Home Hygiene Homemade yeast for making delicious bread: a collection of simple recipes. Making homemade yeast! What can you bake with live yeast?

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Homemade yeast for making delicious bread: a collection of simple recipes. Making homemade yeast! What can you bake with live yeast?

There is another great way to bake healthy homemade bread without adding industrial yeast, but still using yeast - make the yeast yourself from fruit, honey and water. In a couple of days you can get real natural yeast, which will have everything you need and at the same time nothing extra to bake excellent bread with your own hands.

How to make them?
Any fruits, herbs, vegetables, everything alive and clean, picked from the garden or bought at the market from grandmothers, a little honey or sugar and pure water. The further process is even simpler: do not wash the fruit, so as not to wash away the wild yeast living on the fruit shells; for the same reason, we do not peel it, but simply cut it into small pieces.

You will need about a handful of these fruits, plus you can add a few raisins to get the yeast going. We put the prepared fruits in a jar (I have a regular half-liter jar), fill it with water at room temperature, stir, close the jar with a lid and hide it in a quiet place for 2-3 days. Fermentation should begin in the jar.

After the specified time, shake the jar, open the lid to release the gas, and hide it again for a day or two. We check: if, upon opening the jar, you hear a hissing sound, like from a bottle of lemonade, then the yeast is ready. I recommend using them for 4-5 days.

In the photo on the left is yeast after 3 days, air bubbles are visible inside the jar. In the photo on the right the jar is on day 5, no bubbles are visible, but it sizzles if you listen to it and is ready to go.

Essentially, we have yeast water and what the concentration of yeast is in it, I honestly can’t say, I just have no idea. I made this yeast, and I remember that the concentration of yeast is not constant and changes: the longer you bake with this yeast, the stronger it is. If at the beginning of breeding, wild yeast raised the dough slowly (my first bread takes about five hours to rise), then by the second or third baking they behaved much more actively, so much so that I had to reduce the volume of yeast water used in the recipe. I think this has to do with two things important points: readiness of yeast water and maturity of dough. It seems to me that during my first experiment I placed the first dough too early; I had to wait a couple of days for the fruit yeast to “ripe”. When I used them, they bubbled and sizzled, it was worth waiting a little.

How to use them?
Instead of regular yeast, only the “dosage” needs to be adjusted periodically because its activity may change over time. Yeast water should be mixed with flour, covered and left for 12-15 hours until ripened. The dough must be ripe, bubbly and porous, and it is not a leaven that needs to be fed with flour, it is a dough that needs to be used completely, kneading the dough on it.

When I first started working on fruit yeast, I stood the dough from bell to bell, without really looking at its real condition, so my first bread with homemade yeast came up very slowly and reluctantly, even an extra 50 ml did not help. yeast water added to the dough instead of part ordinary water. This time everything was different. Compare for yourself, the first attempt and the second attempt:

first try

second try

The fermentation time, temperature, amount of flour and volume of yeast are the same, in both versions it is apple yeast with raisins, and the difference is obvious. Yes, and in the way the bread was approached, too. huge difference, this time, after an hour, signs of fermentation were noticeable, the dough had noticeably visually grown.

How to feed them, where to keep them?
Despite the fact that yeast water is not a starter, it also needs feeding, because it is also alive. Every time you pour a little yeast from a bread jar, you need to replace the lost water and supply it with a new batch of fruit (old fruit can be partially caught and recycled). It is best to store a jar of yeast in the refrigerator, where absolutely nothing will happen to it, it will not ferment or become moldy, and you should put already ripened yeast in the refrigerator. To bake bread with fruit yeast again, just take out a jar, take as much as you need for the dough, add a handful of chopped fruits, shade-dried blue raisins or other natural dried fruits to the jar, and wait for the lemonade to fizz, then close it and put it back in the refrigerator.

How do they affect dough and bread?
This fruit yeast has a wonderful effect on the dough, it becomes silky, very elastic and pleasant. Plus, they impart their color and aroma to the bread. This is especially noticeable with yeast from dark berries. I made it from bird cherry, the yeast turned out dark burgundy, and the dough turned out lilac. Real magic! The finished bread also had this beautiful shade.

Fruit yeast also affects the porosity of bread, or rather, the pattern itself. Have you noticed that yeast and sourdough bread have a different “pattern” of crumb and pores? So, it is also different for bread made with fruit yeast. Bread can be perfectly leavened and baked and have unusual patterns in the cut that do not resemble either sourdough or yeast. This is clearly visible in the example of bird cherry bread.

