Constantly bake out of stock: without the yeast with these expert tips, it works

No toilet paper, no kitchen roll In the Corona-crisis, some of the shelves in the supermarkets are deserted.

This also applies to the chassis on which packet of yeast and bearings – regular plenty of, currently: often sold out quickly.

The Wheeler is calling on the Plan. On Online market places offer the use of yeast to high prices: seven-gram for ten euros, plus shipping costs.

Consumer advocates advise to stay away from such Offers. Due to the lack of yeast, but no one on cake, bread and pizza have to do without baking. Because there are Alternatives.

Yeast allows dough to rise and makes it fluffy. The back is trimming off the yeast fungi. They sprout, they split and multiply. In addition to fresh yeast, there is also a dry yeast.

“The main difference between the two is the water content,” says Maximiliane, Overhage from the German Association of the yeast industry in Bonn.

While fresh yeast has a water content of about 70 percent, is withdrawn from the dry yeast to this water.

Dry yeast is, therefore, no longer tenable. But because she is currently out of print in the trade fast is a must, fresh yeast and you can make yourself.

Wild yeast produce

Wild yeasts are everywhere in nature. “You can be harvested, for example, of raisins,” says Bernd Kütscher, head of the Academy of German bakers in Weinheim, Germany.

To cultivate tip: To wild yeast, you just put 200 grams of warm water with 45 grams of raisins, 20 grams of sugar in a clean glass bottle to keep warm at 24 to 26 degrees, and shakes it twice a day.

“The bottle should be closed not with a lid, but with a turned-air balloon, otherwise the danger of an explosion,” warns Kütscher. The natural process of propagation according to his information, from three to four days.

Once formed, many of the gases, from the seventh to the fruits and is again 200 grams of warm water and 20 grams of sugar. “Also the intense ferment, which takes a further one to three days,” explains Kütscher.

As soon as the water has a normal smell of Yeast, it can be used with flour to make a dough sieved, the later the actual dough. “Is not a normal yeast smell, there was a poor fermentation, and you have to start a new program.”

Can you freeze a residual yeast? “In the fresh yeast that is possible,” says Overhage. However, you have to expect after some time, with loss of quality, since frozen yeast loses its driving force.

Yeast multiply

Who still has yeast at home, it can multiply the engine power effortlessly.

“That is, by combining the yeast with flour and water to form a dough,” explains Kütscher. Once the dough has doubled in size, increased it by more flour and water. This can continue.

To bake bread full sour dough from the bakery, get

This dough – it is called Yeast, it can now added in portions to the dough, or for later cooling.

“For baking bread, I get instead a little Full of sourdough from the bakery, and to multiply these with flour and water recommend,” says Kütscher.

Sourdough contain according to his information, natural yeasts. Sourdough can be an Alternative to fresh yeast. In the case of sweet pastries, yeast can be optionally substituted by baking powder to replace it.

For all that have yeast and baking not want to miss, the bread-Blogger and author Lutz Geißler a tip: a little take, say, reduce the amount of Yeast used in baking.

“In turn, it makes the dough a longer rest, for example over night,” explains the author. According to him, ten grams of yeast on a kilogram of flour, the rest of the dough should then be three to four hours.

“Even with a pea-sized amount of yeast the dough rises and is nice and loose, he must then, where appropriate, 24 hours.”

Wait until the dough is fruity-sourish smells

What also speaks for the use of less yeast: “The time factor brings in more flavor and digestibility,” explains Kütscher. And without the fresh yeast is sourdough.

For this purpose, Geißler has a recipe: 50 grams of rye wholemeal flour with 50 to 60 grams of warm water mix and for 24 hours at as 28 to 30 degrees and leave to rest. Then again, 50 grams of flour and water and as long as allow to stand until the volume has approximately doubled.

Now 10 grams of nascent oxygen removing the dough, and 50 grams of grain flour and water full of Rye mix. Again double. In relation 10-50-50 more mix and leave to Mature, until the dough is fruity-sour smell.

This sour dough can be put in five to seven degrees in the refrigerator and use within a week as the so-called sourdough starter for a recipe for baking bread use.

The sour dough you need to brush up then at the latest, after a week, again in a ratio of 10-50-50 “”, in the Warm to almost twice the volume anreifen and then again in the fridge!

“So you have the Basis for a variety of crispy, delicious breads,” says Geißler.

Deutsche Presse-Agentur (dpa)

*The contribution of “Constantly out of stock: baking without yeast – with these expert tips it works” is published by FitForFun. Contact with the executives here.