How do I check yeast - Black & Decker Bread Machine

Cellular Respiration in Yeast Video Lesson Transcript Study com

A hypothesis is a testable assertion rather than a question.

It is tricky to narrow the assertion to what is testable.

Are any of the following testable?

Fermentation by yeast occurs without oxygen.
Cellular respiration in yeast converts oxygen into carbon dioxide.
Cellular respiration in yeast converts oxygen into carbon dioxide and glucose.

Sure you can. If you want to re-use your yeast for more home brews just pour the beer out of the bottle into a clean one and then pour the next batch on top of the remaining yeast in the bottle. You can re-use the yeast for around 4-5 batches. The yeast will weaken a bit with each batch and the flavor will alter slightly but sometimes that turns out to be a good thing

A couple of ideas. Firstly get fresh yeast, I use active dry yeast from the bulk barn, it is way cheaper than "breadmaker yeast" and I use a bit more. When I want more rise to my bread, I add an egg, which works wonders.

You're using a fast-acting type of yeast instead of the standard active dry yeast. It's a very common mistake made even more common by the erroneous bread machine recipe writers.

Here are the rules concerning bread machines and the yeasts they love the most:

Use standard active dry yeast for all your standard-rise bread recipes.

For the fast-bake white bread recipes use only fast-acting dry yeast.

Fast-bake type mode selections are available on most newer models and the custom recipes provided in their instruction manuals are the only ones you should use. You should never experiment with recipe ingredients and their portions when using the fast-bake mode on any breadmaker.

P.S. Always refrigerate your yeast with a close eye on the expiration date.

When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of standard active dry yeast contains 2-1/4 teaspoons.

Hope this helps.

TRY USING 2 TABLESPOONS LESS LIQUID. PLEASE LET ME KNOW IF THIS WORKS FOR YOU.

You have to use Active Dry yeast with this machine. Standard Quick Rise aka For Bread Machines yeast will over proof. Try Red Star Active Dry Yeast in the red packet, jar, brick, not the white. Active Dry yeast was made to proof with water, however professional bakers discovered it can be added dry, without proving, this is how you should use it. Red Star Active Dry yeast has a much better, stronger yeast smell, better flavor then Quick Rise/Machine yeast.

Hello psaulina,

When I hear of bread not rising, I always suspect the yeast first.

You said you've used the hawaiian bread mix multiple times. From the same container? Or have you tried multiple different packages (hopefully from different production lots)?

Back in the day when my Mom was baking bread on a regular basis, she'd occasionally get a bad batch of yeast, and the bread would be the weight and consistency of fruitcake, but with somewhat less flavor. (We ate it anyway).

If your yeast is separate from the bread mix (don't know, you didn't specify), you need to first check the quality of your yeast. If the yeast is too old, or just bad, your bread won't rise.

To test the yeast, mix a sample in warm water (~105 deg. F) and add a little sugar. If the yeast is good, it should start forming bubbles. No bubbles, time to get new(er) yeast.

If your yeast checks-out, then you need to see if something in the machine's process is overheating the yeast too soon - - the yeast's fermentation process creates the carbon dioxide (CO2) bubbles that causes the bread to rise (sort of like inflating a balloon, if you like). If something is killing the yeast (e.g. too much heat too early in the process), it won't react and create the bubbles.

If I can be of further assistance, let me know. If this helps or solves the issue, please rate it accordingly.

Good luck, and thanks in-advance for your rating,

Jon

Back in the day when my Mom was baking bread on a regular basis, she'd occaisonally get a bad batch of yeast, and the bread would be the weight and consistency of fruitcake, but with somewhat less flavor. (We ate it anyway).

The first thing you need to do is check the quality and currency of your yeast. If the yeast is too old, or just a bad batch, your bread won't rise.

To test the yeast, mix a sample in warm water (~105 deg. F) and add a little sugar. If the yeast is good, it should start forming bubbles. No bubbles, time to get new(er) yeast.

If your yeast checks-out, then you need to see if something in the machine's process is overheating the yeast too soon - - the yeast's fermentation process creates the carbon dioxide (CO2) bubbles that causes the bread to rise (sort of like inflating a balloon, if you like). If something is killing the yeast (e.g. too much heat too early in the process), it won't react and create the bubbles.

Good luck; please write back and let me know what you find out.

The one thing that rises bread is yeast. You have some super duper yeast if the breadmaker suggests a certain amount and you keep getting the same results. You can either reduce the rise time -- or the amount of yeast -- or both.

I had a Panasonice bread machine before without a yeast dispenser. You just put the yeast at the bottom of the pan; put it in fiist to keep it away from the liquids Yeast then dry ingredients then liquids. Works fine.