible to make bread with fresh yeast in a bread maker? I have been baking bread in the oven for several months, and recently I got a bread maker. But in all the recipes, dry yeast is indicated, can it be replaced with fresh?

Yes you can! Consumption of fresh yeast: 2 grams of yeast per 100 grams of wheat flour and 2-2.5 for wheat-rye and rye dough, and for dough with heavy flour such as whole grain, corn and others.
And see bread recipes in the Yeast Bread section.

Thank you!

Tell me please. maybe someone knows where to buy fermipan yeast in yekaterinburg

Tell me please. maybe someone knows where to buy fermipan yeast in yekaterinburg

Contact here, at the place of residence https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

Admin, thanks

[Admin]

Admin, Greetings, tell me which fast yeast is better to use today to get "rubber" porous bread in a bread maker?
I always used Fermipan (red) 2in1, there was a lot of baking powder and something else, the bread is loose, finely porous, crumbles, crumbles, you can't bite off the crust like a tin.

IMHO about yeast: For HP use any instant, but use the same brand, notice how active they are and then the result will be repeated. For myself, I noted the following - for Panasonic, according to the instructions, the optimal result is obtained at the saf-moment which is of our production (in small bags). If you use Turkish Pakmaya, the number should be increased by about one and a half times. If you use a French-made saf-moment, then the amount should be reduced by about a third. Interestingly, French and "our" saf-moment differ not only in activity, but also in color. I did not use other types of yeast.

Once every 1-2 years, bread, the baking of which has been brought to automaticity, ceases to work - the central part is not baked and falls inside. At first I thought that the reason was low voltage in the network, but after checking with a voltmeter, it turned out that everything was in order. Then I empirically found out that it was due to yeast. I have been using dry yeast from the same manufacturer for several years and have always been satisfied with it. I opened a new package and the bread began to turn out.
How to store dry yeast? The fact is that the packaging says that it is necessary to store them in "dry, clean, with adequate ventilation, warehouses at a temperature not higher than 15C and a relative humidity not higher than 75%."
But how to ensure such a temperature at home (the temperature is lower in the refrigerator, and more in the kitchen)? Why does the yeast stored in the kitchen always retain its properties, and sometimes bread does not work?

For myself, I noted the following - for Panasonic, according to the instructions, the optimal result is obtained at the saf-moment which is of our production (in small bags).If you use Turkish Pakmaya, the amount should be increased by about one and a half times. If you use a French-made saf-moment, then the amount should be reduced by about a third.

Have you messed up anything?
Pakmaya seems to be more active than the saf moment.

Have you messed up anything?
Pakmaya seems to be more active than the saf moment.

No, I didn't. I specially selected the amount of yeast to get a loaf of the same size.
Here, even logically: the SAF-moment is France, and here is Turkey ... The French are among the first in biotechnology, and especially in food chemistry. In our country, as usual, the technology is French, but because of the desire to extract more profit, everything is diluted and the result is "average".
Regarding the storage of dry instant yeast: it is not for nothing that they are packed in small sachets, they are there under a protective atmosphere and, when opened, rather quickly (about 1-2 weeks) reduce their activity. (I keep it in the refrigerator) The only exception is the French-made SAF moment. It is packed in vacuum packages of 125 g and remains active for six months (I have not tried it longer, because it is running out). Their storage temperature on the package is written - 2-8C.
... "not higher than 15C", therefore, the lower the better. The average temperature in the refrigerator chamber is 3-5C. In general, it is undesirable to store any yeast in the kitchen, since even in a sealed state it does not last until the end of its shelf life. This is also checked, since my mother-in-law also stores yeast in the kitchen

I never buy small bags. Firstly, it is expensive, and secondly, who knows what was packed there. Always 05 kg. And they are kept perfectly and in the quality is sure. I store the opened pack in the refrigerator well packed. I put it in a small container with a lid for everyday use, which I keep in the kitchen cabinet.

[Elena Bo]

And if we abstract from the country of origin?
It seems that it is not for me that one packmay works more actively than saf.
Here from St. Petersburg they also note:

🔗

After a series of trials, I settled on "home cooking".
Saf is half the price, but the activity is not worse.

Elena Bo,
At the crossroads "home cooking" only 5.90 per package 12 gr.
Is it expensive?

Peace be with you bakers!

You just need to remove the ATF1 gene responsible for the synthesis of esters from yeast and you will be happy

You just need to remove the ATF1 gene from yeast

Eeeeeeeeee .... How is it ???

[Waist]

WaistHow dull you are ... We open the pack, build the mushrooms in line one at a time, and cut out this unnecessary gene from everyone with the tools at hand.

Peace be with you bakers!

Waist--
If I knew - I would be happy

And on the topic.))

