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.
Questions tagged [yeast]
313 questions
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Yeasted rye starter immediately doubles!
I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 days, but it doubled almost immediately and is doubling again in my largest bowl! I can stir…
Patricia Greenspan
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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?
Anum
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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 far as I know I'm doing everything the same, and…
magilla71
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Converting sugars with yeast
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
StevenXavier
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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 technique where I can always make changes based on…
Suhany
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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 small loaf of sour dough. I came across this…
AnchovyLegend
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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 I tried using it:
Mix it with the dry flour…
AndreKR
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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 method for leavening commercial breads that I…
Drisheen Colcannon
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Alternatives to using yeast In baking
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?
user54643
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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 waste of ingredients.
Randy Starkey
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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 to 2 lb loaf. Does proofing time, baking time,…
sammarcow
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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 need for the recipe ??
user48355
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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 varification on that, that would be great. But…
RKSMT
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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?
Philae
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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 "yeasty" and had spots on top that I couldn't…
jmicrobe
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