The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast taste while eating.

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mawil1013's picture
mawil1013

Yeast taste while eating.

I have a recipe for making pizza dough which I recently switched to. I simply add bread flour, salt, cold water and yeast to a mixer. Then allow dough to rest in refrigerator for three days then divide and freeze until needed.

I have to say, this and any other pizza dough I've made never really gets that strong taste of yeast while eating

Is that a falsehood? My guess is it's the instant bread machine yeast that I use?

Any suggestions??

 

 

 

 

 

suave's picture
suave

I am sorry, I can not figure out what your question is.

nicodvb's picture
nicodvb

in percentage to flour?

Mini Oven's picture
Mini Oven

is where the smell is, or I should say, the aroma of baking comes from baking.  Too much yeast would smell like a brewery where fresh yeast is busy bumping out lots of aroma and copious amounts of gas.  (fermenting cellars can be dangerous places)  Maybe there is confusion with the smell of the wine cellar under the pizza joint?   Yes? No?  (Yes, I've been in Europe too long.)  A certain anticipation of fine wine does make appetite (think about the grapes and vines that decorate the eatery) and with the pizza oven cranking out toasty crusty pizza pies (dying yeast, sizzle and scream!) aromas might be what you're looking for.    

Let me propose a compromise: Open a bottle of wine while pizza eating.   If you drink the wine before eating the pizza, you may not even notice the absence of "yeasty."  

If you don't drink wine, open it anyway (just don't spend too much money on it) keeping the bottle open during your meal.  Then cork it and save.  Uncork for the next pizza.  Sort of like a potpourri.  Let's call it pizzapourri.   Could even pour some into a little dish and set it up high, away from cats and kids.)    

baybakin's picture
baybakin

To me, that "strong taste of yeast" is the character of an improperly made dough, adding far too much yeast in order to rush the process.  Unless you are talking about the yeast's byproducts (fruity, malty esters), in which case you actually need to lower the amount of yeast and let the bread ferment longer, at a lower temp.  The recipe that I use for pizza crust is from the Glezer book, and only uses 1/4 tsp of yeast for 500g of flour.  It is fermented for about 2 days in the fridge.  This makes two 14" pizzas, and turns amazingly flavorful with only 4 ingrediants (flour, water, salt, yeast)

clearlyanidiot's picture
clearlyanidiot

Both my grandmother, and a older friend used to overdo the yeast in breads, in fact with fresh yeast they both had been known to break off a small chunk and nibble on it...

After I got better at baking I asked my mother about why grandma's bread was so yeasty, and we came to the conclusion that some people's tastebuds just like it that way. 

“There is no perfect pickle. There are only perfect pickles.” –Dr. Howard Moskowitz via Malcolm Gladwell.


Some people have a salt tooth, maybe a few have a yeast tooth?