For the dough to always fit, to be porous and perfect, you need to know some of its secrets. Today is a story about yeast.
Secret number 1 - freshness
If the yeast is fresh, it will have a pleasant alcoholic smell. This is about yeast in a briquette or a cube, pressed.
You need to check their quality in advance by preparing a small portion of the dough.
Sprinkle the dough on top with a small layer of flour. After 30 minutes, there will be cracks - excellent, but if not, then the quality of the yeast leaves much to be desired.
Dry freeze-dried or "fast" yeast should always have a shelf life. At least 3 months. If the term for such yeast ends just a few days ago, then it is no longer worth using them in baking.
Secret number 2 - temperature
Yeast is a delicate and sensitive product and must be stored and used properly.
Small bags of dry yeast are stored in a regular kitchen cabinet and should be used as soon as possible. You should not make a large supply of yeast in small packages.
But a large bag should be immediately poured into a clean dry jar with a tight lid and put into the refrigerator door, but no more than a week or two. The yeast will "fall asleep" from the cold, but will not lose its properties. The main thing is to pour the right amount before using and leave it in the kitchen for at least an hour.
Compressed yeast can only be stored in the refrigerator for up to 35 days. And yes, fresh yeast with a briquette can be frozen, but not desirable. Since ice crystals deform the yeast fungi and this has a negative effect on the lifting force of the yeast in baked goods.
Important! Yeast fungi multiply rapidly at temperatures of 28-30 degrees. Therefore, to prepare the dough, the liquid must be heated, and the eggs and butter must be kept in a warm room.
When kneading yeast dough, dishes and hands should also be warm!
Secret # 3 - activation
Any yeast is afraid of ice water or milk. If you pour cold liquid directly into the yeast, it can die.
However, there are dough recipes that use cold water and fermentation in the refrigerator - this is Khrushchev's dough. But there yeast is mixed first with flour, and then the liquid is added.
It is believed that the best way to activate yeast is dough. Yes, indeed, yeast dough will come up faster this way. But even with direct, bezoparny kneading, the dough also rises well, if the temperature regime is observed.
Remember! Warm ingredients, liquid, bowl and hands are the key to good yeast performance.
Good luck to you!
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