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Submitted by sidthesloth on October 27, 2008 - 4:08am

Question About Yeast Quantity


This concern may sound a bit silly but I guess it's better to ask than to have a non-edible bread. If I double the recipe and it originally called for 2 tsps yeast, do I make it 4 tsps for the doubled recipe?

 

Lee

‹ flour Japanesque Bread Bakers (1) Mr. hidehdie ›
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Submitted by ehanner on October 27, 2008 - 5:46am.

Yeast Quantity

Lee,

Personally, wouldn't double the amount of yeast when doubling a recipe. Strictly speaking the answer would be to double everything but as long as you try to keep the dough temperature around 76-78 degrees F, the original amount should be fine. It might take a little longer to double but the bread will have more flavor.

Eric 

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Submitted by sidthesloth on October 27, 2008 - 6:09am.

Thank you Eric and

Thank you Eric and hansjoakim. =) I had a feeling that might be it but I had to ask. Didn't notice that previous post so thank you too! =)

Lee

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Submitted by hansjoakim on October 27, 2008 - 5:50am.

Hi Lee, A similar suggestion

Hi Lee,

A similar suggestion to Eric's was also posted in this thread: 

http://www.thefreshloaf.com/node/9130/doubling-delayed-fermentation-recipes

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