How to get rid of yeast taste in bread?

In this article, we will answer the question “How to get rid of yeast taste in bread?”, how to slowly rise your dough, what methods, other than a long proof, can prevent yeast flavor in the bread, and how to make yeast-less bread with brown sugar. 

How to get rid of yeast taste in bread?

To get rid of the yeast taste in bread, you should use less yeast and give the dough a longer proofing time. Less amount of yeast makes sense.  But you might be confused about how a long bulk proofing affects the yeast flavor in the bread.

A prolonged proofing buys yeast enough time to break down the nutrients in the dough, resulting in the formation of complex flavors. These flavors overpower the yeast flavor in the bread making it mild and pleasant. 

The bottom line is that you should steer clear from quickly rising your dough to save time. Let the dough be proof for at least 60 minutes so you do not end up with yeasty and/or other undesirable flavors in your bread.

How to slowly rise your dough?

When it comes to making the perfect bread, the secret isn’t to add more yeast. Add the standard amount of yeast required for a specific amount of flour. If you add more yeast than required, the result is yeasty bread with an undesirable texture. A quick rise is never an option. 

Most of the recipes you will find require 1 packet or 7g of yeast which makes your dough rise in 1-3 hours. But the truth is that you can work with a halve of this quantity of yeast. 

But you will have to let your dough proof for longer. This sounds like a lot of patience but the results are worth it. Let’s say you have already added the yeast, now what shall you do! The solution is simple. Let the dough rise for about 1-2 days in the fridge. 

Note that no time of proofing will be sufficient to prevent the yeast flavor in bread if you use more than 7g packet of active dried yeast for 500g flour. Keep the ratio in mind.

What methods, other than a long proof, can prevent yeast flavor in the bread?

Sourdough starter 

Sourdough starter is a lot of hard work since you need to keep feeding it to keep it alive. Otherwise, it won’t rise your dough.

However, the frequency of the feeding is daily or weekly so it does not feel like a task. Sourdough bread is usually preferred for its rich nutrient profile. Feeding the starter means nourishing the wild yeast naturally present in the mixture.

Bread baked from sourdough starter and the commercial yeast will have flavor nuances but only pleasant ones.

Pre-ferment 

A pre-ferment is a mixture of flour, water, and yeast. Sometimes, it is referred to as a poolish, biga, or sponge. You are supposed to leave the pre-ferment to rise or ferment for hours. Then incorporate the pre-ferment into your dough mixture. The result is a soft and voluminous dough with an even better flavor. 

How to make bread with brown sugar and no yeast?

Ingredients 

  • 2 cups brown sugar
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • ⅔ cup vegetable oil

Instructions 

  1. Set the oven to preheat at 350F. Meanwhile, grease 6 mini loaf pans with cooking spray or butter.
  1. In a mixing bowl, combine the dry ingredients such as brown sugar, flour, baking powder, and salt. 
  1. In a separate bowl, mix the wet ingredients such as eggs, milk, and oil. Make sure the mixture looks homogenous.
  1. Then combine the dry and the wet ingredients. To do this, pour the dry mixture slowly into the wet mixture, mixing continuously to avoid lumps.
  1. Now fill the greased loaf pans with the loaf batter. Leave an inch of headspace on top of each pan so that the bread has room to expand.

Recipe tips 

Let’s talk about substitutions. If you do not have brown sugar at hand, feel free to use white sugar. Similarly, you can substitute regular milk with skim milk or non-dairy milk such as almond milk.

For texture, you can add nuts such as walnuts, pecans, or almonds to the batter. If you are a fruit person, add banana slices, apples, or dried fruits such as raisins instead.

Similarly, add oats for texture, chocolate, and spices such as cinnamon for flavor. Experiment with layering your loaf with glazes such as cream cheese glaze, or apple glaze, on top.

Conclusion 

In this article, we answered the question “How to get rid of yeast taste in bread?”, how to slowly rise your dough, what methods, other than a long proof, can prevent yeast flavor in the bread, and how to make yeast-less bread with brown sugar. 

References 

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