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a bacteria called yeast. the bacteria wont make you sick.
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∙ 13y ago
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If you double the concentration of yeast in the dough what would be the results?
Assuming you are making bread, your bread will not rise any higher than if you add what the recipe calls for. Yeast is a live bacteria and when "fed", actually multiplys by itself. It's a waste to add any more and will probably make it taste a little too "yeasty". The reason it's not necessary to add double the amount is because like I already stated, it grows and multiplies once wet ingredients are added. Since you have only a certain amount of flour, the product can only rise so far. The gas produced by yeast is what makes the bread rise by making "bubbles" in the dough. If the bubbles get too big, they will "pop" and the dough will collapse. It's a fine balance of the yeast and other ingredients plus the amount of time that the dough rises. The same thing will happen if you let the dough rise too long: too many "bubbles" will form, pop, and the dough will collapse. There's no reason to double the amount of yeast unless you like that "yeasty" taste. You could experiment and find out for yourself.
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