We all know that yeast dough is a relatively common method of making dough, and many people put yeast when making dough. There are certain skills and particularities in making yeast dough, especially the use of yeast. So how much yeast is usually added to the dough? Let’s take a closer look below! How much yeast is generally appropriate?

Yeast is an indispensable and important raw material for making yeast pasta, and it is the key to making successful pasta. Without it, yeast pasta is almost impossible to make. The amount of yeast used is usually 1 to 2 times the amount of flour, that is to say, 5g to 10g of yeast powder should be added to one pound (500g) of flour. At room temperature of 28-32°C and a humidity of 75%, it usually takes 1 hour to ferment the dough until it doubles in size, and then carry out secondary fermentation in an environment above 35°C and a humidity of 80% or above.

Normally, we do not have a fermentation box when operating at home, so we cannot control the precise fermentation temperature and fermentation humidity. We usually place it in a warm environment and ferment it until the dough is twice the original volume.

The usage of yeast is: first, dig a small hole in the middle of the flour, add yeast powder, and then pour water to mix the dough; second, use warm water to dissolve the yeast, and then use it to mix the dough. Increase the activity of yeast and allow the dough to ferment better. How to control the amount of yeast powder

1. Autumn and winter (flour: water: yeast) = 100 grams: 53 grams: 2 grams

Everyone makes dough according to the proportion of yeast, but Everyone really didn't find that the yeast ratio was wrong. It was only 2 grams more than the normal ratio, so that the noodles would be soft.

2. Spring (flour: water: yeast) = 100 grams: 50 grams: 1.8 grams

The temperature in spring is not too high yet, you have to control the proportion of yeast, so Only then can you ensure a good direction and make the food you like.

3. Summer (flour: water: yeast) = 100 grams: 58 grams: 1.5 grams

The temperature in summer is higher, so just follow the normal ratio of yeast. If you want it to rise quickly, add more yeast to further stimulate the yeast factor. Normal dosage of yeast and method of making dough

1. Under normal circumstances, 1 gram of yeast is used for every 100 grams of flour. In practice, if the temperature of the dough is high, it can be reduced as appropriate, such as in summer or when the dough is placed For fermentation on heating, 3 grams of yeast per 500 grams of flour is enough. If the temperature is low, about 7 grams of yeast can be added to 500 grams of flour, which will help speed up the fermentation of the dough.

2. When making dough at home, you can mix yeast and sugar in a ratio of 1:1. This will speed up the fermentation of the dough and use less yeast. Use milk and flour to ferment the dough. After fermentation, the dough will have a unique milky aroma, and the color will be milky white and beautiful. It can also speed up the fermentation of the dough.

Summary:

The yeast we buy in life has instructions for use. You can follow the instructions to increase or decrease the amount of yeast according to the different fermentation conditions at home. Just remember that cool water liquefies yeast in summer and warm water liquefies yeast in winter. The fermentation temperature is around 30°. So it doesn't matter whether you put more yeast or less yeast, it's just the length of fermentation time. The amount of yeast used in different pastas 1. Steamed buns, flower rolls and steamed buns

Generally, 5 grams of yeast per pound of flour is enough. Knead the dough with warm water. The water temperature should be about the same as the temperature of your hands. Check whether the dough is ready or not. Insert your fingers into the dough and it will be fine if it doesn't sink back. Reduce the amount of yeast by 1 gram in summer and add 1 gram in winter. 2. Making bread

Generally, 6 grams of yeast per pound of flour is used. The method is the same as for steamed buns, except that high-gluten flour is used and the glove film must be kneaded vigorously.