Why the yeast i use gives a smell after making dough?

July 20th, 2013 by Emily
by Birger Hoppe

Question: Why the yeast i use gives a smell after making dough?
The yeast has a kind of smell.Sometimes we mix it with hot water to add in dough or others.It is necessary to keep the yeasted dough for along time for a good action of yeast.The yeast that i use is good but when i make any thing with it like buns,pizza doughs even after baking it gives the smell of yeast.Iz there any way to get rid of this smell?What should i use in my yeast using recipe so that the smell does not remains.Well the study of the yeast company that i use iz Saf-Levure.Which yeast is the best and how do we know that the yeast iz good?

Best answer:

Answer by Alexïïs
yeast is supposed to smell like that when you activate it. it’s just what they do. they’re breaking sugars and producing waste, which is what you are smelling.
but if you feel it’s particularly strong…
i use fleischmann’s active dry yeast and have never thought it was too yeasty-smelling..


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5 Comments on “Why the yeast i use gives a smell after making dough?”

  1. createearlybliss says:

    That smell is a sign that the yeast is alive and doing it’s job. Yeast is a live organism and when activated with warmth and food such as sugar it releases gases that form bubbles in the layers of the dough. The more the gas the higher the rise. If your dough is left to expel all it’s gas it will eventually run out of food and die and run out of gas and your left with a very leavened dough. Flat and chewy instead of light and airy.
    Smell is good.

  2. felixthecat says:

    Yeast does have a distinctive odor and it’s not really very pleasant — the reactive nature of yeast is sort of a ‘fermentation’ chemically. I think the fact that you notice this more when you are making doughs that will be used for savory recipes is because you don’t then ‘mask’ the smell with sweet spices like cinnamon and vanilla and other ’sweet’ odors. The odor does sort of ‘bake’ off though…You can tell if yeast isn’t good because it will simply not do it’s job; it will be ‘dead’ and your dough won’t increase or rise. I’m afraid I don’t know of any way to eliminate that distinctive yeast odor – I just think that once you begin to cook the other parts of the recipe those smells will overwhelm your senses and the yeast smell will diminish…

  3. nora r says:

    Yeast is made up of microscopic creatures. The reason dough rises is the creatures eat the sugars in the mix and pass gas. The gas is the smell you smell. You can tell if yeast is good or not by checking the expiration date on the pack. I like using Fleischmann’s yeast:

  4. sonnyboy says:

    It’s supposed to smell that way.
    I use Fleischmanns active dry yeast.
    If you get that odor,it shows the yeast is working and doing what it’s meant to do.
    By the way,I love that smell.

  5. Tracey says:

    dont worry- that smell is supposed to happen! it means the yeast is working. the yeast in a process called “fermentation” and is emitting co2 (not enough to kill you though!) and probly smells like alcohol or ammonia.
    however, the smell shouldnt be too strong after baking. usually that happens when you dont punch the dough down enough- to get the air out. there should be a step in each recipe, after the first time you let it rise, that says to punch it down. punch it flat! dont let any air stay!
    if the smell still doesnt go away after baking, you might just have some really active yeast!

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