As of: February 25, 2024, 7:06 p.m
By: Larissa Glunz
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Yeast is the inconspicuous helper that turns bread, rolls and cakes into fluffy masterpieces.
Correct handling ensures the perfect dough.
Rolls for Sunday breakfast, yeast plaits for Easter, Italian focaccia, grandma's steamed dumplings from childhood - they all have one crucial ingredient in common that makes them so delicious.
Yeast creates a wonderfully light dough, which then rises wonderfully in the oven and in the pan.
To ensure the end result is perfect, there are a few tricks and tips you should keep in mind when baking with yeast.
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A yeast dough that doesn't gain volume but sits unchanged in the bowl is probably one of the most annoying annoyances in the kitchen.
Anyone who puts work, time and dedication into a recipe will quickly become frustrated if the effort isn't worth it and the pastry doesn't turn out fluffy but rather rock hard.
After rising, the yeast dough can finally go into the oven.
The result?
Crispy, fluffy rolls, bread and cakes.
(Symbolic image) © Pond5 Images/IMAGO
Dry yeast or fresh yeast: what's the difference?
What exactly happens in the dough as soon as the yeast is added is quickly explained.
Yeast is a fungus that reacts to the sugar in dough and converts it into carbon dioxide and alcohol.
The carbon dioxide gas turns into bubbles that cause the dough to expand, causing it to rise.
When baking, yeast can be added in two ways, as fresh yeast or as dry yeast.
Fresh yeast: The fresh yeast is waiting to be used in small cubes in the cooling shelf.
Before it goes into the dough, it must first be crumbled and dissolved in a little lukewarm liquid.
This makes it a little more sensitive than the dry version, but scores with a stronger driving force.
Dry yeast: You can conveniently find it on supermarket shelves in small bags that have a longer shelf life and can therefore be bought a few weeks in advance.
In contrast to fresh yeast, the dried version can be added directly to the dough with the other ingredients.
It also has a slightly milder taste and is easier to handle.
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You can replace fresh yeast with dry yeast when baking
Many professional bakers only use fresh yeast, especially if the fermentation time is longer.
If you don't have it in the house and still want to bake a blob cake from yeast dough, you can also use dry yeast.
A cube of fresh yeast, which always weighs 42 g and is enough for one kilogram of flour, can be replaced with two packets of dry yeast (7 g each).
One packet of dry yeast is therefore suitable for 500 g of flour and replaces half a cube of fresh yeast.
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Yeast dough needs to rest for a while so that it can rise and increase in volume.
(Symbolic image) © Pond5 Images/IMAGO
The most important tips for handling yeast correctly:
Taking a look at the best-before date of the yeast is part of preparing the ingredients.
Fresh yeast usually lasts up to 14 days in the refrigerator, dry yeast lasts longer.
So that it does not lose any of its driving force, the best before date of the yeast should always be taken into account.
This is the only way to make the Streuseltaler as good as at the bakery.
Not too hot, not too cold: the ingredients for the yeast dough should be processed at room temperature.
Heat the liquid (milk or water) until lukewarm before adding it to the yeast.
If milk or water is too hot, it will kill the yeast culture and the dough will not rise.
When the dough rises, the temperature should be around 32 °C.
Knead vigorously: The dough only gets its supple and smooth structure if it is kneaded enough.
Kneading the dough, both with a food processor and by hand, can take up to 10 minutes.
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