Lush baked goods without yeast: how can you replace yeast in dough

You've already mentally baked some pastries and even felt the taste in your mouth... You walk into the kitchen and suddenly discover that one of the ingredients is missing. There are no irreplaceable products for an experienced cook! You can replace yeast with soda, kefir, mineral water, beer, brine.

In most recipes, baking powder can serve as a complete substitute for yeast. It is also called baking powder or “chemical yeast.” Or you can turn to the experience of your ancestors and prepare sourdough. If you remember to feed it once a day, it will live forever and eliminate the need to buy yeast forever.

Baking soda instead of yeast

There is soda in every home. This is the #1 yeast substitute if you need to bake buns, sponge cakes or pancakes. It will not only make the baked goods fluffy, but also loosen the dough. In order not to feel the soda taste, the soda is quenched. It is important to stir it in before the bubbling stops.

To prepare baking soda, you need to quench it with vinegar or something sour (kefir, brine). Usually for 400 g of flour take 1 teaspoon of soda and 1 tbsp. a spoonful of vinegar.

Baking powder for the dough

Confectionery powder consists of baking soda, citric or other acid and flour. When exposed to a humid environment, a reaction begins, producing carbon dioxide.As a result, the baked goods rise well and evenly. Many manufacturers use two different acids.

One is triggered immediately by moisture, the other when heated. This allows you to achieve greater pomp. In addition, baking powder does not affect the taste of the dough. Soda and acid are not felt. The appearance, taste and consistency of baked goods remain at the highest level.

Baking powder is added to dry foods. Calculation: approximately 10 g of powder per 400 g of flour.

Sparkling water

Dough for bread or pizza is most often prepared using mineral water. Gas bubbles slightly raise the dough, making the baked goods porous and soft. It is better to use highly carbonated, unsweetened water.

Sparkling water replaces the liquid ingredients in the dough. For greater effect, you can add a pinch of soda and citric acid to it.

Beer

Savory pastries are prepared with beer: bread, pizza, fish and meat pies. It is advisable to use live dark beer. It contains yeast, so the dough rises well.

The beer-kneaded dough rests for about an hour.

Kefir

Kefir, left for 2-3 days, will perfectly replace yeast. The kefir dough turns out very soft, fluffy and slightly sour. It is best suited for making fried pies. The product is introduced warm. For better effect, add a pinch of baking soda. It neutralizes excess acid and adds fluffiness.

Brine

Pies and bread are prepared using brine. The dough rises perfectly. There is no taste. Can be used:

• cucumber pickle;
• cabbage pickle

The liquid is carefully filtered and heated to room temperature. Use instead of liquid ingredients in the recipe.

Leaven

Previously, baking was made exclusively with sourdough. Yes, it takes a long time to prepare – several days.But then it can be stored forever. And what kind of bread, pies and pies you get on it - fluffy, soft, melting in your mouth. Taste cannot be expressed in words.

Preparation:

• Day 1. Mix 50 g flour and 50 ml water. Wrap it in a bag and make a few holes. Place near the radiator, stove or other warm place. Stir 3-4 times.
• Day 2. Add 50 g of flour and 50 ml of water to the mixture. Return to heat. Stir 3 times.
• Day 3. The starter will increase in size. You need to feed it again with 50 g of flour and 50 ml of water. After 12 hours it can be used.
• Day 4 and beyond. The starter (its volume should be reduced to 100 g) is kept in a cool place and fed with 50 g of flour and 50 ml of water every 2-3 days.

When working with sourdough, you need to use warm products. 12 hours before kneading the dough, it needs to be fed. The dough rises for about 4-16 hours. For 500 g of flour, the recipe requires 150 g of sourdough, and use 75 g less flour.

Questions and answers

Question: How to correctly calculate the amount of yeast substitute for different doughs?

Answer: To ensure that the quality of the dough does not suffer, you need to calculate the proportions individually for each recipe. Different formulas and kitchen scales are used. It is much easier to take another recipe - based on a substitute that you found on hand.

Question: How to make your own baking powder?

Answer: You need to mix 12 teaspoons of flour, 5 teaspoons of baking soda and 3 teaspoons of citric acid in a dry jar. Spoons should be full, but not heaped. Citric acid granules must first be crushed.

Finally, dough made with yeast substitutes should not be kneaded too long or too thoroughly. Gas bubbles formed during the reaction easily evaporate.Then the dough does not rise as it should. For the same reason, you should not knead it in advance. All substitutes, except sourdough, require cooking immediately after the dough has increased in size.