FacebookYeast
In contrast to baking powder, natural yeast is an organic substance that is usually sold in fresh or dry form. Natural yeast is needed to make the dough rise and is most effective in a warm and humid room and with a sufficient oxygen supply. Fresh yeast has a short shelf-life and must be kept in the refrigerator. Dry yeast, on the other hand, will last a long time.
Both yeast types can be added directly to the dough and do not have to be dissolved first.
When weighing, ensure that the yeast does not come into contact with oil or salt.
The yeast will do its job before and at the beginning of the baking time.
Most fresh and dry yeast products are gluten-free. Any gluten contained in the end product must be declared on the ingredients list.
Tip: Do not use dry yeast that has turned reddish-brown - it has oxidised and will either not trigger the fermentation process, or will only produce a sluggish response.
Baking powder
As opposed to yeast, baking powder is used for doughs and compounds that are rich in fat and sugar. Baking powder is a chemically produced raising agent. Unlike yeast, baking powder works during the baking phase and is activated by humidity and heat.
Important: Doughs and compounds containing baking powder must be mixed very swiftly (they must be put in the oven within 30 to 40 minutes max.).
Baking powder may also contain wheat starch, please make sure you carefully check the ingredients list. Play it safe, don’t use it if you are unsure!
Dough resting
The dough resting time means the time between preparing the dough and forming it into the final product. While the dough is resting, the yeast 'works' inside it. The fermentation gases from the yeast will cause the dough to expand and give it breathing pores - preparing it perfectly for the next step.
Kneading
Kneading is the process of mixing all the ingredients to create a dough. You can knead in the traditional way with your hands or use a machine.
Kneading by hand is a lot of work and takes a long time: manual kneading takes around two to three times as long as with a machine.
Kneading with a machine or even a hand-held mixer is quicker and easier. Depending on your machine, you will have to adjust the kneading speed and time as required. We recommend you produce the dough using a kitchen appliance, as it will save you time and give a consistent quality.
Laminating
Laminating means the layering of multiple dough layers separated by fat layers - e.g. butter. Layering is only possible if the dough is rolled out multiples times between the addition of each layer of fat. Laminating is a technique used in the production of pastry dough, for example.
Proving
Proving means the time between forming the dough and baking it in the oven. Proving gives the dough time to rise even more, giving the product a nice crust and volume.
