Today there are so many recipes for yeast dough - in books and on the Internet - that a novice cook's head can go spinning.

We tried to read through the eyes of beginners - and came to the conclusion that we wouldn’t risk taking on this dough, with all the cooking rules, warnings, etc., even though we know how to bake. By the way, this imaginary complexity scares off most young housewives.

We did it simply: we visited many culinary forums and chose those recipes that, having been published, were tested by many - including beginners - users and received the best reviews for their simplicity and excellent baking quality.

For beginners, we explain: yeast dough is made in two ways - with and without dough. Sponge To prepare it, first a sponge is made - a batter made from warm liquid, yeast and half the amount of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared using the sponge method have a larger volume, i.e. the air bubbles in them are larger. The dough is more elastic and not crumbly. Straightforward Mixes right away, you just need to wait for it to fit well, i.e. rose. The main difference here is the following. If we want the dough to be rich - i.e. it contained more eggs, sugar, butter, milk - we make sponge dough. We bake pies, braids, and buns from it.

Unleavened dough is more suitable for baking pies, buns, and yeast dough. We also use this dough if we are going to deep fry - for example, donuts.

In fact, this border is quite arbitrary. Experienced housewives are most often able to bake anything using straight dough.

Unleavened yeast dough

• 500-600 g flour
• 20-30 g of fresh yeast or half a standard packet of dry yeast (weighing 11 g)
• 1 glass of milk or water
• 1 egg
• 4 tbsp. tablespoons vegetable or butter or margarine
• 1-2 teaspoons sugar (for sweet dough - about half a glass)
• about half a teaspoon of salt

1. If we use fresh yeast, first stir it in warm, 37-38°, milk or water until it dissolves. Dry, as recommended on the bag, mix immediately with flour or water.
2. It is better to first grind the eggs with sugar and salt, then mix with milk or water.
3. Sift flour through a sieve. Melt margarine or butter and let cool.
4. Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if using fresh) into a bowl with flour, and knead the dough. When the mass becomes homogeneous, pour out the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, knead the dough with your hands for at least 5 minutes, or even better - 10-15 minutes. Properly kneaded dough should not stick to your hands at the end of this process. If it sticks, add a little flour.
5. After this, put the dough back into the bowl or pan, remembering that it will at least double in volume. Cover with a damp towel or napkin, or a lid, and place in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to a heating radiator, then the bowl must be leaned against the other side from time to time.
6. The rising time of the dough depends on the quality of the ingredients and other details, but usually takes 1-2 hours. When the dough has risen, we briefly knead it with our hands again and leave it to rise a second time. After this, you can put it on the table and cut it.
7. When we have already shaped our pastry and placed it on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be fluffy and light.

Sponge yeast dough

• 500-600 g flour
• 50 g fresh yeast or 11 g packet of dry yeast
• 1 glass of milk
• 4-6 eggs
• 2.5 tbsp. tablespoons vegetable oil, or 100 butter, or 100 g margarine
• 1-2 tbsp. spoons of sugar (or from 0.5 to a whole glass, if you want sweet dough)
• half a teaspoon of salt

1. First we make the dough. Dissolve yeast - any kind - in warm milk, a tablespoon of sugar and enough flour to make a dough like pancakes (the consistency of sour cream). Usually this is 1 cup of flour. We introduce it gradually, preferably sifting through a sieve so that there are no lumps.
2. And put it in a warm place for an hour and a half to rise. The dough is ready when it has risen as much as possible, and then falls, and something like wrinkles appears on the surface.
3. Prepare the pastry: grind the eggs with sugar and mix thoroughly. Melt butter or margarine and let cool.
4. Pour the baking mixture into the risen dough, stirring, add the remaining flour, stir until smooth, and at the very end add the butter. Like straight dough, we also knead with our hands, adding flour if necessary, until the dough stops sticking to our hands.
5. Place the dough back into the bowl and place in a warm place to rise for 1.5-2 hours.
6. And the same recommendation: the products on the baking sheet should be spaced, approximately double in volume, and then put in the oven.

• Products made from both doughs are baked at a temperature of 200-220°; in a gas oven it is better to set it to 180°. Time - from 10-15 minutes for small products to 50 minutes for large ones. It all depends on the oven.
• To prevent it from burning and drying out, the best way is to place a frying pan or something else with boiling water on the bottom of the oven.
• If you brush the products with beaten egg before baking, they will be shiny and rosy.
• And after baking, be sure to grease with oil or at least tea, warm water, place immediately on a dish and cover with a napkin or towel. Otherwise, in the heat of the moment, they will steam and dry out instead of becoming soft.
• By the way, if you have problems with the oven, for example, you can simply fry the pies in a frying pan.

Simple sponge yeast dough

Is on one of the forums or more simple sponge yeast dough, which everyone praises very much. This is how it is done.

• 500-600 g flour
• 1 packet of yeast “Saf-moment” (11 g)
• 1 cup (250 ml) warm water
• 1 egg
• 7 teaspoons sunflower oil
• 1 tbsp. spoon of sugar
• half a teaspoon of salt

1. From half the liquid (it can be milk or kefir), 1 teaspoon of sugar, part of the flour and yeast, make a dough, put it in a warm place, it rises in 10 minutes.
2. Stir the rest of the water, sugar, salt, egg, and flour in a bowl.
3. Pour the risen dough into a bowl, knead the soft dough, and place in a warm place.
4. After 20-30 minutes the dough is ready and ready to bake.

Lenten yeast dough

And finally, a recipe for lean yeast dough, the baked goods from which do not go stale for a long time, because there is almost no baking in it.

• 3-3.5 cups flour
• half (5.5 g) packet of Saf dry yeast
• glass of water
• 3-5 tablespoons vegetable oil
• 1-1.5 teaspoons salt
• from 0.5 tbsp. spoons up to 3-5 tbsp. spoons of sugar

1. Pour warm water (all of it) into a large bowl, add sugar and yeast and stir until everything dissolves. Leave in a warm place. As soon as a fluffy foam appears, add sunflower oil and salt, add a glass of flour, stir.
2. Add another glass and stir again. If the dough is already thick and difficult to stir, pour the third glass onto the table, place the dough on it and knead with your hands until it becomes smooth and not sticky.
3. Leave the covered dough to rise. When it increases by 1.5 times, knead it again and wait for the second rise. Now you can mold the products.

Important! If we took the yeast not just “Saf”, but “Saf-moment”, then the products must be molded immediately after the first rise of the dough.

As easy as pie

We would call the last recipe “easy as pie.” Good for fairly quickly preparing savory pies, pies and crumpets.

• 0.5 liters of curdled milk or

There are many options for preparing the dough. Every housewife has her own favorite, time-tested recipe. Dough prepared with sponge is especially successful. Below we will tell you how to place the dough for dough.

How to make a dough for yeast dough?

Ingredients:

• dry yeast – 1 tbsp. spoon;
• wheat flour – 1 kg;
• butter 72.5% fat – 100 g;
• water – 450 ml;
• chicken eggs – 1 pc.;
• granulated sugar - 2 tbsp. spoons;
• salt - a pinch.

Preparation

We start by preparing the dough for yeast dough. Pour water at a temperature of about 37 degrees into a bowl, add yeast, sugar and about 200 g of flour. Mix carefully. Lightly dust the dough with flour, cover with a cotton napkin so that the dough does not dry out, and put it in a warm place for an hour. First melt and cool, then mix it with the egg. After the specified time has passed, add a mixture of eggs and butter, as well as salt, to the dough. Gradually add the rest of the flour and then knead the yeast dough on the dough on the table. Return it to the bowl, cover and leave for another hour. After this, knead again. The finished dough on the dough easily lags behind the walls of the dish.

Dough recipe

Ingredients:

• bread flour - 0.5 kg;
• odorless vegetable oil – 50 ml;
• milk – 200 ml;
• dry yeast - 1 tbsp. spoon;
• eggs – 2 pcs.;
• granulated sugar – 1 tbsp. spoon;
• salt – 1 pinch.

Preparation

To prepare the dough for yeast dough, in a bowl, mix half the milk, half the sugar and ½ cup of flour sifted through a sieve and dry yeast. Grind all the ingredients and leave in a warm place for 60 minutes. During this time, the dough will rise and double in size. Heat the remaining milk to 37-40 degrees, add salt, butter and beat. Pour the resulting mixture into the dough. Breaking the eggs. Beat the egg whites thoroughly until they form a fluffy foam and place them into the dough. Beat the yolks with the remaining sugar.

