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Tag: Yeast

Where’s the Yeast?

Kneading Dough - Canva.comInstant bakers are now in about every home kitchen. That has created a demand for certain ingredients, including yeast. Manufacturers are working hard to replenish the supply. But, buyer beware!

There are reports that bulk packages of yeast are divided into smaller quantities, repackaged, and then sold online or in stores. This is inappropriate and unacceptable.

Yeast is a living organism and when repackaged, that can compromise the yeast and the shelf life. And, once out of the original package, the shelf life is only 3-5 days. These repackaged products are being sold at very high prices, which is unethical.

What can the consumer do? Be patient, store shelves will get restocked. Call your store to find out when new supplies will arrive. Some stores may also carry fresh cake yeast, usually in the refrigerated dairy section.

Source: Red Star Yeast Facebook page,


New Yeast for Bakers

If you like the flavor of sourdough bread but don’t want to wait for a sourdough starter to develop, there’s good news!

Red Star® has made a new Instant Sourdough yeast to replace regular yeast in any recipe to give it sourdough flavor. The yeast actually contains a starter culture (Lactobacillus) and rye flour to take the place of a sourdough starter. Simply blend the yeast with the dry ingredients and use liquids at a temperature of 120-130°F. Bread recipes with four cups of flour can use one packet of this yeast.

For more information, including how to request a free sample of this new yeast, go to


What is Osmotolerant Yeast?

There are several types of yeast to use when making a tasty yeast bread. One that is available to professional bakers is a special strain of yeast that requires less water to do its job. Some yeast bread recipes are high in sugar, low in moisture, and can take longer to rise. The sugar will trap the water which makes it unavailable for the yeast to use.

A special strain of instant yeast, called “osmotolerant,” can help. Osmosis is the phenomenon that helps move water through the cell walls of yeast. In a rich sweet dough, the yeast competes for protein, starch, and sugar to get any water it can. Osmotolerant yeast resists this competition to get to the water and help dough to rise. When compared to active dry yeast, these doughs will use less osmotolerant yeast to get good results.

Source: Understanding Baking, 3rd edition, Joseph Amendola and Nicole Rees



What is the Windowpane Test?

When making yeast dough, when should you stop kneading? Try the windowpane test!

When dough forms, it will be rough and shaggy. As kneading continues, it gets smoother. Pull out a piece of dough and work it with your fingers as thin as possible. It should be almost translucent. The dough should stretch, but not pull apart. If the dough pulls apart and tears easily, it is not kneaded enough. If it holds together, and when stretched and held up to light, the light should shine through.

Source: Understanding Baking, 3rd edition, Joseph Amendola and Nicole Rees


Freezing Yeast Dough

To save time during the holidays, or any time of year, prepare yeast dough ahead of time and freeze into dough balls for rolls to bake later. The trick is using a dough with extra yeast because slow freezing can damage yeast.

According to Fleischmann’s Yeast, it is best to use dough recipes developed for freezing. These recipes are high in yeast and sugar and low in salt. It is recommended to use bread flour to help maintain bread structure. After preparing and kneading the dough, shape into rolls or flatten into a disk and wrap airtight. The dough can be frozen up to four weeks. When ready to use, thaw at room temperature or slowly in the refrigerator. Once thawed, shape, let rise, and bake as directed.

Some examples of freezer dough recipes include:

Other tips for prepping dough ahead for later use can be found at


What is Saccharomyces cerevisiae?

These two large words can be scary to read. But the common word for these words is yeast, a sugar-eating fungus.

Yeast is a single-celled fungi used to leaven bread. To grow, yeast digests its favorite food, sugar, in its various forms, granulated or brown sugar (sucrose); honey, molasses, maple syrup, fruit (fructose and glucose); and maltose in flour. As the yeast digests the sugar, it ferments to produce carbon dioxide (gas) and ethyl alcohol. The gas is trapped in the stretchy dough network and expands. The ethyl alcohol gives flavor and aroma to the bread.

Learn more about yeast and how it is used at: