SOLIS KITCHEN QUEEN PRO 808 Bedienungsanleitung Seite 133

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H I N T S A N D T I P S F O R W O R K I N G
W I T H Y E A S T
• Instant active dried yeast is used in the recipes in this book however fresh yeast
can be substituted, if you prefer this.
• To substitute, use three times the amount of fresh yeast for the amount of dry
yeast in a recipe.
• Fresh yeast needs to be "sponged" (fermentation started) before adding to the
other ingredients.
• To sponge the yeast: Place the quantity of fresh yeast in the quantity of warmed
water from the recipe together with 1 teaspoon sugar and 1 teaspoon flour into
a clean glass bowl, stir to dissolve and cover with plastic wrap. Allow to stand
in a warm area (ca. 30°C) for about 30 minutes or until the mixture starts to bub-
ble and froth. This mixture should be used without delay.
Warm area for rising
• Yeast, either when sponging or in the dough, requires warmth to rise.
• To create a "warm area" for dough to rise, place baking tray over a bowl of fairly
warm water, place prepared dough item on baking tray, cover loosely with lightly
grease thicker-style plastic wrap or a tea towel. Ensure kitchen is warm and free
of draughts. Allow the dough to rise until doubled in size.
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