We also pour the resulting mass into the rest of the ingredients. Sift the flour directly over the dough and knead well. After this, place the dough on a table sprinkled with flour and knead it thoroughly for another 15 minutes, dusting it with flour from time to time. After that, put it back into the container, cover with a napkin and leave in a warm place for 2 hours. After this, the dough will double in volume. Before you start working with it, first knead it gently.

How to make dough without yeast?

Ingredients:

• flour – 300 g;
• water – about 300 ml.

Preparation

Dough for dough without yeast is made in several stages: on the first day, mix 1/3 of the flour and water. The result is a mass whose consistency resembles thick homemade sour cream. Cover our dough with a napkin and place it in a warm place. It is important that it is draft-free. Received starter should ferment for about a day until the first small bubbles appear. You can gently stir it several times. On the second day, we “feed” the dough by adding another 1/3 of the flour and enough water so that the consistency of sour cream comes out again.

And cover again and put in a warm place. After a day, there will be a lot of bubbles on the surface of our dough, which will form something similar to a foam cap. Add the remaining flour again and add water. Put it in a warm place again. The dough will be ready when it doubles in size. We divide it in half. We transfer one half to a jar, close it with a nylon lid, making several holes in it, and put it in the refrigerator. And we use the second half of the dough and prepare the dough on it.

Dough is increasingly used for kneading yeast dough. It’s not difficult to prepare it yourself, and the baked pastries will be tender and airy.

The key to delicious and fluffy baked goods is yeast dough. But purchased dry yeast does not always allow you to achieve the desired results. It is better to use a dough that is prepared from only four ingredients; the main thing is to mix them in the right proportions and in the right order. Then the baked goods will look like they came from the ovens of professional chefs!

What it is?

So, dough - what is it and what is it for? Dough is a liquid mixture that is added to the dough during the cooking process. It is necessary for quickly increasing the volume of dough, as well as adding a pleasant and alluring aroma to the finished product. Baking recipes without yeast cannot boast such benefits!

The dough contains only four ingredients, but depending on the recipe they can be changed or supplemented. The main products include:

• water;
• dry yeast;
• wheat flour;
• sugar.

The sponge method is based on the fermentation of ingredients. Thanks to the combination of all the necessary products, a natural process occurs, as a result of which bacteria multiply faster and cause an increase in dough volumes.

A distinctive feature of dough prepared using the sponge method is the appearance of bubbles on the surface of the mixture, which are caused by the release of carbon dioxide.

Dry yeast dough recipe for homemade bread

Most people prefer homemade bread to store-bought bread. And this is quite understandable, since products prepared with your own hands will never compare with those available on store shelves.

In order to make incomparable bread at home, you need to prepare the dough for yeast dough in advance. According to the French, the dough should be kept for at least 3 hours. However, there are faster recipes that are worth covering in more detail.

Ingredients for the “quick” dough:

• warm water – 250 ml;
• dry yeast - standard packet;
• granulated sugar – 40 g;
• sifted wheat flour – 40 g.

Cooking time: at least 30 minutes.

How to make a dough for yeast dough from dry yeast for bread? To prepare the dough for homemade dough, you will need a bowl for easy mixing. You need to add water to it and gradually add yeast, while stirring.

At this stage, it is worth showing some care so that all dry particles dissolve in the liquid. There is no need to rush, it is better to pay maximum attention to the process.

After the yeast is dissolved in water, you need to add the remaining ingredients - flour and sugar. Again you need to mix everything thoroughly, while stirring only in one direction.

Do not make circular movements back and forth, otherwise all the dry ingredients may end up anywhere but on the plate.

It takes at least half an hour to withstand this dough. If possible, the time can be stretched to an hour and a half, but 30 minutes is enough.

Fresh yeast base for baking pies and buns

Baked goods should always be rosy, fragrant and airy. Such results can be achieved using dough prepared not with water, but with milk. In combination with this ingredient, it will give stunning “results” that will make the whole family “wonderful” of fresh buns.

In addition, an important nuance is to use only fresh wet yeast. With their help, baked goods will be unusually soft and the taste will be rich.

