November 2, 2019 - 5:23am
using less yeast in bread recipes
I am trying to figure out how much yeast I need to use when I double a standard recipe. I am interested in a flavor over time.
My next experiment will be using 1/2 the yeast ,
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I am trying to figure out how much yeast I need to use when I double a standard recipe. I am interested in a flavor over time.
My next experiment will be using 1/2 the yeast ,
Yeast is an ingredient of a recipe that doesn't have to be doubled because the quantities of the other ingredients have been doubled. Since the temperature of the water used and the resultant hydration of the dough are factors in the growth of the yeast population, those are areas of investigation for you to play in.
Personally, I like to use preferments when I use either active dry yeast or instant dry yeast in the dough. They add flavor and are easy to include in your preparation to bake. I successfully baked a boule that had 500 g of flour at 68.6% hydration in the recipe, using a preferment, with a total of 3/8 tsp ADY so I'm convinced that it can be replicated. I've also tried the suggestion of blooming IDY in the water before starting my mix. It's not necessary but it doesn't hurt either. Some liken that step to wearing suspenders and a belt to hold up one's belt.
Go ahead with your experiment and when you do, be sure to keep notes on your ingredients and procedure.
Used 1/2 the yeast , some leftover started and I had great results. More flavor and a more manageable baking schedule...