Author Topic: Yeast, How much?  (Read 2567 times)

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Offline Randy

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Yeast, How much?
« on: October 31, 2003, 10:55:56 PM »
I asked the Yeast lady at SAF this question and this is her reply to baking in general.

Dear Randy,

In fermentation, yeast cells rapidly multiply.  With too much yeast, your
products will rise quickly and lack a fully developed fermentation flavor
characteristic of bread.  Using a small amount prolongs fermentation and
creates even more flavors; this method is used in artisan breads so popular
today.

The amount of yeast used in a recipe is proportional to the amount of flour
used.
   |-------------+---------------------+---------------------
   | 1-4 cups    | 2 teaspoons       | 1 packet              |
   | flour          |                               |                            |
   |-------------+---------------------+---------------------
   | 4-7 cups    | 4 teaspoons       | 2 packets             |
   | flour          |                               |                             |
   |-------------+---------------------+----------------------------|
   | 7-10 cups   | 2 tablespoons +   | 3 packets          |
   | flour            | teaspoon                 |                         |
   |-------------+---------------------+----------------------



In addition to the amount of flour used, the amount of sugar also needs to
be considered.  If the ratio of sugar to flour is more than cup sugar to
4 cups of flour, add an additional package of yeast per recipe.

On average, a ounce packet of yeast holds 2 teaspoon yeast.