How to replace yeast

You are about to prepare bread or some other recipe and you only need one ingredient: yeast. Whether it is because yeast is scarce, because you cannot go out and buy it, or because you simply want to experiment with other ingredients, it will surely be useful to know how to substitute yeast.

With this in mind, at RecetasGratis we bring you the different ways to replace yeast, the amount you should use of each substitute, and how to do it, all with ingredients that you already have at home! A piece of very valuable information for lovers of confectionery and pastries.

Yeast substitutes by type If we want to correctly replace the ferment, it is essential to know the types of yeast and how they work, even if it is very basic. Let's see the main types of yeast that exist:

Boosters (chemical leavening agents or emulsifiers) Impellers, although commonly called yeast, do not behave the same as yeast, although at first glance they seem to give the same result. Chemical emulsifiers are not suitable for long fermentation, so they are not recommended for bread recipes or the like.

These ingredients introduce air into each preparation, raising and fluffing the resulting product, but nothing more. Leavening agents are added to liquid masses near the end of the preparation and must be baked immediately to produce the proper effect.

These products are used in recipes such as biscuits, cakes, cookies, muffins, cakes, pies, etc. The main leavening agents are baking powder or chemical yeast, and gasifying agents. These ingredients can be substituted with the following natural boosters :

Bicarbonate accompanied by some acidic compound (lemon and another natural citrus, some fermented dairy or cream of tartar). Eggs well beat. The whites until stiff and the yolks are beaten until they are very creamy and almost white add enough air to the liquid masses. Carbonated water. Fruit salt. Raising flour. Lemon juice (just use it in recipes with citrus flavors). Molasses (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 its healthy microorganisms.

They are added at the beginning of the preparation to take effect during the resting times. Thus, the consistent masses are fermented and the final product rises. Yeasts are used for preparations such as bread, pizzas, donuts, donuts, Christmas sweet bread, empanadas, brioche, etc.

There are four main types of bread and pastries: fresh or pressed yeast, instant dry yeast, active dry yeast, and liquid yeast. These products can be substituted with the following most popular natural yeasts :

Sourdough. Sourdough with fermented fruit water. Potato yeast. Potato water ferment. Beer yeast. Raisin of grapes. Apple yeast Liquid fruit yeast. Corn yeast. Beer yeast. Beer (preparing a beer pre-ferment).