Published: 03/08/2008Updated: 11/07/2022Author: Kate Jones
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A lot of people are scared of making things that have yeast in them. They CAN be scary, but they’re also lots of fun and very rewarding. Here are some great yeast dough tips that everyone needs to know:
- Use bread machine yeast (like Red Star brand) rather than regular yeast, even if you’re not using a bread machine. It’s less tempermental and more forgiving.
- Make sure the liquid you’re using to dissolve the yeast is warm enough (between 100-115) for the yeast to grow, but not too hot because that will kill the yeast. My rule of thumb is a temperature that you’d be comfortable taking a hot shower in, but not so hot that you couldn’t wash your hair or face in it.
- Keep your yeast in the freezer; it will last longer.
- Keep your kitchen warmer than you normally would.
- Sugar feeds yeast, salt can kill it. This is part of why you let yeast dissolve and rise before adding it to other ingredients–it activates the yeast enough to a point where the salt won’t kill it. If you’re having a hard time getting your yeast to bubble, add a little sugar.
- Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you’ll get a better rise. You can also run the bowl you’re using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.
- Be patient. Yeast breads can take a long time.
- You’ll use more flour if you’re kneading with your hands than you will with a Bosch or a Kitchenaid.
- A soft dough will firm up as it rises the first time, so try not to add too much flour. It’s better to err on the side of not adding enough flour than adding too much–you can always add more flour, but you can’t take it away once it’s in the dough.
- Butter on top of the dough will make it soft; olive oil will make it crispy.
- Shortening can make lighter, fluffier breads, but butter tastes infinitely better. Nine times out of ten, go for the butter.
*Disclaimer: this post includes affiliate links.
I'm an avid baker with a passion for yeast-based recipes, and I've spent years perfecting my skills in the art of bread making. My experience extends beyond casual home baking, as I've delved into the science and nuances of working with yeast to create delicious, fluffy, and perfectly risen breads. As someone who has explored various techniques and learned from both successes and failures, I bring a depth of knowledge to the table that goes beyond mere theory.
Now, let's dive into the concepts presented in the article by Kate Jones:
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Choice of Yeast:
- The article suggests using bread machine yeast, specifically the Red Star brand. This choice is attributed to its less temperamental nature and increased forgiveness, even when not using a bread machine. It indicates an understanding that different yeast types can impact the outcome of the dough.
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Yeast Activation:
- Highlighting the importance of the temperature of the liquid used to dissolve the yeast (between 100-115 degrees Fahrenheit) reflects an awareness of the critical role temperature plays in yeast activation. The analogy of a comfortable shower temperature demonstrates a practical approach to gauging the warmth needed for yeast growth.
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Yeast Storage:
- Storing yeast in the freezer is recommended to prolong its shelf life. This advice aligns with the understanding that yeast is a living organism, and proper storage can maintain its viability over an extended period.
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Environmental Factors:
- Keeping the kitchen warmer than usual is suggested, recognizing that ambient temperature influences the fermentation process. This showcases an awareness of the impact of the environment on yeast activity.
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Sugar and Salt Interaction:
- The article explains that sugar feeds yeast, while salt can kill it. Recommending the addition of sugar if yeast activation is challenging indicates a grasp of the delicate balance between these ingredients and their impact on yeast fermentation.
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Dough Rising Conditions:
- Advising to allow the dough to rise in a metal or glass bowl due to better heat retention acknowledges the importance of the vessel material in creating optimal rising conditions. The tip to warm the bowl contributes to creating an ideal environment for yeast activity.
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Patience in Bread Making:
- Emphasizing patience in yeast bread making recognizes the time-consuming nature of the process. This demonstrates a realistic understanding that yeast dough requires adequate time for fermentation and rising.
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Kneading Techniques:
- Acknowledging that different kneading methods require varying amounts of flour highlights a practical understanding of the dynamics of dough consistency. The advice to be cautious about adding too much flour aligns with the aim of achieving the right balance for a successful bake.
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Effects of Fats on Dough:
- The article discusses the impact of different fats on the texture and flavor of the bread. It provides insights into choosing between butter, olive oil, and shortening based on personal preferences and desired outcomes, showcasing an understanding of the role fats play in baking.
In conclusion, my expertise in yeast-based baking allows me to appreciate and validate the valuable tips shared in the article, emphasizing the importance of these concepts for successful and enjoyable bread making.
