Yeast is a one-celled organism that provides the leavening (rise) to breads. It is usually sold dry, in small granules, and must be activated with water and heat. Yeast is also used to ferment wine and beer: it consumes sugar, and produces alcohol as a byproduct.

learn more… | top users | synonyms

2
votes
2answers
52 views

Can an opened pack of dried yeast be stored for later use?

I purchased a 25 gm active dry yeast. It says to use it with 500 ml flour. However I just want to make a couple of pizza bases, 100 gm each max. So can I use 40% of it today, and use the rest later? ...
2
votes
1answer
68 views

active dry yeast vs instant yeast

This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead? Mediterranean Style Breakfast Buns ...
15
votes
7answers
7k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
1
vote
1answer
67 views

What is a yeast cake?

Kids and I are reading a book written in the 50's, and there's a recipe in the book that uses one "yeast cake"? What is a suitable replacement in dry yeast? The rest of the recipe (this is from ...
2
votes
1answer
90 views

What happens when you add warm water to yeast?

I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
1
vote
1answer
42 views

Help! Liege Waffle excessively dense

I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the ...
4
votes
0answers
78 views

Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk ...
5
votes
1answer
204 views

How much yeast is in a “package”?

Our Better Homes and Gardens cookbook calls for "1 package active dry yeast" in its pizza recipe, which is less than helpful, since we keep a container of bulk yeast in the freezer. What is the ...
1
vote
1answer
112 views

Can yeast be used as a main ingredient?

Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with other ingredients). I know that live ...
1
vote
1answer
45 views

How much should yeast rise?

At some point in the past, I had purhased a large amount (maybe a pound) of instant yeast at a restaurant supply store. I transfered it to a glass container, and have been keeping it in the fridge. ...
1
vote
1answer
75 views

What would happen if I add wine to yeast bread?

Lately I've been making a lot of no-knead bread, not out of laziness, just love the crustiness and rich flavor. I was thinking about trying to make a loaf but use wine for some of the liquid because ...
1
vote
0answers
15 views

Expired instant dry yeast [duplicate]

Is expired instant dry yeast dangerous to eat in breads,cakes etc.? Is it safe to eat? I have 2-1 lb. pkgs. unopened has 10/30/2010 on it,doesn't say best if or sell by, just has date. Does anyone ...
3
votes
3answers
247 views

Bread with no salt

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
5
votes
3answers
211 views

What temperature of water will kill yeast?

In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use active dry yeast and I just add it to the other ingredients and knead it in.
0
votes
1answer
80 views

Will adding more yeast to a dough mean I need a longer time in the proofer?

For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
7
votes
1answer
350 views

How does halving a bread recipe impact rising time?

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...
2
votes
1answer
4k views

How long can fresh yeast be frozen?

I've heard that I can actually buy a large box of fresh yeast cubes, freeze it, and take one out of the freezer twelve hours before using it, to let it slowly get to room temperature again. How long ...
3
votes
1answer
57 views

Using yeast that's been proofed

I've just proofed a sachet of dried yeast and it seems to be fine (it's still foaming up the glass as I type). Can I go ahead and use that very same batch of yeast to make bread (by including its ...
0
votes
0answers
20 views

What is the difference between how yeast, baking powder, and baking soda work as leavening agents? [duplicate]

I know that yeast works as a leavening agent because as the yeast bacteria wake up and start eating sugar, they give off gas. How do baking soda and baking powder work differently, as leavening ...
1
vote
1answer
149 views

I'm brewing hard cider - what can I do with the yeast afterward?

I currently have a largish bottle of cider fermenting away in my kitchen. I will rack it in the next weeks. I prepared the batch from mashed apples (not juice) and I expect some sediment of yeast and ...
1
vote
1answer
1k views

Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info [closed]

I'm a little confused as to what are the difference between them, when should I use which? Also, how long is the lifespan and proper care after opening of these products? If I don't bake that often ...
3
votes
1answer
99 views

Should a sourdough starter be left open/ajar after feeding?

I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - ...
5
votes
4answers
2k views

How to get a sourdough like effect without the hassle of a real sourdough starter?

I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough starter frankly requires a bit too much ...
2
votes
2answers
1k views

Does pizza need yeast?

