Yeast amount and effect on fermentation

Maybe I'm drawing the wrong conclusion here, but...

Based on something I was reading in Tony's book, I was getting the impression that a good reason to not use much yeast is that it will allow the yeast to convert the starches to sugar at a slower pace and thereby allowing for a longer rise.
Whereas using more yeast might cause the the starches to be converted faster and curtailing the amount of rise that occur.

Is this a correct conclusion?

Tory Glenn
posted about 3 years ago

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Your conclusion is spot on! One minor clarification though: using more yeast doesn't curtail the amount of rise that occurs. Rather, it will affect the length of the rise.

I recently read Flour, Water, Yeast and Salt, a great bread making book by Ken Forkish. One of the takeaways from the book was to think of time as an additional ingredient.

Time and yeast have an inverse relationship: more yeast means less time, and vice versa. Hope this helps!

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Raj Irukulla admin
posted about 3 years ago

Ok, thank you very much :)

- Tory   about 3 years ago

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