How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?

How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast? - Fresh dough with nut pieces in bowl

I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ).

My bread recipe calls for one sachet, my pizza dough recipe for two sachets. I notice that when I have just purchased a packet that still has a few months to go on its "best before" date, I get really lovely fluffy bread and pizza. As the yeast approaches its "best before" date, it gets less and less effective, but simply adding more of it doesn't give the same results - should I change the recipe in some other way? For example, add more sugar, or less salt?

I saw this similar question: Does active dry yeast really expire? but it doesn't quite answer my query.



Best Answer

First off, how do you store your yeast? Storing yeast in the fridge helps it to last longer; I've had some yeast in my fridge for a year that is still going strong.

As your yeast begins to become ineffective, I would personally get new yeast. Once yeast looses its power, you're simply not going to get the same effect out of it.




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Do you use the same amount of fresh yeast as dried?

These two types of yeast are interchangeable in recipes, but remember that you need to use twice as much fresh yeast (by weight) than dry. Therefore, if a recipe asks for 7g dried yeast you will need to use 14g of fresh or compressed yeast and vice versa.

Do you need less or more fresh yeast than active dry yeast?

Because fresh yeast has moisture in it, you should use 3 times the fresh yeast in weight for the same rising ability of instant yeast and 2.5 times the amount of active dry yeast.

Can I swap fresh yeast for dry yeast?

You can substitute one type of yeast for another but the quantities need adjusting. For dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast you need to use 1/4 of the quantity of fresh yeast.

What happens to bread with too little yeast?

What happens if you put too little yeast in bread? If you realise that you have not added enough yeast, the bread will rise very slowly and have a high risk of drying out. If the dough was well kneaded, there is a chance that the gluten may become too strong and eventually, the dough collapses.



Instant Yeast vs Active Dry Yeast | How to Activate Yeast




More answers regarding how should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?

Answer 2

A general advice to get the best flavor from your doughs I've consistently found is to add as little yeast as possible. It will take longer, but it will happen and it will be worth it.

I would try to give it more time to raise and see if it works. If time doesn't help, I don't think anything will do it.

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