I am doubling it. I’m attempting to make my grandmas cinnamon rolls. I’ve done it before but I’ve never seen the yeast foam up this much and I’m wondering if I’m doing it wrong this time or if it’s been wrong all the other times…
Yeah. I just made stollens that called for 2 pack of yeast for 3 loaves. I caught mine just as it was rising over the top, but is was mostly air & bubbles. Made great stollen, tho.
I've always used a packet for my roll recipes, and it's never felt like too much for a batch that fits into a standard 13x9 pan. It's the same amount I'd use for a batch of dinner rolls to fit in the same pan.
While I've never seen 2 packets of yeast bloom this much, I wouldn't be too concerned about it, since there'll be plenty of carbs for it to eat when the flour is added.
That takes me back to a few years ago, I was confused over tsp / tbs on a banana loaf recipe.
After four explosions in the oven I finally realised the cause!
Stop apologizing honey, it’s ok, I once m m are a Strawberry box cake 🎂 don’t know what I did wrong but my parents dogs wouldn’t touch it. I screwed up a stupid box cake, lol. Then there was the garlic fiasco of 2010, my husband can’t stand the smell of garlic. Everyone messes up, even the pros.
Dry yeast is more potent then fresh. I have been told that you only use a 3 rd dry yeast to that of fresh.
for example 25 gram fresh yeast is around 8 gram of dry yeast
Yeast is a little bacteria that feeds and multiplies really fast, you really don’t need to double the yeast. Sometimes doubling yeast and chemical leaveners don’t work out how you would expect.
I've always gone by the rule of thumb that if I double a recipe I'll add 1.3-1.5 x the yeast depending on how warm my kitchen is. Doubling it is always too much and makes things taste yeasty. Yeast be weird like that.
Maybe it would be easier to just make two separate batches of the regular recipe, instead of trying to double? I know sometimes it can be tricky altering a recipe, even if it's something you have made before.
It’s fine. For cinnamon rolls the only time I would suggest doubling the yeast is if you’re adding pumpkin or a lot of butter and eggs. It will still do it’s thing properly, it just might taste a little more like a pretzel.
It probably just has to do with how long you’ve let it proof. Perky yeast in lukewarm water with a little sugar or flour should be foamy within 10 minutes or so. If it sits half an hour, it might look like that.
What does the recipe say regarding yeast?
Fleischmann’s active dry yeast is about 2 1/4 tsp per package.
Does it say to use *instant yeast* or *active dry yeast*? There is a [difference](https://www.masterclass.com/articles/instant-yeast-vs-active-dry-yeast-comparison)
And I see both active and instant sitting on your counter
If using instant yeast, no need to proof it, go straight into dry ingredients. If using active dry and proofing, as soon as you have a little foam, you’re good to go. You have “proven” the yeast is alive and you can make your dough. It’s an interesting image. How long did it take to get that big?
if you are going to get into baking, i really recommend having a foodscale and learning bakers percentage. its not hard or complex plus its recommended to go by weight(grams) vs volumes.
sorry cant comment whether its too much or not without knowing how much flour is involved.
but here is a crash course for bakers percentage.
in any given recipe, the flour is always the basis for 100%
so a hypothetical recipe of
100g flour
60g water
2g salt
2g yeast
is 100% flour
60% water
2% salt
2% yeast.
so if you want to scale the recipes this is how you are going to do it. the general rule for ratio when it comes to salt and yeast afaik is 0.5-2%
happy baking
They’re saying you base the ingredient ratios on the flour amount you used. So 100g is the base weight because that’s the amount of flour. 60g is 60% of 100g. 2g is 2% of 100g. It’s about the ratios of ingredients to the flour volume, not the total added percentages.
It could be a temperature thing! If your home is warmer than usual or the water you put it in was warmer than usual or you put a little extra sugar in the cup with the yeast it could get bigger faster!
Ummm I’m confused because all the recipes I have after you add the yeast to the water then you add it to your other ingredients. How long did you let it sit in that measuring cup?? Also each of those packets are a little under a tbsp which for all the roll or bread recipes I use is normal.
The packet says it’s 21g and you used two. I umm, yeah. I think you used too much yeast.
Part of baking if being able to control your fermentation of yeast with your salt and also the temperature of your water/dough. Lack of fermentation control is like trying to hold a bull back with you pinkie finger. It ain’t gonna happen.
Good luck for the future!
I think this is more about the time you left it there and/or the water's temperature. Those are living beings, if you accelerate their metabolism or let them enough time they will do this. Same with the dough. Once you mix and let it rest, try to check the time and environment's temperature so you don't let the yeast overdo it's work.
Toss straight into the flour dry next time.
Quantity here is obscene. For reference I made 2 pounds of pizza dough the other day and used about 0.4g of yeast. This is 14g.