I have been looking into some recipe without yeast. Jamie Oliver has a recipe in his 30 minute book that does not need yeast. Will pizza have less crunch or flavour without yeast?
2
votes
2answers
232 views

Making soda with yeast

It is easy to make soda by adding sugar and yeast to a bottle of water and closing it tightly. However, checking different recipes, I did not get what is the best condition for this. I have a couple ...
1
vote
2answers
492 views

Bacon Buns: How to make them softer

Recently I tried using this recipe to make bacon buns: Bacon Buns Recipe - Lithuanian Lasineciai The buns flavor turned out fantastic, however they were too hard and dry. How would you go about ...
2
votes
1answer
233 views

How to avoid collapse of yeast-raised dough?

I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to collapse upon heating. The dough ...
6
votes
2answers
6k views

Making simple light cake with yeast

Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is not addressed in recipes (at least, I ...
1
vote
2answers
3k views

How can I make nutritional yeast?

I live in a country where nutritional yeast is not readily available. I'd like to make it. Anyone know how? Other forms of yeast, such as baking yeast and brewer's yeast are easily found here. I ...
1
vote
2answers
225 views

How can I create the equivalent of a fresh cake yeast from my sourdough culture?

I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the excess down to 1 cup. I then add more ...
0
votes
1answer
243 views

What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?

That's the question. What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast? Please specify in spoons or cups.
4
votes
3answers
1k views

Does beer in bread retard the yeast?

I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill the yeast due to the alcohol (4% ...
9
votes
5answers
3k views

What is “pizza crust yeast”?

Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed, and that it's "NOT recommended for ...
1
vote
1answer
341 views

Substitute baking powder for yeast in a focaccia?

I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
14
votes
7answers
14k views

Why are there no recipes combining both yeast and baking powder?

I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder? I know there ...
3
votes
3answers
790 views

How do I substitute proofed dried active yeast for fresh yeast?

I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried ...
2
votes
2answers
194 views

Yeast for pizza doughs

We are interested in a good quality year-round yeast so we don't have to switch brands or adjust too much according to season.
3
votes
4answers
345 views

How can I cultivate and store yeast?

I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively expensive, considering it is a ...
4
votes
2answers
642 views

What is the purpose of making a preferment for yeast doughs?

I have found a number of bread recipes that call to prepare first a preferment - a very simple dough with half the flour, water, sometimes sugar, and the yeast to be used. This is left to rise for an ...
4
votes
1answer
128 views

Why mix dry and fresh yeast?

We are currently preparing to bake bagels after a recipe by Cynthia Barcomi. Strangely, in that recipe she uses both dry and fresh yeast in equal amounts. When searching the internet all I can find is ...
2
votes
4answers
4k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
6
votes
2answers
152 views

How can you change the environmental factors to change the proportions of sourdough microbiological cultures?

How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lactobacili, or if I wanted a less acidic ...
2
votes
1answer
332 views

Does using a sponge in a brioche make a difference?

I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
4
votes
4answers
14k views

Are there any yeast-less breads that can be used as sandwich bread?

My son cannot eat anything that contains yeast. Are there any types of yeast-less bread that can be used as a sandwich bread?
2
votes
2answers
1k views

Bagels not rising

I recently made bagels following this recipe, but they didn't pass the "float test" (see step 10). I took them out of the fridge for an hour, put one in a bowl of cold water, and it sunk. I repeated ...
2
votes
1answer
429 views

Homemade Golden Ginger Ale

I recently made some homemade ginger ale. It was good, but it really tasted more like ginger beer. I was hoping for a flavor that tasted a bit more like golden ginger ale, sort of like Red Rock. It ...
2
votes
2answers
752 views

Why is yeast used in bread making?

This question arose today at lunch, and we tried to explain it in various ways: It gives the soft (spongy) consistency; It improves the nutritional content; It makes bread more digestible; It ...
5
votes
2answers
2k views

Why didn't my brioche rise?

This weekend I attempted to make this recipe for brioche. I did the first step and combined the the milk, yeast, 1 egg and 1 cup of flour which caused very big clumps and then I added the sugar. I ...
7
votes
3answers
11k views

Can I let my bread dough rise in the mixer bowl?

When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bowl and may inhibit rising. Would it be ...
5
votes
6answers
905 views

Exploding or alcoholic soda

Well, I tried to follow a very simple recipe from "Cooking for Geeks" for Ginger Lemon Soda. I made a simple ginger syrup by cooking ~200g of chopped ginger together with 2 cups of sugar, then I ...