FAQ: how to properly bake yeast-free bread at home

Published: September 13, 2019 (as amended on December 28, 2021) Section(s): Cooking recipes Views: 4919 Comments: 0

A year ago I became interested in baking bread at home. During this time, I collected a collection of common truths, the knowledge of which I so lacked in the early days. I am publishing my selection of answers to frequently asked questions about baking yeast-free bread that novice bakers may have.

What is the difference between sponge and unspread dough?

Sponge dough is a method where parts of flour and water with yeast are fermented separately and only then mixed with other ingredients.

The straight version involves mixing all the ingredients once.

The result: straight dough is easier and faster to make, while sponge dough is more fluffy and airy.

Currently, I use straight dough for bread. This FAQ is about this dough in this article.

FAQ (frequently asked questions) is a collection of frequently asked questions on any topic and answers to them. It is analogous to the English acronym “FAQ” (frequently asked questions).

Yeast dressing recipes

Let's look at the most interesting, in our opinion, recipes for nutrient mixtures for plants.

Standard recipe for seedlings

Dissolve 200 grams of fresh yeast in a liter of warm water. Leave the mixture to steep for 3-4 hours. Mix the resulting mother solution with water 1 to 10 and water the seedlings.

Pepper seedling mixture

Take a pack of fresh yeast weighing 100 grams and stir it in a bucket of very warm water. Cover with a lid and leave to ferment for 24 hours. After this, water the pepper seedlings.

In general, 10 liters of prepared mixture can be a lot. Therefore, prepare smaller amounts of fertilizer. For example, 30 grams per 3 liters of water.

“Tasty solution” of yeast with sugar

To make the mixture ferment better, sugar is added to it. Mix a packet of dry yeast completely in a bucket of water. Next, add 2 tablespoons of sugar and let the solution ferment for a couple of hours.

The result is a mother solution. To prepare a working solution, add 500 ml of water for every 100 ml of mother solution.

Top dressing with ash

Prepare yeast fertilizer: 100 grams of fresh product per 1 bucket of water. After this, add 0.5 liters of ash solution, 2 balls of ascorbic acid and 100 grams of sugar. The resulting mixture is infused for a day. To prepare the working solution, the resulting concentrate is mixed 1 to 10 with clean water.

Nutritional mixture with whey

Add a packet of dry yeast per liter of milk or whey. Leave to ferment for 2 hours. Then bring the volume of liquid to 5 liters (fill in 4 liters of water) and add a kilogram of crackers. The mixture is left to ferment for a week and stirred occasionally.

The working solution is prepared in the ratio of 200 ml of concentrate per 5 liters of water.

Nettle solution

This recipe is for a 70 liter container. Fill it with chopped nettles. Add half a kilo of breadcrumbs. Then add 500 grams of live yeast, 3-4 tablespoons of sugar or jam. Next, fill the water to the brim and leave it to ferment for a day.

Vitamin mixture

Recipe for 40 l. If you need less fertilizer, then reduce the amount of all components several times.

So, for 40 liters of water you need 0.4 kg of fresh yeast, 0.3 kg of ash, 2 kg of manure, a bucket of nettles or other greens.

Mix everything and leave to ferment for 15 days. Next, strain the liquid and mix it with clean water in a ratio of 1 to 10 to prepare a working solution. The liquid consumption rate is 1 liter per 1 bush (tomatoes, tomatoes, peppers, cucumbers) or 1 sq m of planting.

Infusion with potato tops

Pour half a kilo of potato tops into 5 liters of water, break and stir 100 grams of fresh yeast. Leave for 4 hours. Strain and use for foliar treatment of plants.

Iodine mixture for spraying

Mix 3 liters of whey, 100 grams of live yeast and leave to ferment for 5-6 hours. Bring the volume of liquid to 10 liters. Pour in 20 drops of iodine. Mix and spray as a prophylactic against late blight.

Solution with droppings and ash

Add 10 grams of dry product, 5 tablespoons of sugar, half a kilo of ash and droppings to 10 liters of water. Mix and leave to ferment for 3 hours. Dilute 1 to 10 to obtain ready-made fertilizer. Water the rows.

How much dry yeast is needed per kilogram of flour?

Many recipes for baked goods (most likely they migrated to us from the last century) include pressed yeast. Which are not on sale now, at least in a typical supermarket in Russian cities.

However, there is always dry yeast on sale. Which can be successfully used instead of the pressed ones indicated in the recipe. But here the question arises: how much dry yeast is needed to replace pressed yeast in a recipe?

You should not convert a mass of pressed yeast into a mass of dry yeast; it is better to build on what the manufacturer recommends. As a rule, for 1 kg of flour you need to use 5-10 grams of dry yeast. This information must be present on the packaging.

Dry yeast needs to be diluted in water and allowed to “wake up” for 10 minutes.

Preserving compressed yeast

If some of the yeast remains unused after making the dough, it is best to store it like this:

• If possible, finely crumble the remaining yeast, add a little flour and rub the mixture thoroughly with your hands.
• Spread the crushed yeast in a thin layer on a sheet of thick white paper and let it dry, stirring the layer several times during the drying process.
• It is better to dry yeast in a well-ventilated, dry room, since a specific odor may appear during the drying process.
• Store dried yeast in a loosely closed glass jar (preferably tied with a canvas) in a dark, dry place. Use this yeast as dry yeast, making sure to test for germination.
• The remaining yeast can also be transferred to a glass jar, poured with vegetable oil so that the layer covers the yeast completely, and close with a lid. Store such yeast in the refrigerator and be sure to check for germination before use.

Additional information: Yeast: why is it needed in dough?

Correct ratio of water and flour in bread dough

The correct ratio of flour and water is very important when making bread dough. Of course, at home it is difficult to get an ideal result, because flour has different moisture content, and the absorbency of different batches of flour is different, in addition, wheat and rye flour “require” different amounts of water, but deviations of 5-10 grams are quite acceptable.

Recommended amount of water for bread dough.

The table shows the amount of water for tin bread (prepared in a baking dish).

But if you decide to bake a loaf, then the amount of water should be reduced by 5%. This is the so-called hearth bread - bread of a free configuration, baked out of shape. And the dough for it needs a thicker (dense) dough.

What is dry yeast

Dry yeast is distinguished from fresh yeast by the absence of moisture; it is produced either in the form of powder or in the form of granules by evaporating the liquid from the yeast. This explains the fact that less dry yeast is always needed, since the raw product contains, in addition to 25% of the microorganisms themselves, and 75% of water.

Dry yeast is divided into two types - instant and active. The latter, like fresh ones, must be added to warm water or milk (temperature from 35 ° C to 40 ° C). To further activate the yeast, sugar is added to the water. Their action is manifested by the formation of foam. As soon as this process begins, you can add flour and knead the dough.

Instant yeast first softens. To do this, they are mixed with flour and left for half an hour. They are considered the best option for bakery products. Dry yeast is stored for a long time, usually from 6 months to a year, but provided that the packaging is closed.

Dry yeast, like fresh yeast, is used in cooking for baking baked goods. Usually one package of the product (11 g) is enough to prepare dough from one kilogram of flour.

Preparing a site for planting cilantro and coriander

How to grow cilantro coriander from seeds How to care

Priming

• For growing cilantro, light loamy or sandy loam soils are preferred.
• The soil must be fertilized: per 1 m², add 2 kg of humus or 30 g of mineral fertilizers for digging.

Illumination of the area

Cilantro grows best in areas well lit by the sun. Slight shading is possible: plant along the fence, near bushes, but not in the shade of trees. Then the sprouts will be stunted and quickly overgrow with flower stalks, which will negatively affect the greenery.

The bed should be on a level area. In the lowlands, cilantro develops slowly and may die from waterlogging.

How to feed different crops?

Different cultures require an individual approach. First, let's look at how this should be done in relation to tomato seedlings.

