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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1answer
52 views

Quantity of rapid rise yeast vs regular yeast in bread machine

How much instant, rapid rise yeast should I use when my bread machine recipe calls for 1 1/2 teaspoons of regular dry yeast?
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Flour/Instant Dry Yeast Ratio in Thin Pizza Dough

I researched this question before asking, but I could not find a clear information. I'm sorry if I missed it. I want to make pizza from a leavened dough. I will use instant dry yeast. There are lots ...
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58 views

How should we determine the proportion of yeast in thin pizza? [closed]

It's my first try at making pizza. I have a question that I'm curious about and I can't find an answer for. I would like to make a pizza that is thin, crispy, and a little soft. In my research, most ...
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Why doesn't milk create gluten when combined with flour?

I wanted to make a simple pizza, but as I read the recipe, I began to wonder about the chemistry behind it. When flour and water come together, gluten starts to form. We know that. But why doesn't ...
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112 views

Should I add baking soda if the yeast in bread dough is not working?

So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad idea to add baking soda?
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switching yeast to sourdough

I have a recipe for a pizza dough, that was originally with yeast (500g flour and 300ml water). I tried to make it twice now with sourdough. I took a bit of starter, mixed it with a 50-50% flour-water ...
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1answer
96 views

Salt in dry ingredients versus salt in water?

Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Yesterday I put the salt with the wet ...
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118 views

Baking Powder, Baking Soda, and Yeast

I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, ...
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Does no-yeast dough need to rest?

I'm learning to make wheat tortillas, and it called my attention that this person is not letting her dough rest. Would you let the dough rest even if the recipe does not have any yeast? or is it not ...
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Can I make a home made yeast from non gmo flour? [closed]

Can I make yeast from gmo flour and can I use it for gmo flour to make a dough.
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129 views

When dissolving natural organic yeast in water, is it supposed to bubble?

When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
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Is it more effective to add yeast before or after kneading?

Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first (until it passes the "windowpane" test) ...
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281 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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217 views

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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1answer
336 views

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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3answers
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How to deal with overproofed pizza dough?

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
107 views

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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2answers
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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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3answers
527 views

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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1answer
352 views

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
251 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
115 views

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
578 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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1answer
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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
161 views

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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1answer
106 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
563 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
297 views

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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3answers
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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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571 views

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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293 views

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
259 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
3k 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
104 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
341 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
288 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
145 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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12k views

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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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
234 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
89 views

Should I put yeast in sweet bread? [closed]

Do you put yeast in sweet bread? Thanks!