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.

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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. ...
22
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3answers
50k 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 ...
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5answers
52k 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 ...
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6answers
6k views

What are other uses for Vegemite or Marmite besides as a spread?

My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in the basket was Marmite. One of the ...
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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 ...
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12answers
21k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
14
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7answers
13k 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 ...
14
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5answers
1k views

How to get threads in a yeast dough?

I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
14
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3answers
1k views

Ginger and yeast

I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information about that, and the best I came up with ...
13
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1answer
2k 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?
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2answers
4k views

What is the importance of letting pizza dough sit?

I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes ranging from 1/2 TS to 2 TS of yeast, ...
10
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3answers
2k views

Is there any difference between bakers yeast and regular yeast?

I'm looking at this bread recipe and it says to use "Bakers Yeast" but when I make pizza dough I just use regular yeast (which I also have in my cupboard at the moment). So I'm wondering if I could ...
9
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5answers
2k 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 ...
9
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4answers
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 ...
9
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2answers
6k 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 ...
8
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3answers
1k views

Are there any substitutes for honey when trying to activate yeast?

Are there any substitutes for honey when trying to activate yeast? I have a bottle of corn syrup and was wondering if I could just use that.
8
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2answers
20k views

Why doesn't my bread rise in the oven? (Not first rise)

I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a short rise after shaping but before going ...
8
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1answer
674 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 ...
8
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3answers
3k 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 ...
7
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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 ...
7
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2answers
14k views

Is 'Pizza yeast' any different than normal baking yeast?

A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the internet for "Pizza yeast" and all I found was ...
7
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4answers
3k views

Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
7
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3answers
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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 ...
7
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1answer
324 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. ...
7
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2answers
3k views

yeast subtitution in a recipe with no water

I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
7
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1answer
848 views

Can active dry yeast be substituted for a compressed yeast cake in baking?

A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per ...
6
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3answers
25k 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 ...
6
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2answers
5k 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 ...
6
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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 ...
6
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2answers
579 views

How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?

I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ). My bread recipe calls for one sachet, my pizza dough ...
6
votes
1answer
1k views

What is the difference between a poolish and a biga?

Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some direction: are there differences in making ...
5
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2answers
9k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
5
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6answers
891 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 ...
5
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3answers
199 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.
5
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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 ...
5
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4answers
10k views

does bread have alcohol in it?

According to wikipedia, the byproducts of yeast fermenting (like done in baking it says) are carbon dioxide and alcohol (not necessarily ethanol -- the kind you can get drunk on). If that's the case, ...
5
votes
1answer
190 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 ...
5
votes
2answers
2k 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 ...
5
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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 ...
5
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2answers
344 views

If I have much lower than normal humidity, how should I change the amount of flour that dough needs?

I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred. After the second of 3 rises, the dough was much less sticky that I ...
4
votes
2answers
636 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
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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?
4
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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% ...
4
votes
1answer
122 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 ...
4
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6answers
15k views

Does nutritional yeast expire or go bad?

I have a tub of nutritional yeast with a "best by" date of February 2012 (at the time of this posting, it's about a month past that). Is it still good to use? It still looks and smells the same as it ...
3
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3answers
237 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 ...
3
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4answers
329 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 ...
3
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4answers
3k views

What is the purpose of nutritional yeast?

I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose. Is it for flavor, texture, nutritional value?
3
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3answers
783 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 ...
3
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2answers
492 views

What is a nutrient for yeast?

I was looking at a recipe and it said I needed to add sugar, ginger, yeast and yeast nutrient and other stuff. I would have thought that it would be referring to the sugar, but can anyone confirm for ...