Yeast and Rising in the Refrigerator!

carik1945

12 years ago

1. I have bulk yeast. Is one envelope of yeast equal to one tablespoon?

2. What would happen if I double the yeast by accident?

3. Can refrigerator dough be left in there for two whole days? Should it be punched down and returned to the fridge the first day or left as is?

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Comments (8)

caliloo
12 years ago
1 envelope - 2 1/4 tsps bulk yeast

I have no idea what happens when one doubles the yeast - that is one of the few mistakes I haven't made LOL!

I would definitely punch it down and put it back in the fridge.

Hope that helps!

Alexa
Jasdip
12 years ago
I can only answer a question or two.

One packet of yeast is 2 1/4 tsp.

Doubling the yeast.....hmmmm I think it would grow fast as blazes, and maybe over-proof. Keeping it refrigerated would slow down the process. I would think it would taste overly-yeasty.

I'm pretty sure dough can be left for 2 days, punched down each day, and let rise again, till you're ready to use it.
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Another "palm-er" here. Once you recognize certain things, like less yeast, more time, equals better tasting bread. more yeast equals quicker bread...but not as developed a flavor. 2/3 of a cup of liquid will make one loaf big enough for bread for dinner for 4 and a couple of slices for morning toast. Back when I made 8 to 10 loaves of bread every week, I would startw ith a quart and a half of liquid....milk, beer, water. Then add sweetener, honey, molasses, sugar, brown sugar, sorghum and 2 1/2 teaspoonsful of salt. Then I can add upo to 2 cups of "extras"...like blue cornmeal, buckwheat, rye flour, kasha, oat bran, 7 grain cereal, Malt o Meal... And some dry milk of it want it to toast well and maybe butter for flavor, or oil for keeping qualities, maybe an egg or 2 if I want to add richness. Then add white flour until it's "kneadable", and knead it until your arms fall off and your hands get numb, let rise until double, punch down and fold, allow to rise again and shape, rsie and bake. But if I want fresh bread NOW...I mix 3 3/4 cups of flour ( up to 1/2 a cup whole wheat if I wish) a "palm" of yeast ( about 2 1/2 teaspoons), 1/2 a palm of salt ( 1 1/2 teaspoons), into the FP, let it run to mix and slowly add 1 1/3 cups of cold water. Run the processor until the dough feels warm but not hot, dump onto a floured board. Put a 2 cup measure of water into the micro and bring it to a boil. Shape the dough into 2 baguettes or batons, place on parchment and put into the warm micro. It should rise in about 30 to 40 minutes.... Preheat the oven to 375, place the parchment with the risen bread onto a cookie sheet ( warmish....not icy cold from my cold cupboard), shash the loaves, top with egg wash and seeds if you wish and bake... About 1 1/2 hours start to finish. All the same yeast... Linda C
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I do it all the time Jasdip. The bread baked yesterday was made from dough handmixed on Sunday night, taken out of the fridge around 11:30 AM Monday and it was ready to shape around 2:00. And I only used 2/3rds of a 1500g batch. The rest went back into the fridge for another 24 hours. I took it out of the fridge late this afternoon around 4:30. Made a pizza with part of it and another large loaf of bread. Depending on the recipe, you might want to consider reducing the yeast slightly. I used just 7 g of yeast (less than 2 teaspoons) in 1500 g of flour with a 68% hydration. ~Ann
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Ok well I'm using rapid rise. The recipe just says "yeast" but in the beginning under a discussion of ingrediants he talks about quick and rapid rise and that they don't require as much rise time etc. so I am assuming that's what he means. He goes on and recommends using a thermometer to measure water temp to make sure its between 120 and 130. Later he talks about how rapid rise should not be "proofed". So...I will try to use a thermometer and if it seems like its cooled off too much I will microwave a little first - thanks! tricia - good to know, hope you are well and good holiday to everyone!
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booberry85
12 years ago
I just made bagels this morning. It was a 2 day recipe (make the dough yesterday, refrigerate, bake today). The recipe said you could keep the uncooked bagel dough in the frig for up to 2 days.

Don't know a thing about doubling the yeast.

I agree with the others. 1 packet of yeast = 2 1/4 teaspoons.
John Liu
12 years ago
In a few hours I'll tell you what doubling the yeast does, as I've just made that mistake but decided to go ahead with the bread anyway.

This is emergency bread - sister in law forgot to get baguettes for dinner tonight, so I was asked to make some from whatever is available her at my mother in law's home.

Everything is "off" from my usual bread making. We have AP flour not bread flour. Regular salt not kosher salt. A Kitchen Aid not a Magic Mill. Yeast packets of unknown age, though it did proof okay. No stone in the oven, no sprayer for water, electric oven not gas.

But that's what makes cooking on trips fun. Even simple stuff is a mini adventure.
cj47
12 years ago
What kind of yeast are you using? Standard old fashioned active dry yeast works best for a long, slow rise in the 'fridge. Sourdough is sublime when treated this way. Rapid rise yeast is more of a 'live fast and die young' thing. You can still use it for a refrigerated rise, so don't panic if that's what you have--it'll still work.

Doubling the yeast can result in overproofing and an overly yeasty, beery flavor. Rising in the fridge can mitigate this somewhat, but if I have to choose, I'd rather underdose the yeast than overdose the yeast. :-)

You can certainly leave dough in the 'fridge for two days, either way. Just deflate it when it gets to be about double or so.

When you deflate the dough, what you're doing is redistributing the nutrients in it so that the yeast beasties can find more food to eat. You will find that a long, slow, cold rise adds complexity to the flavor of the finished bread.

Happy Baking!
Cj
carik1945
Original Author
12 years ago
I used a Tablespoon of yeast to substitute for a packet, and it seemed to work. So it was not double, but it was over the amount specified (one packet) I am wondering how far a person can go with yeast!!

Another question: what is the difference between rapid rise yeast and regular yeast?
dgkritch
12 years ago
I've got a recipe for "60 minute rolls" that uses a 1/4 cup of yeast.
Yeah, it's FAST!

They are not overly yeasty in flavor, but boy do you have to hurry when shaping. This is not a recipe I'd leave in the fridge, although I'm sure you could.

It's really designed to be a quick one (sorry I didn't see your post earlier, John....how did your bread turn out?).

Decent rolls, burger buns, etc. in a pinch.

Deanna
cj47
12 years ago
Carik1945, the difference between Instant (rapid rise) and active dry is that instant has a few more viable yeast cells in it, and so works faster than active dry. Active Dry needs to be dissolved in water first and recipes usually call for a bit more than when you're using instant. Instant, or Rapid Rise can be added dry to the flour, no dissolving with water needed. I've forgotten the forumla for substituting one for another--if I'm using instant yeast in a recipe that calls for Active dry, I just use a little less. I like the Active Dry if I'm doing a long, slow rise in the fridge, but I'll be honest--it's just my personal preference. There have been actual debates amongst bakers as to which is better or if there's any difference at all! :-) If I was using instant, I'd just cut back a bit and watch it. Bread is a lot more forgiving than people give it credit for. I wouldn't stress about it--just bake and be happy. :-)

Cj

Yeast and Rising in the Refrigerator!

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caliloo

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Yeast and Rising in the Refrigerator!

Comments (8)

caliloo

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