I've been baking for a number of years, and am still learning. I have a rather simple question (which may have a complex answer). The question is: How much yeast should I use?
Yeast is, of course, a living thing, and will reproduce so long as food is available, and conditions are suitable (no organism can live in an environment of its own waste products.) This being so, it would seem that the major variable in leavening dough is time. A small amount of yeast, over a longer time should result in the same effect as a larger amount of initial yeast would produce in a shorter time. Why then do different recipes call for different amounts of yeast?
Tom
I think one of the major factors is are we in a hurry. If so use more yeast but if we want flavor (and for some it may be hard to tell the difference) then use less yeast and use a starter too. I have always liked to use a starter -- even if it is based on instant yeast, not sour dough and last Friday I made my standard sandwich bread but with 1/3 less yeast. It took about 2 more hours, but the bread is great.
Are we in a "production mode" or do we just want great bread.
Dave
My default is 1 teaspoon instant yeast per pound of flour (about 3 1/4 cups if you go by volume). It has worked well for me in every recipe from bread to bagels to pizza crust.