VIDEO: How to use baker's yeast correctly

You can go wrong with using baker's yeast. Fresh yeast is the most sensitive. Even with dry yeast, there are a few rules to follow so that the dough also works as you imagine it.

How to use baker's yeast

• Always pay attention to the best before date. Overlaid yeast loses its buoyancy and the dough does not rise.
• The liquids to be used should never be hot, but lukewarm. Yeast is a fungus that dies at temperatures between 50 ° C and 60 ° C.
• Always dissolve fresh baker's yeast in a lukewarm liquid. To do this, crush the yeast and add it to the liquid. Stir until the baker's yeast has dissolved.
• Never add the salt directly to the dissolved yeast (if the recipe calls for it), but mix it well with the flour.


Dry yeast and fresh yeast - differences

For a yeast cake or bread you can use fresh yeast or dry yeast ...

• Yeast dough rises best at a temperature of 37 ° C. So don't let the dough rise in a hot place.
• The warmer the environment in which the dough rests, the larger the air bubbles that are created during fermentation. Leave the yeast dough on overnight
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  in the refrigerator go, you get a fine-pored dough.
• You can also dissolve dry yeast if the recipe calls for a pre-dough. To do this, take some of the liquid required in the recipe.
• Always knead the yeast dough well. Yeast dough should always have a soft but non-sticky consistency.
• The addition of fat delays the fermentation of the yeast, so if the fat content is higher than a third of the amount of flour, increase the amount of yeast.
• Sugar is considered the food for yeast. Always add some sugar or into the pre-dough honey. Egg yolks make yeast dough tender. The addition of egg white makes a yeast dough dry. Avoid too much protein in the dough.
• When kneading the yeast dough that has already risen, make sure that you do not knead it too much, otherwise you will knead out all the air bubbles.