The baking technique used gives different breads their distinct tastes and smells.
Baking techniques affect the flavor, smell of yeast bread
K-State food scientist outlines differences between a sponge and starter
Feb. 11, 2022
By Emily Halstead, K-State Research and Extension news writer
MANHATTAN, Kan. – Nothing beats the smell of fresh baked bread, but what is it that gives different breads distinct tastes and smells?
Kansas State University food scientist Karen Blakeslee said many bread cookbooks use terms such as sponge and starter interchangeably. But, she said, they are not the same.
“In bread, a starter is a form of yeast,” Blakeslee said, “It is typically a combination of flour and water that is exposed to air to attract wild yeasts such as lactobacilli bacteria, to create fermentation.”
Blakeslee explained that these harmless yeast organisms create fermentation and eventually unique flavors in the bread.
“Many home bakers have bread starters that have been active for years and passed on to future bakers,” Blakeslee said.
A sponge, on the other hand, is an extra step in the bread making process. Bakers combine yeast, some of the flour and water to create a sponge that can be allowed to ferment from 30 minutes to several hours. After fermentation, the bread making process proceeds as usual. Longer fermentation gives bread stronger flavors.
“A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said.
Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to the bread.
“Not all sourdough bread tastes the same,” Blakeslee said. “This is due to the different microorganisms and how the dough is handled.”
Time, temperature and other ingredients add to the complex development of flavor in bread.
While these baking techniques are safe, Blakeslee reminds home bakers to handle starters with clean hands and utensils to reduce the possibility of contamination by unwanted bacteria.
Blakeslee, who is also coordinator of K-State’s Rapid Response Center for Food Science, publishes a monthly newsletter called You Asked It! that provides numerous tips on food safety. More information is also available from local extension offices in Kansas.
FAQs
Thanks to their sapidity agents, aromatic notes and minerals, these yeasts are flavour enhancers. They are also used to improve the texture of low-fat products but also reduce acidity and bitterness. They have an impact on the aroma of the crumb via secondary fermentation products.
How to reduce the smell of yeast in bread? ›
Measure the yeast dough proportionate to the amount of flour and avoid using too much yeast. It's better not to use warm water to activate the yeast, as this will increase its smell. In many cases, the strong smell of yeast dough disappears on its own after baking, so do not worry about this issue.
Why does my bread smell like yeast after baking? ›
Yeast contamination can occasionally occur in bread after baking which can produce a chemical smell that is similar to acetone. Yeast does not survive the baking process, but bread can become contaminated with "wild" yeast during the cooling, slicing or packaging processes (post processing contamination).
How to reduce yeast flavor in bread? ›
In order to use less yeast you're going to add time and/or warmth to the dough preparation process. Enriched doughs (those with lots of butter, eggs, milk, and/or sugar) can develop off flavors in a warmer environment, or in the time it takes for reduced amounts of yeast to grow and work at cool room temperature.
What affects the taste of bread? ›
Longer fermentation gives bread stronger flavors. “A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said. Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to the bread.
What gives yeast bread its flavor? ›
The volatile esters, aldehydes and secondary alcohols are the most significant flavor compounds produced during the dough fermentation by bakers yeast, are of particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.
What kills yeast bread? ›
Salt acts as a yeast inhibitor, slowing growth and reproduction of yeast in bread dough.
What makes baking bread smell so good? ›
So what is it exactly that we are smelling? Food chemistry plays an important role of course, along with the mixture of ingredients - flour, water and yeast. In fact, without the yeast, the typical smell of your loaf wouldn't develop when these ingredients are combined and heated as the bread is baked.
What does yeast smell off? ›
A yeast infection may be associated with a sweeter, beer-like odor. It is typically accompanied by a thicker, clumpier discharge and may include itching, irritation and rawness or skin breakdown.
What is the best yeast for bread making? ›
Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.
The quick fermentation process makes supermarket bread harder to digest and doesn't allow the natural flavors of the bread to develop. Preservatives and dough conditioners are usually added to make up for the fast fermentation and to improve the bread's shelf life, but they end up giving the bread an artificial flavor.
Why does yeast smell bad? ›
The 'smell' comes from the yeast consuming the sugars and starches in the dough and producing low grade alcohol and carbon dioxide. The alcohol burns off during baking, since alcohol has a very low boiling point, and the carbon dioxide bubbles are what produce the little 'holes' in the bread.
Why do you add baking soda to yeast bread? ›
If you add baking soda to a quick bread, the gas bubbles it releases into the batter lifts your bread. When the combination of baking soda and acid combines with heat, proteins in the batter (like eggs) turn rigid. The rigid structure traps the gas and results in a light, fluffy texture.
What happens if you add too much flour to yeast bread? ›
Too Much Flour
The big lesson here: too much of any ingredient can make your bread not rise—even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should.
Does yeast affect flavor? ›
Yeasts are essential in beer production where the yeast strain influences the type of beer produced and its flavour profile due to the metabolites generated during fermentation [2].
Does too much yeast make bread taste bad? ›
Problem: Your bread has a fermented, alcoholic smell or taste to it. Causes: Too much yeast. Over-proofed.
What happens to bread if you add more yeast? ›
The more yeast in a recipe initially, the quicker it produces CO2, alcohol, and organic acids. Alcohol, being acidic, weakens the gluten in the dough, and eventually the dough becomes “porous,” and won't rise; or won't rise very well.
Does bread made with fresh yeast taste better? ›
According to Jordan, fresh yeast lends a slightly sweeter, richer flavor to baked goods compared to dry yeast. One downside, though, is its short shelf life: Unlike dry yeast, it's highly perishable and must be stored in the refrigerator. Even then, it usually only lasts about a week or two — opened or unopened.
Does more yeast mean fluffier bread? ›
Perfect Your Yeast Levels
Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.
