http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/ About finding balance in your life, connecting with who you are, and creating a lifestyle where you wake up each morning eagerly anticipating the day ahead. Tue, 07 Feb 2012 15:29:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-50767 JP http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-50767 Jakub, I pondered the same thing about pizzeria dough, especially since I worked for two places! After a while I remembered that the flour we used at one place wasn't "just flour". I didn't know what else was in it, but rationalized that if I wanted less yeast flavor in my dough, I would need to "make up" the rising power, and could that be done with baking powder? I experimented with it and ended up with some of the best pizza dough we've ever had! 1 cup water, 1 tsp. yeast, 1 tsp. sugar, 1-2 Tbsp. oil, about 1 tsp. salt, 3 cups white flour, 1 tsp. baking powder. Mix it and refrigerate next day use or use right away. = ) Jakub, I pondered the same thing about pizzeria dough, especially since I worked for two places! After a while I remembered that the flour we used at one place wasn’t “just flour”. I didn’t know what else was in it, but rationalized that if I wanted less yeast flavor in my dough, I would need to “make up” the rising power, and could that be done with baking powder? I experimented with it and ended up with some of the best pizza dough we’ve ever had! 1 cup water, 1 tsp. yeast, 1 tsp. sugar, 1-2 Tbsp. oil, about 1 tsp. salt, 3 cups white flour, 1 tsp. baking powder. Mix it and refrigerate next day use or use right away. = )

]]> http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-46010 Jakub http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-46010 Hm. having the same "yeasty bread" issue... Good bread does not taste yeasty at all and i cannot reproduce this at home. I tried a french baguette recipe that rose 3x for a total of 6 hours and the result was the same. Flavorless, yeasty loaf. Any baguette from the supermarket is better tasting than that. The recipe received high ratings and claimed that the bread tastes like right out of the french bakery. Not so much... Until I moved to Canada i've never even seen dry yeast. In Europe, we only used fresh yeast and precise amounts were used for different recipes. I am starting to believe that the 1 package of dry yeast for any recipe just does not work. Same goes for pizza dough recipes, anything i've ever made at home always tasted too yeasty and bland. Even a cheap pizzeria makes a better crust. How is that possible? Hm. having the same “yeasty bread” issue… Good bread does not taste yeasty at all and i cannot reproduce this at home. I tried a french baguette recipe that rose 3x for a total of 6 hours and the result was the same. Flavorless, yeasty loaf. Any baguette from the supermarket is better tasting than that. The recipe received high ratings and claimed that the bread tastes like right out of the french bakery. Not so much… Until I moved to Canada i’ve never even seen dry yeast. In Europe, we only used fresh yeast and precise amounts were used for different recipes. I am starting to believe that the 1 package of dry yeast for any recipe just does not work. Same goes for pizza dough recipes, anything i’ve ever made at home always tasted too yeasty and bland. Even a cheap pizzeria makes a better crust. How is that possible?

]]> http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-2847 Shelly G. http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-2847 Yeasty flavored bread is usually caused by two things. Too much yeast and being too warm when rising. Using less yeast and allowing more time to rise... Often times we want to hurry the process and place the dough close to a warm appliance which can cause the bread to be very yeasty... If you live in a warm area you might want to try refrigerator dough... which rises in the refrigerator overnight... or during the day while you are at work :) Yeasty flavored bread is usually caused by two things. Too much yeast and being too warm when rising. Using less yeast and allowing more time to rise… Often times we want to hurry the process and place the dough close to a warm appliance which can cause the bread to be very yeasty… If you live in a warm area you might want to try refrigerator dough… which rises in the refrigerator overnight… or during the day while you are at work :)

]]> http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-2728 Megan http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-2728 I would love to see the recipe for the oatmeal bread! I would love to see the recipe for the oatmeal bread!

]]> http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-2725 rhiamom http://www.choosingvoluntarysimplicity.com/when-homemade-bread-tastes-too-yeasty/#comment-2725 Just thought I'd add my bit, as a bread baker of many years. Is she using a recipe that only lets the dough rise once before shaping? That tends to result in a coarser textured loaf than if it is punched down and rises a second time before shaping. It's very common in newer recipes, and is the cause I have noticed for coarse textured bread. Just thought I’d add my bit, as a bread baker of many years. Is she using a recipe that only lets the dough rise once before shaping? That tends to result in a coarser textured loaf than if it is punched down and rises a second time before shaping. It’s very common in newer recipes, and is the cause I have noticed for coarse textured bread.

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