Spices of dry and fresh yeasts for kvass, vipіchka or mash

What to rob the top of the head more like the lower one? Zavdyaki why is the process of wandering or mash going? It’s clear, who has the merit of driving. Without them, it is simply impossible to create culinary activities. At the end of the day, the fresh

At the same time, the assortment of the product has significantly expanded. To that, before the bagatma, food is placed, like the spiving of dry and fresh yeasts. How can one product be replaced by another without harming the final result? Razіbratisya at raznomanіttі vidіv to help tsia statya.

What is drіzhdzhi

Drіzhdzhi є mikroorganіzmami natural podzhennya. Without their participation, it is impossible to prepare bread, whiskey, beer and kvass. The stench will shatter the structure of the fibers with more fluff and porous. If you add yeast to the dough, then you will open the dough. Drіzhdzhi is a fungus that multiplies in normal growth. As a result of the z'ednannya z tsukr, alcohol is approved, which is why this product is vicarious for the preparation of beer and mash. Drizzards do not like sudden changes in temperature. The stench is alive, there is no trace of overheating to freeze them.

Bakery Drіzhdzhі

It is necessary to know the spiving of dry and fresh drіzhdzhіv in order to correctly vikoristovuvat raznі vіd tsgogo product. So, the next thing is to choose from whomever you want, choose what you need. Drіzhdzhі pekarski prichenіnі іlki іpіchki. Їх viroshchyut in a rich sour medium.

Buryaks, minerals and nitrogen sums are placed in the chamber. In the aftermath of the interplay of all components, there is a pinnacle of plaque, which is cleansed by the weather. Tse i є fungus. Yogo znevodnyuyut that press. Such a look of baker's drіzhdzhі goes to the shops.

Fresh yeast

This species has been known for a long time. Previously, less fresh yeast was victorious. Varto means that they create the best texture and give the ideal relish. It’s a pity, it’s not possible to know them all at once, you could see that by the best. But a lot of old recipes are transferred to the same product. Why is it important to know the spіvvіdnoshennia dry and fresh drіzhdzhіv. Tse allow you to easily prepare be-yak vipіchku. Fresh drіzhdzhі mіstjat up to 70 vіdsotkіv vologa.

The stench will take care of the strongest wandering, but it may even be a trivaly term of saving. A fresh product is taken at a temperature not higher than +10 degrees, but it is not possible to freeze it. This type of drіzhdzhіv does not like hermetic packages, because living organisms can go wild. Garniy, fresh product maє syriy, trochi creamy vіdtinok. Before zastosuvannya fresh drіzhdzhі podrіbnyuyut that razvodit warm water or milk. The temperature can be over 40 degrees. Spivvіdnoshennia dry and fresh drіzhdzhіv become one to three.

Granulated yeast

Another type of product, which is dry granules. If you want to bathe in a kіlkіsny spіvvіdnenі, then put them in stilki, sіlki and new drіzhdzhіv. However, for the effectiveness of the stench, a fresh product is sacrificed. Ale for zastosuvannya tsikh drіzhdzhіv є і its pluses. Їx you can add without intermediary to the borosno. So, the stench is more progressively divided according to the whole test. Take granulation of dried yeast not long, about six days. Temperature zberіgannya become troch more than +10 degrees.

Shvidkodіyuchі drіzhdzhi

All the rest of the generation of drіzhdzhiv. Under the test, as a result of testing the product, it turned out to be the second time faster. The stinks of the stench predict a small vermicelli. Qi drіzhdzhі do not breed near the water.

Navpaki, stinks do not like contact with homeland and fats. Їx to add at the dough, in front of the zmіshavshi with a small amount of boroshna. This species is effective for a swedish steak. They often vicorist, if they cook at the bakery.

Dry yeast

Dry drizzle is the most wide-ranging species, which is a successful vicarious culinary art of the whole world. They take away the most important waterways, and to this end, the whole product is worth more than 8 vіdsotkіv vologa. The popularity of which mind should be robbed of actual nutrition: how is it spіvvіdnoshennia dry and fresh drіzhdzhіv for vypіchka and other culinary preparations? The answer is simple. more active, it is necessary to sound the morning less, lower fresh.

