Flour: yeast = 500g: 0.3g.
Yeast species commonly used in fermented dough:
1. Fresh yeast: Also known as pressed fresh yeast, it is lumpy, milky white or light yellow. It is made of yeast cultured, propagated, separated and squeezed in culture medium, and has a special flavor.
2. Active dry yeast: it is a granular yeast made by drying fresh yeast at low temperature. This yeast needs warm water activation before use, which is convenient for storage and strong in fermentation.
3. Instant active dry yeast: It is a new type of dry yeast with high activity and high fermentation speed. The activity of this yeast is much higher than that of fresh yeast and active dry yeast. It has the advantages of strong fermentation ability, fast fermentation speed, stable activity, convenient storage and so on, and does not need activation when used.
4. Liquid yeast: commonly known as yeast liquid and hops liquid. This liquid yeast takes hops, potatoes, sugar and so on as raw materials. It's made by a chef. It has the characteristics of low cost, unique flavor and can improve the nutritional value of products.