FROM FLEISCHMANN’S YEAST AND BAKER BOULANGE
FREQUENTLY ASKED QUESTIONS
How much dry yeast is in an 8 gram envelope?
About 2 1/4 teaspoons.
How should I store yeast?
Store unopened yeast in a cool, dry place, such as a pantry (or
refrigerator). Exposure to oxygen, heat or humidity decreases the
activity of the yeast. After opening, store in an airtight container in the back
of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not
Can I use expired yeast in my recipe?
For best results, buy and use yeast before the expiration date. Yeast
loses its potency as it ages, resulting in longer rising times. Proof yeast
to determine whether it is still active.
How do I proof yeast to test for activity?
To proof yeast, add 1 teaspoon sugar to 1/4 cup warm water (100° to
Stir in 1 envelope yeast (2 1/4 teaspoons); let stand 10 minutes. If
The yeast foams to the 1/2 cup mark, it is active and you may use it in
Your recipe. Quick-Rise™ yeast loses its fast rising capabilities if
dissolved in liquid, and will require two complete rises.
Can Quick Rise™ and Bread Machine Yeast be used in Traditional recipes?
Yes. Simply follow the One-Rise Method detailed on every package. For
best results, add undissolved Quick Rise or Bread Machine Yeast to dry
ingredients first. Add liquids and fat heated to 120°to 130°F. To use the
traditional Two-Rise Method, add sugar to water before stirring in Yeast.
Can Traditional be used in Quick Rise recipes?
Yes, but with limitations. The Traditional has larger granules and it
is necessary to dissolve completely for the yeast to work. Therefore,
Traditional works best if dissolved in warm water (100° to 110°F). To
use the electric mixer method, combine yeast with 1/4 to 1/3 of the flour and
other dry ingredients.
What is the difference between fast-rising yeast (Quick Rise/Bread
Machine Yeast) and Traditional Yeast?
Quick Rise and Bread Machine Yeast are different strains than Active
Dry Yeast. Quick Rise and Bread Machine Yeast are grown with a higher
level of nutrients and are dried to lower moisture content. The particle size
of Quick Rise and Bread Machine Yeast are finely granulated to allow complete
hydration of the yeast cells during the mixing process. The Traditional Yeast
larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, Quick Rise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.
Can Traditional Dry Yeast be used in bread machines?
Bread Machine Yeast is a fast-rising yeast specially formulated for
bread machines. It is finely granulated to hydrate easily when combined with
the flour. Ascorbic acid (vitamin C) is added to promote good loaf volume
and structure. Traditional Yeast may be used but may not yield optimal
Can any dough be refrigerated?
Any dough can be refrigerated for a few hours to inhibit rising if the
leavening process is interrupted. Long refrigeration is not recommended
unless specified in the recipe. For best results, choose recipes specifically formulated for the refrigerator. Refrigerator doughs have more sugar and less salt than regular dough to keep the dough viable in the refrigerator. Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration.
Can I freeze my dough?
For best results, use only specially developed freezer dough recipes.
Freezer dough recipes are high in yeast and sugar and low in salt. Bread flour
is recommended. Other flours do not hold up well. Lean dough, such as
pizza, freezes better than rich dough.
How is freezer dough prepared?
After kneading, flatten dough into a disk and wrap airtight, in a
freezer-proof plastic bag for up to 4 weeks. When ready to use, thaw
at room temperature or in the refrigerator. Once thawed, remove dough from bag;
shape, let rise, and bake as directed. To shape before freezing, cover
kneaded dough and let rest 20 minutes. Shape as desired and freeze as
quickly as possible. Examples of freezer dough recipes in breadworld.com
Cheese Coffee Cake Freezer Rolls Giant Pecan Sticky Buns Master Bread
Dough Master Pizza Dough
Can I rescue dough that does not rise?
Dough can be 'revitalized' with a fresh sample of Traditional or
QuickRise Yeast. 1. For each envelope of yeast in the recipe, combine in a
large, warm bowl: 1/4 cup lukewarm water (100° to 110°F), 1 teaspoon sugar and one envelope (2 1/4 teaspoons) of yeast. Stir to dissolve. 2. With an
electric mixer, slowly beat in small (walnut size) pieces of dough until about
1/2 of the dough is mixed into the yeast. 3. With a spoon, stir in the remaining
dough. Knead in just enough flour so the dough is not sticky. 4. Let rise, shape and bake as directed in the recipe.
Should recipes be adjusted for high altitudes?
Yes. But there are no exact rules for adjusting yeast breads at high
altitudes. Altitude affects the ingredients and the entire breadmaking
process. We suggest these general guidelines for baking above 3,000
* · Because atmospheric pressure is lower and leavening gases expand
quickly, yeast dough rises 25 to 50 percent faster at high altitudes.
checking the dough halfway through the rising time listed in the
Continue to check frequently.
* · Flour tends to be drier and absorbs more liquid at high altitudes.
