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Question regarding yeast

lilgi Feb 23, 2011 06:49 AM

I have focaccia dough resting in the fridge right from yesterday, but I made a mistake with the yeast. My recipe callas for quick/instant, and I when I realized I didn't have the right one it was already too late; was in the middle of making it with DS. I'm just wondering what to expect; I'll be making it later on this afternoon. Thanks! Btw, I used 1/4 ounce from a jar of regular yeast.

  1. Chemicalkinetics Feb 23, 2011 01:04 PM

    It sounds like you know the answer already, but I will just reiterate the point. I don't think it matters if we are talking about a long raise time.

    1 Reply
    1. re: Chemicalkinetics
      lilgi Feb 23, 2011 04:01 PM

      Yes, all ended well. Thanks!

    2. todao Feb 23, 2011 12:49 PM

      Generally speaking, you would normally use 1 1/2 times as much active dry what I suspect you are calling "regular") yeast than instant yeast but what you describe should not present any significant problem. Just don't overdo the degassing step.

      1 Reply
      1. re: todao
        lilgi Feb 23, 2011 03:58 PM

        Then I will dissolve in some water and add in an extra 1/8 ounce. I won't use warm water to dissolve the yeast since it was okay without it and the recipe I use requires water at 55 degrees approx. Thanks, I bet next time will be even nicer. You're right, "regular" meaning "active/dry", was hurrying when I typed.

      2. lilgi Feb 23, 2011 10:51 AM

        It just came out of the oven, but I'll have a better idea when we bite into it. It looks as it always had in the past so we'll see. Thanks guys!

        2 Replies
        1. re: lilgi
          chowser Feb 23, 2011 11:18 AM

          Yeah, it'll be fine--actually even better because it'll require a longer rise. Let us know how it turns out. I find that home made bread, even w/ mistakes, is better than most store bought stuff.

          1. re: chowser
            lilgi Feb 23, 2011 12:05 PM

            I was afraid I wasn't going to get enough holes in the dough and it turned out just fine. Flavor good too. But because the recipe calls for cold water and the dough gets refrigerated I thought I'd have a problem. Good thing that I didn't, I have a jar of the active dry so I'll just keep using that one for this recipe. I have to say that ever since I've been without a stone, Reinhart's recipe for focaccia has been a saving grace. I love it!

        2. lilgi Feb 23, 2011 08:53 AM

          I should have searched first:
          http://chowhound.chow.com/topics/342051

          I used active/dry and mixed it right in without dissolving. Also when it was added, it was mixed in with cold water since this is what is required to start the dough. I guess I'll have to wait for the results this afternoon.

          2 Replies
          1. re: lilgi
            l
            LauraGrace Feb 23, 2011 09:47 AM

            It seems to me that, with an overnight rise, it would be less of a big deal? I don't know, maybe I'm wrong but with that long a ferment, seems like the number of the little critters would have reached some sort of equilibrium? Maybe? Lol...

            1. re: LauraGrace
              w
              walliser Feb 23, 2011 10:25 AM

              no an expert in biology here either, but my guess is: in the end you'll get there no matter. think of it as a casual stroll vs running. The most important thing is that your yeast is alive when you use it.

              due to the extended fermentation the taste profile might change somewhat, but you did an overnight rest to begin with so you probably won't be able to tell a difference.

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