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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3answers
926 views

Why does mixing the salt and yeast sometimes work?

I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is the "magic" of this recipe (...
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How to make savoury brioche bread

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...
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1answer
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Are fermented peppers with mold and/or yeast safe to eat?

I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible. My setup was an open container, with a relatively high salt to water concentration (I don'...
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Bread dough flattens during final proof & almost no oven spring

Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. ...
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3answers
260 views

What are the most yeasty fruits sold in supermarkets suitable for providing yeast for making bread?

Various fresh fruits, such as grapes, apricots, and dates, can be used to provide the yeast that is needed in breadmaking. But often in commercial production fruits are sprayed with pesticides, and ...
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Can I freeze cinnamon buns in unbaked roll form

We’re traveling with friends and wanted to make cinnamon buns. I feel the most convenient approach would be to freeze the entire roll, then cut it while frozen when we arrive, then letting it rise. ...
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1answer
89 views

Is my wild yeast starter a throwaway or salvageable?

I followed this YouTube video to make a wild yeast starter. My intention is to use them for making bread, hamburger buns, and maybe even try them out in a 1-gallon experimental homebrew! The TLDR; of ...
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1answer
84 views

Is there a way predict proving times of dough (without experience)?

I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own ...
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1answer
78 views

Yeast in Poolish

I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp. Which amount should I use to make artisan ...
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1answer
152 views

What does yeast do to flour?

Does yeast overtake flour? if yes then does it become protein from carbs? When we start with 100% flour does it become 70% flour 30% yeast germs after fully fermented dough?
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What kind of yeast is this?

I have a type of yeast that I'm finding hard to identify by English standard. These are picture of it: Whole, uncut. cut in half In my country, Bulgaria, we call it "live" yeast, despite ...
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0answers
96 views

Effect of ethanol concentration on bread flavor

What is the effect of ethanol concentration on bread flavor? According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol ...
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1answer
155 views

Why is my bread dough rising this quickly?

I've been making Jim Lahey's no-knead bread pretty much since the recipe first appeared in the New York Times. In the last year or so, I've noticed a strange phenomenon: the recipe says to let the ...
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3answers
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Converting bread recipes for an overnight rise?

I often find myself with an urge to bake things in the evening, but without enough hungry mouths left to justify actually producing anything substantial by the time the recipe is done. As such, it'd ...
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1answer
115 views

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
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1answer
170 views

Do yeast pancakes contain alcohol?

I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge overnight, and in the morning added a ...
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2answers
225 views

Why is a pig-skin like substance floating on top of my vinegar?

Apologies if this is off-topic. Every year, I make about 25 litres of cider vinegar. I wash the apples in a bucket of tap water, press them, add a sachet of yeast and leave the fermenting vessel in ...
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1answer
149 views

Yeast in sausage

Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for the sausage. However: When I ...
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1answer
111 views

What is the purpose of adding baking powder to a recipe that contains yeast?

Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it calls for a small amount of baking ...
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2answers
152 views

Reason(s) for poor bread results

This past weekend I was fortunate enough to be gifted a standing mixer. My first project was James Beard's white bread. The end characteristics that I wish to improve on were: When attempting to de-...
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Rye bread in bread machine - crust very rough on top

This is what I'm using for my rye bread in the bread machine. Overall it's tasty and rises okay, but the top sinks a little bit, and is really rough. 1 ⅓ warmish water 1.5 cups regular flour 1.5 ...
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3answers
93 views

making instant yeast rise higher/more

I make a relatively quick oatmeal bread (with bread, whole wheat flours and old-fashioned oatmeal); it calls for instant/fast rise yeast. I am wondering how to make it rise a bit more than it does.......
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2answers
64 views

Cake yeast rolls recipe missing part of flour measurement

My mother has a cake yeast rolls recipe, but she can't remember it. She's 101 so don't expect it. I have part of the recipe, and it is: 2 yeast cake in 1/4 cups of warm water 1 cup scalded milk 1/4 ...
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1answer
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Layer of yeast on top of sourdough discard?

Most of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it in a separate jar and store it, with a tight lid, in the ...
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2answers
260 views

Is there a difference between a lot of yeast and rising a short time vs little yeast and rising a long time?

I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wondering if you can achieve the same results ...
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1answer
215 views

Is it safe to keep reusing a portion of old dough?

My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal wholewheat bread dough made with ...
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Converting Yeast Recipe to Natural Levain [duplicate]

Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is ...
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2answers
96 views

Using proofed (?) yeast in a recipe (confused about amounts)

I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water" On the instant ...
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2answers
124 views

does leaving the pizza dough longer to ferment compensate for putting too low amount of yeast?

I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for lower amount of yeast to compensate?
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1answer
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Am I on wrong track or is my Apple Cider gonna waste?

I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding. Last year, I made ACV (watching some tutorials from YouTube) and ingredients I ...
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1answer
793 views

is this mold on my kimchi or yeast?

I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is this poisonous and should I just throw ...
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2answers
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Why not make sourdough bread from young starter?

I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
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1answer
78 views

What are the different flavors of sources for homemade baker’s yeast?

I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between an interest in not paying for things and ...
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1answer
180 views

Strong Yeast Taste on Japanese Milk Bread

I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier ...
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1answer
1k views

Today's equivalent of a cake of yeast [duplicate]

I came across one of my mother's cookbooks from 1954. A lot of the baked goods call for "1 cake of yeast". What would be the equivalent of this in today's supermarket?
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1answer
188 views

Capturing wild yeast for sourdough: Is this healthy yeast or contamination?

I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few days I get a white, fuzzy layer. The smell ...
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1answer
64 views

Can yeast leaven cornmeal? [duplicate]

Can yeast leaven cornmeal? If not, why? The lack of gluten?
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3answers
4k views

What are these white spots in my bread dough?

I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
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0answers
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How is home made yeast very approximately equivalent to?

https://www.dailymail.co.uk/femail/article-8171553/Scientist-shares-home-yeast-recipe-people-moan-bake-bread.html Of course it would depend on a lot of factors but how much dry yeast equivalent ...
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Dough failed to rise

To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixed with 0.5 cup distilled water - this ...
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1answer
294 views

How to grow baker's yeast (Saccharomyces cerevisiae) at home without creating a sourdough starter?

I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My question is, is it possible to feed it and ...
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2answers
460 views

Coconut bread dough is crumbly and does not come together to knead

So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I ...
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1answer
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Why is ciabatta poolish usually made with instant yeast?

So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast. But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough ...
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3answers
375 views

Bread is not rising

The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe below with good results, yielding nice 1–1/2 lb ...
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4answers
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Is using commercially available yeast to create a sourdough starter effective?

Numerous starter recipes talk about capturing wild yeast from the environment. Many recipes, as well as questions and answers here, directly say or imply wild yeast is better and that deliberately ...
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1answer
157 views

Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?

Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is ...
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1answer
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High viscosity fermantation

I recently tried an experiment with using strong dandelion flower & stem infusion and malt syrup. I was unable to obtain or culture a yeast starter in sufficient time so the wort sat for approx a ...
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2answers
241 views

From regular fresh yeast to sourdough

I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a general idea of the fact that a ...
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0answers
53 views

Can I make "starter" with active dry yeast? [duplicate]

I'd like to extend my supply of yeast (It's hard to get right now). My wife does not enjoy the taste of sourdough, so I was wondering it it's possible to create a self-replenishing culture, starting ...
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2answers
435 views

Baking lots of bread - keeping a yeast starter

Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd like a simple way to make sure I have ...

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