shopkins1994
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- Mar 15, 2014
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Hi Everyone,
I needed help understanding what is happening with a yeast experiment. In my experiment, I use all-purpose flour and baker's yeast because they are readily available, cheap, and easy to mix.
First experiment: 250 grams all-purpose flour, 200 grams water, 1/6 TEASPOON bakers yeast. Mix well and let sit in a close vessel for 12 hours. When I remove the lid, I can quite clearly smell the alcohol and other fumes, sometimes having to turn my head. The flour is very puffed up from the CO2.
Second experiment: 250 grams all-purpose flour, 200 grams water, 1 TABLESPOON yeast. Mix well and let sit in closed vessel for 1 hour. When I remove the lid, no smell at all other than flour. It is puffed up a lot from the CO2.
So my question is, when I use 48 times more yeast, the time for the alcohol and fumes to be produced is not reduced at all.
Does anyone know why this experiment is turning out as it is? I would expect more yeast equals quicker ferment.
Any insight or help you can provide is greatly appreciated.
I needed help understanding what is happening with a yeast experiment. In my experiment, I use all-purpose flour and baker's yeast because they are readily available, cheap, and easy to mix.
First experiment: 250 grams all-purpose flour, 200 grams water, 1/6 TEASPOON bakers yeast. Mix well and let sit in a close vessel for 12 hours. When I remove the lid, I can quite clearly smell the alcohol and other fumes, sometimes having to turn my head. The flour is very puffed up from the CO2.
Second experiment: 250 grams all-purpose flour, 200 grams water, 1 TABLESPOON yeast. Mix well and let sit in closed vessel for 1 hour. When I remove the lid, no smell at all other than flour. It is puffed up a lot from the CO2.
So my question is, when I use 48 times more yeast, the time for the alcohol and fumes to be produced is not reduced at all.
Does anyone know why this experiment is turning out as it is? I would expect more yeast equals quicker ferment.
Any insight or help you can provide is greatly appreciated.