The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dead yeast in the pizza dough

mike owens's picture
mike owens

dead yeast in the pizza dough

i made some pizza dough the other day that needs to ferment for 3-5 days in the fridge.  i just tapped into a new bag of bulk yeast and because my last container was always fool proof i neglected to proof the yeast. well, it's a bad batch so my dough never developed. i now have two lumps of everything for pizza dough except yeast. any ideas what can be done to put this to some other use, other than letting my cousin hit me with it since it was supposed to be for her birthday tonight?  thanks, mike

kmrice's picture
kmrice

Sorry to be too late for your cousin's birthday, but if your old yeast was dead, you can just fold in some new yeast, knead a bit to get it well incorporated, and let rise at room temperature until it doubles. Punch down or stretch and fold and let rise until it doubles, or a little less than doubles. The dough you have will probably have benefitted from the time in the reefer, even it didn't rise, and the new yeast will make it rise. You might want to test th new yeast by putting teaspoon in a cup of warm, but not hot, water with a teaspooon sugar and see if anything happens in 5 - 10 minutes. If not, its dead. If it bubbles, its good to go.

Good luck.

Karl

mike owens's picture
mike owens

never thought to consider you could just add in new yeast. very cool, thanks

mike owens's picture
mike owens

never thought to consider you could just add in new yeast. very cool, thanks