The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Change in yeast = failure

Mjs's picture
Mjs

Change in yeast = failure

Hi. I make both bread machine and “real” bread, mostly bread machine because of time. My yeast always worked perfectly In bread machine. Ran out and got Instaferm red. First bread in machine failed. Rose beautifully then collapsed. Thought maybe I needed active dry instead Of instant so bought that. Same thing happened although I can’t swear that it ever rose. But loaf is only 3”, uneven and lumpy top. Unfortunately I don’t know which kind of yeast I used up (was Fleischmann and assume it was instant). I read many posts on her about yeast and none seemed to address issue. Any thoughts on what to try next? 

ciabatta's picture
ciabatta

Can temperature change affected dough rise? if the dough rose and collapsed then it's fermenting too fast. use less yeast. or use cooler water to mix your dough.

 

Mjs's picture
Mjs

Thanks. Maybe the new yeast (because it's newer) was fermenting faster. I'll try decreasing yeast a bit. I always start with water at about 105-110 F so by the time I actually start the machine it's a bit cooler.

teigbildhauer's picture
teigbildhauer

Which kind of yeast you were using in the past? Fresh yeast or instant dry yeast? You have to use only 30% of dry yeast comparing to fresh yeast. Maybe that's why the bread rose so beautiful and collapsed later.

Active dry yeast have to be dissolved in  water, instant dry yeast you should add only to your flour.

I hope that helps.