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

3
votes
3answers
7k views

Most efficient technique to prepare milk and butter for proofed yeast?

I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the ...
3
votes
1answer
3k views

How much fresh yeast should I use if I want to use it instead of dry yeast?

I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?
3
votes
1answer
55 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 ...
3
votes
0answers
59 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 ...
2
votes
2answers
2k views

What is the best way to catch wild yeast for sourdough?

What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make sour dough bread.
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.
2
votes
1answer
80 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?
2
votes
2answers
226 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 ...
2
votes
2answers
698 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 ...
2
votes
1answer
225 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 ...
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. ...
2
votes
2answers
3k views

Why does my bread still smell like yeast?

I wonder why my bread still have a yeasty smell? Did I put too much yeast? I use instant yeast, 11g for 500g wheat flour. Is that too much yeast for that amount of flour?
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
328 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...)?
2
votes
1answer
168 views

Can/should I use rapid rise yeast for longer proofing?

More generally, what are the limitations of rapid rise yeast compared to other types of yeast?
2
votes
1answer
3k 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 ...
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
1answer
418 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
4k views

How do I make brown rice bread rise without any wheat flour?

My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in the following way: 600 g brown rice ...
1
vote
1answer
145 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
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
217 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 ...
1
vote
1answer
333 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?
1
vote
1answer
70 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
1answer
962 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 ...
1
vote
2answers
469 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 ...
1
vote
1answer
64 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 ...
1
vote
1answer
36 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 ...
1
vote
1answer
110 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
44 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
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 ...
0
votes
1answer
78 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?
0
votes
1answer
231 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.
0
votes
0answers
19 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 ...