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    You are in: Home / Community Forums / Breads & Baking / How much yeast is "too much"?
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    How much yeast is "too much"?

    Tue Mar 15, 2005 2:43 pm
    Semi-Experienced "Sous Chef" Poster
    Hi I just made Gwen's Butter Rich Dinner Rolls which called for 2 packages (4 1/2 teaspoons) of dry yeast. The flour required was 4 1/2-5 cups of flour.

    The bread came out with a great texture but the flavour was just overpoweringly yeasty. As soon as you go to eat it, it reeks of yeast. I made these on sunday, and they already taste acrid.

    I really liked the texture and how light they turned out, but I'm trying to figure out what to change.

    Is this too much yeast for the amount of flour required? I used regular old fashioned yeast (not rapid rise or fast rising yeast). I used my kitchen aid to do most of the work and finished by hand. I used exactly 5 cups of flour (I added slowly until it came together into a ball). Also my yeast was newly opened, and it was 5 months from the expiry date. I proofed it, so I know the yeast was not bad.

    Any thoughts?

    (the full ingredient list is as follows)

    2 packages dry yeast
    1/3 cup warm water
    1/4 cup sugar
    1/4 cup butter
    2 teaspoons salt
    1 cup scalded milk
    2 eggs
    4 1/2-5 cups flour
    Donna M.
    Wed Mar 16, 2005 11:00 am
    Forum Host
    I have made similar recipes that contain that amount of yeast and have not noticed that it tasted bad. Maybe you allowed your dough to rise at too warm a temperature, which can cause a very yeasty flavor. Of course, you can cut back to one package of yeast. It will just take longer to rise.
    Wed Mar 16, 2005 12:54 pm
    Semi-Experienced "Sous Chef" Poster
    Thanks Donna! Maybe my oven temperature was too high. I will try it again.

    Fofi icon_smile.gif
    Chef Dee
    Sat Apr 16, 2005 11:28 pm Groupie
    My bread (bun) recipe calls for 2 pkg's yeast and 10-12 c. flour. It never fails.
    It sounds like a lot of yeast to me, anyway.
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