Is there a general algorithm for calculating the amount of yeast while making bread?
I've had this question for a long time. I have several books with different recipes and the amount of yeast changes a lot. I know for a fact that it is better to work with less yeast and wait for a longer time for the bread to rise. But does it depends on the quantity of water, butter, sugar, etc? Thanks.
Best Answer
There are many variables that determine how fast bread will rise: The type and quantity of yeast, how much of that yeast is viable, temperature, water content, water availability, acidity, etc.
A Note about water availability
Some ingredients, especially sugar, compete with the yeast for the water in the bread. Dough with a lot of sugar will rise more slowly compared to a less sweet dough with the same quantity of water.
While I have not read that fat affects water availability, keep in mind that butter is 16-17% water.
If you wanted a chart or algorithm it would need to include all these variables for a desired rise time. Even then, it would be difficult to control all the variables and the rise time would not always be identical. It would be difficult to predict without experimentation. I have seen charts for a single variable vs time but these are intended for understanding the variable- not predicting rise time.
Bread making is more flexible. Recipes will call for the dough to double in volume- no matter how long that takes.
However,
As you noted in your question, there is no correct quantity of yeast. More yeast will simply act more quickly. You may want to finish a bread faster and use more yeast. On another day, you may want to maximize flavor, use less yeast and ferment for longer. Either can produce excellent, but different, bread.
Besides tested recipes, there are charts that can be used as a starting point when you are creating a new recipe.
For example from Cooks.com:
I would consider this chart reasonable, however, in my standard sandwich bread recipe I use approximately half this much yeast. In my regular, overnight-risen, artisan recipe I use even less than that.
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How do you measure yeast in bread?
Breads & RollsEnvelopes of yeast generally weigh 1/4 ounce each and measure approximately 2-1/4 teaspoons. If your recipe calls for less yeast, just measure the amount called for in your recipe from an individual packet, then fold the packet closed and store remaining yeast in the fridge for next time.What is the proportion of yeast to flour in bread making?
(2)itemweightweight % to flourbread flour300 g100 %water180 g60 %salt6 g2 %instant yeast3 g1 %3 more rows•Jan 15, 2018How much yeast do you put in dough?
Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.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 Yeast Works in Bread
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