Too much yeast?

[Jackamus]

Is it possible to use too much yeast in bread making? I have a recipe calling for 4g yeast but I have 7g sachets.

 

[retired baker]

why can't you just use half the packet.?

 

[Norcalbaker59]

Is it possible to use too much yeast in bread making? I have a recipe calling for 4g yeast but I have 7g sachets.

Yes, using too much yeast can lead to over-fermentation.

And the type of yeast matters—yeast is a living organism, and there are many species, each cultivated for specific fermentation characteristics.

Instant yeast is commonly used in home baker’s recipes, often without much consideration for fermentation time, proofing conditions, or the dough’s composition. This type of yeast is engineered for rapid fermentation and was developed to dramatically reduce commercial bread production time. If a recipe calls for instant yeast and you use nearly double the amount, the dough will ferment too quickly, potentially compromising texture and flavor.

Flour type also plays a role. Yeast feeds on the starch in flour, so doughs made with high-starch flours ferment more rapidly. In enriched doughs, added sugars further accelerate yeast activity—but only to a point. When sugar exceeds about 10% of the flour weight, it can actually inhibit yeast growth.

To achieve optimal fermentation and proofing, it’s important to select the type and amount of yeast for the flour and other ingredients in your dough.

Examples of different types of dry yeasts:

SAF Red: Contains ascorbic acid*; not osmotolerant; suitable for short fermentation; no rehydration required.

SAF Blue: Osmotolerant (for doughs with 10%–30% sugar); no oxidizing agent*; suitable for short fermentation; no rehydration required.

SAF Gold: Osmotolerant (for doughs with 10%–30% sugar); suitable for long fermentation; no oxidizing agent; no rehydration required.

SAF Premium: Use 30% less yeast; not osmotolerant; suitable for short fermentation; no rehydration required; likely contains no oxidizing agent.

SAF Active Dry: Requires rehydration; suitable for long fermentation; no oxidizing agent.


*Ascorbic acid is added to some yeast to inhibit naturally occurring glutathione, which can weaken the dough structure. Excess yeast can cause an overproduction of glutathione, permanently damaging the structure of wheat dough.