For easy and fast fermentation
BLUE BIRD Dry Yeast is essential in the manufacture of breads, doughnuts, beverages like wine & beer and for many a culinary delight.
Packing size
Directions for use
Proofing of Yeast
- Take ½ cup lukewarm water (105º to 115 ºF).
- Add a pinch of granulated sugar and stir with a spoon until dissolved.
- Sprinkle the Active Dry Yeast over the top of the water. Incorporate the Active Dry Yeast into the water by stirring vigorously. The yeast should dissolve somewhat, turning from yeast granules to a semi-dissolved pasty texture.
- Cover the container with plastic wrap and set aside approximately ten minutes. When the yeast has become bubbly and / or foamy, it is active and ready for use in your bread recipe.
Note
Use 25g Dry Yeast for 500g of flour or as directed in the recipe.
Uses
Variety of breads, dhoklas & wines
Recipes
Ingredients
- 500g Blue Bird Maida Flour
- 25g Blue Bird Dry Yeast
- 1 tsp sugar
- 1 tbsp olive oil or oil
- 1 tsp salt
Method
- Prepare the yeast as per the directions on above.
- Combine all the ingredients except the olive oil in a bowl and knead into soft dough using enough water until it is smooth and elastic.
- Add the olive oil and knead again.
- Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 3 equal parts.
- Roll each portion into a circle of 250 mm.(10”) diameter and 6 mm. (1/4”) thickness.
- Cook the pizza base in a regular oven at 260º C for about 10 min.
- Use as required