Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / dead yeast
    Lost? Site Map

    dead yeast

    Plaisham
    Tue Mar 02, 2010 3:27 pm
    Food.com Groupie
    hi folks..Anyone know of ANYTHING you can do with unrisen yeast bread dough...

    I had used last of my yeast from freezer and oops didn't check expiry date. icon_rolleyes.gif consequently it is now sitting unrisen on counter. I have a pathological hatred of throwing food out. grrrr.

    Been cooking a long time!!! first time for everything I guess icon_redface.gif
    duonyte
    Tue Mar 02, 2010 5:04 pm
    Forum Host
    Can you get yeast in the next day or so? If yes, put the dough in the refrigerator until you get the yeast.

    When you get the new yeast, proof it in just a few tablespoons of water and a teaspoon of flour, so that you see that it's good and viable. Tear your dough into chunks and throw them into the bowl. Sprinkle it with the yeast water. Then engage your dough hook or bread machine or dig in your hands, whatever method you are using, and reknead with the fresh yeast.

    I have done this more times than I care to admit, sometimes because I just forgot to put the yeast in to begin with.
    Plaisham
    Tue Mar 02, 2010 5:13 pm
    Food.com Groupie
    OOO would you believe I have never heard of that!! You my dear are a life saver. yep going shopping this afternoon.

    you know I have been cooking and making bread for 45 yrs. dahhh must have been under a rock. But I have always had bread turn out. (brag brag) I am still using an old white bread recipe from 1946 American Womans Cookbook. lol I usually don't even measure anymore.

    Thanks again.

    don't have a bread machine. hmmm must look into them one day
    4-H Mom
    Wed Mar 03, 2010 1:16 pm
    Food.com Groupie
    I have never heard of this either. Nice to know. Doesn't happen very often but nice to know there is a solution. Have a great day. icon_biggrin.gif
    Chocolatl
    Wed Mar 03, 2010 2:24 pm
    Food.com Groupie
    We used to do that when our homebrew didn't carbonate--open the bottles and add a pinch of yeast, then seal them up again. icon_wink.gif
    duonyte
    Wed Mar 03, 2010 4:46 pm
    Forum Host
    Plaisham wrote:
    OOO would you believe I have never heard of that!! You my dear are a life saver. yep going shopping this afternoon.

    you know I have been cooking and making bread for 45 yrs. dahhh must have been under a rock. But I have always had bread turn out. (brag brag) I am still using an old white bread recipe from 1946 American Womans Cookbook. lol I usually don't even measure anymore.

    Thanks again.

    don't have a bread machine. hmmm must look into them one day


    I don't think I've ever had a problem with yeast stored in the fridge or freezer, but you can never know. I tend to proof it even when it's the instant yeast.

    I am sure I'm not the first person to have come up with the solution, but I created it for myself when I was looking at a sad lump of dough and realized I'd forgotten to put in the yeast. I figured, nothing ventured, nothing gained, so I gave it a try and it worked just great. I have had to use it a number of times since, and it's not failed me yet.

    I love my bread machine, it just makes bread making easier for me, but I've made many a loaf of bread with just my hands!
    Plaisham
    Wed Mar 03, 2010 6:21 pm
    Food.com Groupie
    New Day... New Yeast...wheee

    And being impatient I didn't bother to save the dough yesterday in fridge...What I did...( I didn't like the old yeast smell)...was chopped it into bitesize pieces and boiled them like you would for bagels. And perverse dough that it was....they puffed up!!! Then I baked in little countertop over to brown...and munched with sour cream. Actually used quark..as I like it better.

    Love experiments eh?? But I will remember your tip...thanks again
    Chef #1558186
    Sun Mar 07, 2010 9:04 am
    Regular "Line Cook" Poster
    I once made a huge batch of bread dough that didn't rise properly (probably the yeast was out-of-date). I didn't want to waste the dough, so I rolled it into "twists", deep-fried it and sprinkled it with sugar and cinnamon. All the kids in the neighborhood had fried dough treats that day!
    Plaisham
    Sun Mar 07, 2010 11:54 am
    Food.com Groupie
    [quote="Chef #1558186"]I once made a huge batch of bread dough that didn't rise properly (probably the yeast was out-of-date). I didn't want to waste the dough, so I rolled it into "twists", deep-fried it and sprinkled it with sugar and cinnamon. All the kids in the neighborhood had fried dough treats that day![/quote]

    Hey..sounds better than mine...most of my mini-bagel "hole" experiment went into the garbage can...

    Next...can you say breadcrumbs??? lol
    boston nyc baker
    Tue Apr 16, 2013 10:59 pm
    Newbie "Fry Cook" Poster
    @duonyte.... I found this post the other night when I was baking a greek easter bread and killed the yeast with hot milk. You saved my day's work. It was a test run but a large batch made with expensive ingredients. I joined the forum just to say thanks. That was a great tip and what a relief to watch it bubble back to life.
    duonyte
    Wed Apr 17, 2013 10:31 am
    Forum Host
    Very glad that we had a solution for you - I hope you stick around, this is a fun group of bakers.
    Red Apple Guy
    Thu Apr 18, 2013 11:38 am
    Forum Host
    Not me. I'm intensely focused on being no fun. icon_lol.gif

    boston nyc baker,
    I agree. duonyte is a life-saver. Knows her stuff.

    Red
    boston nyc baker
    Fri Apr 19, 2013 1:51 am
    Newbie "Fry Cook" Poster
    Looking forward to becoming part of your community. Will try to contribute soon. It's been a rough week for all of us. Thanks again for your help... regards to all.
    duonyte
    Fri Apr 19, 2013 10:11 am
    Forum Host
    Lord, yes - stay safe! We are struggling with floods here in the Midwest.
    boston nyc baker
    Fri Apr 19, 2013 2:55 pm
    Newbie "Fry Cook" Poster
    Oh... those floods. You all take care of yourselves. I'm fine... in New York now.
    Stay well,
    Cynthia
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites