Too much yeast in bread The yeast in our bread spoils the flavor and fragrance of the freshly baked bread, something we would all like to be free from. If the yeast is added to higher levels, then the bread will taste less like bread, and more like yeast. It increases the chances of over-fermentation, which results in a yeasty smell to your bread. The best thing to do if you added too much yeast to your bread is to reduce your dough temperature for a large fermentation.
This may make it harder for yeast to ferment and work quickly, thereby moderating rising in your dough. The rising of dough takes a certain amount of time, if you go too long, you are just giving the whole yeast a chance to ferment longer. There is no hard-and-fast rule for how much longer the dough should take to rise when using a lower quantity of yeast.
Try taking a recipe that you know works, using half as much yeast, and chilling your dough for at least 12 hours before the first rise. You may want to bake it longer or shorter depending on what kind of bread you are baking, and how much yeast is added. For example, a recipe might call for 2 teaspoons of yeast and 2 hours rise time, but if you are going out for the day, you might want to cut back the yeast to 1/2 teaspoon, let the dough rise in the fridge overnight, and bake the bread the following day.
|Rise Time||2 hours|
If the amount of yeast is less than 2.5% of the flour used, you have got a good shot at saving the dough. While you might feel the temptation to add more yeast, you should add just as much as is called for in the recipe.
If you want to bake a yeast bread with all-grain flour, stir an additional 2 teaspoons of liquid into every cup of flour. Instant yeast can be proofed if desired, but we recommend against mixing active dry yeast or bread yeast with flour directly, because it will not dissolve uniformly into the dense dough. If you are making a dough with active dry yeast you did not first dissolve, you are going to end up with dough full of tiny dry yeast pellets. Your dough will not rise well, since much of the yeast will still be enclosed, and it cannot get into the flour in your dough to feed.
Too much sugar will cause yeast to grow too quickly or in large quantities, and this (or simply too much yeast) will lead to a dough that has a nasty, yeasty flavor. Too much yeast can make a dough flat, by releasing gases before the flour is ready to expand. I want to note that over-kneading bread also has bad results, because this could make your dough become older or overworked, and yeast would not be as effective as it will have lost some of its potency. If your dough is too sticky, hard to knead, or it is rising in half the time, then temperature is a problem.
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A relatively low temperature will slow the gasses down, giving your dough plenty of time to rise. A higher temperature makes yeast more active, so you will not have to use quite as much yeast when it is warmer. Water under 70F might not be warm enough to activate yeast in your dough, but rising your dough in a warm environment will activate it — it just may take several hours. As long as the dough has adequate air and food (carbs), yeast will proliferate until its activity is stopped by oven heat.
Meanwhile, the yeast in the dough is metabolizing starch and sugars in the flour, turning them into alcohol and carbon dioxide gas. You are mixing, or beating, the oxygen (and nitrogen) into the dough, which the yeast uses quite rapidly, producing gases that are trapped by the dough. During the first rise, the heat of fermentation builds in the middle of the ball of dough, yeast within the dough gets packed in bunches, and alcohol builds up with carbon dioxide rising from the dough. After the first rise, there are many bubbles of gas formed by the yeast, which has visibly expanded the dough.
The longer you let the yeast work, the more gases are created, which helps create the air bubbles in the loaf — those very air bubbles that give the bread its airiness and fluffiness. If you are using an older dough, you will find you actually do get a little airiness in the bread, but it is far less than should happen, and it is not nearly as fluffy. If your bread dough does not have any changes in size during the rising time, this likely means your yeast is dead.
If your bread is over-fermenting, this could be because your dough is too hot, or, if left in the fridge overnight, does not cool down fast enough to stop the fermentation. Most first-time bakers err on the side of adding too much flour, so this is the most likely reason your bread is not rising correctly. Too much yeast is not only due to adding just a bit extra, but also could be caused by a few other reasons, such as dirty tools or proofing excessively. Your oven is likely the most prone location from which your bread might get exposed to excess yeast.
My Bread Tastes Sour & Yolky If your bread has a tart, yeasty flavor, and a whiff of alcohol, then you either used too much yeast. Or, maybe you used old yeast, or mashed fresh yeast with sugar.
The yeast-released alcohol gives the bread a rich, earthy flavour, but if you let the dough sit for too long, a nutty taste comes through. Yeast feeds off of sugars and starches in the dough, and it extinguishes the CO2, which is what causes the dough to rise. If you allow your dough to rise for too long, it will begin to develop a yeasty smell or a beer-like flavor, and eventually it will either under-rise in the oven, or it will have a lighter crust.
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We recommend patience, not just because such warm water kills the yeast, meaning that your dough will not rise, but because at least it may have an adverse effect on the texture and taste of your finished bread, encouraging overproofing or excessive heat in the mixing process. This will yield a perfectly good bread, but if you are looking for artisanal results, allow your dough to have a longer, slower rise by placing it in a cool place, like a fridge. Regardless of which type of yeast you are using, if the temperature of your water gets up to 120F or higher, yeast will start dying.
What if I put too much yeast in my bread?
By releasing gas before the flour is ready to expand, too much yeast could cause the dough to become flat. If you let the dough rise for an excessive amount of time, it will begin to smell and taste like yeast or beer, deflate or rise poorly in the oven, and develop a thin crust.
How to fix too much yeast in bread?
If you have added yeast excessively to your dough, lowering the temperature during the first rise is the best course of action is the best option. Cooler temperatures will cause the dough to ferment more slowly, allowing the glutens more time to grow, because colder circumstances slow down the generation of yeast.
What are the side effects of too much yeast in bread?
Having too much yeast might result in a skin rash or diarrhea. Even though it’s extremely unlikely, if yeast overgrows and enters your blood, it might infect every part of your body. Therefore, it is preferable to add as much yeast as is required or advised. Avoid adding too much since it could be bad for you.