The yeast tag has no wiki summary.
17
votes
5answers
24k views
Why let dough rise twice?
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:
Mix dough together and knead
Let it rise
Knead again
Let it rise again
Why do they do ...
11
votes
1answer
1k views
How can I grow my own yeast (sourdough starter)?
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
8
votes
5answers
869 views
What are the optimal conditions in making wild yeast starter?
I recently learned that I don't need to buy packets of yeast to make bread. I can create a sour dough starter by utilizing the wild yeast floating around in the air. Take a look at this article for ...
5
votes
3answers
11k views
How to convert a recipe calling for active dry yeast into rapid rise yeast?
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
4
votes
2answers
1k views
How can I bake bread using a mother culture?
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how do I use the mother in my bread? What ...
16
votes
2answers
22k views
Why use yeast instead of baking powder?
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy.
Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
6
votes
3answers
7k views
What to do about yeast that doesn't work?
I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated.
I make sure to use warm water in bread recipes - I check the temperature using a ...
26
votes
10answers
38k views
Does active dry yeast really expire?
I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question.
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9
votes
2answers
3k views
Does active dry yeast really need proofing?
Several sources (e.g., The Bread Baker's Apprentice, The Fresh Loaf's Yeast FAQ, and even On Food and Cooking) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread ...
2
votes
4answers
456 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 ...
7
votes
3answers
2k views
Can I successfully bake previously-frozen bread dough?
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
8
votes
1answer
542 views
Uses for Old bread dough
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
