Expert: Elyse Grau - 8/31/2009

Question
QUESTION: Is there an easy way to keep from killing yeast?  I do not do yeast doughs very often simply because I am afraid of killing the yeast.  Also, my doughs are sometimes tough...is there a way to know if you have kneaded the dough enough or over kneaded.  I am a pretty good baker until it comes to yeast doughs...HELP!! And, thank you :-)

ANSWER: Terrie:
What do you mean by killing yeast? Your subject is pastry dough, but you are asking about yeast doughs. Are you making coffee cake or sweet rolls? If not, what are you trying to make? It is pretty hard to over-knead bread dough, but softer doughs not so much. Tell me more about what you are having trouble with.

Elyse

---------- FOLLOW-UP ----------

QUESTION: Okay, I can see where you might be confused by my question as these doughs are really alike are they?  I am speaking mostly of dinner and sweet rolls. I have had some incredible rolls that were really light and airy, but mine come out heavy and tough. Can the kneading be done by the dough hook on my mixer? As far as the yeast is concerned, I am going to assume that if the dough rises, that the yeast is working (would I be right?). I apologize for the confusion and would appreciate any advice you might have. :-)

Answer
Terrie:
If the dough rises the yeast is good, yes. You can't kill it by kneading, if that is what you were asking. You can kill it by using too hot of a liquid, however. Proofing the yeast before adding is one way to make sure it is still good. This is done by adding the yeast to a small amount of warm water and allowing it to sit for 5-10 minutes. It will be creamy and sometimes a little bubbly. If it just sits there it is too old.

As for kneading, you can do it with the dough hook, that is what it is for. I prefer to do it by hand because you have better control(and I also just enjoy the process). If your rolls are heavy, I suspect you are adding too much flour. If they come out rather flat, especially if they rise before going into the oven or while baking, but then fall, then that would be from overkneading. Pay attention to the description of the dough in the recipe. Usually it will state whether you should have a soft or firm dough - this is determined by how much flour is added in the final stage rather than the kneading.

Does that help?

Elyse