• Tomatoes are planted with seeds either in peat cups or in small cups with soil. When sprouts appear, make a pick.
• Sometimes seedlings have to be replanted 2-3 times. When the material is finally transplanted, it will need appropriate watering and fertilizing.
• Water the plants only with warm, settled water. Feeding after picking should be done a few days later by watering under the roots.
• If the composition contains bird droppings, the root circle should be watered.

Yeast solution cannot be used in its pure form.

Now we’ll find out how and when to properly fertilize bell pepper seedlings.

• The seedlings of this vegetable are very capricious and fragile. She needs proper watering and fertilizer most of all.
• Yeast is an excellent stimulator of accelerated plant growth, but we must not forget that when it gets into the ground, it begins to intensively take away calcium from it. To prevent the soil from being depleted, immediately after fertilizing you need to add mineral components or ash to the soil.
• Due to the influence of yeast, bell peppers can easily endure the picking procedure, and after that they will be able to easily adapt to the conditions of the new soil.
• Yeast fertilizing is necessary several days after direct transplantation. Due to this, the seedlings will grow stronger much faster. In addition, the development of roots and stems will increase.

You can feed almost any vegetables with yeast solutions, but the reaction may vary. For example, peppers and eggplants rarely give a sufficiently powerful increase by the next day. The effect can be noticed only after a week, when the leaf blades become larger and the stems become taller.

Effect of yeast fertilizers

Yeast is a source of natural bacteria; it is based on special fungi with a high content of organic iron, proteins and amino acids. Yeast for pepper seedlings has a positive effect on:

• seedling endurance in unfavorable conditions with low light;
• growth of seedlings and their vegetative mass;
• development of the root system;
• plant immunity and saturation with essential vitamins.

All these positive changes appear due to the restructuring of the soil composition after fertilizing the pepper seedlings with yeast. The product is based on single-celled bacteria, which actively multiply in favorable warm conditions, processing organic substances around the crop.

The result is the formation of phosphorus and nitrogen, as well as a noticeable improvement in soil composition due to the development of soil organisms that increase fertility.

The disadvantage of feeding with yeast solution is the decomposition of potassium during the fermentation process. This problem is solved by adding an infusion of wood ash, which is done in parallel with watering with yeast.

ATTENTION! The favorable environment for yeast is warmth, so fertilizing pepper seedlings should only be done in warm weather.

Thanks to the enrichment of the soil, pepper seedlings tolerate picking well and adapt to open ground.

Yeast fertilizer should be applied a few days after transplantation, which will enhance plant growth and development of the root system. To achieve a noticeable result, it is necessary to fertilize according to all the rules.

Yeast feeding - as a fertilizer for plants

Yeasts are the simplest single-celled fungi. Their composition itself lacks nitrogen, phosphorus, potassium, that is, those important microelements necessary for normal plant growth. But once in the soil, they begin to affect the organic residues that are in the ground. They begin to process them, thereby decomposing these residues faster and better. When decomposed, they release large quantities of nitrogen and phosphorus into the soil.

Plants accordingly absorb the increased content of these elements and actively develop. Nitrogen helps build up vegetative mass, and phosphorus promotes better development of the root system. Here is the effect of their use. That is why such fertilizer is considered a growth stimulator. And it’s not for nothing that the following expression appeared: “It’s growing by leaps and bounds.”

Fertilizing indoor and garden flowers with yeast

Flowers, regardless of the conditions, also respond well and gratefully to the yeast saturation of the soil. The product is quickly prepared and does not require special expenses. These mixtures are used to fertilize violets, geraniums, orchids, roses, and petunias.

Usually a simple composition is used:

• Dry yeast (1 g), combine with sugar (1 tsp), heated water (1 l). After mixing the ingredients, set the container aside for several hours. The working solution is used for dilution with water 1:5 and watering plants.
• Fresh yeast (1 kg), combine with water (5 l), the resulting solution is added to 10 l of water. A good composition for feeding garden flowers.