50 grams of yeast - how much is it dry? Features of work and proportions

Fresh 50 grams of yeast - how much is it dry? Many housewives, especially beginners, are afraid to work with the yeast test, arguing that it is whimsical. In most cases this is due to the fact that the recipes contain live yeast, but not all have the opportunity to buy them, and they are kept worse. Fortunately, they can be successfully replaced by less capricious brethren. Today we will tell about the proportion of different types of this product (for example, 50 grams of raw yeast - this is how many dry).

Matrimony

What do yeast represent? This is the oldest baking powder, thanks to which on the tables of people flat and hard cakes have been replaced by soft and lush breads. The principle of their work is the following: they eat sugar, releasing carbon dioxide, which loosens the flour mass. In order for them to "wake up", they need to be placed in a tasty (sweet) and comfortable-warm environment. In the time of our grandmothers and mothers yeast was pressed, you probably remember these small briquettes, similar in appearance to laundry soap. They were bred in a warm liquid, they were fed sugar / honey and turned on them. Until now, it is believed that such yeasts most successfully manifest themselves in complex baking (for example, in Easter cakes). For sure in the recipes saw "50 grams of fresh yeast." This is how many dry, how to calculate? Constantly to have fresh yeast at hand is not very convenient, since they are capricious in storage. Of course, you can put them in the freezer, but you will not like to unfreeze them every time. And throwing ice in warm water is useless, because you can not trample against physics. With dry yeast problems do not arise, they are enough to store in a dry and cool place. However, how to be if you liked the recipe, which contains live yeast, and you only dry?

Types of Yeast

When it comes to this type of baking powder, many by default represent two types: "brick" and dry. "And 50 grams of yeast - how much is it dry?" - a popular question, but not very correct, as dry yeast can be different. There are more varieties of yeast, we will consider each species separately:

• Yeast, pressed. Yes, yes, yes, a brick. Characterized by the fact that they deteriorate quickly (4 days - their absolute record), but at the same time help to achieve a very delicate, fragrant and magnificent baking. It is recommended to use it when kneading an opaque test.
• Yeast in the form of granules. They are 2 times drier than pressed, which allows them to be stored longer - about one and a half months at a temperature of no higher than +11 degrees C. It is recommended to dilute in warm water before use. A great option for those who bake at least once a week. The same, who kneads the dough only for the big holidays - read below.
• Dry yeast. They contain 92% less moisture than their compacted counterparts. This allows them to remain quiet and quiet for a couple of years. It is about them that comes up when it is necessary to deduce the ratio of "50 grams of yeast - how many are dry". Unlike their predecessors, they can be added directly to the flour during batching, however, for the best effect of the cook, it is still recommended to dilute them in water.
• Fast acting yeast. A new generation product. Externally like a small-small vermicelli. Here they are recommended to be poured only into flour without soaking - the dough will grow 2-3 times faster than the above options.

Regardless of what kind of product is used, it should be checked before "making a dough". To do this, just put 1 tsp. Yeast in 200 ml of warm water, add a little sugar and cover. If within 5 minutes a foam cap appears on the surface of the liquid, then the yeast is of high quality and can be used.

Proportions to the studio

Naturally, fresh yeast can easily be replaced with dry yeast. Moreover, some principally use only the latter option, since failure with them is less likely. So, 50 grams of yeast - how much is it dry? The proportion is 3: 1. In other words, for 50 grams of fresh yeast you will need to take 16-17 grams of dry.

Basic recipe for yeast dough for the lazy. For the very lazy

How can you talk so long about yeast and not give a test recipe? The following is a detailed description of how to prepare the simplest yeast dough. At the output it will be soft, perfect for pies and rolls:

• Kefir - 2 cups;
• Vegetable oil - 1 glass;
• Flour - 6 glasses;
• Salt - 2 tsp;
• Sugar - 2 tsp.
• Dry yeast - 17 grams;
• Vanilla - in the event that sweet fillings are planned.

Again, if desired, you can replace the last paragraph with 50 grams of live yeast. How much dry, indicated above, as well as the proportion. The only thing, it will be necessary to give them preliminary "come to life" in warm kefir.

So, for the dough mix kefir and butter, warm it up a little until warm. Then add salt and sugar.

Mix yeast with flour.

Constantly interfering, pour the flour into the kefir-oil mixture.

Stir the dough until it is even, elastic, but soft.

Put in a bowl, cover with a towel and let it come up for 1 hour. The weight will increase greatly in size.

Form the desired products from the dough, put it in a mold and let it come back for half an hour. Especially it is recommended in the event that you took 50 grams of fresh yeast. This is how much dry - we found out earlier.

Appropriate products lubricate milk, egg or sweet tea at will, then bake at a temperature of 200 degrees C for 25-30 minutes.

Remove from the oven and allow to cool completely.