Yeast is a unicellular microorganism that is widely used in baking and cooking for raising dough. As a rule, yeast is produced in the form of active dry or pressed fresh. Dry yeast is presented as a dry powder in sachets. To preserve their properties, yeast must be stored under certain conditions.
Pick your recipe
Instruction manual
1
Pressed yeast can be stored if crushed and mixed with a small amount of flour. Then lay them out on thick paper and let dry. After drying, place them in a tightly closed glass jar and put in a dark place. Before use, the yeast must be checked for germination. To do this, they must be diluted in 1/2 cup of warm water, add a pinch of sugar, 2 tablespoons of flour and stir. Leave on for 15-20 minutes. If white foam appears on top, then yeast can be used for baking.
2
The remaining yeast can be saved if you place them in a glass jar, completely fill with vegetable oil and tightly close the lid. Refrigerate, and check for germination before use.
3
Pressed yeast must be stored at a temperature of 0-4 degrees. Warranty period of storage at this temperature is 12 days.
4
Dry yeast must be stored at a temperature not exceeding 15 degrees. Warranty period of storage from 6 to 12 months. The higher the grade of yeast, the longer the shelf life.
note
Fresh pressed yeast has a pleasant sour-milk smell, easily crumbles in the hands into small crumbs, and does not stick to the hands. The consistency of the yeast is dense, the color is light.
Yeast that has lain for some time in the refrigerator dries and becomes covered with a dark crust, which is not involved in the fermentation process.
Related article
How to freeze yeast