Which yeast, pressed or dried?

Yeast - an indispensable assistant when baking buns, pies and pies, as well as cooking kvass. This fungus actively absorbs sugar during its life cycle, giving in return carbon dioxide and alcohol, these are its properties used in baking. On sale you can always find yeast: pressed, fresh and dry (instant) - but in liquid form they are used only on an industrial scale. Each of these species has a number of advantages and disadvantages.

Yeast, pressed

Brusochki concentrate of this "good" fungus can be bought in the market or in the store, they are of different weight: from 50 to 1000 grams. They are prepared by removing them from the culture medium, followed by cultivation in a nutrient medium, which molasses serves. One huge disadvantage of such yeasts is a limited and very short shelf life: in the refrigerator they will remain fresh for no more than 2 weeks. This factor should also be considered when buying. Pay attention to the date of manufacture, as well as the appearance and texture of the product: when pressed, the yeast must not be smeared, and the color varies from pink to beige (cream). Yeast pressed - this is a living organism, so when storing it, do not wrap it up to tightness, leave the opportunity to breathe. In order to make them work, dilute 10-15 grams of the product in 250 ml of warm (not hot) water with a teaspoon of sugar and wait until the foam appears.

Dry yeast

This kind is a bag with granules of various sizes, which either require pre-soaking, or are mixed directly with flour. As a matter of fact, it is simply dried by warm air usual pressed yeast. This product is stored much longer and does not require special conditions. But sometimes they are not as active as fresh, and this affects the quality of the baked product, so it's better to choose a product from proven manufacturers. The best choice will be packages marked with the GOST sign, yeast pressed or dry with such a sign will definitely be of the highest quality. The fundamental difference between ordinary dry and so-called instantaneous ones is the time of action: the latter raise the dough 1.5 times faster and do not require the preparation of spoons, which is very much appreciated by the hostesses. And it is worth remembering that both types are interchangeable, that is, if the prescription requires yeast pressed, and you have only dry at hand, then take the last three times less than necessary according to the prescription.

Homemade Yeast

The experience of making home-made fungi for baking is extremely entertaining and useful if you decide to settle for a long time at a dacha or in a village where it is more difficult to get industrial products. The easiest way is to use berries with a yeast bloom, such as grapes and plums. Pound the berries in a mash, mix with a little sugar and water and take off once a week a developing foam. The latter is dried and used in baking. Of course, baking yeast pressed or dried yeast is more convenient, but is it not interesting to understand the whole process? So do not be afraid to experiment, because that is how truth is comprehended.