Adjusting yeast and rise times in recipes
Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2 the yeast mean twice the rise-time?
Best Answer
It is definitely possible. However, there are many, many factors that are going to guide yeast activity: sugar levels, water temperature, gluten development, etc. If I can, I normally cut back the yeast and just keep an eye on my dough, the less yeast, the more the flavor can develop.
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Can you adjust rising time with yeast?
Manipulating Recipes to Speed Up the Rise: Now, for the second part of the question: Can more yeast be added to speed up the process of fermentation? The short answer is yes: Yeast can successfully be added up to 20 grams per 1 pound of flour, according to Harold McGee in On Food and Cooking.Can I use less yeast and rise longer?
There's no hard and fast rule about how much longer your dough will need to rise when you use less yeast. It could be twice as long, or even longer. Leader says waiting for the dough to double in size is \u201can old-fashioned metric,\u201d and is not always the desired outcome, especially with wet and sticky doughs.What happens when you change the amount of yeast in a bread recipe?
The breads smell & taste change when too much yeast is added If we make changes to control the yeast, such as cooling the dough down, there is one issue that cannot be reversed. If the yeast is added at levels higher than 2.5% the bread will smell and taste less like bread, and more like yeast.How do you shorten proofing time?
Tips to Speed up Dough ProofingAdjusting recipes to your equipment and ingredients Brewtubers Yeast Experiment 2020
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Answer 2
In optimal conditions, the yeast cells in bread dough can double their number in about 100 minutes to 2 hours. And by optimal, I mean like in a lab with perfect ventilation and temperature control @ 86°F/30°C . In a kitchen there are many other factors that can influence this (e.g. temperature of room, salt and sugar levels of the dough, presence of other yeasts in the air, etc...) so that 2 hour number will only go higher depending on your setup.
But if you use that 2 hour number as a guide, each halving of the yeast in the recipe will add 2 hours or more to your rise time. Note that this rule of thumb won't work if you are looking to do a refrigerated or lower temperature rise.
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