Germ is the Austrian term for yeast. Dry yeast is a preserved raising and loosening agent that does not have to be touched (no steam necessary).
1 packet of dried yeast contains about 7 g and is sufficient for about 500 g of flour. The dry yeast can be mixed directly with the flour. Basically, you need a little more dry yeast and the dough needs a little more time to rise.
1 cube of fresh yeast has 42 g and is sufficient for 1 kg of flour. Dissolve the fresh yeast in the warm liquid (water and/or milk) and only then mix with the flour. A Dampfl can also be prepared as a fermentation test.
Dampf as a fermentation test
A steamer or pre-dough can be used to check whether the yeast is still suitable as a leavening agent, and the yeast dough becomes particularly fluffy. Beat the yeast in the warm liquid with a little sugar and flour until the dough comes off the wooden spoon. Then dust with flour and cover and leave to rise for about 10 minutes. If the Dampfl rises, the yeast is fresh. For further processing, mix the Dampfl with the other ingredients for the yeast dough.
