Would you like to try baking a delicious yeast cookie this weekend in preparation for Easter? Baking for Easter requires some knowledge of the ingredients used in the preparation of yeast dough. And of course we're talking about yeast. What is better for this purpose – dry yeast or fresh yeast? We explain what is the difference between the two and give tips on how you can make the perfect pastries for Easter.
For delicious,aromatic Easter cookieslike braids, nests or rabbits, yeast is essential as a baking ingredient. It allows the dough to rise and when used correctly, the baked goods become soft and fluffy. Are you currently wondering which leavening agent to use so that your yeast dough turns out best? Read on to find out the difference between types of yeast and how to properly use them in the kitchen.
Fresh vs. dry yeast: what's the difference?
There are four main differences between dry yeast (both active dry yeast and instant yeast) and fresh yeast (the so-called baker's yeast).
- Texture: Fresh yeast has a moist, crumbly consistency, similar to a piece of feta cheese. Dry yeast – both active dry yeast and instant yeast – looks and feels like sand or cornmeal.
- Shelf life: Dry yeast has a much longer shelf life than fresh yeast. It can be used for several months if stored at room temperature, while fresh yeast must be used within a week or two and should not be removed from the refrigerator. Instant yeast has the lowest moisture content of the three commercial yeasts and therefore has the longest shelf life.
- Activation: Active (commercial) dry yeast must be activated before it can be incorporated into the dough. To do this, mix the granules from the packet with warm water and whisk until bubbles form. This step is not necessary with both fresh yeast and instant yeast.
- Fermentation time: The drying process in the production of active dry yeast kills around a quarter of the yeast cells. These dead yeast cells form a protective coating around the living cells, slowing fermentation and producing a noticeable yeast flavor. Fresh yeast and instant yeast contain more live yeast cells, so they produce more carbon dioxide than active dry yeast, resulting in a larger and faster rise.
How to replace fresh yeast with dry yeast - and vice versa?
In the supermarket, dry yeast can be found on the shelf where dry spices and baking ingredients are usually found. Fresh yeast, on the other hand, should be stored cool, so you'll find it in the refrigerated section, near butter.
However, how to substitute one for the other if youPrepared yeast dough? In general the following applies:
- One cube of fresh yeast weighs 42 grams and is enough for 1000 grams of flour. It can be replaced with two packets of dry yeast.
- A packet of dry yeast weighs 7 grams and is enough for a recipe with 500 grams of flour. To replace it, you can use half a cube of fresh yeast instead.
- For recipes that require an unconventional amount of yeast, you can substitute 1 gram of dry yeast for 3 grams of fresh.
But which propellant is better?
However, can you say whether fresh yeast or dry yeast is better? The answer is: it depends. In terms of rising speed and the texture of the dough, dry yeast performs much better. You can process the ingredients directly into a dough, which saves time. The dosage is also easier. However, some of the specific yeast aroma remains in the pastry.
Fresh yeast (if used correctly), on the other hand, provides a better taste of the pastry. It becomes fluffier and rises better, although more slowly. The baked goods usually taste sweeter and have no yeast aroma. But for beginners, the guarantee of success when using fresh yeast is lower because the correct application and dosage requires some practice and experience.
Whether you use fresh or dry yeast for your Easter baking at home, you should definitely allow yourself time. Also, don't forget to maintain an optimal temperature in the room, because one thing is certain - in addition to time, good yeast dough needs warmth.
