New answers tagged yeast
1
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Too much yeast and collapsing
Yes, you can certainly overproof dough. From the point of view of the yeast, it's not "it did its job" - the yeast doesn't have a job, it's a conglomeration of cells that get fissioned, ...
- 133k
0
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Too much yeast and collapsing
It’s likely that the the yeast already did it’s job. However, if this happens, you can ball it up, knead, and allow to proof again. This should work at least one time. There are a few variables at ...
- 70.4k
8
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Accepted
Can I still use poolish which has quadrupled in volume?
Give it a good sniff. If it smells yeasty, and maybe a little sour, you are good to go. After all, using a poolish (or any starter) at its peak activity is a good thing. The longer it ferments, the ...
- 70.4k
5
votes
Accepted
What effect does fat and sugar have on homemade bread?
Adding fat to bread dough makes it softer and makes it stay moist for longer. The first effect, a more tender crumb, is a result of fat coating gluten molecules and preventing them from forming long ...
- 2,188
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