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Dry Yeast - How To Work With it and When To Use it?

EvgeniaEvgenia
MasterChef
2412213
Nadia Galinova
Translated by
Nadia Galinova
Dry Yeast - How To Work With it and When To Use it?

Active dry yeast is great for use in bread, which can be prepared quickly, as well as for lean breads such as baguettes and rolls. It is convenient, because it has a longer shelf life and it is easier to store.

Active dry yeast is a fine, granular substance, which comes in packets or jars at your grocery store.

When using dry yeast at home to bake bread, it is important, first, to activate the yeast.

Add 1 full teaspoon of dry yeast to about a glass of warm water (slightly above body temperature) along with half a teaspoon of sugar, a little milk and stir.

Leave the cup covered with a damp cloth or cling film to activate the yeast. This takes about 15 minutes. The yeast should form bubbles. Now it's ready to be used in your recipe.

If there are no bubbles and the yeast is on the surface of the water, then the yeast is no longer viable. The reason may be improper storage or temperature exposure. At this point, it is best to throw away the yeast and buy a new dry yeast.

It is crucial not to add salt directly to the yeast, as this will deactivate the yeast. If salt is added along with flour, water and other ingredients, your yeast will be active and work much better.

On the other hand, a little added sugar helps the yeast to activate.

Dry yeast works just as well as fresh yeast in most bread recipes, as long as it is activated in this way first. This is the first step in most bread recipes and making sure the yeast is properly activated will provide a soft and well risen pita.

With activated yeast you can prepare:

- delicious crescent rolls;

- fluffy donuts;

- or sausages rolls.

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