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Old 04-06-2008, 09:06 PM   #1
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The yeast of my problems

Sorry for the bad pun, well,maybe not. Anyway, here's the problem.

What brand of yeast do Y'all use? Are you having any problems with Fleichmans yeast(SP). I bought 10 3 envelope pcaks in the same day. All had the same expiration date. I made the hot dog buns that were discussed here and thy came out great. Three days later, I needed more buns. They did not rise well, at all. Same bag of flour, same recipie, same everything else that I can think of, different results.

I proofed the yeast with 1/2 cup warm water, a pinch of sugar and see if I get action. Both times got action.

Today, I made a loaf of 10 grain bread and used my last envelpoe of Hodgedons yeast, it rose like crazy.

Any ideas or suggestions would be appreciated.

Thank You in advance.

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Old 04-06-2008, 10:11 PM   #2
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I thought the pun was funny! Not sure what happened there, just a fluke I guess, but as long as the rest of your breads came out good (buns, and 10 grain), strike it up to who knows what happened I guess. Could simply be a matter of humidity and room temperature and not necessarily your recipe and products.
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Old 04-06-2008, 10:29 PM   #3
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Adillo, pun away.

If the yeast proofed, well, I doubt it was that.

The Devil is in the details, if you think closely about what you did you might find the problem.

We all have things go awry, particularly in baking. Have no idea what the probelm could have been.

But tomorrow is another day. And with the sunrise we start again.

And I have confidence tomorrow those suckers will rise just fine.
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Old 04-06-2008, 10:35 PM   #4
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If you're going to bake alot, buy the little jars of yeast instead. It's much cheaper ounce for ounce that way.
Also, look into instant yeast. I use it at work baking bagels. You don't need to proof it first.... just put it on top of your dry ingredients before mixing. I'm gonna ask my boss about buying a pound from her next week, it keeps for at least a year in the fridge.
Oh, and as far as the not rising, was it cooler in your kitchen this time? thats all I can think of.
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Old 04-07-2008, 12:32 AM   #5
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Yeast breads are very critical of temperature so where you proofed you bread was on the cool side this might be your problem..Second It might have been the humidity if it was on the low side and you used the same amount of liquid as the day before the dough would not proof as well as it was to dry. When you are making your dough when you think it is ready to come off the mixer feel it, if it is firm to the touch you do not have the correct amount of water. also have a quick read thermometer your dough should be in the range of just past room temp. If you have a dish washer in you abode
run one cycle till the machine is very warm and the humidity is close to 100% shut off the machine and let your dough proof in there. It will raise much better in a humid environment. Tempature and humidioty play a big part in succesful bread baking
Just my 2 cents
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Old 04-07-2008, 05:18 AM   #6
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Thank You everyone'

Humidity can always be different. The dishwasher idea is interesting.

I thought that I had temperature under control, I set the oven to 170 degrees and rise the bread on the stovetop. The oven vents heat at the back of the cooktop.

Suziequzie - I have not seen the jars of yeast in the grocery store. Is that where you get it. I like that idea.

I keep the flour in airtight containers. Hope that helps with humidity.

I will percevere. Fortunately, the labradors don't care if the bread didn't rise.
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Old 04-07-2008, 05:20 AM   #7
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yep, jars are at the grocery store. Actually if you have a Super Wal-Mart near you, I've found the jars 2-3 bucks cheaper than at the grocery store. Sickening isn't it??
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Old 04-07-2008, 05:31 AM   #8
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We do not have a walmart close by. We do have a sign telling us that one is coming. Of course, it,s been there fro three years. Maybe Target.

Odly enough, our local shop rite has a very large selection of flour. Even a big rack of Bob'd Red Mill specialty flours. They have been out of yeast altogether for 3 weeks.

All that flour and nothing to rise it. I wonder if NYC has a store devoted to bread baking? Hmmmm.

BTW - Good Morning.
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Old 04-07-2008, 06:26 AM   #9
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You live in the land of food, there's got to be a way!
Otherwise, I'm sure there's got to be a good online supplier.
Good morning yourself!
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Old 04-07-2008, 11:59 AM   #10
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Do you have Fermipan or Bakipan there? I use it an prefer it to Fleishmann's.
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