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.

Filter by
Sorted by
Tagged with
12
votes
5answers
3k views

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 ...
2
votes
0answers
68 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 ...
0
votes
1answer
121 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 ...
11
votes
3answers
1k views

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 ...
4
votes
1answer
99 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 ...
2
votes
1answer
159 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 ...
9
votes
2answers
186 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 ...
1
vote
1answer
138 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 ...
1
vote
1answer
96 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 ...
2
votes
2answers
143 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-...
1
vote
0answers
48 views

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 ...
0
votes
0answers
19 views

Is there any difference between dry yeast and fresh yeast? [duplicate]

Can you generally substitute dry yeast for fresh yeast and vice-versa? Is there any desirable result that can be accomplished by one, but not the other? Or are they completely equivalent if you just ...
2
votes
3answers
88 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.......
1
vote
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 ...
3
votes
1answer
129 views

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 ...
4
votes
2answers
241 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 ...
5
votes
1answer
198 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 ...
0
votes
0answers
35 views

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 ...
1
vote
2answers
74 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 ...
3
votes
2answers
118 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?
1
vote
1answer
89 views

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 ...
2
votes
1answer
487 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 ...
21
votes
2answers
4k views

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 ...
2
votes
1answer
62 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 ...
0
votes
1answer
143 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 ...
2
votes
1answer
377 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?
2
votes
1answer
181 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 ...
0
votes
1answer
60 views

Can yeast leaven cornmeal? [duplicate]

Can yeast leaven cornmeal? If not, why? The lack of gluten?
1
vote
3answers
3k 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 ...
0
votes
0answers
52 views

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 ...
5
votes
3answers
1k views

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 ...
1
vote
1answer
240 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 ...
1
vote
2answers
331 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 ...
8
votes
1answer
1k views

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 ...
5
votes
3answers
330 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 ...
7
votes
4answers
997 views

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 ...
3
votes
1answer
127 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 ...
1
vote
1answer
40 views

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 ...
2
votes
2answers
199 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 ...
0
votes
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 ...
1
vote
2answers
400 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 ...
1
vote
1answer
51 views

non-grain options in sourdough starter

Is there any reason not to try adding dried fruit to a sourdough starter? The reason I'm imagining is that different sorts of yeast live on dried fruit vs on grains. This could turn out to be ...
0
votes
1answer
52 views

Soda and yeast both in pretzels

Usually I think of leavening as either yeast or chemical (baking soda / baking powder). On these sourdough pretzels yeast and soda are both listed. Why would a baked product need both leavening ...
2
votes
1answer
408 views

Can yogurt be used as a substitute for yeast in pizza dough?

I am making some pizza dough, but I don't have the yeast, is there a way to substitute it with yogurt? If so what proportions would I use, to keep the dough at the same consistency.
3
votes
2answers
4k views

Sourdough starter - when do you give up?

I'm on Day 14 for my sourdough starter and can't get it to work. I had a half inch rise on Day 3 and nothing since then. I am using 1:1:1 with the flour component being made up of half whole wheat ...
1
vote
1answer
395 views

Can non expired yeast go bad?

so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought another one which exp date was 10/21. I'm ...
6
votes
3answers
12k views

Can I add instant yeast to sourdough dough that is not very active?

I have a sourdough starter (rye flour based) that is quite active and I use it a lot. I decided to make bread today and used AP flour instead of bread flour on purpose. I wanted to see what would ...
1
vote
2answers
96 views

Can tested yeast be used for anything?

I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video: 1) dissolve 1 tbsp of sugar in half a ...
10
votes
2answers
5k views

What's the best way to propagate baker's yeast?

My neighbor who also bakes has run out of yeast and can't find any in the store. We went shopping this afternoon and couldn't find any either. I have a fair-sized jar of the stuff in my fridge, but I'...
0
votes
2answers
363 views

Bread won't rise during proof after overnight fermentation

Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the first fermentation on the first day so ...

1
2 3 4 5 6