How do I get rid of the yeast flavor?????
Hi, all. I'm a novice baker (at least with products that contain active yeast), and I'm not sure that I'll ever become a veteran baker if I can't get past this one annoying problem...!!
I have made pizza crust, bread and most recently doughnuts that all contain active yeast in the ingredients. I follow the recipe *meticulously*, but despite this fact my resulting product always ends up tasting like yeast. The items always look great and look as succulent as you'd expect, but they always, always, always have a very "yeasty" taste to them.
I have googled and read on this topic, and I just can't seem to find an answer on how to eliminate this. Should I use less yeast and allow more time for the product to rise? Should I use more yeast and do things more quickly? Should I use the same amount with a different time frame? For goodness' sake... Less salt? Less sugar? Don't heat the water for the yeast? Make it hotter? Don't pre-prepare the yeast and just add it to the flour mixture? There are endless "ideas" for how to solve this issue, but which one really works?
I live in a very small town, but despite this fact we have a "mom & pop" doughnut house AND pizza parlor, They make everything from scratch and suffice to say, neither the pizza crust nor donuts taste like yeast. HOW do they do that? How do they make doughnuts that seem lighter than air, obviously use yeast, but have no "yeasty" taste at all? Is there a special kind of yeast? A special way of working with it?
Any input and/or advice would be greatly appreciated!!!