It may happen that you don’t have yeast at home, both for sweet and savory preparations. In this article we see how to replace yeast in sweets and savory, and recipes that can be made without yeast in both cases.

HOW TO REPLACE YEAST IN SWEET AND SALTY

REPLACE THE FRESH OR DRY BEER YEAST.

The first thing to know is that the yeast in savory dishes, whether it is fresh brewer’s yeast or dry or instant yeast, can only be effectively replaced by mother yeast for long leavening, a yeast which however requires days of preparation.
Or from preparations that include a sourdough as a base, such as li.co.lì.
Li.co.lì is a fermented batter, in practice, and is easier to make.
Otherwise below I give you other alternatives.

MAKE THE LI.CO.LI ‘

• Those who want to make li.co.lì simply have to mix a part of wholemeal flour with an equal part of water in a glass or ceramic container.
• For example, make 90 grams of flour and 90 of water.
• The mixture is then covered with absorbent paper or gauze, and left at room temperature but not in a cold place (if you do not have to use the oven, in the oven off) for up to 24 hours.
• Then you should see very small bubbles on the surface, and at that point remove two thirds of the mixture (throw them) and add a third of flour and one of water. If you don’t see them, do the refreshments anyway and repeat this operation once a day for 4 days in a row. The rest is explained here.
• Consider that 300 grams of licolì replace a stick of brewer’s yeast.
• At that point, if you do not want to refresh your li.co.lì very easy yeast which should then be kept in the fridge and fed with new flour and new water every 5-6 days, take a ball of the leavened dough that you have just made, when now you just have to put it in the oven, divide it into four small balls and freeze them covered with cling film.
• When you have to use the yeast, two days before thaw the dough in the fridge and then use it for the recipe, dissolving it with a little warm but not hot water and using it as a leaven. When you have finished the last ball, make your recipe, take a part at the end of the leavening and so on thanks to the freezer. This is undoubtedly the fastest and most practical way for those who do not want to refresh the yeast in the fridge or are afraid of forgetting, and it works. This is a method I use often.

MAKING A MIX OF LEAVENING AGENTS

This mix is ​​fine as an instant yeast replacement.
It is therefore good for all the recipes without brewer’s yeast that we will see below, and for all the recipes that include instant yeast (bread, pizzas) but not for leavened products such as brioches or similar. For those we have another solution.

Mix of raising agents.
55 grams of cream of tartar + 25 grams of bicarbonate + 2 grams of ammonia for desserts. This mix replaces a stick of brewer’s yeast or a sachet of instant yeast.

Another way is to use recipes that do not include brewer’s yeast even for savory ones. I’ll show you three.
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