Yeast substitutes according to the type
If we want to correctly replace the ferment, it is essential to know the types of yeasts and how they work, even very basically. Lets look at the main types of yeast that exist:
Drivers (lifting agents or chemical emulsifiers)
The drivers, although they are commonly called yeast, do not behave the same as this one, although at first glance it seems that they give the same result. Chemical emulsifiers do not serve for long fermentations, so they are not recommended for bread or similar recipes. These ingredients introduce air in each preparation, raising and sponging the resulting product, but nothing more. Light agents are added to liquid masses almost at the end of the preparation, and should be immediately baking to produce the appropriate effect. These products are used in recipes such as biscuits, cakes, cookies, muffins, cakes, cakes, cakes, cakes, etc. The main lifting agents are baking powder or chemical yeast, and gasifying. These ingredients can be replaced with the following natural drivers:- Bicarbonate accompanied by an acid compound (lemon and other natural citrus, some fermented dairy or crér tartaro).
– Well beaten eggs. The whites about to snow and beaten yolks until they are very creamy and almost white add enough air to the liquid masses.
– Carbonated water.
– Fruit salt.
– Leading flour.
– Lemon juice (only be related in recipes with citrus flavors).
– Molaza (it has acidic properties similar to sodium bicarbonate).
Ferments (yeasts)
These ingredients give the final product the organoleptic characteristics that will define it (texture, size, flavor and aroma). In addition, they provide a certain amount of nutrients that enrich the product, due to their healthy microorganisms. They are added at the beginning of the preparation to take effect during rest times. Thus, the consistent masses are fermented and the final product rises. Yeasts serve for preparations such as bread, pizzas, donuts, roscons, Christmas sweet bread, empanadas, brioche, etc. Four main types of ferments for bread and bowling: fresh or pressed yeast, instant dry yeast, dry yeast active active and liquid yeast. These products can be replaced with the following most popular natural yeasts:- Mother mass.
– Mother mass with fermented fruit water.
– Potato yeast.
– Pope water ferment.
– Beer yeast.
– Ferment of raisin grapes.
– Apple yeast.
– Fruit liquid ferment.
– Corn yeast.
– Beer yeast.
– Beer (preparing a beer pre-ferment).
How to replace yeast in pizza
The pizza made at home is always better! You put whatever you want, it is cheaper and you have it available whenever you are craving. But how do you have no yeast? There are many ways to make unleavened pizza dough, replacing it with the options we give you below.
Pizza with baking powder
Although the common thing is to prepare the pizza with yeast, you can taste a very good express version made with baking powder, but you should know that the final texture will be different. In this case, you will only have to take into account the following proportions:- Use 1 teaspoon of baking powder for each cup of flour that you ask for the recipe.
– In the case of this type of fast mass, the procedure is simple and does not require long breaks or much kneaded.
Pizza with vegetable or fruits yeast
This yeast provides a special aroma and flavor, in the final product much better than common yeast. This is the proportion you need to use it:- Use 1/2 ferment cdta for each cup of flour.
– To incorporate it, it only follows the steps of any traditional pizza recipe (several phases of kneading and long breaks), but adds the water little by little, until the appropriate consistency is achieved, and discard that on, because the yeast of fruits and Vegetables add extra humidity in the recipe.
Pizza with mother dough
The mother mass is one of the most common substitutes for yeast in pizza. To know how to do any pizza with mother dough, follow this proportion:- Use 50 g of mother dough for each cup of flour (the mother dough must be prepared at 100 percent, that is, half water and half flour).
– To use the mother dough, you can prepare a pre-ferment with it and add it to the rest of the ingredients of the chosen recipe, or add it directly like any yeast. Remember to balance moisture.
Pizza with beer yeast
Beer yeast is used in the preparation of New York -style pizza to give it a strong flavor. To use it, follow this proportion:- Use 1/4 beer yeast cda for 1 cup of flour.
– In this case, the procedure will be the same as indicating the pizza recipe you choose.
How to replace yeast in donuts
Donies, like other bowling alley, are usually prepared with yeast, whether dry or fresh. However, unlike other masses, donuts accept almost any yeast substitute very well, although its final texture changes. Here are some options to replace yeast in donuts to make unleavened donuts.
Done with baking powder
Although baking powder is not ideal, it works quite well, providing a very soft texture, although different from the traditional mass.- replaces 1 teaspoon of baking powder for each cup of flour that asks for the recipe.
Donations with baking powder are considered fast or fast donuts, since they do not require much kneading or very extensive rest times. In this case, the baking powder is incorporated with the dry ingredients (just as it is done with traditional yeast). We recommend that, if you decide for this ferment, you specifically select a recipe for fast donuts, so you will be better in the procedure.
DONA WITH MOTHER MASS
If you want some donuts with a super tasty, aromatic mass and an incredible texture, you need to try these donuts with mother dough. The mother mass must be 100 percent, that is, half water-mint flour, and you must use it in this proportion.- Use 57 gr of mother mass for each cup of flour of the chosen recipe.
– Dissolve the mother dough in the water that demands the recipe of Dona. Then, add it next to the flour and intress it very well. Finally, place the salt and mix again. From here, continue with the chosen recipe. Remember to balance moisture in the recipe and subtract water and flour.
How to replace yeast with mother dough
The mother mass is a natural yeast composed, mainly, by water and flour that ferments for 5 or 7 days to obtain the proliferation of microorganisms that raise the bread. This type of yeast is very similar to the yeast of potatoes and other similar ones by their durability and for the quality they provide to the PAN. If you want to replace yeast with mother dough, follow the following recommendations:- Use 50 grams of mother dough (prepared 100 percent) for each cup of flour. The result will be a light bread, with alveoli in the crumb, very crispy and golden bark, uniform size, soft, creamy and with a fair degree of acidity.
– To integrate the mother dough into the recipe, do it as it is done with conventional yeast or prepare a pre-ferment.
– Remember to balance the moisture of the recipe. For example, if you have 65 grams of mother dough and the recipe asks for 500 grams of flour and 200 milliliters of water, first divide 65 between 2 and give you 32.50. Then, subtract 32.50 from 500 grams of flour and another 32.50 to 200 ml of water. Once this is done, you can add the 65 gr of mother dough in the recipe, because you reduced the amount of flour and water.
– Rest times also vary according to what you want to get. If you want a more intense flavor (more acidic), apply longer breaks, and if you want a softer taste, use shorter breaks. Another way to modify the taste, is varying the amount of ferment.