Calculate the necessary quantity in the warehouse of everyday difficulties. Dry drіzhdzhі, although it may be highly productive, less primhlivі. Keep them clean by the refrigerator. The stench is not strong enough to infuse warmth in reasonable boundaries. The term for the conservation of dry yeasts can be defined as one to two years. So that the stench revealed itself to a greater world, it is necessary to add water to the heat and deprive it of 10-15 quills. Then you can continue mixing the test.

Drіzhdzhi for bakery

Recipes for bread puffs are based on the use of dry swede-dried yeasts. Їх add to the borosno, and for productivity, the stench is best suited for brewing bread. Ale, you can try new drіzhdzhі. Judging from the observations, the stench gives the bread the best relish and flavor. Spivvіdnoshennia dry and new drіzhdzhіv for khlibopіchki zastіynim. Tobto fresh drіzhdzhіv treba take three more.

Prote technology zastosuvannya v_dryznyaetsya. Fresh drіzhdzhі required to advance in advance and build a small number of native land, taken as a pledge. Potim tsyu sumish need to go to a bread pot with other rare ingredients. Keep in mind that the water for breeding yeast can be warm, but not hot. In high temperatures live fungi die. Spivvіdnoshennia dry and fresh drіzhdzhіv for pasta is the same, like for bread.

Drijdzhi for mash

For vіdmіnu vіd vіpіchki, brewing mash will require vikoristannya fresh drіzhdzhіv. The stench is optimally suited for whom, the wandering process is correct. However, due to the nature of the product, yoga can be replaced by a dry analogue. For whom you need to know the spіvvіdnoshennia dry and fresh drіzhdzhіv for mash. Why is there a difference between two options? If you take fresh drizzle, you need to spread them in front of warm water until the mass becomes uniform. An indicator of the product is on the surface of the bulbs. Potіm qiu masu to enter at the main obsyag. For 15 liters of water and 5 kilograms of zucr you need 500 grams of fresh yeast. At a special capacity, dilute the zucchini with water and mix it up to a full opening. Okremo breed yeast near warm water. Let's sweat two sums of money and put them in a warm place. Let the process of wandering be revealed. In order to avoid having consumed the kiss, which is negatively signified in the process of wandering, it is necessary to minimize the access to the air as much as possible. Ale at the krishtsi open the door for the introduction of carbon dioxide. Braga will be ready in three days.

Preparation of mash from dry yeasts.

Beremo zvichayne spіvvіdnoshennia dry and fresh yeast when preparing home brew. For this recipe, 170 g of dry product is needed. The technology of preparation is the same. Ale dry drіzhdzhі slіd hіsipati іn а small amount of warm water and chіlkі khvilin (10-15). Let's resolutely mix them up and waddle around the scorching mass of the motherland. Tsі drіzhdzhi also do not like high temperatures. The process of wandering will begin already for a sprat of years (1-2). But still, once again blatantly, it’s bazhan to win fresh drіzhdzhі.

Drijdzhi for kvass

Another area of ​​stowing dry yeasts is the preparation of kvass. This drink can be prepared only from black bread. This person does not need drіzhdzhi. Ale and other options. Zastosuvannya dry drіzhdzhіv prishvidshuє process. To prepare simple Borodino kvass, then take 4 scoops of black bread, sprats of rodzinok, repeat flasks of white piss and a teaspoon of dry yeast. This number of ingredients is secured for a three-liter jar. For the cob, bread is smeared at the oven, or dried in a natural way. We put yoga in a jar and add tsukor and rodzinki. Drіzhdzhi is bred with warm water and let it brew.

Potim dodaemo їх at the big masu. Top up the jar with water, fill it with water for extraction. In an hour, you will go through the process of wandering and kvass will be ready. How will spіvіdnoshennia dry and fresh drіzhdzhiv for kvass, like replacing one type with others? A teaspoon of dry product is 4 g. It is diluted in front of a small amount of warm water to a uniform consistency. Let's add some yeast to the jar with other ingredients.

Trochs about smut

As far as possible, select the most common type of yeast in the skin specific type. But as there is no such possibility, replace the vicarious proportions. Read the instructions carefully before using dry yeast. Proportions may vary depending on the type of product brand. Whisk only fresh yeast with the kind term of applicability. Vіd tsego to deposit the final result.