Home Bread-Bakers v106.n009.12
[Advanced]

Yeast

Popthebaker@aol.com
Mon, 27 Feb 2006 13:54:03 EST
v106.n009.12
The problem Betty described can have several causes. Her method is to 
start dry yeast in warm water and then incorporate this mixture into 
the dough. First, there really is no need to start, or proof, active 
dry yeast. It can be mixed directly into the other dry ingredients 
and the liquid ingredients added later. The only warning is to avoid 
direct contact between salt and yeast as it will kill the yeast. I 
have never had a yeast failure using this procedure. Proofing seems 
to be a hold over from when cake yeast was the only type available 
and when transportation and storage were not optimal and the yeast 
was proofed to see if it would actually work.

Returning to Betty's problem, since no recipe was posted, I suspect 
that the yeast ratio was fairly high. This would cause a very rapid 
fermentation and there would be insufficient structure to the crumb 
to physically support the dough and it would collapse. Also over 
fermentation can cause collapse as well as a separation of the top 
crust from the crumb. Generally the amount of yeast needed is the 
minimum needed to sustain fermentation. Starting the yeast in warm 
water will increase the temperature of the dough somewhat and this, 
along with over-kneading, could also increase the temperature and 
thus the fermentation rate. Temperature will change the rate of 
fermentation by a factor of 2 for each 17 degrees F. change. This 
means that if the temperature is 17 degrees F. higher the 
fermentation will proceed twice as fast; if it is 17 degrees F. lower 
the rate will be half. So, fermentation at a cooler temperature will 
give the time for gluten to form the structure needed. These are 
guesses based on the information available. The recipe/formula would 
help trouble shoot the problem.

Pop