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Advice 1: How to freeze yeast

Fresh yeast unlike dry stored for a long time. And this is one of their main drawbacks. But you can buy them in reserve and stored in a conventional freezer. Being thawed, the yeast do not lose their properties.

How to freeze yeast
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You will need
  • - fresh yeast;
  • - freezer.
Instruction
1
Dry yeast is very easy to use and especially in storage. It is their advantage when the urge to bake something comes spontaneously. No need to run to the store, you can just get a small bag and make the dough. However, in germination they are significantly inferior to fresh yeast fungus that is a living organism, and drying him is not good. Some Housewives fundamentally used only fresh yeast.
2
And not everyone has the opportunity or desire to go get them in the store each time before baking. The best solution in this situation is to buy fresh yeast in stock. The required number of them is used directly for other purposes, and the rest you can freeze.
3
To make it easier, just send the yeast in the freezer until better times. Everything, nothing more needs to be done. The truth would be much better if you will slice a La carte pieces of 40-50 grams. In this case you'll not need to pick off from a large piece of debris, wondering how much exactly you will need.
4
Attivita yeast slowly. From sharp difference of temperatures the fungus may die, so take out the frozen piece, put it on a plate, put in the fridge overnight. Plate you'll need because during thawing yeasts secrete a small amount of fluid which later you will need to merge.
5
In General, the thawed yeast does not lose its qualities, but it would be better if you give them a little support before starting the dough. Mix them with a small amount of water, sugar and flour, wait until there is a high foamy cap and continue to work with them on, as usual. In addition, you will know that the yeast is alive and always will work.
Useful advice
Wrap the yeast before freezing in aluminum foil, which you can easily remove after thawing. But the soaked paper will stick to the yeast mass and you will have to put a lot of effort to remove her remains.

Advice 2: How to store yeast

Yeast are single-celled microorganisms, are widely used in baking and cooking dough to rise. As a rule, produced by the yeast as active dry or pressed fresh. Dry yeast is represented in the form of dry powder in bags. To preserve its properties, yeast must be stored under certain conditions.
How to store yeast
Instruction
1
Keep compressed yeast can, if they crumble and mix with a small amount of flour. Then arrange them on thick paper and allow to dry. After drying, place them in a tightly sealed glass jar and put in a dark place. Before use, the yeast should be checked for germination. To do this, they need to dissolve in 1/2 Cup warm water, add a pinch of sugar, 2 tablespoons flour and stir. Leave for 15-20 minutes. If the top to appear white foam, the yeast can be used for baking.
2
The remaining yeast can be saved, if you put them in a glass jar, completely pour the vegetable oil and cover tightly. Refrigerate before use and to check germination.
3
Pressed yeast must be stored at a temperature of 0-4 degrees. Warranty period of storage at this temperature for 12 hours.
4
Dry yeast should be stored at temperatures not above 15 degrees. Warranty period of storage of 6 to 12 months. The higher the grade of yeast, the longer the shelf life.
Note
Fresh compressed yeast has a pleasant sour smell, easily crumble in your hands into fine crumbs, and not stick to hands. The thick consistency of the yeast, the color of the light.

The yeast that lay some time in the fridge, dry and covered with a dark crust which is not involved in the fermentation process.

Advice 3: All about yeast

Yeast are a kind of fungi of small size, which are characterized by their originality and uniqueness. In their composition there are many cells, but they are considered separate and independent units, providing the desired exchange processes.
All about yeast

In fact, all fungi, consisting of a single cell, have many differences from the ordinary mushroom. This is because in the process of evolution they have undergone significant changes. Reproduction of yeast is carried out with maximum speed, but their main habitat is a warm place, and here should be water and a large number of organic substances. For example, if at least for a couple of days to leave a solution of sugar, then soon you can feel the smell of alcohol. This releases the waste product of yeast.

Modern people are actively using this product in cooking, especially for making bread and wine. All yeast differ in their chemical composition, whereby they are divided into separate groups.

1. First of all you need to celebrate Baker's yeast, which is considered the most simple in its application. Simply pour into prepared base and you can knead the dough. To purchase this yeast easily in any store where they are Packed in small packs. This type is characterized by a rather long shelf life.

2. Pressed yeast are different from baking, because their components are totally different. Before using this product, you should prepare a warm water where it will be stirred.

3. The yeast is fast dissolving ready to use after 10 minutes after mixing with warm water.

4. A radically different view is called brewer's yeast, as they have their own unique qualities. This manages to get a delicious beer with a special taste. They usually have a liquid consistency and therefore do not require additional dissolution.

Any kind of yeast is characterized by the presence of a large number of trace elements and vitamins. For example, iron, vitamin b, proteins. Each of these components directly involved in the exchange process. In addition, yeast contains potassium, phosphorus, calcium and copper. When used regularly could increase physical activity and to raise the tone and improve overall health. Thanks to all of the qualities of yeast is used not only in cooking but also in the process of creating medicinal preparations and biologically active additives.

Advice 4: Can I freeze yeast dough

In the manufacture of yeast dough can be a surplus or it is necessary to prepare it for future use. How to save the dough? You can freeze yeast dough at home in a certain way.
Before freezing yeast dough is Packed in plastic wrap
From the frugal housewife is always a simple and uncomplicated way to maintain yeast dough to freeze, use this technology in the food industry. Freeze at home can not only dough, but not the test molded product.

Temperature conditions for frost



In order to properly freeze the dough, we need certain temperature conditions. Immediately after fermentation, the dough can be divided into pieces and lay in the freezer packaging so in clingfilm or foil to avoid access of moisture.
At low temperatures the crystallization process of water in the test is very fast, that affects the quality of finished products, it is necessary to choose the optimal mode from -20 to -30oC. After the dough has memorails, cooling mode you can change the -8, -18 ° C.

Important ingredient is the yeast



Yeast when freezing dough are important, they should be of high quality and added to the dough more than usual from 3.5 to 6.0%. Good quality products from frozen dough can be achieved if the yeast will be inactive. To stand in the batter should a little more than an hour.

The importance of flour



The quality of flour for frozen dough plays an important role. During prolonged storage, the dough of flour with weak gluten, in the process of thawing it becomes less stretchy, has a vague shape.

Flour with high gluten may form a swollen crust and dense crumb. To freeze the dough used flour with gluten from 30 to 32%, the 1st quality group. The dough will be elastic and if you add eggs, margarine and sugar.

Defrost and cook



The shelf life of yeast dough in the frozen state shall not exceed 4 months. The faster it will be applied, the higher the quality of the finished product. Re-frozen dough loses its quality and can not be used.

To defrost the dough should gradually, moving from the freezer into the refrigerator and then at room temperature. When the dough is completely thawed, it should rise.

Properly frozen dough saves a lot of time, they at any time take advantage of to please your family or guests with appetizing scones or cakes.
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