Three Homemade Instant Yeasts: Ready in 5 Minutes and Easy to Make http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe Example of Storable Dry Yeast (for 500 g of flour) 6 g of cream of tartar 3 g of baking soda 6 g of cornstarch Example of Non-storable Instant Yeast (for 500 g of flour) 2 g of baking soda 1 teaspoon of lemon juice or vinegar Example of Non-storable Instant Yeast (for 500 g of flour) 4 g of baking soda 125 g of sour cream, buttermilk or yogurt Preparation Instant Yeast - 3 Ways to Make It at Home Ingredient Analysis Cream of tartar is the fancy name given to POTASSIUM BITARTRATE, or the potassium salt of tartaric acid. This substance crystallizes in barrels during the fermentation of the must or is formed in fresh grape juice left to rest, precipitating to the bottom in the form of a crystalline powder. In food, it is used to stabilize egg whites (maintaining consistency and volume because its acidity promotes the coagulation of the globulins in the egg white), whipped cream and to keep vegetables nicely colored. To transform it into a leavening agent, cream of tartar must be added to a base (e.g. sodium bicarbonate) and mixed with water to react. Baking soda is another substance widely used in cooking as a component of instant-acting yeasts. To obtain the leavening effect, baking soda must react with an acid compound to produce carbon dioxide (cream of tartar, vinegar, buttermilk, lemon juice, sour cream). Cornstarch: is an inert substance, meaning it has no impact on leavening. Its presence in a baking powder is important to absorb moisture, make the mixture preservable and prevent the acid-base reaction before using it in baking. 1. To prepare the instant baking powder (storable), mix the cream of tartar with the baking soda and corn starch. Sift the mixture, collect it in a container with a screw cap and store for 4-6 months in a dark place away from heat sources. The recommended doses are sufficient to leaven a dough made from 500 g of flour. To give a vanilla flavor to the instant baking powder, you can add a sachet of vanillin or enrich the powder with the seeds of a vanilla pod. Did you know that... When the two ingredients react, the slight acidity of the cream of tartar causes the hydrolysis of the baking soda and the consequent production of carbon dioxide. 2. Another way to make dough rise is to mix baking soda with an acidic substance, such as lemon juice or vinegar. The yeast should be added as the last ingredient, just before baking the cake. The recommended doses are enough to make 500 g of flour rise. 3. Mixing ammonium bicarbonate with yogurt, buttermilk or sour cream produces another leavening agent, perfect to prepare on the spot (but not preservable). And ammonium bicarbonate? This substance is also used in some doughs as a leavening agent. In particular, it is suitable for preparing biscuits, crackers or in any case products with low moisture content. If the product to which it is added is rich in water, the dough tends to retain ammonia, therefore the recipe would not be good. It is used in doses equal to 10 g/500 g of flour. Before being added to the dough, it must be dissolved in milk. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice