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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Can tested yeast be used for anything?
I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min)
Here is the method in case you can't access the video:
1) dissolve 1 tbsp of sugar in half a cup of warm water
2) add 2 and 1/4 tsp of dry…
Maira Bay
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How many cells are in one granule of instant yeast?
I'm purely curious and google has failed me.
Josh French
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Making 1% milk into whole milk
I have a yeast Roll recipe that calls for 1 cup of whole milk. I only have 1% milk. What can I do to make the 1% equivalent to whole milk.
Johnnie
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What type of Bread Improver should one use for non-yeast bread?
From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough.
What would you recommend for such types of bread/dough?
Thank You.
pumpum_bread
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Quantity of rapid rise yeast vs regular yeast in bread machine
How much instant, rapid rise yeast should I use when my bread machine recipe calls for 1 1/2 teaspoons of regular dry yeast?
Barbara
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Flour/Instant Dry Yeast Ratio in Thin Pizza Dough
I researched this question before asking, but I could not find a clear information. I'm sorry if I missed it.
I want to make pizza from a leavened dough. I will use instant dry yeast. There are lots of pizza recipes. Is there a ratio for flour /…
mhendek
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Should I add baking soda if the yeast in bread dough is not working?
So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad idea to add baking soda?
Lemmy
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switching yeast to sourdough
I have a recipe for a pizza dough, that was originally with yeast (500g flour and 300ml water). I tried to make it twice now with sourdough. I took a bit of starter, mixed it with a 50-50% flour-water mix, let that rest for around 10 hours and than…
fbence
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mixing dry yeast, water, salt and flour
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots of yeast bubbles within hours in the fridge, and…
Swiss Frank
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Does package yeast inhibit wild fermentation?
I baked my first “sourdough” boules today and there was zero detectable sour or tartness.
After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed bloomed with a tiny bit of honey.
Ever since then it has…
Preston
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What are some pros/cons of restarting a bread machine mid-cycle?
The situation:
I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the cycle. Sometimes I'll restart the cycle a second…
jvriesem
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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 has dissolved, but never foamed. I keep my yeast in…
GJ.Baker
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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 disastrous to let the dough rest for a longer period (like…
AdrienNK
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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 it in the fridge for about 48 hours, when I was…
Gigili
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