How to measure yeast in the amount of flour: This is the baker's measure

Yeast is a single-celled fungus that converts starch into sugar, and alcoholic fermentation and dough swelling are necessary

Yeast is necessary if you want your pastries to be airy, but the right amount is an eternal mystery to many, except for real cooks.

Making the perfect sourdough can be easy if you know the right ratio of ingredients.

One of the most frequent dilemmas in baking is how much yeast to use so that the dough rises nicely and becomes soft.

Too much yeast can spoil the flavor, but too little slows down the fermentation process. Check how much yeast we need for one kilogram of flour, regardless of whether we use fresh or dry yeast, Telegraph reports.

In the preparation of yeast dough, one of the main ingredients is yeast. If you have a good recipe, it's important to keep track of the ingredients and use them in the right proportions.

It is even more important that the ingredients are at room temperature, as this will affect the growth and quality of the dough.

However, there is one rule when it comes to yeast that all bakers use, writes masoncash.co.uk.

With the variety of yeast options you can buy at self-service stores, this can be a little confusing. As a rule, use:

▪ 1,4% of the weight of the flour you use (for example,
▪ 14 g of yeast per 1 kg of flour) for instant yeast
▪ 1% for dry yeast
▪ 2% for fresh yeast.

If using fresh yeast, remove from refrigerator 30 to 45 minutes before using.

If you use instant yeast, the dough should double in one hour, while if you use dry yeast, the dough should double in size in one hour and 20 minutes. /Telegraph/