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Increasing Yeast

Dec 20, 2005 | From the kitchen of Rose

Mike Question:
I have been using "The Bread Bible" for two years now & couldn't bake without it. I often make the butter-dipped dinner rolls found on pg. 249. If I want to double the recipe, do I need to double the amount of yeast or should I use less? I doubled the amount once & it seems as though the dough rose much faster that is did in the single batch recipe.

I also have an "old" recipe for Swedish limpa rye bread. Is there a way I can convert the amounts of ingredients to grams? I make a great loaf from the old recipe but I would like to standardize the amounts.

Rose Reply:
please check out the entry about increasing yeast under the bread catagory. essentially i wrote that for smaller amounts i didn't find there was a difference so i double the yeast but for larger batches of dough the yeast seems to multiply more rapidly and less is usually required. but if you found from experience that doubling this recipe made the dough rise faster i would cut back a little simply because a slower rise makes for a more delicious flavor!

i'm delighted that you want to convert a favorite recipe to grams. i find it so much more enjoyable working with grams than measuring or even ounces. since you have my book, all the weights are in the back. i would approach it by making the recipe as usual but weighing the ingredients as you measure them. then it will come as close to what your usual results have been.


Woody Wolston
Woody Wolston in reply to comment from Hema
04/18/2013 11:48 AM

Hi Hema,
We are assuming that you have been using the same gas oven for all of your baking and that your bread rolls have been baked with good results.
Rose always recommends, you should always make the recipe with exactly the same ingredients as called for by the author's recipe to establish your control. We suggest that you contact the author for her/his advise.
Are you baking one of Rose's recipes?
Are you covering the buns during their rising times?
Are you suing an instant-read thermometer to test a bun to see if it is at the correct temperature when baked, which for our recipes is from 180˚F to 200˚F?
Rose & Woody



I'm a novice baker and learning to make bread rolls all the type, recently I tried baking cinnamon rolls and followed the recipe and it turned out to be tasty be hard and dry after cooling, but well baked under recommended temperature but with gas oven. What could be the cause?

Helpless baker!!

Thank you


I have an old recipe for nut rolls that calls for a 3 cent cake of yeast. Can someone convert that into today's standards for me? I have no idea what size a 3 cent cake would be. Does anyone know? Thank you in advance for any replies.


a higher sugar dough causes the yeast to rise very very slowly. i assume you're not using instant yeast bc there's no need to proof it.
i should think you'd be able to make more sponge and add it later in the process.


I am making my first loaf of stollen. For some reason the dough isn't rising (I proofed the yeast and the milk was room temp--not too hot). I am still hopeful it may rise yet, but if it doesn't, can I make more sponge and add it belatedly?


yes me! by the way, you don't want to use an oven with a pilot light bc it runs around 120 degrees G--ideal for melting chocolate but too hot for raising bread!)


Has anyone used an oven with light on to make the bread rise ?



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