Making yeast is an industrial process. That's why cooks use commercially produced yeast, since it's quite hard to obtain it if we cook at home. Put simply, if you're wondering how to make yeast, you can drop the idea right away — it's easier to head to a store where pressed, liquid, and dry yeast are sold.
Yeast is a nutritious product that contains vitamins, proteins, fats, carbohydrates, mineral salts, and trace elements. Yeast recipes also recommend taking it with water as a general tonic.
Yeast is a quick-to-spoil product, so to keep it, it is dried and stored in the freezer.
The fluffiest and most appetizing
baked goods
turn out only
with yeast
. For that, you have to choose the right yeast. You need to pay attention to its appearance and smell. If the package smells like bread, it's fresh. If there's no smell at all, or it's very sharp, it's better not to buy that yeast. Fresh yeast can range in color from gray to beige. If there are streaks and blackened edges on the block, it's stale, and no appetizing pies will come of it. If you break off a piece of yeast, it should crumble. A sticky, gummy mass is also a sign of a poor-quality product.
Among all the varieties of this product, there is spirit yeast, which is used to make drinks. But it's not suitable for baking. Dry yeast is good because it has a longer shelf life. But it doesn't have good fermenting activity. The best option is pressed fresh yeast. It can be stored in the refrigerator for no more than 3 weeks, wrapped in paper.
Making
yeast dough
isn't hard at all, as long as you've bought good-quality yeast.
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