Yeast
Advice, Questions, and Discussions about Yeast
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Does this dough proof once before shaping and once after, just once after, or not at all as the recipe is written?
Recipe Question For: Chocolate-Poppy Seed Kokosh -
I'm halfway through the recipe (dough should be through its first rise), and I've realized the yeast I was using must be dead. Is there any way to...
Recipe Question For: Kindred's Milk Bread -
Is 2 tbsp of rapid rising yeast too much for 4 cups of flour? I’m trying to make dinner buns and they keep deflating as I remove them from the oven.
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Active yeast won't foam!
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I keep getting under-prooved dough when I use rapid-rise yeast?
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Why is dry yeast more common than fresh yeast?
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julia child's croissants
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How does the yeast work without some kind of sugar?
Recipe Question For: Honey Cashew Morning Buns -
My sweet potato roll dough isn't rising!! The dough has been in a warm place for about 2 hours and is still super sticky and hasn't risen. What ca...
Recipe Question For: Sweet Potato Rolls -
make ahead yeast rolls
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make ahead yeast rolls
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Has anyone successfully halved Saltie Focaccia recipe?
Recipe Question For: Saltie's Focaccia -
which yeast should be prefered? instant or dry active?
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Could I use a small block of fresh yeast for this? That is the yeast I have - but I'm not sure how to use in this recipe.
Recipe Question For: Jim Lahey's No-Knead Pizza Dough + Margherita Pie -
Sourdough starter is grayish, smells bad, and is hardly active
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Yeast
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Is the yeast amount really accurate? I only have instant yeast, what would be the equivalent of instant yeast for this recipe?
Recipe Question For: Buttermilk English Muffins -
can I use Rapid Rise highly active yeast instead of instant dry yeast
Recipe Question For: Honey Challah -
Can this rise overnight in the fridge
Recipe Question For: Plain Steamed Buns (Mantou) -
Dough is very hard after removing from fridge where I left it to proof overnight. Any thoughts on what went wrong? Can I salvage the dough at this...
Recipe Question For: Cherry-Almond Danish
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