You want to start in the world of pastry and make delicious cakes, spectacular muffins, fluffy pizzas or simply get the perfect homemade bread, first you must know everything about the yeast and congratulations because everything you need is detailed below so that you can get to know them, their methods and their qualities as well as the functions of each one of them. Widely used in human food to achieve fermentation through fungi or organic compounds transforming sugars into alcohol or CO2 and essential for the human diet to achieve wine , beer or bread and be rich in vitamin B.
Yeast and its optimal help in feeding
Yeast is composed of microscopic fungi capable of fermentation (this can be alcoholic or lactic) in a large quantity and variety of organic compounds, among which sugars and carbohydrates stand out. Thanks to it, it is possible that we enjoy all the delicacies that confectionery offers us today and that the doughs can maintain the desired texture and smoothness .
It is also widely used in the elaboration and production of alcoholic beverages such as beer or wine and in an immense number of situations that are effectively directly related to the diet and diet of our day to day. I leave you next with the various commercial presentations of yeast, so that you can differentiate each of its various names.
The various types of yeast that exist
Under this denomination we have a slightly fresh product with a consistency of certain humidity and that actually originates because the fungi that constitute it are still alive and that will die when reaching an average temperature of 50 ° Celsius. This type of yeast is marketed in the form of small blocks and needs to be preserved by refrigeration because it maintains a purely biological origin. This variety of yeast allows you to ferment your doughs and at the same time obtain an extra flavor for your breads, thanks to the fact that it begins its action well in advance of baking.
How to use it ?: This modality must be diluted before being added to the dough, warm water is used to activate the necessary chemical processes and achieve optimum performance through the ideal temperature . Likewise, it must be allowed that once mixed with the dough it can rest long enough to achieve the desired growth effect.
It differs from fresh yeast by maintaining a much higher rate of durability (useful life), hence its expiration date is more extended in time. This makes it highly practical in relation to its use and highly suitable for making homemade bread . It is generally marketed in hermetically sealed individual sachets and in a granular and dehydrated presentation, much like a fine powder.
How to use it ?: Thanks to its structure in powder form it is possible to add it directly to the flour and unlike fresh yeast, dry yeast does not need any kind of rest prior to the baking process. This yeast lacks flavor and it is important to mention that it maintains a ratio of 1: 3 in relation to fresh; In other words, 1 gram of dry yeast is equivalent to 3 grams of fresh yeast, thus demonstrating its high potency and high performance .
With its name you can denote that its origin is purely chemical , as it is made up of sodium bicarbonate and some substance that acts together as an acid to obtain CO2 and thus achieve the desired reaction during the baking process. This variant of yeast is not very important in the preparation of bread, but it is especially used in the preparation of cookies and many types of cakes.
How to use it ?: This is used by adding it directly to the flour and a correct sieving is recommended to eliminate residues and large portions. It is important to mention that it does not need to rest prior to baking. This type of yeast is widely used in daily cooking, as it is perfect for you to give more volume to “fluff” certain pan recipes such as tortillas .
Also known for producing the famous and world famous and admired “ sourdough ” as a final result. It is made up of flour and water that, when maintaining an average temperature of 24 to 27 ° Celsius, form a ferment capable of developing yeasts such as Saccharomyces cerevisiae capable of decomposing and consuming the sugars present in flour.
How to use it ?: Generally by using a portion of this sourdough that needs to be dissolved in a little water, followed by its disintegration, flour is added and kneaded until you achieve a homogeneous dough. This should be placed near a heat source so that it can increase its size, which we will call a pre-fermenting. This process is repeated for at least 2 more times before baking.
Know the equivalences between fresh and dry yeast
The equivalences and the proportions between fresh and dry yeast is an extremely simple issue to solve, you will always need less dry yeast than fresh yeast and to maintain a certain degree of precision in this statement it is possible to assert that the effect will be maintained with a 1/3 to 1 ratio keeping the balance tipped for strength and action towards dry yeast.
An easy way to make yeast at home
With just 3 ingredients and a few simple steps it is possible to develop a good completely homemade yeast. A trick that will effectively develop your skills and allow you to access the wonderful world of fermentation from your own home.
To make this homemade yeast you will only need:
- 1 tablespoon of wheat flour.
- 1 teaspoon of sugar.
- 100 milliliters of beer.
All the ingredients are mixed in a bowl, cover very well with the help of plastic wrap and let it rest in a calm and warm place, preferably away from cold drafts throughout the night.
After this time, uncover and stir with what you will have a perfect homemade yeast, ideal for you to be able to prepare your own bread and get countless recipes such as delicious homemade bread without the need for an oven.