What is the right amount of yeast for bread and what types are there?

Anyone thinking about making homemade bread may have questions about yeast, such as the following: which bread yeast is ideal? How many? Can you exchange? Well, the answers are here.

After all, the yeast It is the basis for many recipes, from simple French bread to cake preparations, it is always present.

Know that yeast is very delicate, especially if it is fresh organic yeast, it even has an extremely short shelf life, and needs to be refrigerated to maintain its properties.

So before we understand about the bread yeast, let’s enter the world of yeast! 

How does biological yeast work?

There are recipes that use fresh organic yeast, while others call for dry biological yeast.

This biological yeast is produced with live microorganisms that transform the dough of bread, cakes, doughnuts, pies and pizzas gaining more volume, before being placed in the oven.

Because there are two types of biological yeast, many people get confused and don't know which one to choose.

But what are the characteristics that differentiate them? Is it possible to replace one with the other? Discover this now and put an end to this doubt once and for all!

The question for many: Dry or fresh biological yeast?

1. Dry biological yeast: It has a graininess and is enveloped precisely so that it cannot be stored in the refrigerator. Therefore, it does not have moisture, when it is going to ferment it goes into hibernation which is activated when it comes into contact with the flour and water.
2. Fresh organic yeast: This comes in packets or tablets and must be kept refrigerated. Its dissolution must be done in sugar and warm liquids that activate it.

What portion of these yeasts should be used in preparations?

So that there is fermentation In 1kg of wheat flour, add 30g of fresh yeast, which makes 2 tablets, or 10g of dry yeast, which is the same as an envelope.

Can you swap one yeast for another?

This answer is positive, and just pay attention to the amounts of yeast that the recipe you are making calls for and to convert as follows: for every 30g of fresh yeast, 10g of dry yeast must be used.

Learn a tip to make sure the dough has risen!

To know this, just place a small ball of dough in a glass of waterIf this little ball rises and floats, it is ready to bake your dough.

However, now we know about the bread yeasto and what specific information in this case.

Find out which bread yeast is the best?

Dry biological yeast is the perfect choice for this, as it is a product that is not so expensive and you have no idea how valuable it is for your recipe.

That's why anyone who opts for fresh organic yeast would replace it as soon as possible. The reasons for this are its practicality of use and its much longer shelf life, in addition to the cost-benefit and not altering the quality of your bread.

Just to give an example, fresh yeast only lasts 45 days when refrigerated, so dry yeast has a shelf life of up to 2 years at natural temperature.

If you still have any doubts, we'll show you how you can swap dry yeast for fresh yeast, just check it out!

How to replace fresh organic yeast with dry organic yeast?

First of all, understand that replacing yeasts has a basic difference between them. So, simply put, dry yeast is three times stronger than fresh yeast.

That is, when replacing fresh yeast with dry yeast, you only need to follow the measure 1/3.

Just to illustrate and for you to understand better, let's take an example!

If the original recipe requires 15g of fresh yeast for that amount of flour. When substituting dry yeast, take that portion and divide it by three. In other words, you will use 5g of dry yeast, very simple, right?

In order to help you, we also bring the correct measures of yeast dry to the amount of flour.

• Savory breads: in these types of breads light dough, for every 1 kg of flour, use 10 g (or a tablespoon) of dry yeast in the salt dough.
• Sweet dough: prepare these gluten free breads and pizza, having a heavier dough, the yeast must have greater action. Thus, for every 1 kg of flour, use 20 g (or two tablespoons) of dry yeast.
• Replacement: remember that each tablet of fresh yeast is equivalent to 5 g (half a tablespoon) of dry yeast.

See a recipe for simple and delicious homemade bread!

After we know everything about the world of yeast, there's nothing better than getting your hands dirty and testing your knowledge!

Ingredients:

• Fresh organic yeast – 30 g (or 10 g of dry yeast)
• Wheat flour – 1 kg
• Warm milk – 1 and 1/2 cup (approx. 400 ml)
• Warm water – 1/2 cup
• Oil – 1/2 cup (approx. 100 ml)
• Sugar – 4 tablespoons (approx. 200 g)
• Salt – 1 tablespoon
• Eggs – 2 units

METHOD OF PREPARATION:

1. Start in a bowl, dissolving the yeast into the sugar and add the salt, liquid items, eggs and mix everything well.
2. Add the flour little by little so that the dough forms and continue kneading.
3. Then, with the dough resting for 1 hour, see if it has risen and separate the dough, rolling it into the shape you prefer. Then transfer it to the mold and wait for it to double in size.
4. Afterwards, bake in a preheated medium oven (200° C) for 30 minutes.
5. Finally, take the bread out of the oven and sprinkle with milk to soften the crust.

Additional Information:

• Texture: for a fluffier bread, adjust the yeast measure to 45 g and, if desired, salt, use only 1/2 tablespoon.

Anyway, you can now take advantage of all this information and become a master when it comes to fyeast for bread.