Seasoned Advice
Seasoned Advice

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.

322 questions
51
votes
11 answers

Why let dough rise twice?

I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they do this? Doesn't kneading just push the air bubbles out?
Brendan Long
  • 2,847
  • 4
  • 28
  • 26
44
votes
15 answers

Does active dry yeast really expire?

I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question. With the thought that dry yeast is basically…
Michael Pilat
  • 613
  • 1
  • 5
  • 8
43
votes
4 answers

Why use yeast instead of baking powder?

Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged in too hot water it can die and also waiting for…
sharptooth
  • 1,283
  • 7
  • 15
  • 26
26
votes
8 answers

Why are there no recipes combining both yeast and baking powder?

I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder? I know there are differences in flavor, but there are cakes…
cee
  • 271
  • 1
  • 3
  • 4
25
votes
3 answers

Why use baking powder instead of yeast?

I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? It seems it would rise better, but perhaps people like baking powder because they like…
Geremia
  • 1,307
  • 3
  • 13
  • 25
23
votes
25 answers

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot water, replacing it once or twice. The oven…
zachary
  • 2,409
  • 9
  • 27
  • 40
21
votes
8 answers

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other day that sugar (produced from sugar cane) is a…
Hoytman
  • 495
  • 3
  • 5
  • 10
21
votes
6 answers

How to get threads in a yeast dough?

I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest is the texture. First, it should be really…
rumtscho
  • 141,844
  • 47
  • 316
  • 579
21
votes
2 answers

Why not make sourdough bread from young starter?

I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make bread. My question is, why? If my starter is already…
Ovi
  • 591
  • 1
  • 8
  • 14
20
votes
2 answers

How was the usage of yeast for bread discovered?

From where did people get the yeast for their bread??
user41277
  • 303
  • 2
  • 5
20
votes
2 answers

Difference between letting yeast dough rise cold and slowly or warm and quickly

Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time. It is clear that the yeast is more active (does more fermentation per time)…
Peter - Reinstate Monica
  • 900
  • 5
  • 15
20
votes
5 answers

Ginger and yeast

I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information about that, and the best I came up with was this "ask a scientist" question which suggests…
Cascabel
  • 58,695
  • 27
  • 187
  • 326
18
votes
3 answers

How much yeast is in a "package"?

Our Better Homes and Gardens cookbook calls for "1 package active dry yeast" in its pizza recipe, which is less than helpful, since we keep a container of bulk yeast in the freezer. What is the standard volume (e.g. in teaspoons) of yeast in a…
Edward Brey
  • 384
  • 2
  • 4
  • 13
18
votes
3 answers

Does flour have yeast?

This feels like it should be an easy question to find an answer to, but all I'm finding are unreliable sources saying both yes and no. I'm referring specifically to any kind of store-bought flour used for cooking or baking. Thanks!
DukeSilver
  • 282
  • 2
  • 6
17
votes
1 answer

How can I grow my own yeast (sourdough starter)?

I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
Martin
  • 273
  • 2
  • 5
1
2 3
…
21 22