The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast taste in bread

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JCaye5's picture
JCaye5

Yeast taste in bread

Why does my bread have a yeast taste to it after I bake it. The texture is good and the crust is good. Is this normal or does it make a difference when you start making it over night and then finishing up with the second process the next day I combined everything together when I made a tuscan bread in one process.

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rhodriharris's picture
rhodriharris

I use to get yeasty tasting bread using instant yeast, although nowdays i only make sourdough with a starter instead of yeast.  What yeast are you using??  As for making the dough at night and baking the next day i wouldn't of thought that it would increase the yeast taste of the bread.  In fact with a longer process that your doing i.e. overnight i would say that you would need less yeast as it has longer to work.  Do you make a poolish or leavin to sit overnight???


If you are using instant/dried/fresh yeast i can only say you are using too much to start with or not baking for hot enough or long enough, these are the main two reasons for a yeasty taste.


I need more information and more opinions.

JCaye5's picture
JCaye5

I used a pre made package of yeast. I just bought a bulk package and will pre measure it myself. I also did not make a sponge the night before and will try that too. Thank you for the input. I will let you know how it comes out.

OldWoodenSpoon's picture
OldWoodenSpoon

According to Mike Avery in this thread,  Yeast taste in bread  usually comes from too much yeast.  Try typing yeast taste into the Search box at the upper left of your page, click on the Search button, and you will find a lot of different duscussions that may be more help.


Good Luck
OldWoodenSpoon


 


 

JCaye5's picture
JCaye5

No I did not make a sponge the night before. I will try thet. I also used a pre made package of yeast. I just bought some yeast in bulk and will pre measure it and also make a sponge the night before. I will post how it comes out. Thanks fo the input.

rhodriharris's picture
rhodriharris

Ok this makes it easier, packets of yeast tend to specify 7grams per 500grams of flour.  This is totally wrong, about 3 to 4 grams is ample and you will still get the same results but may take a little longer but not much.  If you still get a yeast taste from your bread after baking when you reduce the amount then its the baking process thats wrong i.e. not hot enough when baking or needs more time in the oven.


Your getting there by reducing your yeast, had exactly the same problem, great bread just yeasty taste, i got down to using just a third of a 7gram sachet of yeast.  You really got to experiment and use less, seems weird only adding a lot less yeast and you wonder will the bread still rise?  The answer is yes, yeast is very active and will rise bread with just a pinch or less. 


Seems like a lot of homebake yeast is for a quick one rise bread that you make and bake in an hour or so!  Truth is this type of bread sucks, has no flavour and texture.  They want you to put in more yeast so it works fast and rises quick, is this so they sell more or what!  When you manage to eliminat the yeasty taste you will find that you get that wonderfull poolish taste from that overnight frement, eventually you'll curse packet yeast and farm your own with a sourdough starter.