I think this has to do with how this yeast water affects the gluten of the dough, or rather, it weakens it. If you knead the dough with a large amount of yeast water, it will have a slightly strange consistency, at the same time silky and pliable, but at the same time sticky, not as strong and elastic as, for example, dough made with lactic sourdough. I could be wrong, but I think this is due to the presence of alcohol in the yeast, and alcohol is known to destroy gluten. But in small doses it gives an interesting effect, affecting the structure of the crumb.

The taste of bread
I won’t say that fruit yeast greatly affects the taste of the finished bread, but the fact that this is unusual bread is immediately noticeable. It is distinguished by subtle notes in taste and aroma, fruity, subtle, fresh, sweetish, believe me, ordinary bread does not smell like that. I baked a sample today and it is absolutely delicious!

What can fruit yeast be made from?
I already mentioned that they can be obtained from anything, even greens. I tried making it from bird cherry, lemon and apples with raisins, and it’s hard for me to say which I liked better.

Whole grain with apple yeast

another one on apple

with caramelized garlic and olives with lemon yeast.

I have already supplied mint yeast from the stems peppermint, which are left over from the mint pesto, I want to try baking with them.

What kind of bread is fruit yeast suitable for?
You can bake any wheat bread with small additions of any other flour, but it seems to me that you won’t be able to bake rye bread. For rye bread Lactic acid bacteria are important, which must be present in large quantities in the dough, but fruit yeast cannot provide this. For rye bread there is a favorite rye sourdough :)

By the way, while it’s summer, you can dry all kinds of fruits and berries, from which you can then make pure fruit yeast.

If you have questions about fruit yeast, you can ask them here or in our groups

Yeast baked goods are varied like no other: salty, sweet, sour, spicy, sweet and sour; main course, appetizer, snack for tea, snack for work; pie, pie, pizza, kulebyaka, pie, bun, crumpet, doughnut, cheesecake, belyash, flatbread, cupcake, Easter cake. Can be cooked on different types yeast dough:

rich
Lenten
insipid
puff pastry
sour
It can be based on dry or fresh yeast, as well as sourdough prepared at home. Various fillings: vegetables, fruits, berries, cereals, meat, fish, herbs, eggs, cheese, preserves, jams, chocolate, etc.

The five most commonly used ingredients in yeast baking recipes are:

The simplest yeast baked goods are prepared using unleavened dough, which consists of flour, salt, water and yeast. To be on the safe side, just in case, you can add vegetable oil and sugar, but in small quantities. Whether to cook the dough or not is everyone’s choice. The most important thing is that the yeast is fresh. Not always purchased yeast turns out to be required quality, so it’s worth checking them before baking.

How to check the quality of purchased dry yeast:

2 tbsp. mix warm milk with 1 tsp. yeast and 1 tsp. Sahara.
Cover with a napkin and place in a warm place.
If after 30 minutes the mass appears foamy, the yeast is alive and can be used.
Don’t be lazy to check this product in this way, especially if you are starting complex yeast baking with many ingredients. It’s better to run to the store several times for good yeast than to cry over dough that hasn’t risen.

Five of the most nutritious yeast baking recipes:

Yeast baked goods are prepared in the oven, slow cooker, or bread maker. You can also cook them in a frying pan under a lid, especially flatbreads, pies, crumpets, donuts.

There is an opinion that when preparing such baked goods in the kitchen it is better not to shout, not make loud sounds and save good mood. It has not been scientifically confirmed, but you can stick to it - just in case.

Composition of pressed yeast, its beneficial properties and harm to human body. What recipes using them are most popular among chefs?

Fresh or compressed yeast is an absolutely living product consisting of various microorganisms. It is made in the form of briquettes. Used for kneading fluffy dough for bread, buns and other types of baked goods. This type yeast is indispensable for making kvass and other refreshing drinks. The product has a lot of useful properties, but some categories of consumers should refrain from using it.

Composition and calorie content of pressed yeast

The state has developed a GOST for compressed yeast. They are obtained by fermenting certain varieties of mushrooms, which are found in raisins, hops, whey and more. This product is considered low-calorie and very healthy. It is rich in organic iron, protein and vitamins.

