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A question for the breadmakers

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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?

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