As you may have notice, yeast has been making more and more of an appearance in the blog. I’m baking more breads and cakes that have this ingredient that can be a tad temperamental. Here are a couple of tips that I learned along the way. All of my tips are for active dry yeast. I’m not so ready to venture into the other scary unknown called “fresh yeast” just yet.
Storing – once opened always store in a cool, dry place, preferably the refrigerator (a must for fresh yeast), but bring to room temperature before using.
Yeast needs both a warm environment and food to grow. The process is often called “proofing the yeast.” Yeast should be dissolved in warm water (100-110 degrees F), but not hot water or it will die. Sugar is usually added to “feed” and grow the yeast. You should see activity within 5 minutes, bubbling and expansion during yeast activation. If you see no activity, your yeast is too old, the water was too warm or too cold. Game over, and you need to start over.