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
173 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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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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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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Should I put yeast in sweet bread? [closed]

Do you put yeast in sweet bread? Thanks!
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Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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287 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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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I recently tried to make sourdough with my starter, it didn't rise. Why is there still a crumb?

I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding. I made a basic sourdough recipe using my starter. It'...
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What are the conversion rates between yeasts: cake yeast(compressed yeast), dry active, instant, and yeast flakes.

What are the conversion rates between yeasts: cake yeast(compressed yeast), dry active, instant, and yeast flakes. Preferably in grams please.
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Over-resting waffle dough

I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance. Most recipes use yeast and require the dough to raise between 45 min and 1 hour. Would it be ...
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What would cause dough not to rise while making no-knead bread?

I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than ...
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Will yeast activate with equal

I would like to use my artificial sweetener Equal to make yeast rolls. Will the yeast activate? I've never tried anything like this before. I would like to know before I invest in the time, effort and ...
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bread machine loaf size buttons

My sunbeam 5891 does not give specifics on the knead/rise/bake times of each cycle, or what happens when you change the loaf size. Time slightly increases if I click the button to raise from 1.5 lbs ...
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Is there anything but yeast in a packet of baker's yeast?

So hopefully this does not seem like too silly a question...but is there anything in a typical small packet of baker's yeast aside from actual yeast organisms (S. cerevisiae)? I guess that I always ...
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Is it safe to heat active dry yeast to make a substitute for nutritional yeast?

Nutritional Yeast isn't available at my location so i'm looking for alternatives. While searching Seasoned Advice i've found this question How can I make nutritional yeast?. But i don't want exactly ...
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Yeast amounts unsure

My recipe calls for .25 ounce package of active dry yeast, and the package of active dry yeast that I purchased from the store is 1/4 ounce packages is this the same amount of active dry yeast that I ...
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1answer
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Question on yeast quality?

I'm about to buy some ingreadients for a bread recipe which calls for quick yeast. I looked up some info and basically it looks like quick yeast is instant yeast, so first off if I could get a ...
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575 views

Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture

I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
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Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left ...
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1answer
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How should soda made with “ginger bug” smell/taste?

I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. The soda I made was good, but tasted extra ...
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How does yeast feed on the water

How and why does yeast grow and feed on the water? My children and I have been making yeast rolls and they keep asking why it expands,I don't know how to answer this and they are still waiting for an ...
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Explaining raising dough

I bought dough containers and would like to know a couple things: When I mix the dough do I put it in the refrigerator right away and can I seal it with the lid on or do I use seran wrap? When I take ...
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1answer
838 views

Why is bread dough recovery important? [closed]

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be ...
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How many risings for bread?

The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which ...
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Yeast rolls spread when rising

I make yeast roll dough in my bread machine, then form them into rolls and let them rise. They are delicious but when rising they seem to spread out and not rise very high. What can I do to make them ...
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2answers
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Gluten free bread in breadmaker looks weird and doesn't rise

I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside ...
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2answers
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Can nutritional yeast flakes be used as a bread leavening?

Can nutritional yeast flakes be used as a bread leavening, or is the yeast really dead (is that what deactivated means?)?
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Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)

Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United States's grocery stores.
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Aftdr opening yeast [duplicate]

I have just used dried yeast for a bread in the bread maker but there is still a lot left how long will it still be good to use after opening it and closing it properly because the booklet of the ...