The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I've had to reduce the amount of yeast in most of my recipes recently... May wild yeast be the cause?

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elcouisto's picture
elcouisto

I've had to reduce the amount of yeast in most of my recipes recently... May wild yeast be the cause?

I've been baking at home for several months already and, recently (it started a month or two ago), I've had to reduce the amount of yeast in most of my recipes because the dough would ferment too rapidly. I've read somewhere (if I recall correctly, it was about King Arthur's bakery) that baking regularly can have this effect, since wild yeast becomes a lot more present in the air.


I'm not baking everyday, but I do bake a minimum of once a week and I'm wondering if anybody else had this happen to them...


thanks!

PMcCool's picture
PMcCool

That will also kick yeast growth into high gear.  Wild yeasts are usually notable for slower growth rates than their commercially produced cousins.


Paul

csimmo64's picture
csimmo64

You should tell us what recipe you are using. For example; you just may be using too much yeast.