The ratio of dry and fresh yeast to kvass, baking or berg

What makes baking more airy and gentle? What is the process of fermentation during the preparation of kvass or braga? Of course, this is the merit of yeast. Without them, it is simply impossible to create some culinary creations. In the past, fresh pressed yeast was mainly used . Now the assortment of this product has significantly expanded. Therefore, many people are faced with the question of what is the ratio of dry and fresh yeast. How can one product be replaced by another without compromising the quality of the final result? To understand the diversity of species this article will help.

What is yeast

Yeasts are microorganisms of natural origin. Without their participation it is impossible to cook bread, pastries, beer and kvass. They make the structure of the products more loose and porous. If yeast is added to the dough, then alcohol fermentation occurs . The resulting carbon dioxide loosens the dough. Yeast is a fungus that grows and multiplies under normal conditions. As a result of the connection with sugar, alcohol is formed, so this product is used for making beer and brew. Yeasts do not like sudden temperature changes. They are alive, so do not overheat or freeze them.

Baking yeast

The ratio of dry and fresh yeast is necessary to know in order to properly use different types of this product. Also it is necessary to understand this diversity, what to choose what is needed. Baking yeast is for baking only. They are grown in a rich acidic medium. The sugar beet, minerals and nitrogen mixtures are placed in the container. As a result of the interaction of all components, a foamy coating appears, which is subsequently cleaned. This is the fungus. It is dehydrated and pressed. In this form, baker's yeast enters the stores.

Fresh yeast

This species has been known for a very long time. Previously, only fresh yeast was used. It is worth noting that they create the best texture and give the dish the perfect taste. Unfortunately, finding them now is not always possible, so came up with more user-friendly views. But many old recipes require the use of this product. That's why it is important to know the ratio of dry and fresh yeast. This will make it easy to cook any pastry. Fresh yeast contains up to 70 percent moisture. They provide the most severe fermentation, but have not very long shelf life. The fresh product is stored at a temperature of no higher than +10 degrees, but they should not be frozen. This kind of yeast does not like sealed packages, because living organisms must breathe. A good, fresh product has a greyish, slightly creamy shade. Before use, fresh yeast is ground and diluted with warm water or milk. The temperature of the liquid should not exceed 40 degrees. The ratio of dry and fresh yeast is one to three.

Granulated Yeast

Another type of product, which is a small granule. If you take in a quantitative ratio, then they put as much as fresh yeast. However, they are inferior in efficiency to fresh product. But the use of these yeasts has its pluses. They can be added directly to the flour. So, they are more evenly distributed throughout the test. The granulated yeast is stored for a short time, about six weeks. Storage temperature is not more than +10 degrees.

Fast-acting yeast

This is the last generation of yeast. The rise of the test as a result of the application of this product occurs one and a half times faster. Outwardly they resemble a small vermicelli. These yeasts are not diluted in water. On the contrary, they do not like contact with liquid and fats. They are added to the dough, pre-mixed with a small amount of flour. This kind is effective for fast baking. They are often used when cooked in a bread maker.

Dry yeast

Dry yeast is the most common type, which is successfully used by culinary experts from all over the world. They are obtained by dehydration conventional, and therefore this product contains only 8 percent moisture. The popularity of this species makes the question urgent: what is the ratio of dry and fresh yeast to baking and other culinary preparations? The answer is very simple. Dry yeast is more active, they are usually three times less than fresh ones. Calculate the required amount will not be difficult. Dry yeast, although it has high productivity, is less whimsical. Keep them not necessarily in the refrigerator. They are not exposed to heat in reasonable limits. Shelf life of dry yeast is from one to two years. In order for them to prove themselves to a greater extent, it is necessary to add them to warm water and leave for 10-15 minutes. Then you can continue kneading the dough.

Yeast for the bread maker

Recipes for the bread maker include the use of dry fast-acting yeast. They are added to flour, and by productivity they are best suited for baking bread. But you can try fresh yeast. Judging by the reviews, they give the bread the best taste and aroma. The ratio of dry and fresh yeast to the bread maker remains unchanged. That is, fresh yeast should be taken three times as much. However, the technology of application is slightly different. Fresh yeast must first be ground and diluted with a small amount of liquid taken from the total volume. Then this mixture should be poured into the bread maker with the remaining liquid ingredients. It should be remembered that the water for breeding yeast should be warm, but not hot. From high temperatures, living fungi die. The ratio of dry and fresh yeast to cakes is the same as for bread.

Yeast for Braga

Unlike baking, brewing requires the use of fresh yeast. They are optimally suited for this, making the fermentation process correct. However, if this product is not available, it can be replaced by a dry analog. To do this, you need to know the ratio of dry and fresh yeast to braga. What is the difference between using these two options? If you take fresh yeast, then they must first be diluted in warm water, until the mass becomes homogeneous. The indicator of the action of the product is the appearance of bubbles on the surface. Then this mass is introduced into the main volume. For 15 liters of water and 5 kilograms of sugar, 500 grams of fresh yeast will be needed. In a special container, dilute the sugar with water and mix until completely dissolved. Separately, yeast is bred in warm water. Then these two mixtures are combined and put in a warm place. Then the process of fermentation will begin. To prevent oxygen from entering the tank, which has a very negative effect on the fermentation process, you must minimize air access. But in the lid make a hole for the removal of carbon dioxide. Braga will be ready in three weeks.

Preparation of brew from dry yeast

We take the usual ratio of dry and fresh yeast in brewing. This recipe requires 170 grams of dry product. The cooking technology is the same. But dry yeast should be poured into a small amount of warm water and left for a few minutes (10-15). Then they are thoroughly mixed and poured into the total mass of the liquid. These yeast also do not like too high temperatures. The fermentation process will begin in a few hours (1-2). But all the same, we emphasize once again, it is desirable to use fresh yeast.

Yeast for kvass

Another area of application of dry yeast is the preparation of kvass. This drink can be made using only black bread. In this case, yeast is not needed. But there are other options. Application of dry yeast speeds up the process. To prepare a simple Borodino kvass, you should take 4 slices of black bread, a few raisins, one and a half cups of sugar sand and a teaspoon of dry yeast. This amount of ingredients is calculated on a three-liter jar. To begin with, roast bread in the oven or dry it naturally. Spread it in a jar and add sugar and raisins. Yeast is diluted with warm water and let them brew. Then add them to the total mass. We fill the jar with water, stir and leave for a day. During this time, the fermentation process will pass, and kvass will be ready. What will be the ratio of dry and fresh yeast to kvass if you replace one species with another? A teaspoon of a dry product is equal to 4 grams. Accordingly, fresh yeast should take 12 grams. They are previously bred in a small amount of warm water to a uniform consistency. Then add the yeast to the jar with the rest of the ingredients.

A little about the main

If possible, use the most suitable yeast in each specific case. But if there is no such possibility, then replace using these proportions. Before using dry yeast, please read the instructions. The proportions may vary depending on the brand of the product. Use only fresh yeast with a good shelf life. From this the final result depends to a greater degree.