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
-1 votes
0 answers
36 views

Can you use both yeast and baking soda in gluten free bread to make it rise? [duplicate]

I was wondering if I add baking soda and or baking powder to my gluten free bread recipe would rise more?
user avatar
  • 1
1 vote
2 answers
177 views

What is the point of a "Friendship Bread" starter?

Recently I started a "Starter" for Friendship Bread with some active (non wild) yeast. I thought it would be a good way to keep an active culture of yeast around in general and get some nice ...
user avatar
0 votes
0 answers
86 views

Is it okay to feed milk powder to sourdough starter?

I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more acidic than flour.
user avatar
  • 1
3 votes
2 answers
239 views

How does no-knead bread not overproof?

Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk ...
user avatar
  • 53
3 votes
2 answers
276 views

White bread without the "yeasty" or "bready" flavor

I'm trying to recreate a very specific brand of white bread from my parents' hometown, which isn't available outside about a 60-mile radius since the bakery doesn't use preservatives. But it's DANG ...
user avatar
0 votes
1 answer
81 views

White cloud of foam while fermenting tepache

I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit yeasty. When I bottled it for the ...
user avatar
  • 1
0 votes
1 answer
85 views

white spots on top of indian pickle

I hav made carrot pickle in lemon juice 15 days ago . some white spots are formed on the top of the pickle and at the sides of the glass jar. Is the pickle safe to consume ?
user avatar
0 votes
2 answers
82 views

Focaccia dough perhaps not able to get at room temp before baking

The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in order not to let a film form that would ...
user avatar
  • 752
6 votes
1 answer
143 views

What happened to my frozen yeast?

I had a leftover block of commercially bought frozen yeast. I kept it it the freezer, well below 0 celsius. I'll admit I didn't check on it for years. I opened the container today. It was stinking ...
user avatar
  • 415
0 votes
1 answer
112 views

3 day old sourdough starter splits after feeding

My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water. On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay ...
user avatar
  • 1
5 votes
3 answers
1k 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 (...
user avatar
6 votes
4 answers
1k views

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 ...
user avatar
  • 163
2 votes
1 answer
496 views

Is this layer on top of my fermented peppers mold? If it is not, is it still 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'...
user avatar
4 votes
3 answers
392 views

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. ...
user avatar
  • 141
2 votes
3 answers
280 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 ...
user avatar
10 votes
1 answer
1k views

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. ...
user avatar
  • 421
1 vote
1 answer
93 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 ...
user avatar
3 votes
1 answer
88 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 ...
user avatar
  • 466
2 votes
1 answer
92 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 ...
user avatar
  • 21
2 votes
1 answer
186 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?
user avatar
  • 131
12 votes
5 answers
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 ...
user avatar
  • 193
2 votes
0 answers
154 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 ...
user avatar
  • 53
0 votes
1 answer
185 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 ...
user avatar
  • 1,494
11 votes
3 answers
2k 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 ...
user avatar
4 votes
1 answer
156 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 ...
user avatar
2 votes
1 answer
183 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 ...
user avatar
9 votes
2 answers
278 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 ...
user avatar
1 vote
1 answer
175 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 ...
user avatar
  • 13
2 votes
1 answer
136 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 ...
user avatar
2 votes
2 answers
157 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-...
user avatar
1 vote
0 answers
57 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 ...
user avatar
  • 179
2 votes
3 answers
102 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.......
user avatar
  • 21
1 vote
2 answers
69 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 ...
user avatar
3 votes
1 answer
225 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 ...
user avatar
  • 131
4 votes
2 answers
300 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 ...
user avatar
  • 185
5 votes
1 answer
242 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 ...
user avatar
  • 53
0 votes
0 answers
37 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 ...
user avatar
  • 149
1 vote
2 answers
108 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 ...
user avatar
  • 13
3 votes
2 answers
129 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?
user avatar
1 vote
1 answer
115 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 ...
user avatar
2 votes
1 answer
1k 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 ...
user avatar
21 votes
2 answers
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 ...
user avatar
  • 591
2 votes
1 answer
88 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 ...
user avatar
0 votes
1 answer
227 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 ...
user avatar
  • 1
2 votes
1 answer
3k 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?
user avatar
2 votes
1 answer
201 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 ...
user avatar
  • 123
0 votes
1 answer
82 views

Can yeast leaven cornmeal? [duplicate]

Can yeast leaven cornmeal? If not, why? The lack of gluten?
user avatar
  • 1,034
2 votes
3 answers
5k 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 ...
user avatar
0 votes
0 answers
53 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 ...
user avatar
5 votes
3 answers
2k 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 ...
user avatar
  • 335

1
2 3 4 5 6