Ingredients:

• wet yeast - standard packet;
• milk – 500 ml;
• sifted wheat flour – 20 g;
• granulated sugar – 20 g.

Cooking time: 90 minutes.

Milk, preheated to 20 degrees, is mixed in a deep bowl with “wet” yeast.

After thoroughly mixing the two ingredients, the rest are added, that is, flour and sugar.

In order for fermentation processes to begin in the dough, you need to cover the bowl with a napkin and set aside in a warm place for 90 minutes.

After this, the dough for yeast dough from fresh yeast for pies and buns will be ready.

Recipe for yeast dough for pies

Any recipe only initially seems complicated (especially one that contains 10 or more ingredients).

However, following the recipe exactly and using the given quantities of ingredients, preparing anything at home will be a fairly simple task. This also applies to yeast dough on dough for homemade pies.

First of all, you should prepare the dough. To do this, mix the yeast with slightly warmed milk. Then add the rest of the ingredients and mix everything thoroughly again. The resulting mixture should stand in a warm place for at least 40 minutes.

While the natural fermentation process is taking place in the prepared mixture, you need to pay attention to preparing the dough. The eggs need to be mixed with sugar and stirred until the dry grains are completely dissolved. While there is still time and the dough is rising, you need to melt the butter until liquid.

After 40 minutes, you need to mix the mixture of eggs and sugar with the dough. After kneading, add liquid butter and a handful of flour. You need to knead the dough with your hands to thoroughly “knead” each section.

As you knead, add the remaining flour. It is believed that the optimal consistency of the dough is the state when it does not stick to your hands and at the same time easily takes any shape.

After the main ingredients are mixed with the dough, you need to leave the resulting composition again for 60-90 minutes. You can determine its readiness by its volume: if it rises exactly 2 times, then you can safely start baking.

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Yeast base for homemade pizza

Pizza is considered an ancient dish that is still very popular. Due to the fact that there are countless dough recipes, choosing the right option becomes very difficult. Fortunately, dough for pizza on dough will always be tender and fluffy, which means incredibly tasty.

Ingredients for the dough:

• dry yeast - 2 standard packs;
• warm water – 500 ml;
• granulated sugar – 80 g;
• sifted wheat flour – 80 g.

Ingredients for the dough:

• chicken eggs – 6 pcs.;
• sifted wheat flour – 550-600 g;
• table salt – 20 g.

Dough preparation time: 90 minutes.

Calorie content of dough per 100 g without filling: 245 Kcal.

As in previous recipes, you first need to prepare the dough. It is prepared according to the classical scheme: mix yeast with water until completely dissolved, then add sugar, salt and flour. The dough should stand in a warm place for 40 minutes.

Add all the remaining recipe ingredients to the resulting mixture and mix everything thoroughly with your hands. It is recommended to do this by hand, and not with forks, spoons or whisks. Experienced chefs claim that this way the dough turns out even fluffier.

After everything is ready, you need to leave the yeast dough on the dough without pizza yeast to “rise” for another hour. It is recommended to use an oven set to the minimum temperature for this. In this case, the climatic conditions for the dough will be constant without any changes, and it will rise faster.

Yeast dough for pies without dough

The combination of the words “yeast dough” and “without dough” sounds a little strange. But, this recipe simply provides for a smaller amount of dry particles responsible for the fermentation process. In this case, the dough is not quite fluffy, but still porous.

Ingredients for the dough:

• dry yeast – 1 tsp;
• kefir – 250 ml;
• butter – 100 g;
• sifted wheat flour – 500 g;
• granulated sugar – 20 g;
• table salt – 20 g.

Cooking time: 40 minutes.

Calorie content of dough per 100 g: 256 Kcal.

How to prepare yeast dough for pies without dough? In a separate bowl, combine all ingredients and mix thoroughly. There is no specific sequence of addition, but it is better to first mix the yeast with kefir, and then gradually add the remaining products.

This recipe without dough is perfect for those who are fasting due to the absence of chicken eggs in the list of ingredients. But in terms of calorie content, this dough is in no way inferior to previous recipes, taking first place in terms of the amount of kcal.