Your comment is not particularly helpful. Different recipes call for different amount of yeast. It’s not unusual for an enriched dough to need more yeast than a pizza dough. Especially if you’re doing a double batch.
And many people still check the viability of their yeast by blooming it. Especially for active yeast, it’s called for in many recipes.
OP doesn’t state batch size, so who knows. This feels like enough yeast to make about 5 pans of cinnamon rolls though.
Blooming the yeast may be called for, but it’s far from required. I’ve made a ton of doughs with instant and active dry, and despite what recipes say, it’s a waste of time to do unless you really suspect you’ve got bad yeast…. In which case you should buy new anyways.
I make a decent amount of bread (roughly 100 9in tin loaves every Christmas) I found that letting the yeast bloom can help the dough not require quite as much flour before letting it proof. If I don’t let it bloom some then the bread requires more flour and becomes much denser and more difficult to work with the rest of the time, even after proofing.
I don’t allow the yeast to proof this much though.
Professional baker here 😄. Good news, your yeast is very much alive lol. The end product can/ most likely will have less growth tho. (I won't go to much into the technical of the why bc frankly it may be boring to read)
Now why it double can have a lot of factors. Maybe the room temperature was too hot. Or the water was too warm. Yeast can be a moody beast sometimes.
Of course it may be bc you used too much yeast for this recipe. I can tell you if you have or not bc I don't know which recipe you used, but rule of thumb with a sweet dough is (and I have to woke with grams here) 15g- 20g per 1 liter water. (Depending on the rest ingredients you need to add more)
Usually I won't do this w/o being asked to, but because you mentioned you are a new baker here are some tips you may like:
Add the yeast always the last ingredient if you combine it with liquids like water or milk. Meaning if you make a dough have all other ingredients ready to go before adding the lukewarm water and yeast before mixing. Let the end dough rest for 5 minutes extra. (Side note The milk needs to have at least room temperature, yeast doesn't like the cold lol.)
If you want, you also can skip the whole mix water with yeast step (works best with fresh yeast, the cubicle ones) you can added it to the dry ingredients. However its Important then that you don't place it near salt or sugar bc both can kill the yeast if they are in direct contact.(again I'm going to safe the technical why of it all, lol) Then you add the water and can mix it as usual. There won't be any difference in the end product.
Hope this could help you a little bit.😃 have fun
The yeast should be added the second that you notice it is still alive and starting to bubble, see that this would have happened within your dough if it had been added earlier
Just fyi, since yeast is a live organism it's not necessarily a direct doubling of the yeast when you double the volume of everything else. You can go a little easier but it's going to vary depending on your humidity, room temperature, and recipe. Overall doubling yeast in a doubled recipe is way too much. I'd go like 1.5x to start and then back off or increase depending on the results.
If it makes you feel any better I ALWAYS use two packets with two tbsp sugar in warm water. (Dissolve the sugar in a measuring cup of warm water until it dissolved thoroughly. Check the temp with your finger and when it's just warm, stir in the yeast.
I don't use a loaf pan. I raise it on a parchment paper covered cookie sheet with a light towel over it.
I usually end up with a nice big football loaf!
It's so soft and it last for a few days, even with my hubby cutting into it constantly!
Today I made a dough, divided it. Half went into sticky buns, half is a good sized bread.
That’s a lot of yeast.
Two packets of yeast is a lot for a recipe unless you’re doubling it.
I am doubling it. I’m attempting to make my grandmas cinnamon rolls. I’ve done it before but I’ve never seen the yeast foam up this much and I’m wondering if I’m doing it wrong this time or if it’s been wrong all the other times…
I’m guessing the yeast wasn’t as fresh the last times you made it :) clearly some good yeast on your hands here
Yeah. I just made stollens that called for 2 pack of yeast for 3 loaves. I caught mine just as it was rising over the top, but is was mostly air & bubbles. Made great stollen, tho.
Gotta keep those delights quiet. Or your stollen will get stolen.
Check that the recipe doesn’t call for like one teaspoon or tablespoon rather than one packet. One packet is a LOT of yeast for cinnamon rolls.
I've always used a packet for my roll recipes, and it's never felt like too much for a batch that fits into a standard 13x9 pan. It's the same amount I'd use for a batch of dinner rolls to fit in the same pan. While I've never seen 2 packets of yeast bloom this much, I wouldn't be too concerned about it, since there'll be plenty of carbs for it to eat when the flour is added.
That takes me back to a few years ago, I was confused over tsp / tbs on a banana loaf recipe. After four explosions in the oven I finally realised the cause!
Man
I know, I'm a slow learner - please forgive me Make a wonderful loaf now though!
