Questions tagged [yeast]

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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2answers
106 views

Will an airtight container negatively affect yeast growth / dough expansion?

I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally cover the mix tightly with plastic wrap, ...
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Leavened bread and yeast [duplicate]

In a normal baking process, the action of yeast is at its optimal rate at a temperature of about 78-120oF. It normally dies at a temperature of between 130-140oF. The cooking in the oven takes place ...
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mixing dry yeast, water, salt and flour

When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
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Is this yeast on my sauerkraut?

Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a ...
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How to make Vegemite at home

Could someone make their own? Vegemite is a yeast extract made from the remains of commercial beer production. Vegemite has an extreme salt level; a home made variant would probably lower the salt ...
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185 views

Pizza dough questions

I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become ...
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1answer
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no-knead pizza. When is it supposed to raise? which flour is the best?

I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick oven but in a home oven. The directions ...
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2answers
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Pizza dough dipping in middle during proofing

Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...
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Why does my bread ferment in the middle?

I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft ...
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1answer
65 views

Baked Apple Fritter

I know I know I know... apple fritters SHOULD be fried. I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by baking apple fritters in an oven. I'd ...
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Yeasted rye starter immediately doubles!

I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 days, but it doubled almost immediately and ...
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Bread proofing times fridge versus room temp

I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I've seen online will either say to leave ...
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1 baking pan, dough for 2 loaves. What do?

I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan). I ...
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How much yeast is “1 Large Yeast”?

This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
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1answer
214 views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
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1answer
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Sweet yeast-dough too yeasty

I am struggling with yeast again, doing "Milchbrötchen", basicalyl buns from a sweet yeast-dough. My current process leaves me with "ok, but not great" results, and I am hoping for pointers on two ...
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1answer
451 views

How is nutritional yeast made? [duplicate]

I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, so I would like to know how to prepare it. I want to eat ...
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Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
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1answer
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Will kill Salt the Yeast, salt is a hunter? [duplicate]

When making bun, Yeast & salt should not be mixed at the same time? Will kill Salt the Yeast, salt is a hunter?
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Difficulty with frozen bread dough

My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost ...
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104 views

Storing dry yeast in freezer?

Is it true that storing dry active yeast in the freezer helps to retain its lifting power? How long can it be stored this way?
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1answer
438 views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
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Aging cheese contaminates levain

I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not ...
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1answer
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Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour

I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by ...
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How much is “1-2 cents worth” of yeast in an old recipe?

I'm looking through an old cookbook, ''The Art of German Cooking and Baking'' by Lina Meier (2nd Ed., 1922, Milwaukee, file on wikipedia). There is a recipe for waffles here which calls for "1-2 cents ...
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Not feeding sourdough starter enough?

I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
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Why are my beignets hollow?

Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As ...
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Why does this recipe call for so much yeast?

Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.) I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more ...
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1answer
192 views

Silty bottom (precipitate) in ginger ale

For the first time, I'm fermenting ginger ale using my 7-day enriched ginger culture and a large batch of sweetened ginger tea using 50/50 brown sugar and muscovado sugar. Before combining the tea and ...
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1answer
2k views

My yeast doesn't bubble but kinda works?

I only have regular access to 2 yeast products here - active dry yeast from company #1 and active dry yeast from company #2. I'm proofing them by mixing 6g of yeast + 1tsp of sugar + 325ml of room ...
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2answers
88 views

Adjusting yeast and rise times in recipes

Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2 the yeast mean twice the rise-time?
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1answer
297 views

What is the difference between a wild yeast starter and a sourdough starter?

Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If this is the only distinction - was all ...
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1answer
170 views

What are some pros/cons of restarting a bread machine mid-cycle?

The situation: I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the ...
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1answer
140 views

Is there a general algorithm for calculating the amount of yeast while making bread?

I've had this question for a long time. I have several books with different recipes and the amount of yeast changes a lot. I know for a fact that it is better to work with less yeast and wait for a ...
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Why use baking powder instead of yeast?

I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? It seems it would rise better, but ...
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2answers
1k views

What is an appropriate water to yeast ratio for hydrating yeast for bagels?

I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a ...
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3answers
124 views

Adding Instant Yeast to dry bread mix for later use

I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our ...
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1answer
84 views

Should I put yeast in sweet bread? [closed]

Do you put yeast in sweet bread? Thanks!
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Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
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Forgot the yeast in a brioche bread recipe

This is the brioche bun recipe I frequnetly use: 250 gr potato puree 3.5 cups flour 1 tsp sugar 0.5 tsp salt 2 tsp instant yeast 1 tbsp olive oil 50 gr butter 1/3 cup milk 1 egg 1 tsp bread ...
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1answer
125 views

how does bread fermentation change in relation to inital yeast weight, time and temperature?

I am thinking of making bread and while most recipes call for a 2-3 hour fermentation, some say leave it for 12-24 hours in the fridge for better flavor while adding less yeast to start with. I ...
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1answer
647 views

Baker's Ammonia with yeast—good idea?

I recently made a moderately successful gluten free loaf of bread from a recipe for Japanese Milk Bread from the book Gluten Free on a Shoestring Bakes Bread. Respecting the author's trade secrets, I ...
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Is active dry yeast safe to eat as-is?

I am interested in eating yeast as a protein supplement, likely on toast. Is active dry yeast safe to eat in this way?
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Sourdough starter bubbling but not rising after months of feeding

I have successfully made sourdough whilst living in Texas - USA then back in Australia and now i am currently living in Nashville - USA. Since moving to Nashville i began a new starter and have ...
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1answer
5k views

pizza with baking soda instead of yeast

I have a friend who is allergic to yeast so I'm looking for a way to make a pizza dough with baking powder instead of it. Should I add a bit of lemon juice to counteract the baking soda?
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Does dead yeast result in a stickier dough?

I'm trying to troubleshoot my pizza dough. I've made it twice and both times it was too sticky to knead. The first time I figured that I killed the yeast (the package said don't go above 140°F and I ...
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1answer
5k views

Active dry yeast vs. instant yeast

Are there differences in the different types of yeasts? Does one yield slightly differently? I know many people say that they can be used interchangeably but why are there two types if there isn't a ...
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3answers
2k views

What quantity of baking powder satisfies a mass of size x?

I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is any kind of proportion and if there is ...
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Freeze drying Yeast

I have made and nurtured natural yeast for baking in the past. Problem is if you don't bake on a regular basis, the cost and effort of maintaining your live yeast culture is crazy. I recently ...
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1answer
152 views

Making Sour Dough from Starter

I've been working on a starter and feeding it daily for a while now and it really seems active, smells yeasty vinegary and generates plenty of bubbles. I am trying to test out my starter by making a ...