There is nothing complicated about cooking. The main thing is to follow the recipe and sequence of actions, and then any dish will be manageable even for those who do not particularly like this activity. Advice from professionals that can easily be used in home cooking will be especially useful for any housewife. These include the following points:

• flour for the dough should be sifted several times to ensure a soft composition;
• in any dough recipe, water can be replaced with milk or kefir in the same proportions as indicated in the recipe;
• After 15 minutes, the dough should be beaten from the sides so that it rises faster.

Separately, we can note such a point as the quality of the products. Not only culinary professionals talk about this. It is better to give preference exclusively to homemade products, especially milk, kefir and chicken eggs. In this case, the dishes will turn out not only tasty, but also with a maximum of nutrients.

There are two ways to prepare baking dough: with and without dough. The advantageous differences are that using the sponge method the mixture is more airy due to the natural fermentation process. As a result of this process, carbon dioxide is released from the mixture, causing the dough to become covered with many small bubbles. The baked goods will be tender and soft, and in combination with aromatic seasonings, they will also be extremely tasty.

Many housewives think that yeast dough is difficult to prepare; they prefer to buy semi-finished products or ready-made products.

In fact, it is easy to prepare if you skillfully use yeast and follow certain rules. Yeasts are yeast-like fungi, that is, microorganisms that, under optimal conditions, begin to grow. And for this you need very little - a warm environment, milk or water, oxygen and nutrition in the form of sugar and flour. When the ingredients react, they form alcohol, carbon dioxide and acid.

Alcohol gives the typical sour smell, carbon dioxide and carbon dioxide raise the dough. The simplest dough to prepare for bread is flour, yeast, salt and liquid. Flavoring additives turn it into baked goods, it can be butter, eggs, sugar, sour cream or cream.

With different ratios of components, hard, soft, sponge or liquid dough is prepared. Flour should be sifted before use to saturate it with oxygen. Baked goods made from soft or sponge dough cannot be stored for more than a few days. From hard dough you can bake, for example, gingerbread cookies, gingerbread cookies - they can be stored for more than two weeks.

Yeast dough - what is made from it

It is quite difficult to list all the dough products - every country in the world has its own traditions, recipes and preferences. Bread is baked from the simplest bread dough. Today we can find dozens of types of bread on store shelves - almost all options can be baked at home. Butter yeast dough is used to make confectionery and bakery products (buns, cheesecakes, muffins, buns, pies, kulebyaki and much more). Using the straight and sponge method you can get dough with different amounts of baked goods. If you are planning a lot of baking, it is better to prepare the dough using the sponge method in several stages. Real Russian pancakes are baked using liquid yeast dough.

Recipe 1: Sweet yeast dough using the sponge method

This dough is prepared when you need to bake sweet pies or buns. There are a lot of varieties, but the principle of preparation is the same. First we make the dough, then knead the dough on it. For baking we choose butter, eggs, sugar. Dissolve the yeast in lukewarm (not hot!) milk.

Ingredients:

Dough: flour (1 cup), milk or water (0.7 cups), sugar (1 tablespoon), yeast (20 grams).
Dough: eggs (4 pcs.), flour (2 cups), milk (0.5 cups), salt (on the tip of a knife), vegetable oil (50 grams), sugar (100 grams), butter or margarine (70 grams).

Cooking method

In the process of dissolving the yeast, you should get a dough like pancakes. To do this, dissolve yeast in milk with a spoonful of sugar and gradually add flour, preferably sifting it through a sieve (about 1 glass). The dough is placed in a warm place for about an hour and a half. Having reached its maximum rise, it will begin to settle and wrinkles will appear on the surface. Prepare the pastry: grind the eggs with sugar and salt in a separate bowl, mix well. Melt the butter or margarine, cool to room temperature, add the baked goods to the prepared dough. Gradually add the remaining flour. Mix the dough and baked goods well. At the very end, pour in the cooled vegetable oil, knead the dough until it stops sticking to your hands and the walls of the dish.

The main point in the procedure for preparing yeast sponge dough is kneading. Knead with your hands for about 20 minutes. Cover it with a napkin and put it in a warm place, knead it 2 times. The finished dough should be elastic and pleasant to the touch. If you press on it, a hole is formed, which slowly levels out.

Recipe 2: Easy yeast dough

For this dough you will need a small amount of baking, flour and yeast. Most often it is used for making pies and pies with a lot of filling.

