yeast

jayward

Hi made some bread rolls yesterday but I want to make double the amount which it said you could do but not to double the yeast is that right? If so why?
New to bread making. thanks
jayward

thriftmonster

Once the yeast gets working, it doubles at such a fast speed that you don't need to and the taste can get a bit yeasty. I think there's a minimum you need - about 1/2 tsp dried ot 1/2oz fresh but at larger quantities you can get away with less.

Bakers used to use minute amounts in relation to a stone or two of flour comparatively (as per Elizabeth David) although they used to use a sponge method - where you use all the ingredients but only part of the flour in a sort of batter - get that working and then incorporate the rest of the flour. It makes very good bread at home this way as well.

HTH

Seakay

some facts abut yeast: http://www.botham.co.uk/bread/yeast.htm

"To sum up, then, the dough is aerated by the action of the yeast. The little cells we mentioned ferment the dough, and produce tiny bubbles of gas inside it. As a result, the dough gets fatter and bigger, and rises, of course. Thus when the dough is baked, you have a 'bold' loaf, light and airy; when you cut it you can see all the tiny holes formed by the gas, so that it looks like a sponge."

The action of the yeast is stopped when the yeast is "killed" at high cooking temperature, before that it would keep going while it had "food" to react with; if you use too much yeast for the other ingredients then some of it doesn't react at all, so you are left with more of a yeast flavour.

jayward

great thanks i will now give the double quantity of rolls a go .

nopot2pin

Bummer

I just made a double quantity of dough, to make 2 loaves, but I used two sachets of yeast.
I should have checked here first.:o
Hopefully it will be okay.