What happens when you heat yeast

Tips for making yeast dough

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The smell of freshly baked yeast dough awakens a comfortably warm feeling in us. Hardly any other type of dough stands for so much homeliness and cozy hours with coffee and cake. In autumn and winter we enjoy plum dachi, cinnamon knots and more, in spring and summer we look forward to freshly baked yeast plaits, yeast rolls filled with fruit or fluffy focaccia. Once you've got the hang of the yeast dough, preparation is child's play.

Has the preparation of yeast dough been a mystery to you until now, because the dough just wouldn't rise or came out of the oven dry and hard? Then you should definitely read through our tips and tricks for yeast dough. We'll show you how yeast dough rises best and which mistakes you should avoid during preparation. So then: on the yeast, set, go!

Yeast dough: a versatile classic

Hardly any other dough in this country is baked as often as yeast dough. No wonder, since the classic can be used to prepare wonderfully delicious things such as raisin rolls, pizza or steamed noodles. The amount of fat, sugar and eggs used varies depending on the type of pastry.

Brioche or Stollen, for example, are made from heavy yeast doughs, which are richer but also more aromatic and juicy due to a higher fat content. There are around 250 to 500 g of fat for every 1000 g of flour. Light yeast doughs with less fat are used for yeast plaits, crumble cakes or raisin rolls. There are around 100 to 150 g of fat for every 1000 g of flour.

 

Which is better: fresh yeast or dry yeast?

The most important ingredient in a yeast dough is, of course, the yeast. It not only provides the typical taste, but also plenty of volume. Yeasts consist of unicellular fungi that feed on sugars. If you feed them with sugar, they will flourish explosively.

Differences between fresh yeast and dry yeast

If you are looking for baker's yeast in the supermarket, you will usually find two variants: fresh yeast and dry yeast. For the production of dry yeast, a large part of its water is withdrawn from the fresh yeast. The cells become inactive but do not die. To avoid drying out too much, some manufacturers of dry yeast also add an emulsifier. If you want to do without artificial additives, you should make sure to buy dry yeast without emulsifiers - or use the fresh version.

In contrast to fresh yeast, dry yeast has a much longer shelf life - which is of course an advantage for short-term baking cravings. Nevertheless, we bake 90 percent of our yeast dough with fresh yeast, simply because we like the result better.

Whether you prefer to prepare your yeast dough with the fresh or the dried version is up to you - both work. Basically: 1 cube of fresh yeast (42 g) corresponds to 2 sachets of dry yeast (7 g each).

How much yeast in 500 g of flour?

How many grams of yeast are needed to prepare yeast dough depends, among other things, on the fat content and the dough's rising time. For cake bases or yeast plaits with a short cooking time, we usually use ½ cube of yeast on approx. 500 g of flour. Doughs with a higher fat content require a little more yeast, as the lower water content has a negative effect on the yeast metabolism. Doughs with a long rising time / slow dough processing get by with significantly less yeast. One example of this is this fluffy and soft yeast plait.