I have just received as a gift from my sister a copy of The Silver Spoon.  Interestingly, it recommends that in the winter its users use half the amount of prescribed yeast.  I am already converting the yeast amount because the book is on Italian cookery (it’s the Italian cooking “bible”), and the authors use fresh yeast, and I am using traditional dry yeast. 

I’m wondering if anyone has heard of decreasing the yeast amount in winter.  Maybe humidity?

I look forward to your responses!

That’s a new one! Shouldn’t think humidity is the issue, since fresh yeast is stored in the refrigerator where that would be relatively constant year-round. Humidity’s not a big factor either with doughs once they’re made up. It does affect ingredients like salt that are hygroscopic (take on moisture) and therefore need special storage in humid climates.

But temperature is crucial. Yeast activity is reduced as temps get higher or lower. That would suggest INcreasing rather than DEcreasing yeast in winter. In practice, however, bakers usually keep the amount of yeast constant and control the final dough temp by varying the temp of the water.

My feeling: the seasons only affect proofing (the time it takes for your doughs to rise). I’m stumped! Any way of reaching the authors to query their unusual theory?

p.s. Welcome to the forum!!!

Yes, if anything, one would use more yeast in winter.  But really, it depends on the temperature of the rising environment, so it is hard to generalize.  If your house is warm in the winter, then you don’t really need to adjust anything.

Hi Merideth,
I have reviewed my copy of Silver and I think you have misread the entry on page 1004. It recommends roughly double the amounts of yeast in the winter.