"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 03-30-2011, 03:43 PM   #1
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
Yeast dough problems.

Hey everyone!

I'm having serious yeast problems. In my dough that is.
Hopefully someone here would be so kind and help me.

So, I moved to the US a while ago from northern Europe. Many grocery/ingredient problems came my way. Yeast is one of those I can't seem to figure out.

I bake alot of bread (of the darker kind), and that always turns out perfect now a days.
I'm using Fleischmann's instant yeast now.
The yeast we use where I'm from is not in dry grain form, but clay textured clumps. So this is new to me. Our yeast is also always stirred out in lukewarm liquid.

Right now I'm baking a sweet wheat dough with butter in it, and it refuses to rise. Basically 1 liter flour, 1.5 cup of milk, 1 stick (110g) butter and 1 tea spoon yeast. That should be acceptable, right? All the dry first, including the yeast, then the liquid.

Usually I melt the butter with the milk and cool it down to body temperature. This has turned out not to work well in the past (yeast/rising wise), so this time i tried kneading in room temperatured butter as the very last step before rising. Not working either. The dough just won't rise.

When I do melt the butter in the milk, the dough usually rises ok the first time, but the after rising is minimal. Not happy with the result!

It shouldn't be anything wrong with the yeast. Opened the package a few days ago for a bread dough. Worked fine then. Has been sealed in the refrigerator since.

Is it the butter that's the problem? Temperatures and conditions should be just fine. I bake alot, and know the basic routine. This only happens when American yeast meets butter in the dough.

Help?
Sorry about the long explanation.

__________________

__________________
Bolledeig is offline   Reply With Quote
Old 03-30-2011, 04:02 PM   #2
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
You may need to adjust your yeast amount going from fresh yeast to dry.

I proof my yeast before using it. Basically I weigh out how much I need for my bake and let it sit out for 15 minutes or so to warm up (though I am not convinced this matters) and then warm some water add sugar and the yeast and let it sit for 5 minutes or so.

Proofing will also let you know if you have dead yeast. Check your expiration date.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-30-2011, 04:02 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
I would use more yeast. The packets of dry yeast, wither Instant or Active Dry, contain 2.25 teaspoons each. One teaspoon may not give you the lift you need.

If you use Active Dry Yeast instead of Instant, you have to proof it in warm water before mixing in the dry ingredients.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-30-2011, 04:08 PM   #4
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
Quote:
Originally Posted by FrankZ View Post
You may need to adjust your yeast amount going from fresh yeast to dry.

I proof my yeast before using it. Basically I weigh out how much I need for my bake and let it sit out for 15 minutes or so to warm up (though I am not convinced this matters) and then warm some water add sugar and the yeast and let it sit for 5 minutes or so.

Proofing will also let you know if you have dead yeast. Check your expiration date.
Thanks, FrankZ!

Yeap, have already spent some time adjusting the amount.

Tried the proofing method a while back, and even though it seemed absolutely functional, it gave the same result.


This is so annoying, I almost wanna pull out all my hair and sell it!
__________________
Bolledeig is offline   Reply With Quote
Old 03-30-2011, 04:12 PM   #5
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
What kind of flour are you using?

I use about 12g of yeast for 960g of flour.

Also how much salt are you using?
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-30-2011, 04:12 PM   #6
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
Quote:
Originally Posted by Andy M. View Post
I would use more yeast. The packets of dry yeast, wither Instant or Active Dry, contain 2.25 teaspoons each. One teaspoon may not give you the lift you need.

If you use Active Dry Yeast instead of Instant, you have to proof it in warm water before mixing in the dry ingredients.
Used the same amount yeast (same kind) for a 3 bread dough the other day, and it turned out just fine. But I'll try another dough with more yeast!


Nobody thinking it could have anything to do with the butter btw?
__________________
Bolledeig is offline   Reply With Quote
Old 03-30-2011, 04:15 PM   #7
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
Quote:
Originally Posted by FrankZ View Post
What kind of flour are you using?

I use about 12g of yeast for 960g of flour.

Also how much salt are you using?
Just regular HEB all purpose flour, unbleached. No salt. 125g sugar and a little cardamom.
__________________
Bolledeig is offline   Reply With Quote
Old 03-30-2011, 04:16 PM   #8
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
The amount of fat (butter) might be causing issues. Is it unsalted butter?

One way to simplify might be to do a basic bread (flour, water, yeast, salt) and that is it. Everything else just changes the final dough or flavors it.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-30-2011, 04:18 PM   #9
Senior Cook
 
garlicjosh's Avatar
 
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
Send a message via MSN to garlicjosh
I was hoping Frankz had already jumped in on this one..not much to else to add other then
Yeah, let the yeast come to room temp, make sure your liquid is the right temp...past that Frank is on like Donkey Kong.
__________________
garlicjosh is offline   Reply With Quote
Old 03-30-2011, 04:19 PM   #10
Senior Cook
 
Bolledeig's Avatar
 
Join Date: Mar 2011
Location: Austin, TX
Posts: 138
Quote:
Originally Posted by FrankZ View Post
The amount of fat (butter) might be causing issues. Is it unsalted butter?

One way to simplify might be to do a basic bread (flour, water, yeast, salt) and that is it. Everything else just changes the final dough or flavors it.
Salted butter.

But but but I'm baking boller, not bread.
The recipe I'm using is a standard from about pre-caveman time.
I blame American yeast.
__________________

__________________
Bolledeig is offline   Reply With Quote
Reply

Tags
other, yeast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.