Lost my bread making mojo

M

maycee

Well-known member
Tried the KA sandwich bread recipe. I always follow the recipe first time around. Got a fresh jar of Fleishmann's Active Dried Yeast (not Instant or Rapid Rise or Bread Maker).

Instructions said it should rise a little less than double in 1-2 hours. I put my dough in an 8 cup bowl and it leveled out at 2 cups. Within 45 minutes it was coming over the top of the 8 cup bowl. It was sitting on the counter in the kitchen. Oven was not on.

I also made a loaf of Dill Batter Bread 4 weeks ago and it was perfect with the jar of yeast that had expired in 10/2019. With the new yeast the dough raised overflowing the bowl. I bake this in a souffle container and it was flowing over the container.

I'm thinking I got a mislabeled jar of Rapid Rise yeast?

https://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

 
That is a quick rise even in a warm kitchen. Are you sure you measured

2 tsp. not tbs. of yeast? I don't think a mislabelled jar is the reason.
Did you poke it down and let rise again?

 
Reading Fleischmann's website, I think you're right, Michael. Yours is reacting a lot more like

Rapid-Rise than original.

"What is the difference between fast-rising yeast (RapidRise®/Bread Machine Yeast) and Active Dry Yeast?
RapidRise® and Bread Machine Yeast are different strains than Active Dry Yeast. RapidRise® and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise® and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise® and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes."

I used a package of "Fleischmann's Active Dry Yeast Original" for sweet Easter bread and it rose like crazy. I was thinking the dough tripled, but it was actually pushing against the plastic covering the bowl, so it may have quadrupled. It was sitting on the stove top and the oven was on for other things, so I assumed the excess heat around it caused the enormous rise.

Maybe Fleischmann is making a more robust yeast??

Too bad there is a flour shortage. This is screaming for test loaves using various amount of yeast.

PS: Does the jar have a tracking number on it? You could contact Fleischmann's and ask them.

 
Unfortunately, I just returned from the doctor to go over blood results

I will not be eating bread for awhile or many carbs at all. I get blood work every 3 months.Heart disease in my family although in 67 years I have not had any heart issues.

A1C went from 5.2 to 7.0
Triglycerides from 211 to 856 (mine have been over 1600 in the past

I'm still working from home as a database manager but I need to get off my butt and on to the treadmill not in to the kitchen to bake.

But thanks for everybody's help.

 
Yep. Let's track this jar. Good mystery. Making brioche today. Good for the hips.

I have been having some disappointments with yeast lately too. I have actually thrown out bread.

I don't do the rising on the stove as I think the diff in temps around the bowl are too inconsistent. I don't know if that makes a difference but I always depend on a warm oven.

Crossing my fingers for brioche. I have never had a problem with it.

 
Jar top: M FEB 09 2022 040F0 H2. Kitchen temp 77

I'll call their Consumer Affairs number in the morning.

 
I've made the Dill Batter Bread for years. Love it for ham sandwiches after Easter

This is the first time I've had this problem.

 
Fleishmann's will be picking up my jar of yeast for testing.

The rep asked what temp my water was. Said 105-110. She said that they recommend between 110 and 115. When I asked why the jar I was holding said the water temp should be between 100-110 she had no answer.

Wonder about their testing.

 
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