September 15, 2008 - 8:54am
Artisan bread in five question
Quite a while ago someone posted they use a smaller amount of yeast than called for in the recipes. I remember using the lesser amount and found the bread had a much better taste. I have tried going through the archives to find the post with no luck.
Can the original poster tell me that amount again? If someone else remembers the amount please chime in. It did greatly improve the flavor to cut back on the yeast. This time I will write it in the book. Thanks, Terry
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I know this topic has come up a number of times... but there isn't a rule for all breads. I use about 1/4 tsp for 500g of flour if I am letting it rise and then sticking it in the fridge. But then you can play with that amount depending on the length of fermentation and if you are planning on putting it on the fridge over night, etc. IWith a longer fermentation time but still in one day, you can use 1/2 tsp.
You can do a poolish with 1/8th and then add another 1/4 to the dough.
You have to play around a bit. As long as there is yeast, the dough will rise... it just takes longer and so flavor develops.
What is terrible is when there is too much yeast!
Jane
I will begin experimenting right away. I too, think too much yeast is bad and less really is an improvement in these recipes. Terry
I will begin experimenting right away. I too, think too much yeast is bad and less really is an improvement in these recipes. Terry
Terry, Artisan Bread in Five has their own website. Here's the link to their low yeast instructions.
It should be added that too much yeast can also yield a very good loaf. As long as the flour in the dough is given time to develop flavor, the amount of yeast is not so important.
Let's not snub the yeast. It is all a Q as to how you wish to use or abuse it.
Mini O