The calorie content of pressed yeast per 100 g is 109 kcal, of which:

Proteins - 12.7 g;
Fats - 2.7 g;
Carbohydrates - 8.5 g;
Dietary fiber - 0 g;
Water - 74 g.

Ratio of proteins, fats and carbohydrates: 1:0.2:0.7. Energy ratio (used/w/w): 47%:22%:31%.

Vitamins in 100 g of pressed yeast:

Vitamin B1, thiamine - 0.6 mg;
Vitamin B2, riboflavin - 0.68 mg;
Vitamin B5, pantothenic acid- 4.2 mg;
Vitamin B6, pyridoxine - 0.58 mg;
Vitamin B9, folate - 550 mcg;
Vitamin E, tocopherol - 0.8 mg;
Vitamin H, biotin - 30 mcg;
Vitamin RR, NE - 14.3 mg.

Macroelements per 100 g of product:

Potassium, K - 590 mg;
Calcium, Ca - 27 mg;
Magnesium, Mg - 51 mg;
Sodium, Na - 21 mg;
Phosphorus, P - 400 mg;
Chlorine, Cl - 5 mg.

Microelements in 100 g of pressed yeast:

Iron, Fe - 3.2 mg;
Iodine, I - 4 μg;
Manganese, Mn - 4.3 mg;
Copper, Cu - 320 μg;
Molybdenum, Mo - 8 μg;
Zinc, Zn - 1.23 mg.

On a note! 1 teaspoon contains 5 g of compressed yeast, and 1 tablespoon contains 18 g.

Beneficial properties of fresh yeast

The benefits of pressed yeast for the human body are beyond doubt, because the product is rich in biologically active microorganisms and vitamins. Yeast is actively used in folk medicine. It is believed that their use can lower blood cholesterol levels and relieve a person from gastrointestinal problems and neuritis.

Pressed yeast is actively used in modern cosmetology. They are part of nourishing and healing masks for hair. It is believed that after such therapy the hair becomes voluminous and shiny.

Scientists highlight the following main beneficial properties of pressed yeast:

Normalization of the gastrointestinal tract. It is carried out by maintaining the correct intestinal microflora. Due to this, the intestines absorb more useful substances from food. Milk fresh yeast is often prescribed to people as a component complex therapy ulcers, colitis or gastritis.
Fighting anemia and excess weight. Yeast mixed with bran helps cleanse the intestines, quickly saturates the body, and is therefore indispensable for a low-calorie diet. The fresh product contains a mass of biologically active substances, which have a beneficial effect on the human body during anemia.
Improvement skin . Yeast is actively used by dermatologists to treat acne, boils and other skin diseases.

Interesting! One yeast briquette contains at least 70% moisture.

Contraindications and harm of compressed yeast

Regardless of the composition of pressed yeast, their uncontrolled use can provoke the development of thrush in female body. Therefore, before starting such therapy, you should consult a gastroenterologist or gynecologist.

It is contraindicated to begin self-medication with a set of live microorganisms for people with gout, indigestion, pathologies of the kidneys and endocrine system.

The harm of compressed yeast for people with individual intolerance to the constituent components of the product is obvious.

Note to the owner! Pressed yeast has short term shelf life and quickly deteriorate. To distinguish a fresh product from a lost one, you need to evaluate its appearance: color fresh yeast pinkish-cream, their consistency is quite elastic, but they can crumble.

How to prepare fresh yeast?

You can buy pressed yeast at any grocery store. However, many chefs prefer to make this product themselves. To make yeast at home, you need a minimum of ingredients and free time. Their consistency will differ from the product sold in the store, but the quality characteristics and beneficial properties will coincide with the factory-produced analogue.

Step-by-step instructions on how to make pressed yeast from beer:

Dilute 1 tbsp. wheat flour with 1 tbsp. warm water. Leave the mixture to infuse in a warm place for 6 hours.
Add 1 tbsp to flour. beer, 1 tbsp. l. sugar and stir. Infuse the yeast until ready.
Press the finished mixture and leave it in the refrigerator until needed.

Fresh yeast does not always have to look compressed. They can be liquid and used as a starter. You can make this homemade yeast from malt. To do this, follow a simple algorithm of actions:

Buy malt at the store or make it yourself. It is made from grains of bread that are left warm and moist to germinate. Next, the grain is dried and ground. The malt is ready!
Combine and mix 1 tbsp. wheat flour, 0.5 tbsp. sugar and 3 tbsp. malt.
Add 5 tbsp to the dry mixture. water.
Cook the mushy mass over low heat for about one hour.
Pour the warm sticky mass into bottles and lightly cover with corks.
Leave the yeast in a warm place for a day.
Move the bottles to a cool storage area.

