Yeast dough: basics

In short: Yeast dough rises because baker’s yeast metabolises sugar and produces carbon dioxide. The gas inflates the dough and makes it light.

In more detail: Yeast likes warmth (about 30 to 35 °C); too much heat kills it, too much salt and sugar slow it.

In detail

• Basic ingredients: Flour, liquid (water or milk), yeast, a little sugar and salt, often fat.
• Fresh or dry yeast: A cube of fresh yeast (42 g) corresponds to about three packets of dry yeast.
• Kneading: Kneading forms gluten, an elastic net that holds the gas.
• Rising times: Let the dough double covered in a warm place, then shape and let it rise again.
• Cold proof: Slow rising in the fridge gives more flavour.
• Problems: Too little rise: yeast old or dough too cold (sauerteig-brot-backen, backpulver-hefe-und-natron).