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Questions tagged [yeast]

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.

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Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it does not rise well before baking. I've tried…
Rebekah
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Can I let my bread dough rise in the mixer bowl?

When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bowl and may inhibit rising. Would it be better to transfer the dough to a glass or plastic…
clueless
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Exploding or alcoholic soda

Well, I tried to follow a very simple recipe from "Cooking for Geeks" for Ginger Lemon Soda. I made a simple ginger syrup by cooking ~200g of chopped ginger together with 2 cups of sugar, then I used half of that syrup together with 1/2 a teaspoon…
Lagerbaer
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Does nutritional yeast expire or go bad?

I have a tub of nutritional yeast with a "best by" date of February 2012 (at the time of this posting, it's about a month past that). Is it still good to use? It still looks and smells the same as it always has. In general, what is the shelf life of…
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What is the difference between a poolish and a biga?

Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some direction: are there differences in making them? Can you both keep them as long? How does the…
Mien
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Difficulty with frozen bread dough

My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost enough to shape the rolls, let them rise, and bake…
LN6595
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How many risings for bread?

The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which requires two risings. My neighbor told me that with the…
Shalryn
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Are there any substitutes for honey when trying to activate yeast?

Are there any substitutes for honey when trying to activate yeast? I have a bottle of corn syrup and was wondering if I could just use that.
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Yeast dough won't go "stretchy"

I am getting the feeling yeast-dough just hates me... I have been using a basic pizza recipe: 500g flour 1/2 cube of fresh yeast 1 1/2 teaspoons of salt. 4 tablespoons of olive oil 250ml water make well in flour add crumbled yeast and…
Layna
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Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
Silly Cow
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How can I cultivate and store yeast?

I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively expensive, considering it is a self-replicating living organism. Is there a way to…
AdamO
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What’s the actual difference between soy sauce and miso?

To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
Evi1M4chine
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Why is ciabatta poolish usually made with instant yeast?

So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast. But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough instead? It work pretty well for me except the…
JAre
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yeast subtitution in a recipe with no water

I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
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Is there anything but yeast in a packet of baker's yeast?

So hopefully this does not seem like too silly a question...but is there anything in a typical small packet of baker's yeast aside from actual yeast organisms (S. cerevisiae)? I guess that I always assumed that there was some kind of filler agent…
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