Table Of The Ratio Of Dry And Pressed Yeast, Which One Is Better

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Dry and compressed yeast: which is better and the ratio table

Yeast is a living organism belonging to unicellular fungi that feed on sugars. Even their scientific name - Saccharomyces cerevisiae, in simple language is translated as "a mushroom that eats sugar." As a result of this process, carbon dioxide is released, which gives the baked goods splendor, forming air pockets, and ethyl alcohol. However, yeast comes in different types, and when baking, this must be taken into account in order to properly observe the proportions and cooking technology.

Differences between different types of yeast

The yeast we use for baking comes in three types:

• pressed. This product is sold in the form of small (usually no more than 100 g) briquettes of light beige color. At the fault, such yeast crumbles, and to use it, it must be "run" in a liquid medium. The shelf life of compressed yeast is rather short - only 2 weeks if stored in a refrigerator;

  

  In order for the compressed yeast to fully manifest its unique properties, you need to use it fresh as quickly as possible.

• active dry. They are similar to beads for decorating, as they are produced in the form of granules. They also need to be "started", but they are stored a little longer - about 1 month in an opened package on the top shelf of the refrigerator;

  

  Dried yeast granules are protected from attack by a natural protective layer of dead yeast cells that forms during the drying process

• instant (fast-acting). This type of yeast does not need to be mixed with liquid foods before being added to the dough. They can be mixed with flour without first activating. However, after opening the package, instant yeast will be fresh for only two days, after which it will lose its properties. In the refrigerator, their shelf life is increased to two weeks, but only if they are tight.

  

  Fast acting active yeast is the next generation of dry yeast and is also well suited for baking in a bread machine

Which yeast is best for baking, housewives choose individually. However, experts say that dry active yeast has a reduced ability to ferment, but instant yeast is useful for working with butter dough, which contains a large amount of oil.

Different types of yeast are quite interchangeable. The main thing is to know the exact ratio and observe the proportions when baking.

Table: ratio of pressed and dry yeast

Life hack: if you do not have a scale, then in order to measure 9 g of pressed yeast, cut a cube from a briquette, in which all sides are 210 mm (or 2.1 cm)

Knowing the ratio of the amount of different types of yeast in grams and teaspoons, you can easily choose an equivalent value and observe the proportions recommended in the recipe. Be sure to pay attention to the shelf life of the product, because the taste and appearance of the baked goods depend on it.