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OfflineOutsideOfMyMind
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Does bakers yeast benefit from fresh air exchange like mushrooms do?
    #27106270 - 12/24/20 05:50 PM (3 years, 1 month ago)

I'm just curious about this. I know when you are growing mushrooms you need to give the mushrooms fresh air exchange by fanning them with the lid a couple times a day. For my bread recipies, I like to use the minimum amount of yeast, a quarter teaspoon, and then let the dough rise all day. Would it benefit the yeast at all if I fanned the dough a couple of times during the preferment?. I'll do an 8 hour rise for my white spelt loaf, and a full 24 hour rise for my whole wheat loaf. I do a few folds every few hours to help strengthen the gluten.


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Edited by OutsideOfMyMind (12/25/20 12:08 AM)


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Invisiblekoraks
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Re: Does bakers yeast benefit from fresh air exchange like mushrooms do? [Re: OutsideOfMyMind]
    #27109157 - 12/26/20 02:56 PM (3 years, 1 month ago)

I don't know, but apart from kneading, I've never found a need to 'aerate' a dough. The fundamental conversion of yeast is as far as I can tell pretty much anaerobic.


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Offlineflugelizor
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Re: Does bakers yeast benefit from fresh air exchange like mushrooms do? [Re: koraks] * 1
    #27167457 - 01/24/21 03:20 PM (3 years, 3 days ago)

Yeast has an aerobic phase in which it multiplies and consumes O2 and other nutrients,
and an anaerobic phase in which it eats sugar and makes alcohol and CO2

But yeast is very resilient, and it can switch back and forth depending on it's own glycogen reserves, and availability of O2.

I am basing this mainly on my knowledge of brewing yeast. I suspect instant baking yeasts are
packed in a state "supercharged with glycogen", where they just want to immediately begin making CO2. So no O2 is consumed in that case of dry yeast and 1/4 tsp of yeast.

That said. The flour itself has oxygen. I always cover my sourdoughs with plastic.


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OfflineOutsideOfMyMind
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Re: Does bakers yeast benefit from fresh air exchange like mushrooms do? [Re: flugelizor]
    #27167899 - 01/24/21 07:45 PM (3 years, 3 days ago)

I use regular dry yeast, not instant yeast.


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Offlineflugelizor
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Re: Does bakers yeast benefit from fresh air exchange like mushrooms do? [Re: OutsideOfMyMind]
    #27167996 - 01/24/21 08:44 PM (3 years, 3 days ago)

Quote:

OutsideOfMyMind said:
I use regular dry yeast, not instant yeast.



I think all dried yeasts are charged up and ready to ferment.
But breads are usually proofed in an open pan anyway.
No need for additional FAE.

Just cover it with a plastic wrap or bag, or moist towel to keep from drying and forming a skin.


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