Therefore, it is very important to store flour in an airtight
* · When mixing the dough, you may need less flour than called for in
recipe. To compensate, add flour slowly and work in only enough to
dough easy to handle. Because recipes call for varying amounts of
there is no standard measurement for reducing flour.
* · If dough is slightly sticky during kneading, use greased instead of
floured hands. This way, you won't knead in too much flour.
* · Dough dries out faster at high altitudes. To prevent drying,
lightly oil the exposed part of dough ( whether in a bowl, on a board,
a baking pan) and cover with greased plastic wrap instead of a towel.
* · Baking temperature and time should not change at high altitudes,
check for browning at the shorter time listed and use traditional
* · Just as dough dries out faster at high altitudes, so does the
product. Store cooled bread in airtight plastic wrap, bags, or
* · If you are using a bread machine at high altitude, refer to the
manufacturer's instruction book. Since flour may dry out faster at high
altitudes, you may need to adjust the ratio of liquid to flour.
reducing the amount of yeast, flour or sugar (yeast feeds on sugar),
adding liquid or a little gluten. Or try a shorter baking cycle, such
rapid bake, if available.
Yeast: profiles in leavening
Know your yeast:
The more you know about yeast, the more you can appreciate the joys of
working with it. Many bakers are unconditionally loyal to a particular
format or brand. In professional circles, consistency is very
important so yeast is chosen carefully. At home, we need a yeast which
suits most of our baking needs. But where to start?
Your grandmother probably used fresh yeast. Purists adore it. Doughs
made with it are supple and bouncy and the yeast fragrance is subtle.
Fresh yeast, usually the choice of professional bakeries, is best for
doughs which will not undergo excessive handling. The strains used to
make fresh yeast are different from those used to make dry yeast. Dry
strains are selected for their stability under stress (drying,
rehydration, poor handling). Dry yeast contains 5% to 8% moisture
compared to 70% to 72% in fresh. After re-hydration (adding water to
proof) or mixing with other ingredients, there is a "lag phase" which
the dry yeast requires in order to become active again. Fresh yeast,
of course, has no lag phase.
Fresh yeast does have its drawbacks. It is far less stable a product
than dry. Fresh yeast in compressed form or in "cream" form is
delivered every other day to the commercial baker - sometimes by the
tanker truck load. Home bakers must rely on a professional baker to
obtain fresh yeast or purchase compressed yeast in the dairy case
(whenever it's available). Since fresh yeast does not require
proffing, it's difficult to tell if it's truly fresh. Fresh yeast
keeps for 10 to 20 days. If you buy a one pound block (which is what I
do, although some bakeries will sell you half a pound) you may wish to
freeze it. To do this, wrap it well in waxed paper then in plastic
wrap and seal. It is important to keep the yeast from drying. Allow
the yeast to defrost gradually in the refrigerator the night before
you are planning to use it. The longer the yeast is frozen, the more
it will lose potency. When in doubt, discard.
Active dry yeast:
Most cookbooks still call for "active dry yeast". Bakers who honed
their skills with this yeast, know what to expect from it. "Active
dry" is being replaced by "instant yeast". When "active dry" is called
for, you may substitute "instant" if you like (see the substitution
guide). As with fresh yeast, active dry is a live culture - with one
notable exception. Under most circumstances, it must be proofed or
reconstituted with water and a bit of sugar before use. Once it is
exposed to air and moisture, it starts to lose its potency. A
container of active dry yeast should be well sealed and refrigerated
or frozen. Always take note of the expiration date.
Instant yeast - a.k.a. "Fast Rising" or "Bread Machine Yeast":
Instant yeast is very active and very tolerant. It offers the baker a
wide margin for error or experimentation. It activates rapidly in warm
water and can be added to other ingredients in its dry state. It's a
good keeper - 3 to 4 months in the freezer. Instant yeast is a good
choice for rich coffee cakes and sweet breads which you may wish to
freeze and for doughs which will see a slow rise in the refrigerator.
Instant yeast's qualities become liabilities when you use too much of
it. How do you know if this is the case? A premature rise and an overt
yeasty, "beery" odor. Problems also arise when you allow a dough to
proof too long. Make sure you do not allow doughs to rise beyond
double their original size - 60% to 70% is fine. You can always opt
for more fermentation in the final rise. Over-fermented doughs reduce
the shelf life of the final product. The solution is very simple: less
is more. Decrease the yeast portion by 15% to 25% increments. You can
use too little yeast, but you won't compromise taste and structure if
you let it rise (albeit) slowly. This may not work, however, with rich
or heavy breads (i.e. rye) which need good fermentation power and
mixtures which contain perishables. No two bakers, or kitchens, or
ovens, are alike. Don't be afraid to do some tweaking.
1 tablespoon active dry = 2 1/2 teaspoons instant = 3/4 ounce fresh
Exported from Home Cookin 4.8 (http://www.mountain-software.com)