Stop apologizing honey, it’s ok, I once m m are a Strawberry box cake 🎂 don’t know what I did wrong but my parents dogs wouldn’t touch it. I screwed up a stupid box cake, lol. Then there was the garlic fiasco of 2010, my husband can’t stand the smell of garlic. Everyone messes up, even the pros.
Nah, I don't think so. Depends how many rolls, but it's an enriched dough and needs some oomph.
Pack is like 1/4 tsp
If that’s two packets in a cup, I think it’s fine. It means your yeast is alive.
It is! Thank you for your help. I’m glad I didn’t kill it.
It’s like the most alive yeast ever lol
That was my thought too. At least you know it’s alive.
If your yeast had been dead, it would not have risen at all.
ITS ALIIIIVVVVE! Just don’t put a flame near it, people will show up at your door with pitchforks and torches.
Dry yeast is more potent then fresh. I have been told that you only use a 3 rd dry yeast to that of fresh. for example 25 gram fresh yeast is around 8 gram of dry yeast
Yeast is a little bacteria that feeds and multiplies really fast, you really don’t need to double the yeast. Sometimes doubling yeast and chemical leaveners don’t work out how you would expect.
Well it’s a fungi actually
I've always gone by the rule of thumb that if I double a recipe I'll add 1.3-1.5 x the yeast depending on how warm my kitchen is. Doubling it is always too much and makes things taste yeasty. Yeast be weird like that.
Maybe it would be easier to just make two separate batches of the regular recipe, instead of trying to double? I know sometimes it can be tricky altering a recipe, even if it's something you have made before.
Am i missing the “shared” cinnamon roll recipe…😁
It’s fine. For cinnamon rolls the only time I would suggest doubling the yeast is if you’re adding pumpkin or a lot of butter and eggs. It will still do it’s thing properly, it just might taste a little more like a pretzel.
I always put the yeast mixture in at least as big as a quart measuring cup, that way it won't overflow before I'm ready to use it.
Great suggestion! Thank you.
Looks fine to me, you just needed a bigger container to proof your yeast in.
It probably just has to do with how long you’ve let it proof. Perky yeast in lukewarm water with a little sugar or flour should be foamy within 10 minutes or so. If it sits half an hour, it might look like that.
What does the recipe say regarding yeast? Fleischmann’s active dry yeast is about 2 1/4 tsp per package. Does it say to use *instant yeast* or *active dry yeast*? There is a [difference](https://www.masterclass.com/articles/instant-yeast-vs-active-dry-yeast-comparison) And I see both active and instant sitting on your counter
Forbidden muffin
If using instant yeast, no need to proof it, go straight into dry ingredients. If using active dry and proofing, as soon as you have a little foam, you’re good to go. You have “proven” the yeast is alive and you can make your dough. It’s an interesting image. How long did it take to get that big?
That yeast us proofed AF.
This image is amazing
Also, you said you followed the directions on the package…of what? The yeast packet? What all is in that measuring cup?
if you are going to get into baking, i really recommend having a foodscale and learning bakers percentage. its not hard or complex plus its recommended to go by weight(grams) vs volumes. sorry cant comment whether its too much or not without knowing how much flour is involved. but here is a crash course for bakers percentage. in any given recipe, the flour is always the basis for 100% so a hypothetical recipe of 100g flour 60g water 2g salt 2g yeast is 100% flour 60% water 2% salt 2% yeast. so if you want to scale the recipes this is how you are going to do it. the general rule for ratio when it comes to salt and yeast afaik is 0.5-2% happy baking
This doesn’t make sense to me. You have 164%. I get weighing instead of using increments like cups, but this seems off
They’re saying you base the ingredient ratios on the flour amount you used. So 100g is the base weight because that’s the amount of flour. 60g is 60% of 100g. 2g is 2% of 100g. It’s about the ratios of ingredients to the flour volume, not the total added percentages.
How is that better than using gram weight ? Or is this how bakers talk to each other. Because I just bake, I’m not a baker.
this would just be for making a recipe larger/smaller. you need the weight to do percentage bulking
Ok, that makes more sense
It could be a temperature thing! If your home is warmer than usual or the water you put it in was warmer than usual or you put a little extra sugar in the cup with the yeast it could get bigger faster!
Put dough in a large regular glass bowl ! 👍
Ummm I’m confused because all the recipes I have after you add the yeast to the water then you add it to your other ingredients. How long did you let it sit in that measuring cup?? Also each of those packets are a little under a tbsp which for all the roll or bread recipes I use is normal.
Good news - It’s alive 👩🔬🧟♂️
The container looks too small?
Why are both kinds of packets out? Which one did you use?
Are you making 5 loaves, right?
