Baking Secrets from the Bread Monk: Expired Yeast

Transcript: I’m Father Dominic with another baking secret from the Bread Monk. Have you ever set out to make a loaf of bread and ended up with a door stop? A heavy, dense loaf may be the result of any number of problems. Expired yeast is often the culprit. So be sure to check the expiration date on your yeast before starting the recipe. There may not be enough yeast in the recipe to make the dough rise. One package of yeast per four cups of flour is the usual proportion, but it might be higher if there’s a lot of eggs or sugar or butter in the recipe. Artisan breads and sourdough breads need even longer rising periods, so follow those recipes exactly. Using liquids that are too hot can kill the yeast, so use an instant read thermometer to make sure your liquids are at about 100 degrees Fahrenheit. Insufficient kneading could be the culprit. Six to eight minutes of kneading by hand will develop the dough to the correct consistency. Set a timer. I’m Father Dominic, the Bread Monk. Share the secrets and bake the world a better place.
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