Thread: yeast flavor in pizza crust/bread?

On Dec 3, 1:43*am, Filip Houdek <ll00...@yahoo.com> wrote:
> Hello, how would I bring out the flavor of yeast in a bread or pizza
> crust?

Well, you can either add more yeast or let it ferment longer during
the first rise. You could also try making a sponge first and let that
ferment in the refrigerator for at least a day and then finish making
the dough with that.

"Filip Houdek" <[email protected]> ha scritto nel messaggio
....
> Hello, how would I bring out the flavor of yeast in a bread or pizza
> crust?

Raise it in the fridge for at least 12 hours instead of at a warm temp. A
little extra water helps keep it soft to handle.

On Fri, 2 Dec 2011 22:43:48 -0800 (PST), Filip Houdek
<[email protected]> wrote:

>Hello, how would I bring out the flavor of yeast in a bread or pizza
>crust?

Use more yeast than the recipe calls for and let the dough rise in a
fairly (over 80F and below 100F) warm place.

A strong yeast flavor is considered a fault. The above two practices
are things that beginners do that causes them to report a strong yeast
smell and taste.
Janet US

On 12/3/2011 12:43 AM, Filip Houdek wrote:
> Hello, how would I bring out the flavor of yeast in a bread or pizza
> crust?

Have you tried Fleischman's "pizza yeast" ?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Bostwick wrote:
>
> On Fri, 2 Dec 2011 22:43:48 -0800 (PST), Filip Houdek
> <[email protected]> wrote:
>
> >Hello, how would I bring out the flavor of yeast in a bread or pizza
> >crust?
>
> Use more yeast than the recipe calls for and let the dough rise in a
> fairly (over 80F and below 100F) warm place.
>
> A strong yeast flavor is considered a fault. The above two practices
> are things that beginners do that causes them to report a strong yeast
> smell and taste.

I agree. The last time I made bread, I was disturbed with the extra yeast
taste it had. I did let it rise too long though and that was my mistake, I
guess.

Gary

"Janet Bostwick" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 2 Dec 2011 22:43:48 -0800 (PST), Filip Houdek
> <[email protected]> wrote:
>
>>Hello, how would I bring out the flavor of yeast in a bread or pizza
>>crust?
>
> Use more yeast than the recipe calls for and let the dough rise in a
> fairly (over 80F and below 100F) warm place.
>
> A strong yeast flavor is considered a fault. The above two practices
> are things that beginners do that causes them to report a strong yeast
> smell and taste.
> Janet US

I like a bit of yeast flavor because without it the crust can be kind of
bland. Too much salt just makes it taste like flat salty bread. A little
yeast tang to me is a nice flavor. A slow rise overnight in the fridge
works best for me.

Paul

Filip Houdek wrote:
> Hello, how would I bring out the flavor of yeast in a bread or pizza
> crust?


Make the dough the day before and let it ripen in the refrigerator. You
might need to use *less* yeast, and stick it in the fridge once you see
signs of life. Make sure you use enough salt, otherwise the pizza won't
taste like anything even if you try to salt it later.

-Bob