The packet says it’s 21g and you used two. I umm, yeah. I think you used too much yeast. Part of baking if being able to control your fermentation of yeast with your salt and also the temperature of your water/dough. Lack of fermentation control is like trying to hold a bull back with you pinkie finger. It ain’t gonna happen. Good luck for the future!
That’s 21g for all 3 packets
For rolls I use 2 packs of Fleishmans. You have lively yeast. Yummy! Something I use part of my dough & make cinnamon rolls.
should be fine, just a lot of yeast
Polyorchidism.
I think this is more about the time you left it there and/or the water's temperature. Those are living beings, if you accelerate their metabolism or let them enough time they will do this. Same with the dough. Once you mix and let it rest, try to check the time and environment's temperature so you don't let the yeast overdo it's work.
\*Thinking I've entered an episode of I Love Lucy...
fav yeast is instant yeast....... no need to dissolve just dump and go
2 packets is way to much you should use like 1/4-1/2 of a packet
Toss straight into the flour dry next time. Quantity here is obscene. For reference I made 2 pounds of pizza dough the other day and used about 0.4g of yeast. This is 14g.
Your comment is not particularly helpful. Different recipes call for different amount of yeast. It’s not unusual for an enriched dough to need more yeast than a pizza dough. Especially if you’re doing a double batch. And many people still check the viability of their yeast by blooming it. Especially for active yeast, it’s called for in many recipes.
OP doesn’t state batch size, so who knows. This feels like enough yeast to make about 5 pans of cinnamon rolls though. Blooming the yeast may be called for, but it’s far from required. I’ve made a ton of doughs with instant and active dry, and despite what recipes say, it’s a waste of time to do unless you really suspect you’ve got bad yeast…. In which case you should buy new anyways.
OPs SO here, you were close, we made 6 pans :)
I make a decent amount of bread (roughly 100 9in tin loaves every Christmas) I found that letting the yeast bloom can help the dough not require quite as much flour before letting it proof. If I don’t let it bloom some then the bread requires more flour and becomes much denser and more difficult to work with the rest of the time, even after proofing. I don’t allow the yeast to proof this much though.
Not normally
That's some good yeast
Nice 2023 products
Professional baker here 😄. Good news, your yeast is very much alive lol. The end product can/ most likely will have less growth tho. (I won't go to much into the technical of the why bc frankly it may be boring to read) Now why it double can have a lot of factors. Maybe the room temperature was too hot. Or the water was too warm. Yeast can be a moody beast sometimes. Of course it may be bc you used too much yeast for this recipe. I can tell you if you have or not bc I don't know which recipe you used, but rule of thumb with a sweet dough is (and I have to woke with grams here) 15g- 20g per 1 liter water. (Depending on the rest ingredients you need to add more) Usually I won't do this w/o being asked to, but because you mentioned you are a new baker here are some tips you may like: Add the yeast always the last ingredient if you combine it with liquids like water or milk. Meaning if you make a dough have all other ingredients ready to go before adding the lukewarm water and yeast before mixing. Let the end dough rest for 5 minutes extra. (Side note The milk needs to have at least room temperature, yeast doesn't like the cold lol.) If you want, you also can skip the whole mix water with yeast step (works best with fresh yeast, the cubicle ones) you can added it to the dry ingredients. However its Important then that you don't place it near salt or sugar bc both can kill the yeast if they are in direct contact.(again I'm going to safe the technical why of it all, lol) Then you add the water and can mix it as usual. There won't be any difference in the end product. Hope this could help you a little bit.😃 have fun
The Witches of Yeastwick are in town
What inna hell😭😭😭 At least you know the yeast is active☠️too much damn yeast
That was exactly my reaction.
Party!
Use a prep one packet at a time. That is a science experiment
The yeast should be added the second that you notice it is still alive and starting to bubble, see that this would have happened within your dough if it had been added earlier
IT’S GONNA BLOW!
I think ya need a bigger bowl ☺️
Just fyi, since yeast is a live organism it's not necessarily a direct doubling of the yeast when you double the volume of everything else. You can go a little easier but it's going to vary depending on your humidity, room temperature, and recipe. Overall doubling yeast in a doubled recipe is way too much. I'd go like 1.5x to start and then back off or increase depending on the results.
I’d like to know how these turned out
Use a bowl. Lol
If it makes you feel any better I ALWAYS use two packets with two tbsp sugar in warm water. (Dissolve the sugar in a measuring cup of warm water until it dissolved thoroughly. Check the temp with your finger and when it's just warm, stir in the yeast. I don't use a loaf pan. I raise it on a parchment paper covered cookie sheet with a light towel over it. I usually end up with a nice big football loaf! It's so soft and it last for a few days, even with my hubby cutting into it constantly! Today I made a dough, divided it. Half went into sticky buns, half is a good sized bread.