{"id":25443,"date":"2021-08-09T09:00:58","date_gmt":"2021-08-09T07:00:58","guid":{"rendered":"https:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=25443"},"modified":"2023-07-30T13:12:50","modified_gmt":"2023-07-30T11:12:50","slug":"unterschiede-backhefe","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/unterschiede-backhefe\/","title":{"rendered":"Unterschiede Backhefe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-25444\" class=\"wprm-recipe-container\" data-recipe-id=\"25444\" 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\">Unterschiede Backhefe<\/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;\">Was sind die entscheidenden Unterschiede zwischen Frischhefe, Trockenhefe und Sauerteig? Wie werden diese dosiert - hier findest Du die Antworten.<\/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\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" 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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-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 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-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-full\" 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\">4.72<\/span> from <span class=\"wprm-recipe-rating-count\">7<\/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\/25444\" 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 wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"25444\" data-template=\"\" target=\"_blank\" 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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-25444-instructions-container wprm-block-text-normal\" data-recipe=\"25444\"><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\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Gegen\u00fcberstellung Frischhefe und Trockenhefe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-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 an-bieten: 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\">Frischhefe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-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;\">Frischhefe (auch unter dem Namen Press- oder Blockhefe bekannt) ist die meist genutzte Hefeform. <\/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\">Trockenhefe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-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;\">Trockenhefe ist vor allem deshalb sehr beliebt, weil sie lange haltbar ist. Sie hat einen Restwertgehalt von 4-6%. Dosierung: 1\/3 der normalen Frischhefe. <\/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\">Backversuch<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-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;\">Dreimal denselben Teig einmal mit Frischhefe, einmal mit Trockenhefe und einmal mit Sauerteig. Dabei nahm ich folgendes Grundrezept:<\/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\">Frischhefe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-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;\">300 g Ruchmehl (Weizenmehl Type 1050)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">210 g Wasser<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">6 g Salz<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><strong>3 g Frischhefe <\/strong><\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Stockgare: 1 Std.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">St\u00fcckgare: \u00fcber Nacht<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Teigausbeute (TA): 170<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Nach der Gare: Teig hat gegen\u00fcber den beiden anderen Teigen am meisten Trieb<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Ausbund: etwas weniger ausgepr\u00e4gt als bei den beiden anderen Broten, ist auf die leichte \u00dcbergare zur\u00fcckzuf\u00fchren<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Krume: gut gelockert, identisch mit Trockenhefe-Brot<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Kruste: fast keine Blasen auf der Oberfl\u00e4che<\/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\">Trockenhefe<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-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;\">300 g Ruchmehl (Weizenmehl Type 1050)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">210 g Wasser<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">6 g Salz<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><strong>1 g Trockenhefe = 1\/3 der Trockenhefe<\/strong><\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Stockgare: 1 Std.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">St\u00fcckgare: \u00fcber Nacht<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Teigausbeute (TA): 170<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Nach der Gare: etwas schw\u00e4cherer Trieb als mit Frischhefe<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Ausbund: ausgepr\u00e4gter Ausbund<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Krume: gut gelockert, identisch mit Frischhefe-Brot<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Kruste: leicht mehr Blasen auf der Oberfl\u00e4che als beim Frischhefe-Brot<\/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\">Sauerteig<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-step-6-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">300 g Ruchmehl (Weizenmehl Type 1050)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">210 g Wasser<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><strong>8 g Salz<\/strong><\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><strong>120 g Sauerteig, aktiv<\/strong><\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><strong>Stockgare: 3 Std.<\/strong><\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">St\u00fcckgare: \u00fcber Nacht<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Teigausbeute (TA): 160<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Durch das zus\u00e4tzliche Mehl im Sauerteig muss hier der Salzanteil leicht erh\u00f6ht werden. Grunds\u00e4tzlich gilt bei der Salzberechnung ca. 2% auf die Mehlmenge.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Nach der Gare: Teig hat gegen\u00fcber den anderen Teigen am l\u00e4ngstem, um auf das gleiche Garergebnis zu kommen<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Ausbund: ausgepr\u00e4gter Ausbund<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Krume: unregelm\u00e4ssigere, lockere Krume<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Kruste: ausgepr\u00e4gte Blasen auf der Oberfl\u00e4che, zartsplitternde Kruste<\/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\">Fazit:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25444-step-7-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Der Unterschied der beiden Hefebrote liegt vor allem in der Dosierung der Hefe. Das Frischhefebrot ist etwas aromatischer als mit Trockenhefe. Geschmacklich \u00fcberzeugt mich das Trockenhefe-Brot nicht ganz, da ein ganz dezenter Trockenhefegeschmack sp\u00fcrbar ist. Im grossen Ganzen sind die beiden Brote allerdings identisch. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-25444\" 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=\"Was sind die Unterschiede zwischen Frischhefe, Trockenhefe und Sauerteig? Meine Analyse dazu!\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/gLVdfMTA7Fs?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 class=\"wprm-recipe-instruction-text\"><strong>Weiterf\u00fchrende Informationen findest Du in meinem aktuellen Online-Kurs \u00ab<\/strong><a href=\"https:\/\/www.back-academy.ch\/produkt\/brot-fachkunde\/\"><strong><span style=\"color: #fab92b;\">Brot Fachkunde<\/span><\/strong><\/a><strong>\u00bb<\/strong><\/h5>\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\/hefe-theorie\/\" target=\"_blank\" rel=\"noopener\">Hefe-Theorie<\/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<div><\/div>\n<h5><strong>Wie viel Hefe braucht es<\/strong><\/h5>\n<div>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 Hefteigen und Zopfteigen geht man von einem Hefeanteil von 3-7%, bei tourierten Teigen (Croissants, Plunder usw.) von 5-9% auf die Mehlmenge gerechtet.<\/div>\n<div>\n<h5><strong>Hefe-Rezepte in Sauerteig-Rezepte umrechnen<\/strong><\/h5>\n<p>Du m\u00f6chtest Deine Brote lieber mit Sauerteig anstatt mit Hefe backen? Dann bist Du hier genau richtig:&nbsp;<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 \u2013 so gehts!<\/a><\/strong><\/span><\/p>\n<h5><strong>H\u00e4ufig gestellte Fragen<\/strong><\/h5>\n<p>Auf der Seite&nbsp;\u201e<span style=\"color: #fab92b;\"><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><\/span>\u201c&nbsp;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<\/div>\n","protected":false},"featured_media":25446,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[2025,106],"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>Unterschiede Backhefe - Einfach Backen \u2013 Marcel Paa<\/title>\n<meta name=\"description\" content=\"Was sind die entscheidenden Unterschiede zwischen Frischhefe, Trockenhefe und Sauerteig? 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