For several years, I have probably come across the fact that the dough - or rather, ready-made baked goods - has a strong yeast-like smell, and even, periodically, in taste.
Why hasn't this happened before? I think due to the fact that I used pressed yeast, and not dry yeast before. But pressed now are not everywhere, but dry - at every step, and they are more convenient. Because the mouse, which was injected, but continued to eat the cactus, over and over again we bought dry yeast in bags.
At first, I sinned on my own scent, I thought - I became thinner, but no, my wife confirms: before the pies smelled differently. He began to sin on yeast, several times tried to put baked goods with different brands of dry - but everywhere the result is the same. Yeast is present in aroma and taste.
Reduced the amount of yeast introduced into the dough - there is an impurity in the aroma, but the taste is at least not so pronounced.
I rummaged through the entire Internet - there were tips to just reduce the amount of yeast (which I did) or switch to instant ones. But, damn it, on most bags they just write - instant, but the smell of yeast still remains.
I read absolutely everything I could find on this topic, even on one of the winemakers' forums I discovered that the taste of yeast in their products is obtained when wild yeast prevails over cultural ones.
Of course, the question is - where does wild yeast get into homemade baked goods? - remains open. From flour? But we take quality products from Kazakhstan. And I donβt believe that such a hit is possible.
I had to experiment further.
It helped, oddly enough, the change in the mixing technology.
Previously, especially for sweet pastries, the dough was kneaded according to the usual scheme for many - at first I prepared a liquid part, if the recipe meant the introduction of butter, then with it, and then added flour with yeast mixed in it and kneaded.
This kind of kneading - it has gone since the days of simple compressed yeast.
But dry yeast is different. I do not know exactly how they work in the test (or rather, I represent it in general terms, but I will not tell you in clever words), but I remember: fats interfere with their correct and high-quality work.
When we breed just pressed yeast, we run it and let it gain strength before adding fats - eggs and butter. And when we pour flour with dry yeast into a mixture that already contains fats, then... it seems, no matter how good the yeast is, it really cannot gain strength and start working.
Therefore, I decided to twist a little: first, knead the dough, let it stand for a while, and only then add the butter. The experiment was carried out on butter dough (for 600 g of flour, two eggs, 100 grams of butter, 250 ml of milk, 100 grams of sugar, a pinch of salt, vanilla and spices to taste).
Yeast was one of the most troublesome, saf moment for baking, its use gives a lovely yellowish color to the dough, and a crust at buns with them are just a feast for the eyes, but among all the flavors, the taste and smell of yeast + incomprehensible chemosis.
First, he diluted them in milk, let the foam rise, kneaded the dough and left for half an hour. After that, he just introduced the melted butter and, again, kneaded for a long time.
As a result, the dough rose better than when butter was introduced at the initial stage, its structure turned out to be softer, and the taste of yeast - hurray, there was no!
So if you are tormented with this as I am, and if the dough itself allows a similar input of oil - try it!