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Mar 4, 2013 08:23 AM

Help!!! Can I use flour mixed with yeast???

I have made bread all my life, and I use regular "fast acting" yeast. So, I had a new recipe from America's Test Kitchen, and I unthinkingly started following it. It said 4 cups of flour and 2 1/4 teaspoons yeast tossed together. So that is what I did, when I realized, "this is wrong". Sure enough, I was supposed to use something called "instant" yeast. I know that you always dissolve yeast in warm water and a little sugar and wait for it to bubble and grow to make sure it still works. It has always been one of my favorite parts of breadmaking. Question#1 -- Can I use this flour mixed with yeast for something else, like pancakes? It seems so wasteful to toss it out. Question #2 -- Why, oh why, do they have all these different kinds of yeast now?

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  1. Go ahead and make your bread; it will be fine.

    1. But if I have not soaked the yeast ahead of time, how will it rise?

      1 Reply
      1. re: carol1945

        It will get soaked when you mix the liquid in. It will be fine.

      2. I agree -- carry on with the recipe - you'll just have to leave it a little more time to come alive and proof.

        Different uses, different yeasts.....kind of like why you find all-purpose flour, unbleached all-purpose flour, whole-wheat, bread, cake, pastry, etc., et.c, etc.,

        1. Interesting conversation on the various yeasts and amounts to substitute ( they agree with you- too many yeasts) :

          Question 2: I would not use yeast in pancakes- it would potentially mess with the normal rise.I also don't know that the yeast wouldn't make them taste odd given that it hasn't risen/developed. if the above doesn't let you use /adjust what you already have to the original ATK recipe, I'd google 4 cups flour and 2 1/4 teaspoons yeast to find some other recipes to use it for.

          4 Replies
          1. re: Debinky

            There are yeast pancake recipes. Often they use an overnight rise. The yeast provides more flavor than lift in pancakes.

            I don't see how yeast would harm regular pancakes. It's not going to grow in the short time between mixing and cooking.

            1. re: paulj

              This was my thinking: instead of investing the huge amount of time into the bread that may or may not work, why not do a half recipe of pancakes to see if yeast infused flour makes a difference? It would be an interesting experiment and not too much time invested. I wonder if the yeast would be crunchy???

              1. re: carol1945


                You could just stir some water into the mixture to make a loose batter, let it sit an hour or even over night, and then add the other pancake ingredients.

            2. re: Debinky

              Here's a pancake recipe that uses only yeast for leavening and rises in one hour. They are delicious, especially with savoury toppings. It's what I'm having for dinner tonight.

            3. I have done this (mixed yeast with flour) many times with both fast-acting and "active dry" and instant yeasts. In fact, I learned to do it because one can use hotter water.
              Here is a good discussion of yeast types: