Greg, from what I've read, and experience bares this out, a yeasty taste
and smell comes from too warm a temperature while the bread it proofing,
or too long a proofing; OR too much yeast and proofing time. I've used
the 'ginger' dough enhancer for 40 or so batches of dough by now and
have never had a yeasty taste or smell with it.
I would suggest no higher than 86 degrees for the proofing temperature
and cooler is fine but does take a bit longer - after all, it can be
done in the frig. overnight. But more likely in your case it sounds like
you should cut down on the yeast or the proofing time.
The only reason to use as much yeast as you are using is when you want
to shorten the proofing time.
Just for the heck of it, I'll include the recipe I use for a loaf of
bread and you can compare:
I weigh mine, but I just now measured out the amounts so I could include
that too.
10 1/2 oz. (1 1/4 cups) water
14 oz. (about 3 cups) bread flour (usually about 1/4 of the flour is
whole wheat)
1 teaspoon sugar
1 slightly rounded teaspoon yeast (1/4 oz. [or 7 grams])
1 slightly rounded teaspoon dough enhancer
7/8 teaspoon salt
1 teaspoon olive oil (optional)
This is one I use in a bread maker so don't really know how long its
proofing times and temperature are. I just put the ingredients in the
container at night, set the timer, and wake up to the aroma of lovely
baked bread.
Raphael Ryan
Kansas City, MO
~~~~~~~~~~~~~~~~~
From: Greg Johnson <gjohnson@stratem.com.au>
Subject: Help! My bread tastes like yeast!
Date: Mon, 23 Feb 1998 15:49:02 +1100
Hi all,
I am in serious need of help! I used to bake bread quite a lot, however
hadn't for about 18 months. The other day I decided to try baking
again,
using a little extra knowledge from reading this list...
I used the following recipe:
14g dry yeast
1 teaspoon sugar
4 cups flour (white - unbleached)
1 teaspoon dough enhancer (lecithin, ginger, Vit C powder as per this
list)
water (can't quite remember how much)
Now, I forgot to put salt in the mix, but didn't think this was a
problem.
I let the dough rise for about 1 hour, knocked it back and kneaded
again
for about 5 mins. Shaped into a loaf and let rise for another hour and
then baked. It came out looking beautiful.
The problem is that the bread tastes of yeast. Not just mildly either!
Am
I using the wrong amount of yeast? The measurements are as per the
yeast
box!
Is it the dough enhancer that is causing me trouble?
HELP! Please!
Thanking you all in advance,
Greg.