To make bread from such yeast, you need to use it in the following proportion: 1/4 tbsp. yeast mass per 1 kg. flour.

Another recipe on how to make pressed yeast, but from a completely different product - from raisins:

Remove impurities from 200 g of raisins and rinse.
Place it in a wide-necked bottle and fill it with warm liquid with the addition of a small amount of sugar (1-2 pinches).
Tie the neck of the vessel with gauze in 4 layers.
Place the bottle in a dark place for five days.
After the expiration date, the yeast will begin to ferment and will be ready for use. Beat them (that is, separate them from the main mass) and store them in a cool place.

Every cook should know how to raise compressed yeast. This should be done in warm water, but not too hot, otherwise the beneficial microorganisms will simply cook. The water should be sweetened with a few grams of sugar.

Recipes for dishes with pressed yeast

Drinks or dough made from pressed yeast always have a special aroma. The baked goods are airy and soft. That is why every housewife should know several recipes for cooking delicious dishes using this product:

Pancakes with pressed yeast. Dissolve 25 g of compressed yeast in 2 tbsp. warm water (but not too hot). Add 500 g of wheat flour to the water and stir. Leave the resulting mass in a warm place for 1 hour. As soon as the dough rises, add 2 tbsp. l. sugar, 4 tbsp. l. vegetable oil and a pinch of salt. Mix the dough thoroughly and wait for it to rise again, this will happen quickly - in about 15 minutes. Don't be surprised when you see that the dough is sticky - this is what the recipe calls for. Place it on a hot frying pan and fry the pancakes in a small amount of vegetable oil. Try not to stir the dough or knead it so that the pancakes come out as fluffy as possible.
Kvass with pressed yeast. To prepare this drink you will need black bread. Cut its rinds into pieces - the bulk of the crumb should not be used. Dry the bread in the oven. The more you fry the crusts, the richer the color of the finished kvass will be. Pour 150 g of crackers into a three-liter bottle, add 4 tbsp. l. granulated sugar. Pour boiling water over the resulting mass to fill 3/4 of the glass vessel. Wait until the starter has cooled to 35 degrees. You can make the starter in the evening and leave it to steep overnight, wrapping the bottle in a warm towel. When the water cools down to desired temperature, add 15 g of fresh yeast, previously diluted in 0.5 tbsp. warm water. Leave the bottle to ferment in a warm corner, covering it with gauze. In about a day, fermentation will be over. Remove the crackers from the container and pour out the water. There should be a sediment at the bottom of the jar - this is called sourdough. It should be transferred to a clean three-liter jar, add to it 150 g of fresh black bread crackers and 1/3 tbsp. Sahara. Pour boiled warm water over the ingredients and leave to ferment. After 24 hours, the kvass will be ready for consumption! Before drinking kvass, it should be strained, poured into clean bottles and cooled in the refrigerator.
Pies made with pressed yeast. Dissolve 30 g of fresh yeast in 1 tbsp. warm milk. Add 1 tsp of sugar to them. Sift 0.5 kg of flour into a wide container with low sides. Make a hole in the mound of flour and pour water and yeast into it. Leave the flour in this position for 5 minutes. During this time, a kind of cap and bubbles should appear on the surface of the water. At this time, beat 2 eggs with two pinches of salt. Add to them 3 tbsp. l. vegetable oil. Combine the eggs with flour and knead the dough from it. When kneading, beat the dough on the table - this will make it softer, air will come out of the flour, and the structure will become as uniform as possible. Shape your dough into a ball and leave it completely undisturbed for 5-10 minutes. After that, make pies with your favorite filling.
Bread made from pressed yeast. Mix 25 g of fresh yeast, 2 tbsp. until smooth. l. granulated sugar and 2 tsp. water. Add to the resulting mass 0.5 liters of warm water and 4 tbsp. flour. Mix everything thoroughly. Pour another 1 tbsp into the rare dough. flour, 3 tbsp. l. sunflower oil and 1 tsp. salt. Knead the stiff dough (if you need flour for this, feel free to add it in the required amount). Leave the finished dough to rise in a warm place. When it grows, you will have to knead it again and place it in bread tins. Pre-grease the molds vegetable oil.

Man became aware of how to use compressed yeast in cooking about 8,000 years ago. The first mentions of the product were found in the territory Ancient Egypt. The descriptions and characteristics were quite detailed, the authors focused on beneficial properties product.

Yeast was officially discovered by microbiologist Pasteur in the 19th century.

Currently, new recipes for pressed yeast are regularly created in the world - on this moment More than 1.5 thousand of their varieties are known. Despite such a wide variety of species, most people around the world are accustomed to using only a few types of this product, including yeast:

for baking bread;
for live beer;
for wine;
for milk.

By the way, wine yeast can be found in natural environment- for example, they form a coating on grape berries that have not yet been picked from the vine.

How to use compressed yeast - watch the video:

Fresh yeast can be consumed raw or used in culinary preparations. In most cases, they are beneficial to human health. However, before taking the raw product, you should consult a specialist about this.

There is nothing tastier and more appetizing than baking from yeast dough! Hot, freshly baked delicious buns and pies fill the house with an indescribable magical aroma that no other dish can replicate. Beautiful baked goods made from yeast dough always add a festive touch to any table, making it festive and at the same time homey and family-friendly.

Delicious baking from yeast dough is a must-try for any housewife. It's not difficult, even a novice cook will not encounter difficulties, it's all a matter of practice. Some housewives buy dough in the store, this is quite acceptable if you are limited in time. Baking from ready-made yeast dough is just as tasty and aromatic.

Prepare yeast dough at home it’s easy if you follow certain rules. To do this, you will need a warm room, milk or water, yeast, oxygen and food for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential components of high-quality yeast dough. Products made from such dough can be very diverse in both taste and appearance. There are sweet baked goods made from yeast dough, baked goods made from rich yeast dough, baked goods made from puff pastry dough, etc. The most simple test is a yeast dough for bread: a mixture of flour, yeast, salt and liquid. Various flavorings, such as eggs, sugar, butter, sour cream, are used to make baked goods from this dough.

Baking a pie from yeast dough is a fascinating, festive, and creative process. The result of such work is always the pride of any housewife. You too will learn how to prepare baked goods from yeast dough; the recipes on our website will help you with this. It is very convenient to use recipes with photos when baking from yeast dough; they are very visual and easy to study.

Our tips will also help you:

The fermentation temperature of yeast in the dough should be about 30 degrees. Overheated dough should be cooled, cold dough should be reheated and fresh yeast should be added;

Too much sugar or salt stops fermentation. This can be corrected by making a new dough and mixing it with the first batch of dough;

If there is too much water, dough and baked goods will not work;

If there is a lack of water, the baked goods will be hard, the fermentation of such dough is weak;

Excess salt will give a pale crust on the product, and the fermentation time will increase;

A lack of salt will also spoil the dough and make products made from it tasteless;

With excess sugar, the surface of the products quickly fries, but the middle does not have time to bake, the dough does not ferment well;

Lack of sugar makes baked goods pale in appearance;

Too much yeast will add an unpleasant sour alcoholic smell and taste to your baked goods;

With different ratios of components, you can get hard, soft, spongy or liquid dough;

Baking flour should be sifted well to saturate it with oxygen;

Baked goods made from soft or sponge dough can be stored for only a few days.

Unleavened yeast dough.
A straight dough is prepared when we add a little baking to the dough: butter, eggs. We knead this dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to first grind the egg with salt and sugar, and then add it to the dough).
At the end of kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be stiff).
Grease the finished dough with vegetable oil, place in a large bowl, cover with a napkin or towel and place in a warm place.
When the dough rises, knead it and let it rise again. After which you can start baking.

Sweet yeast sponge dough.
Sponge dough is prepared when you need to add more baking - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37°C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir until the yeast dissolves (it’s convenient to stir with your fingers or a wooden spoon).

Place the yeast mixture in a warm place for 10-20 minutes. The yeast should foam and rise like a cap.

Preparation sponge.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should look like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should double in volume, “shrink” and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Prepare baked goods.
In a separate bowl, mix the eggs with sugar and salt well (you can also add vanilla sugar, vanilla, saffron and other additives for flavor).

Melt the butter and cool to room temperature (so as not to burn the yeast).
Add crushed eggs to the prepared dough and mix.
Gradually adding flour in small portions, knead a soft, elastic dough.
While kneading the dough, grease your hands and table alternately with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably for at least 20 minutes.