The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Increasing yeasty flavor

Dogstar5988's picture
Dogstar5988

Increasing yeasty flavor

So I LOVE that yeasty tang I get with home-made bread and want to increase that flavor in my loaves. I have always been using the rapid rise yeast packets (1 per loaf) and am thinking of switching for a different yeast to get the desired flavor. I don't mind waiting longer for the bread to rise but what kind of yeast should I switch to? Or should I just be using less yeast and giving it a longer rise? 

 

Thank you

Bob S.'s picture
Bob S.

 You could try switching to active dry yeast, which contains more dead yeast cells. Use 50% more active dry yeast than instant yeast. Active dry yeast needs to be proofed first in warm water with sugar added.
If you want to stick with instant yeast, then adding deactivated yeast will give you a more yeasty bread without adding any leavening.

https://bakerpedia.com/ingredients/inactivated-yeast/

https://www.gnc.com/vitamin-b-complex/265265.html#q=yeast&lang=default&start=1

ds99303's picture
ds99303

Yeast basically does two things.  It produces carbon dioxide, which causes dough to rise.  It also produces alcohol, which gives yeast breads their flavor.  The first reaction can happen quickly in a matter of minutes depending on the temperature.  The second reaction takes hours to develop.  The trick is to slow down the rising so the dough can develop flavor.  This is done by covering and retarding the dough in the refrigerator for at least 8 hours or longer. Retarding means to slow down the fermentation process so the dough rises more slowly.  If you go too long, the dough starts to smell like beer and has a bitter taste when baked.  The problem with rapid rise yeast is all the reaction happens at once and then nothing.  Switch to regular active dry yeast and let your dough rest in the refrigerator for 8 hours or longer before shaping.  The actual time it takes before the dough starts to smell like beer depends on the type of dough it is.  I'll retard pizza dough for as long as 24 hours.  Croissant dough, on the other hand, can only be retarded for 10 hours.  The main difference besides the butter is the croissant dough has a much higher hydration than pizza dough.  I always go by smell.  If the dough still smells the same as when I first put it in the refrigerator, then it needs more time.  When it's ready, it will have a sweet, pleasant yeasty aroma.