Diet & Food

In Corona-times produce a sudden lack of goods: yeast – or with less baking

No toilet paper, no kitchen rolls: In this Corona-crisis days, 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While fresh yeast has a water content of about 70 percent, is withdrawn from the dry yeast to this water.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 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.

Yeast produce

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.

Once the water the normal yeast has a smell, it can be used with wheat flour in the ratio 1:1 a preferment sieved, the later the actual dough. Who wheat 500 grams of flour in the bread recipe, for this preferment 75 grams of yeast water and 75 grams of wheat flour. Doubled the pasta in, the other ingredients of the Hauptteigs, and wherein each of 75 grams of flour and water are to be deducted. “Is not a normal yeast smell, there was fermentation Fails and you have to start a new program,” says Kütscher.

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.

Also read: Corona-crisis in the News Ticker of FOCUS Online

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.

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.

With less yeast, baking or, even without

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.”

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.