General Discussion

A question for the breadmakers


General Discussion 6

A question for the breadmakers

Howard-2 | Aug 15, 2003 08:46 PM

What happens if you're making a yeast bread, and you use 2 or 3 times the amount of yeast you normally use? Would the bread just rise faster?

It seems to me it would, because what's happening when you make a yeast dough is, the yeast is digesting the starch, producing CO2 as a byproduct. So more yeast to start with should mean a faster initial rate of starch digestion, ergo more CO2 production per minute.

Has anyone here ever actually experimented with this?

Want to stay up to date with this post?

Recommended From Chowhound