Ingredients: wheat flour (700 grams, approximately 4 cups), sugar (2 tablespoons), vegetable oil or margarine (4 tablespoons, or 60 grams), egg (1 pc.), fresh yeast (or dry, 20 grams), milk (1 glass), salt (half a teaspoon).

Cooking method

Dilute the yeast with warm milk or water (about 30 degrees), add salt, add sugar, mix well to dissolve. Add eggs and add flour. Knead the dough, at the end add softened margarine or butter. Knead the dough in the same way as using the sponge method - for a long time, until it begins to lag behind your hands and utensils. Cover with a clean cloth and leave for 3-4 hours to ferment. Knead 2-3 times as soon as it doubles in volume. The first warm-up will take place in about an hour and a half, then again after the same time.

Recipe 2: Yeast dough for traditional Russian pancakes

Russian pancakes differ from quick-ripening ones in that they are prepared with yeast dough. They turn out lush, soft, light, completely covered with an openwork pattern with small holes. Such pancakes perfectly absorb sour cream and butter, become shiny and outrageously appetizing! In Rus', pancakes were baked from different flours - oatmeal, wheat, buckwheat. On Maslenitsa they tried to outdo their neighbors, trying to impress with their toppings and toppings. You can easily learn how to make yeast dough for pancakes yourself. True, it will take time for fermentation - but real housewives spend it on cooking with great pleasure, because the reward is a huge mountain of pancakes, which will feed the whole family and treat guests.

Ingredients: milk (half a liter), yeast (1 packet of dry or 25 grams of fresh), sugar (2-3 teaspoons, flour (two and a half glasses), boiling water (half a glass), eggs (2 pcs.), butter (100g).

Cooking method

To prepare the dough, choose a fairly large pan, as the volume will increase. Add yeast, salt, sugar, dilute them, and constantly add a little flour. Stir the dough so that the flour lumps disperse, cover the pan with a napkin and place in a warm place to rise for an hour. Stir constantly and pour in boiling water, eggs and oil. The result will be a tender dough that must be used without any residue, otherwise it may sour. Pancakes should be baked in a thick frying pan, preferably cast iron.

Recipe 3: Yeast dough with kefir and vegetable oil

This dough is an excellent option for pies and filled pies. We use fast-acting yeast and a straight method for preparing the dough.

Ingredients: wheat flour (600 grams), yeast (15 grams, or a tablespoon), sugar (2 tablespoons), salt (1 teaspoon), kefir (400 ml), vegetable oil (10 grams).

Cooking method

Mix sifted flour, salt, yeast, sugar. Mix kefir and vegetable oil in a separate bowl. Pour the liquid into the flour gradually, knead the elastic dough, transfer to a bowl and cover with a towel. This is a quick dough and will rise in about an hour. We push it down several times with our hands. It is advisable to use it immediately. If some of the dough remains, it is better to freeze it, otherwise it will ferment and lose its properties. In a bread machine, this dough is prepared in dumpling mode. Mix all the ingredients and leave in the closed bread maker for 1 hour after completing the program.

What if the dough doesn't ferment?

What to do when the dough doesn't rise? This can happen for various reasons, primarily due to non-compliance with the temperature regime. The optimal fermentation temperature is 30 degrees. If the dough is overheated, it should be cooled; if the dough is too cold, it should be heated and fresh yeast should be added, but so that it does not come into contact with objects with a temperature above 50 degrees.

Fermentation slows down or stops if too much salt and sugar are added. You can knead a new dough with a different batch of yeast, and mix with over-salted or over-sweetened ones. The quality of the yeast plays a big role. To test the yeast, you can prepare a small portion of the dough, sprinkle with flour and observe how it turns out. If no cracks appear after a few minutes, the yeast is of poor quality.

You also need to take into account the amount of ingredients:

- if there is excess water, the dough is poorly formed, the baked goods turn out flat and mushy;
- if there is a lack of water, the baked goods are hard and the dough does not ferment well;
- excess salt - pale crust, increased fermentation time;
- lack of salt - vague and tasteless products;
- oversaturation with sugar - the surface quickly fries, but the middle is not baked, the dough ferments slowly and poorly, if you add sugar, fermentation stops completely;
- with a lack of sugar, baked goods have a pale appearance;
- too much yeast - an unpleasant alcoholic aftertaste in the product.

