{"id":24291,"date":"2021-07-05T09:00:51","date_gmt":"2021-07-05T07:00:51","guid":{"rendered":"https:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=24291"},"modified":"2023-10-15T14:57:54","modified_gmt":"2023-10-15T12:57:54","slug":"hefe-theorie","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/hefe-theorie\/","title":{"rendered":"Ist zu viel Hefe ungesund?"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-24292\" class=\"wprm-recipe-container\" data-recipe-id=\"24292\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-mp-how-to\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Zu viel Hefe ist ungesund? Je weniger Hefe, desto ges\u00fcnder das Brot? Meine Meinung dazu<\/h2>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Hefen sind in der Natur \u00fcberall dort zu finden, wo sich Zuckerarten als Nahrungsquellen anbieten: z.B. bei reifen Fr\u00fcchten, Bl\u00fctennektar, Honigtau usw. Die in der B\u00e4ckerei verwendeten Hefen sind Arten, welche aus wilden Hefen ausgelesen und in den Hefefabriken weitergez\u00fcchtet (kultiviert) wurden.<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fab92b; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #fab92b; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" 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fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-33\" data-rating=\"5\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.17<\/span> from <span class=\"wprm-recipe-rating-count\">6<\/span> votes<\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/www.marcelpaa.com\/wprm_print\/24292\" style=\"color: #ffffff;background-color: #fab92b;border-color: #fab92b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button 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Je weniger Hefe, desto ges\u00fcnder das Brot? Meine Meinung dazu\" data-repin=\"\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin das Rezept<\/a>\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><img decoding=\"async\" src=\"http:\/\/www.marcelpaa.com\/wp-content\/uploads\/2020\/11\/MP-yellow-Logo_icon-40.png\" alt=\"\" data-pin-nopin=\"true\"\/><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-instructions-container wprm-recipe-24292-instructions-container wprm-block-text-normal\" data-recipe=\"24292\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Anleitungen<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24292-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Hefen sind in der Natur \u00fcberall dort zu finden, wo sich Zuckerarten als Nahrungsquellen anbieten: z.B. bei reifen Fr\u00fcchten, Bl\u00fctennektar, Honigtau usw. Die in der B\u00e4ckerei verwendeten Hefen sind Arten, welche aus wilden Hefen ausgelesen und in den Hefefabriken weitergez\u00fcchtet (kultiviert) wurden.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Hefe ist NICHT ungesund!<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24292-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Es gibt keine gesundheitlichen oder wissenschaftliche Hinweise darauf, dass Hefe ungesund sein sollte. Im Gegenteil: Hefe hat eine Vielzahl an Vitaminen, Fols\u00e4uren und wandelt Zuckerstoffe um.  <\/span><\/div><\/li><li id=\"wprm-recipe-24292-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Je mehr Hefe man zu st\u00e4rkehaltigen Mehl gibt, desto schneller geht der Teig auf. Dadurch kann der Teig nicht lange genug ruhen, deshalb ist das Backergebnis weniger gut verdaulich, ist weniger gesund und kann zu Magen-\/Darm-Problemen f\u00fchren. Aber nochmals: Das liegt nicht alleine an der Hefe, sondern vielmehr an deren Verarbeitung bzw. an der Menge im Teig. <\/span><\/div><\/li><li id=\"wprm-recipe-24292-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Die Bandbreite von \u00abkeine Hefe\u00bb bis \u00absehr viel Hefe\u00bb ist unglaublich gross und da l\u00e4sst sich die Menge der eingesetzten Hefe wunderbar anpassen. Der Trend im Moment geht klar in die Richtung &quot;so wenig Hefe wie m\u00f6glich bzw. wie n\u00f6tig&quot;. Dies wiederum kann auch Konsequenzen auf den Teig haben:<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">\u2022\tDer Teig kann \u00fcbers\u00e4uern<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">\u2022\tDer Ofentrieb leidet<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">\u2022\tKrume k\u00f6nnte nass und glitschig sein<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">\u2022\tSt\u00e4rke wird zu fest abgebaut<\/span><\/div><\/li><li id=\"wprm-recipe-24292-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wenn Du Deinen Teig gen\u00fcgend lange g\u00e4ren l\u00e4sst, ihm die Zeit gibst, die er braucht, dann bekommst Du wunderbare Backergebnisse mit nur wenig Hefe und ohne dass die Geb\u00e4cke nach Hefe schmecken. Nur durch die Zeit, werden Deine Geb\u00e4cke verdaulicher, sind l\u00e4nger haltbar und schmecken erst noch besser.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Wie viel Hefe braucht es<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24292-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Meiner Meinung nach sollte die Hefemenge nicht sehr viel h\u00f6her als die Salzmenge in einem Teig sein. Bei normalem Brot ist die Faustregel etwa 1-3%, bei s\u00fcssen Hefeteigen und Zopfteigen geht man von einem Hefeanteil von 3-7%, bei tourierten Teigen (Croissants, Plunder usw.) von 5-9% auf die Mehlmenge gerechtet aus. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Was macht die Hefe im Teig<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24292-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Die Hefe im Teig macht nichts anderes, als Alkohol und Kohlens\u00e4ure im Teig zu bilden, wodurch der Teig dann aufgeht. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Was macht die St\u00e4rke im Teig<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24292-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Das Gluteneiweissger\u00fcst ist verantwortlich f\u00fcr das Ger\u00fcst des Brotes und die St\u00e4rke bildet beim Backen vor allem das Krumenger\u00fcst, d.h. sie macht den Teig erst zu einem Brot. Bei sehr viel St\u00e4rke, kann mehr verkleistern und die Krume wird sehr trocken. Durch die lange G\u00e4rzeit kann die St\u00e4rke abgebaut werden, was eine saftige und lockere Krume zur Folge hat. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Meine Empfehlung<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-24292-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Arbeite mit 5-10 g Hefe im Teig (auf 1 kg Mehl gerechnet), lass diese 1-2 Std. bei Raumtemperatur anspringen, und f\u00fchre den Teig danach \u00fcber den K\u00fchlschrank. Nur dort hast Du eine konstante Temperatur (5-7 Grad), denn im Sommer ist die Raumtemperatur in der K\u00fcche locker 10-15 Grad w\u00e4rmer als im Winter und Du riskierst eine \u00dcbergare Deines Teiges. <\/span><\/div><\/li><li id=\"wprm-recipe-24292-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Weiterf\u00fchrende Informationen findest Du in meinem aktuellen Online-Kurs \u00ab<\/strong><a href=\"https:\/\/www.back-academy.ch\/produkt\/brot-fachkunde\/\"><strong>Brot Fachkunde<\/strong><\/a><strong>\u00bb<\/strong><\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-24292\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Video<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/h3><div class=\"wprm-recipe-video\"><iframe title=\"Zu viel Hefe ist ungesund? Je weniger Hefe, desto ges\u00fcnder das Brot? Meine Meinung dazu\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/O-Igo8Rv9cg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n<h5><strong>Weitere Beitr\u00e4ge zu Waren- und Fachkunde<\/strong><\/h5>\n<ul>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/unterschiede-backhefe\/\" target=\"_blank\" rel=\"noopener\">Unterschiede Backhefe<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/agratine-vs-gelatine\/\" target=\"_blank\" rel=\"noopener\">Unterschiede zwischen Agartine und Gelatine<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/cake-unterschiede\/\" target=\"_blank\" rel=\"noopener\">Unterschiede zwischen Naked Cake, Semi Naked Cake und Covered Cake<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/backen-ohne-zucker\/\" target=\"_blank\" rel=\"noopener\">Backen ohne Kristallzucker<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/biskuit-wunderkuchen-ruehrteig\/\" target=\"_blank\" rel=\"noopener\">Unterschiede zwischen Biskuit, Wunderkuchen und R\u00fchrteigboden<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/ruehrteig-fehlerquellen\" target=\"_blank\" rel=\"noopener\">R\u00fchrteig Zusammensetzung &amp; Fehlerquellen<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/buttercreme-tipps\" target=\"_blank\" rel=\"noopener\">Buttercreme Tipps<\/a><\/strong><\/span><\/li>\n<li><span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/backtriebmittel\/\" target=\"_blank\" rel=\"noopener\">Unterschiede der Backtriebmittel<\/a><\/strong><\/span><\/li>\n<\/ul>\n<p><strong>Weiterf\u00fchrende Informationen findest Du in meinem aktuellen Online-Kurs \u00ab<span style=\"color: #fab92b;\"><a style=\"color: #fab92b;\" href=\"https:\/\/www.back-academy.ch\/produkt\/brot-fachkunde\/\" target=\"_blank\" rel=\"noopener\">Brot Fachkunde<\/a><\/span>\u00bb<\/strong><\/p>\n<p><strong>Hier findest Du einen weiteren interessanten Beitrag zum Thema &#8222;<span style=\"color: #fab92b;\"><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/unterschiede-backhefe\/\" target=\"_blank\" rel=\"noopener\">Unterschiede Backhefe<\/a><\/span>*<\/strong><\/p>\n<h4><strong>Hefe-Rezepte in Sauerteig-Rezepte umrechnen<\/strong><\/h4>\n<p>Du m\u00f6chtest Deine Brote lieber mit Sauerteig anstatt mit Hefe backen? Dann bist Du hier genau richtig: <span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/hefe-sauerteig-rechner\/\" target=\"_blank\" rel=\"noopener\">Hefeteig-Rezepte in Sauerteig-Rezepte umrechnen &#8211; so gehts!<\/a><\/strong><\/span><\/p>\n<h4><strong>H\u00e4ufig gestellte Fragen<\/strong><\/h4>\n<p>Auf der Seite <span style=\"color: #fab92b;\">\u201e<a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/faq-haeufige-fragen-der-einfach-backen-community\/\"><strong>FAQ \u2013 H\u00e4ufig gestellte Fragen<\/strong><\/a>\u201c<\/span> findest Du eine Sammlung der am h\u00e4ufigsten gestellten Fragen der Community von \u201eeinfach backen\u201c \u2013 Fragen aus allen verwendeten sozialen Medien und Mails.<\/p>\n","protected":false},"featured_media":24332,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[2025],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ist zu viel Hefe ungesund? 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