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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Freezing raw pizza
I'm preparing two pizza, one for immediate consumption and the other one I want to freeze so it can be eaten next week.
Is it OK if I freeze raw pizza I.e. raw dough with all the ingredients? Or should I bake the base for a bit? Or even should I…
Piotr Golacki
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Kimchi white fermentation covering
It looks like I've developed some nonharmful "kham yeast" on my kimchi ferment. I've looked online and I'm confident this is not dangerous, but I'm not sure if it is a good sign either. The kimchi smells great. I tried scraping it off and could…
Strobnm
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Can I make ginger bug from existing ginger beer, or from ginger beer yeast?
I was having trouble getting a ginger bug started from wild cultures, so I went ahead and bought a small amount of 'Ginger Beer Yeast'.
I was hoping to get a more successful Ginger Bug started, either directly from the yeast, or potentially by…
Jww
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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 cake / breads too. However as i've been going though…
QueueHammer
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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 that video is:
Mix 3 tbsp flour + 3 tbsp…
hotmeatballsoup
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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 make bread, I cook it to an internal temp of at least 190F.…
lunix
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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 cups rye flour
1 tablespoon fennel
1 teaspoon…
Sylvia
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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 cup sugar
1/3 cup shortening
1 1/2 salt
3 eggs
3…
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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 yeast packaging, it says to mix 2.25 tsp yeast with 1/4 cup…
Simone
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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 used were:
Water
Sugar
Apples as whole
During…
Moeez Ahmad
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How to grow baker's yeast (Saccharomyces cerevisiae) at home without creating a sourdough starter?
I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My question is, is it possible to feed it and let it grow at home.
I don't want to make…
Kyle
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Coconut bread dough is crumbly and does not come together to knead
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I substituted half of the flour with coconut flour,…
Gigili
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High viscosity fermantation
I recently tried an experiment with using strong dandelion flower & stem infusion and malt syrup. I was unable to obtain or culture a yeast starter in sufficient time so the wort sat for approx a week and started to spontaneously ferment in that…
But those new buttons though..
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Baking lots of bread - keeping a yeast starter
Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd like a simple way to make sure I have yeast on hand for my next batch. Could you all…
adam.r
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non-grain options in sourdough starter
Is there any reason not to try adding dried fruit to a sourdough starter? The reason I'm imagining is that different sorts of yeast live on dried fruit vs on grains. This could turn out to be delicious or terrible. As well I've never seen sugar…
mroll
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