It seems that it is not for me that one packmay works more actively than the saf. Here from St. Petersburg they also note:

Likewise. Also, having gone through several species, several years ago I stopped at Pakmaye. Partly because of the availability in the shop next door, partly because of the consistent quality, partly because of the cheapness.

[Compressed yeast]

For myself, I noted the following - for Panasonic, according to the instructions, the optimal result is obtained at the saf-moment which is our production (in small bags). If you use Turkish Pakmaya, the amount should be increased by about one and a half times. If you use a French-made saf-moment, then the amount should be reduced by about a third. Interestingly, French and "our" saf-moment differ not only in activity, but also in color. I did not use other types of yeast.

I recently read the information that yeast produces different activities and I completely agree that it is just by empirical means that you need to find out how much yeast is needed for the desired result.

🔗 Compressed yeast occupy 87% of the market, although have a short shelf life.
Although compressed yeast is composed of the same organisms (Saccharomyces cerevisiae), the quality of the yeast produced in factories varies.

Pressed imported yeast are more active than domestic ones (the lifting force of imported yeast is 30 - 35 minutes, and domestic one is about 70), so they need to be put in the dough 1.7 - 2 times less than compressed yeast of domestic production.

Pressed domestic yeast when kneading, they are introduced into the dough in the form of a suspension. Yeast is added to warm water (ratio 1: 4), water temperature 35-38 ° C. Mix and add to the dough.

Pressed imported yeast you can simply grind with flour and add to the dough as it is.


Dry yeast is divided into active and instant
The main advantage of dry yeast is the possibility of long-term storage.
🔗 Dry active yeast require mandatory activation.
Ratio: 5 parts of water to 1 part of yeast (water 35-38 ° C).
Spread the yeast evenly on the surface of the water. DO NOT Stir. Only after 10-12 minutes (when the yeast swells) they should be mixed with water until a homogeneous suspension is obtained.

Dry active yeast imported have a higher enzymatic activity and in the dough they need 4 - 5 times less than domestic pressed bakery yeast or 2 times less imported fresh.
🔗 Instant dry yeast suggest short proofing,
one rise of the dough is enough (without kneading).

This yeast is very temperature sensitive. To avoid direct contact with cold water, the yeast is mixed with flour, and then water is added.

If you are using instant yeast, remember that compared to pressed yeast, the onset 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.

A source 🔗


When baking according to old GOST recipes, you need to be careful, since the amount of yeast in GOST is too high.

Modern technologies make it possible to obtain more “strong” yeast, therefore, their quantity should be reduced.

For daily baking bread on live yeast, I just knead them, yeast, with sugar and leave for 5-10 minutes. The yeast with sugar is liquefied and a suspension is obtained, ready for further work - mixing with the rest of the ingredients.
Of the dry instant ones, I use the cheapest ones, their quality and properties completely satisfy me and their applicable quantity completely coincides with what is given in the instructions for my bread maker.
Instant dry yeast is thermophilic, that is, temperature sensitive. Therefore, they are not mixed with the liquid when laying in the CP.

For daily baking bread on live yeast, I just knead them, yeast, with sugar and leave for 5-10 minutes. The yeast with sugar is liquefied and a suspension is obtained

Only they die from such a procedure, I think. And then yeast corpses are everywhere in the dough.

[Lena]

Lena, Is it ??? Why, then, everywhere they write that yeast needs to be ground with sugar or diluted in sweetened water ???

Good again, there will be something to look for / read

Why, then, everywhere they write that yeast needs to be ground with sugar

People are not used to thinking about many things, applying other people's myths in their lives.)) Have you noticed how in a damp room not only salt gets wet, but sugar too? They are hygroscopic and absorb available liquid. Well, sugar from yeast draws water out. While the common practice is the later meeting of yeast with both sugar and salt - in large quantities they act depressingly on the yeast.

And they dilute in slightly sweetened water, yes - a small amount of sugar is a very easy food for yeast. Even lighter than starch from flour.

[Waist]

Waist, this is what I found:

What is osmotolerant yeast, how does it work, what is its mechanism?
Osmotolerant yeast (or, in other words, sugar tolerant), in contrast to conventional strains of highly active yeast, has a lower amount of the invertase enzyme in the cell membrane.As a result, sugar from the external environment enters the cell gradually and the yeast cell slowly "processes" it. At the same time, the yeast does not experience the "stress" of high osmotic pressure, like ordinary yeast, and does not lose the ability to normal metabolism, emit a sufficient amount of carbon dioxide and the dough fermentation process does not slow down.

Well, sugar from yeast draws water out.

Tomorrow I will bake, change the tab of sugar and compare Today the bread is already baked

Don't bookmark! ))
And remove direct contact of yeast with sugar.

So yes, sweetened bread dough always ferments more actively than unsweetened ones. Yeast doesn't even have to wait for amylase to add sugar from flour to the table.))

