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Dissolve Yeast
All about yeast
Bread Baking 101 |
For Active Dry & Optionally,
Fresh Yeast: Yeast is dissolved in warm water to revive the yeast cells
prior to its use in a recipe. Milk or liquid sweeteners do not work well. If
you do not like the process, use Instant Active Dry Yeast, which is added to
the dry ingredients. |
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Activate
the Yeast for Use in the Recipe:
Note: If
you have previously proofed part of the
yeast, combine it with the remainder of the dissolved yeast and water
 Do
not add salt directly to the dissolved yeast as salt will kill it.
Instead dry-blend it in with the second cup of flour and then add both
to the recipe. |
1. Sprinkle the yeast
granules, instant or active dry or crumble cake yeast over the surface of
110 - 115 degrees F liquid, preferably water;
no more and no less. (Don't dissolve yeast in milk because it lumps easily.
For tips). Instant Active Dry Yeast is
added with the dry ingredients to the recipe.
Measure the water's temperature with an
Instant Read Thermometer right before you add the yeast. (Some yeast
packages recommend different temperatures; always follow the instructions on
the packet or box.)
If the water temperature is too low, or below
110 degrees F, the yeast will be inhibited. If too high, starting at a
minimum of 120 degrees F, it starts killing the yeast. At 140 degrees F,
when the yeast is fully done in, the water feels really hot.
My mother did not have a thermometer to test
the water temperature for dissolving yeast in; she just dropped water on
inside of her wrist to test. When it felt warm but not hot -- like a warmed
milk from a baby bottle -- she used it. My grandmother tested the water's
temperature by taking a teaspoon full of warm water and putting it up to her
chin. She taught me that if it felt slightly warm, it's perfect for
dissolving yeast in. I like to use an Instant Read Thermometer which I find
to be perfect for me -- so each to their own!!
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Active dry yeast contains the greatest number of
inactive cells. They tend to clump around the activated ones and take
the longest to dissolve.
I like to stir the
mixture with a chopstick, a skewer or the handle of a table spoon or
fork; yeast sticks easily to any surface dipped into the mixture and you
want to minimum the surface area. If the yeast clumps, let it sit a few
seconds to dissolve some more and try stirring again.
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DO NOT
add in the salt here, or it will kill the yeast.
2. Let the yeast sit in the
water for a few moments to absorb the water, and then stir until dissolved.
This takes 1 - 2 minutes or less. If the yeast clumps, let it sit a few
seconds and try stirring again.
3. After
another 2 or 3 minutes, the yeast will have absorbed enough liquid to become
active and bubble.
Cake yeast will start to soften.
Use in the recipe
right away. Adjust the recipe for the water and yeast used.
4. If adding in milk, eggs, melted butter,
etc, directly to the yeast, make sure ingredients are at room temperature,
not cold or hot. Cold or hot can shock and inhibit the yeast.
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Q: My yeast
doesn't bubble or foam ? A: If the yeast
doesn't foam after 5 to 6 minutes, throw it out. Your yeast
has probably expired, or the water temperature was too cold or too
hot. Throw it out and start again. |
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Always
pay close attention to yeast's expiration date printed on the package
and 
