Why does my bread still smell like yeast?
I wonder why my bread still have a yeasty smell? Did I put too much yeast? I use instant yeast, 11g for 500g wheat flour. Is that too much yeast for that amount of flour?
Best Answer
You are using to much dried yeast. 11 gr should be used with fresh yeast.
To get an idea, divide the amount of fresh yeast with 2,5, so you should only use 5 gr (11:2.5) of dried yeast.
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Quick Answer about "Why does my bread still smell like yeast?"
If the yeast in the dough remains dormant, chances are, the yeasty smell will remain in the bread, or you'll add more yeast to compensate for the slow rise. Either way, overproof or underproof, the bread may taste yeasty. See what is the best temperature to proof bread dough to learn more.How do you get rid of yeast smell on bread?
One method that will lead to better tasting and better smelling bread is to use a "poolish". This is just a mixture of half flour and half water, by weight with 1/4 tsp yeast added. Use cool or room temperature water. Let this sit in a covered container over night and use it to form the base of your dough the next day.Why does my bread smell and taste like yeast?
My bread tastes sour and yeasty If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.Why does my bread always taste yeasty?
Too much sugar will make the yeast grow too fast or too much, and that (or just too much yeast) will result in a dough with an unpleasant, yeasty taste. Too long a rising time can also cause a yeasty taste, so be aware of the rising time specified in your recipe and start checking the dough just before this time is up.Is dough supposed to smell yeasty?
Smelling of yeast is not a bad thing. This dough is fine, it's a pre-ferment. Too much of a yeasty smell only means that the live yeast are running out of food. So add some flour to it, knead it, let it rise again, shape and bake.The 7 Most Common Breadmaking Mistakes You’re Probably Making
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Answer 2
Active dry yeast would (depending on amount of salt, water, sugar, etc.) probably be around 0.5–1.5% of the flour weight; so that'd be 2.5–7.5g of yeast. Instant yeast is slightly less, maybe 0.4%–1.2%, or 4–6g.
Generally speaking, using less yeast results in longer rise times and better flavor. At some point, though, if you use little enough, you'll have very long rise time (over a day) and sourdough (as lactobacilli take up residence).
Also generally speaking, salt slows yeast growth (so, the more salt, the more yeast added) and water speeds yeast growth (so, higher hydration breads use less yeast).
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