Many housewives are skeptical about the process of making yeast dough, preferring to buy a ready-made product.
They have their own reasons for this, the main one being that yeast dough does not always come out well.
In such cases, it is common to think that the cooking technology was violated or that an error was made in the recipe.
However, most often the culprit is poor quality yeast.
A product that is distinguished by quality must, first of all, be fresh and have a pleasant alcoholic smell.
If you have had yeast for a long time and you are not sure whether it is suitable for baking, do a small test.
It’s easy to do – prepare a small amount of dough, sprinkle it with flour on top and take it to a warm place.
After 30 minutes, evaluate the process. If no cracks have appeared on the surface during this time, it is time to dispose of the yeast - it is not suitable for making good dough.
