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Smelling of yeast is not a bad thing. This dough is fine, it's a pre-ferment. Too much of a yeasty smell only means that the live yeast are running out of food. So add some flour to it, knead it, let it rise again, shape and bake. It will be delicious.


Anyone who follows grandmas recipes knows that fresh yeast rises better and definitely makes your product taste different and better. Coming from my roots in New York, any baker worth his weight in gold uses fresh yeast in their products. As far as whether you can freeze fresh yeast it is a crap shoot. I have had it rise fine and other times it's has not ...


Ginger as a stand-alone has no real affect on yeast. However like ginger, anything that contains ascorbic acid helps yeast activate and even more, helps the bread maintain it's shape and height. Ascorbic acid is nothing more than vitamin C. You can buy raw ascorbic acid from a pharmacy or even check your instant yeast. It probably has ascorbic acid already ...


This sounds like making a biga or poolish: it might serve as a starter for new dough. You could mix it with fresh flour and water.


Hmm. A yeast dough smelling of yeast. There's only one solution - bake it.


Yeast does not feed on water, it feeds on carbohydrates, i.e. sugar and flour. If you got the impression that it feeds on water, it might be because you used dried yeast, which is basically dormant yeast that gets reactivated by the water. If you use lukewarm water alone to activate your yeast, it feeds on the food remains from the growing medium, if you ...


Your question isn't as clear as it could be, but I'll try to answer what I think you're asking. You've bought a container specifically for making bread dough in and you have questions about it, right? You asked if you should put your dough in the fridge right after making it. The answer is, it depends on what you're making. You can make bread where the ...

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