What could be tastier than pies or bread with delicious holes? It seems that only professional bakers can prepare such dough. But in fact, any housewife can do this. If only the dough for yeast dough was “correct”!

What is dough?

It’s not for nothing that dough is called starter in English. This is truly the beginning of all yeast baking. Dough is a liquid mixture for quickly dissolving yeast. In it, yeast bacteria breathe freely, which means they process sugar faster and multiply. The carbon dioxide released in this process forms nice bubbles that distinguish yeast baked goods from yeast-free ones. Dough is also needed in order to:

• check the quality of the yeast without spoiling a large amount of flour;
• the dough was airy;
• as a result of the formation of esters, the baked goods acquired an amazing aroma;
• increase the volume of the test.

Read also:

• Viennese dough. Recipes for making dough for pies, Easter cakes and bread machines

Advantages of yeast dough on sourdough

The main advantage of sponge dough is its plasticity. This allows you to make baked goods in more perfect shapes. In addition, sponge yeast dough is stored longer both in the form of a workpiece and in the finished product. As for the influence of dough on the quality of the dough, the following advantages can be highlighted:

• intensive accumulation of lactic acid has a positive effect on the taste of baked goods;
• the formation of melanoidins guarantees a smooth, golden brown crust;
• the swelling of flour particles causes the porosity of the cakes.

Best Recipes

Before you start preparing the dough, you need to consider the following nuances.

• The optimal temperature of water intended for kneading dough is about 20 degrees Celsius (except for cases of using dry yeast, but the required temperature indicators are always indicated on the packaging of this type of product).
• To speed up the fermentation process of the dough, you need to increase the amount of flour when kneading. Just don’t get too carried away - the consistency of the dough should resemble a suspension.
• Fine flour ferments more slowly than whole grain flour.
• The amount of sugar for baking must be calculated to take into account the large consumption of fermentation. This is important also because a lack of sugar will result in a pale crust of the finished product.

• Salt is not added to the dough, as it slows down the reaction between bacteria and sugar.

Bread dough

To make the bread tasty, the dough must be prepared in advance. By the way, there is a recipe for French bakers who keep the dough for 3 hours and only then add it to the dough. But there are also faster ways to prepare yeast starter, including using dry yeast.

Ingredients:

• 1 tbsp. filtered water (about 30 degrees);
• 1 packet of dry yeast;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. flour.

Preparation:

1. Slowly add the yeast, stirring constantly.
2. Add sugar and flour, mix well (if the consistency is thicker than liquid kefir, add water, in the opposite situation - flour).
3. Cover the workpiece with a cloth and place it in a warm place without drafts for 20-25 minutes.

Of course, preparing bread dough according to the classic recipe requires fresh, not dry, yeast. Professional bakers are convinced that comparing baked goods with dry and fresh yeast is like comparing the sound quality of vinyl and digital.

Ingredients:

• ¼ briquette of fresh yeast;
• 1 tbsp. warm (about 20 degrees) filtered water;
• 1 tbsp. l. Sahara;
• 4 tbsp. l. flour.

Preparation:

1. After 2-3 minutes, pour in sugar, wait 15 minutes until foam begins to form.
2. Pour the mixture into a bowl and add flour, cover with a napkin.
3. Place in a warm place for 20 minutes.

Pie base

To prepare pies or pies, you can make the dough with milk - then the baked goods will be even softer.

Ingredients:

• 50 g fresh yeast (or a standard packet of dry yeast);
• 2 tbsp. fresh homemade milk;
• 1 tbsp. l. flour;
• 1 tbsp. l. Sahara.

Preparation:

1. In a wide bowl, mix milk with yeast.
2. Stirring constantly, add flour and sugar.
3. Cover with a napkin and place in a warm place for 1.5 hours.

If there is no milk, then the same dough can be prepared in water. The number of products remains unchanged.

How to evaluate the quality of the dough?

To appreciate the “real” taste of baking with yeast dough, you should prepare a high-quality dough. After the dough piece has stood and fermented, it should have the consistency of liquid sour cream. However, no less important is how further kneading of the yeast dough occurs. Namely, how flour is poured into the fermented mixture. This should be done slowly, preferably sifting through a sieve and stirring occasionally to prevent lumps from forming.