So, dear friends, we are conducting our photo broadcast from the yeast marathon:
# 1 Turkish Pakmaya
No. 2 Russian SAF-Moment
# 3 French SAF-Moment.

The first two marathon runners enter the race fresh and sealed in a vacuum, a Frenchman who has proven himself well in the past spent 5 months open in the refrigerator and looks far from being in his best shape. But let's see if this is really so ?!
So, the race! As inventory we use a model mixture of dough for French bread, and as arbiters - a camera and electronic scales with an accuracy of 0.01 g

A Turk, a Frenchman and a Russian compete in the same weight category - 0.26 g with an accuracy of 0.01 g. At the same time, they carry with them a rich inventory weighing as much as 36 g.
On your marks! The marathon runners have exactly the same pre-training, they do not overuse sugar and do not exhibit false starts.

So the Frenchman leaps forward, behind him, the Turks are breathing almost head to head, Russia closes the top three! We support everything and chant: Russia! Russia! Russia!

... The Turk's banner flies from tension!
Iiii !!! Finish!!!

The judges confer! Alas, the Russian is undoubtedly an outsider. But we still root for ours: - Russia !!! Russia!!! Apparently again in our race, as in football, (volleyball, basketball, etc.) - something went wrong, if our coaches were saving on food, or in training, or maybe by mistake the athlete was cut out the wrong gene! In one word - failure!
The French and the Turk show almost the same results, everything will be decided by the photo finish.
So: - the Frenchman has 89ml, the Turk has 86ml (the difference at the photo finish is almost invisible)! But, look, dear friends, the cunning Turk used a forbidden technique and put forward ... a hat!
We will not succumb to his tricks and deservedly give the primacy to the Frenchman, who, moreover, has been dead for 5 months in the open, in the refrigerator. We are ready to admit that, indeed, the Russian showed the worst results! However, in past competitions, when the Russian and the Turk were equally trained in the open air in the refrigerator, the Russian showed the best result. Alas! So: 1st place - French SAF moment, 2nd place - Turkish Pakmaya, 3rd place - Russian SAF moment.

Only they die from such a procedure

What are you doing ?!

And I always with rare exceptions pre-grind yeast with sugar ...

Who would have known ...

For daily baking bread on live yeast, I just knead them, yeast, with sugar and leave for 5-10 minutes. The yeast with sugar is liquefied and a suspension is obtained, ready for further work - mixing with the rest of the ingredients.

Only they die from such a procedure, I think. And then yeast corpses are everywhere in the dough.

I think that it is possible to find out whether something dies there or not, it is possible only in laboratory conditions under a microscope. In addition, provided the yeast is fresh, the fact that the dough always turns out speaks of their liveliness! Sugar is obtained as an activator.

I think it's not worth talking about corpses in food. Ready bread is no longer a living product either

Don't bookmark! ))
And remove direct contact of yeast with sugar.

So yes, sweetened bread dough always ferments more actively than unsweetened ones.Yeast doesn't even have to wait for amylase to add sugar from flour to the table.))

I removed the sugar in one sample, and did the other as usual, rubbing the yeast with sugar, and after 1 hour and 20 minutes under the same temperature conditions, the yeast fermented actively with sugar, and without sugar (although the whey is sweet) it actively "slept"



I agree that sugar draws moisture out of the yeast, but that doesn't mean it kills yeast bacteria. After all, we have dry yeast, and the starter cultures are dried without loss ...

I agree that sugar draws moisture out of the yeast, but that doesn't mean it kills yeast bacteria.

That is, scientists in vain removed osmotolerant yeast? And sugar is not a preservative? And from excessive osmotic pressure yeast cells are not inhibited and do not die? Well, okay.
I think that you have read a lot on this topic before coming to this conclusion - after all, even only on this forum there is a lot of information on this topic.

yeast with sugar actively fermented, and without sugar (although the whey is sweet) - actively "slept"

The experiment is monstrously flawed.

The experiment is monstrously flawed.

What is it? The conditions for both fractions were exactly the same, the only difference was in grinding with sugar (3.5 g of pressed yeast - 0.5 tsp brown sugar).
Let me repeat it as correctly as possible. Just tell me how

Well, as far as I understand, in the case of sugar, you provided an easy feed for the yeast, but in the other glass there was no food at all. The fact that the whey seemed "sweet" to you does not mean anything - none of us will undertake to determine how much edible substance the yeast had there. Perhaps, with the same success, it was possible to simply pour clean water for the purity of the experiment.))

But I've never, never before met the advice of sugar yeast.
On the contrary, all recommendations boil down to the fact that competent bakers otdobka is introduced later precisely in order not to inhibit the primary reproduction of yeast.

Although, sometimes observing in the rollers how they put a tablespoon, or even two, fresh yeast on a pound of flour, actively adding and adding them, then yes, we can assume that you will not interrupt everyone, in any case, let someone remain for divorce ...