Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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.

3
votes
2answers
101 views

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 ...
1
vote
3answers
88 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 ...
4
votes
1answer
110 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 ...
2
votes
1answer
140 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 ...
4
votes
1answer
47 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 ...
2
votes
1answer
182 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 ...
0
votes
1answer
65 views

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 ...
-2
votes
1answer
86 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?
8
votes
2answers
94 views

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 ...
1
vote
1answer
86 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?
4
votes
1answer
235 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 ...
1
vote
0answers
47 views

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 ...
2
votes
1answer
140 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 ...
10
votes
3answers
843 views

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 ...
2
votes
3answers
738 views

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 ...
1
vote
0answers
254 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 ...
8
votes
2answers
222 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 ...
2
votes
1answer
106 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 ...
2
votes
1answer
1k 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 ...
3
votes
2answers
75 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?
4
votes
1answer
207 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 ...
0
votes
1answer
113 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 ...
3
votes
1answer
131 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 ...
23
votes
3answers
10k 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 ...
0
votes
0answers
819 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 ...
1
vote
3answers
76 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 ...
0
votes
1answer
78 views

Should I put yeast in sweet bread? [closed]

Do you put yeast in sweet bread? Thanks!
1
vote
0answers
39 views

Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
5
votes
2answers
211 views

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 ...
2
votes
1answer
100 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 ...
2
votes
1answer
517 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 ...
-1
votes
1answer
948 views

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?
4
votes
1answer
3k views

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 ...
2
votes
1answer
4k 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?
4
votes
4answers
858 views

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 ...
3
votes
1answer
4k 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 ...
1
vote
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 ...
1
vote
0answers
111 views

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 ...
1
vote
1answer
136 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 ...
2
votes
0answers
80 views

Can I first rise my bread dough in the fridge? [duplicate]

So yesterday, after kneading the dough, I oiled a bowl and put the bread dough in, sealed the top with plastic wrap and put it right into the fridge. Now reading on the web, I found out that it might ...
2
votes
3answers
4k views

Pizza dough didn't rise, maybe yeast cells were killed off

I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells: Yeast Is Too Hot. Recipes that ...
6
votes
1answer
472 views

Yeast Nutritional Values

Like most food products yeasts are labeled with nutritional values for calories, carbs, etc. When yeast is 'activated' it is said to be 'reproducing' (or making more yeast). So, my question is, "If ...
1
vote
1answer
1k views

Can I compensate for non-working yeast with baking powder in bread?

I am used to baking with fresh yeast like this: Where I live now I can't buy this, so I have to make do with this: In accordance with the instructions I use 2 g of the "yeast" per 500 g flour. How ...
1
vote
2answers
1k views

Does commercial bread use baking powder?

My understanding of baking powder is that it supposed to be a chemical alternative to yeast, allowing a baker to leaven bread more cheaply and faster than yeast would do. Is baking powder the primary ...
6
votes
4answers
641 views

Is there such thing as “active dry sourdough-variety yeast”?

Apologies in advance if this is a stupid question, or if it doesn't sound coherent, but: Is it possible to buy sourdough yeast, ready to use? You can easily find "active dry yeast" for sale in ...
0
votes
1answer
1k views

My yeast looks lke brown water

I am making bread and my yeast is not foaming. I am using water at 110 F and my yeast is good - I recently used it a couple of days ago, and it worked fine. This time, it looks like brown water; it ...
1
vote
1answer
1k views

Alternatives to using yeast In baking [duplicate]

Making cinnamon buns and recipe calls for dry yeast, I don't have any yeast and was hoping someone has encountered same issue. Any suggestions to alternatives?
3
votes
1answer
2k views

My overnight sour dough went slack, could my 'starter' have eaten too much gluten?

Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourdough sponge work? At the end of the ...
5
votes
4answers
4k views

What is the best water to use for yeast being used in bread making?

I'm just starting back on the road to bread making, and I have been wondering about the water that I am using, and how it will affect the yeast. Do I just use (1) the stuff that flows from my ...
5
votes
3answers
3k views

How frequently should I feed my sourdough starter?

I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently. I could see it going either way. The ...