If you double the concentration of yeast in dough what would be results?

If you double the concentration of yeast in dough, the following results would occur:

1.Shorter Rising Time:: With twice the amount of yeast, the dough will rise faster during the first proofing stage. This is because there are more yeast cells available to consume the sugars and produce carbon dioxide gas, which causes the dough to rise.

2.Increased Gas Production: More yeast cells mean a greater production of carbon dioxide gas. This can result in a dough that has a lighter, airier texture with more visible air pockets.

3.Stronger Yeast Flavor: Doubling the yeast concentration can impart a more pronounced yeasty flavor to the final baked product. This may be desirable in some cases, such as when making sourdough bread or other breads that rely on yeast for flavor development.

4.Potential Alcohol Production: Yeast consumes sugars and produces carbon dioxide and ethanol (alcohol) as byproducts of fermentation. With a higher yeast concentration, the dough may produce slightly more alcohol. However, the alcohol content in baked goods is usually minimal and does not pose any significant concerns.

5.Risk of Over-Proofing: Using double the yeast increases the chances of over-proofing, which occurs when the dough has risen for too long. Over-proofed dough can lose its structure and may collapse during or after baking. To prevent over-proofing, keep an eye on the dough and adjust the proofing time accordingly.

It's important to note that the exact effects of doubling the yeast concentration may vary depending on the type of dough, the amount of sugar present, and other factors. It is always advisable to make adjustments in small increments and observe the results to achieve the desired outcome for your specific recipe.