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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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 the dough out how long does the dough have to sit…
Elli
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Why is bread dough recovery important?
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 very much appreciated. Thanks
Daniel McCaig
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Aftdr opening yeast
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 bread maker says once opened throw it away up I find…
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active dry yeast and rapid rise yeast
My recipe calls for 1 packet active dry yeast. All I have is rapid rise instant yeast. How much instant yeast do I use in substitution?
C. Langford
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Will adding more yeast to a dough mean I need a longer time in the proofer?
For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
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What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
That's the question.
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
Please specify in spoons or cups.
Aquarius_Girl
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Too much yeast and collapsing
Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and then baked.
If the focaccia was "forgotten" during…
David P
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What's the purpose to use milk together with yogurt for a yeast dough?
I've seen some recipes which suggest using yogurt together with a milk while making a yeast dough, staying silent about the actual purpose of doing so. As for me, such dough isn't well-balanced.
Can somebody explain to me the purpose of mixing milk…
Rusurano
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White cloud of foam while fermenting tepache
I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit yeasty. When I bottled it for the second fermentation, with no air flowing in, after 12…
Sam
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white spots on top of indian pickle
I hav made carrot pickle in lemon juice 15 days ago . some white spots are formed on the top of the pickle and at the sides of the glass jar.
Is the pickle safe to consume ?
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Focaccia dough perhaps not able to get at room temp before baking
The classical Focaccia Genovese proofs three times.
First in bulk (right after partition if making more than one)
Then flattened and topped with coarse salt in order not to let a film form that would prevent the dimples later.
Apply a water/oil…
David P
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3 day old sourdough starter splits after feeding
My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water.
On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay within the jar. It then rose within hours to double…
David
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Why is my bread dough rising this quickly?
I've been making Jim Lahey's no-knead bread pretty much since the recipe first appeared in the New York Times. In the last year or so, I've noticed a strange phenomenon: the recipe says to let the dough rise for 12-18 hrs., but the dough looks ready…
crmdgn
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Converting Yeast Recipe to Natural Levain
Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is constantly growing! I tend to bake breads but am branching…
rougon
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Strong Yeast Taste on Japanese Milk Bread
I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier and less yeasty?
This is the recipe I use:
350…
Paula
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