- - yeast;
- - water;
- - sugar.
Dry yeast are of two types - active and instant.Both have the same requirements in the selection and storage, but the rules of their application - different.
active dry yeast are similar to the small beige beads.That means most of the western authors as indicated in the recipe is simple - a bag of yeast or a few grams of yeast.To activate dry yeast, measure indicated on the package or in the recipe amount of warm liquid as a rule, it is ordinary water, but may be milk.Since yeast is alive, it is important to "wake up", but not "make" them, so that the temperature of the liqui
d should be between 35 to 42oS.Add the "food" for the yeast - a few teaspoons of sugar.Stir until completely dissolved.
Take dry yeast and sprinkle evenly over the surface of the water.Wait a few seconds and stir.By this time, and become wet yeast pellets will gain pasty consistency.
If you heat in the kitchen, just cover the container with plastic wrap yeast, if a bit cool - wrap a towel.Set aside for 5-10 minutes.If after this time will not become bubbly yeast without froth, then their use in baking is not necessary.They are not active.The reason for this may be expired storage, improper storage, or too hot water.If the yeast is bubbling, then they are ready to "work."
Instant dry yeast is also called instant, fast, fast-growing or fast (fast) yeast.All of these names you may encounter in the recipes.They are like finely ground powder is light brown in color.Instant yeast does not need to be activated, you can add them directly into the dry ingredients.Also, when dough with yeast such needs only one proofing.But such speed and ease of use comes at a price.Yeast dough fast a less fragrant that, in principle, that does not matter when you bake sweet or very strongly flavored products.
If the recipe specified the type of yeast, which is not at hand, keep in mind that they are interchangeable - the whole thing is in the number.Instead, 1 teaspoon active dry yeast, you will need ¾ tsp instant, 30 grams of fresh yeast equivalent to 2 whole and ¼ teaspoon dry.
Among domestic cooks there is a perception that Western and native yeasts vary in activity, so in some books and many culinary forums advise "our" yeast added to two times more than indicated in the recipe.