The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Yeasty Bread"

msj's picture

"Yeasty Bread"

I have been trying for several years to bake a bread that has what my husband describes as a yeasty flavor that he and I remember from our mothers' bread.  The closest thing I have found is Bob Evans dinner rolls.  I have tried different flours, different brands of yeast all to no avail.  Anyone have a suggestion?


sphealey's picture

Are you using a receipe with a poolish?  I would try Rose Levy Beranbaum's basic white bread and rise it at a fairly high temperature (85-90 deg.F) for a shorter time.


strattor's picture

Use more yeast, let the bread rise at a warmer temperature (above 80 degrees), and most importantly--serve the bread warm.

dougal's picture

Have you tried using an "Active Dry" yeast?

That (especially if used to slight excess, maybe 20% extra) seems to give a distinctly yeasty taste - which I try to avoid by using an 'instant-mix' yeast, and not to excess.

And you can enhance the yeast taste even more by mixing it with slightly too-hot water. This kills some of the yeast, so it provides more yeast flavour and less leavening!

(Generally, a 'yeasty' taste would be considered a failing, but hey, if Proust could have his Madelaines, there's no harm in you going for a taste of yeast!)  

hansjoakim's picture

hi msj,

i think i recall a recipe from a bread book by eric treuille for a bread with a particularly "yeasty" taste. if i'm not mistaken, it's made with a pre-ferment with milk and some malted barley syrup. if you're interested, i could write up the recipe for the bread when i get home tonight.  let me know :-)

Hans Joakim

sue rivera's picture
sue rivera

I know what you mean.  I love the smell and taste of yeast but I think yeasts are different now than they used to be because I always made my breads the same as I do now.  They just don't have the marvelous yeasty smell and taste that they used to. If you ever solve this mystery let me know.