How to Activate Dry Yeast

When using active dry yeast in bread recipes, it is important to activate or "proof" the yeast prior to its use. This allows the yeast, which is a living organism, to develop and grow prior to its incorporation into the bread.

Active yeast is essential for proper growth of the bread. This step only takes a few additional minutes, but will save time and money in the long run.

Not only is activating dry yeast important to get a rise from the bread, but it serves as a test to make sure the yeast is fresh. Old yeast will not activate or rise, and is one of the most common reasons that bread will not rise.

Difficulty: Easy

Instructions

Things You'll Need:

• Water from the recipe
• Active dry yeast
• A pinch of sugar

1. Measure out the amount of water called for in the recipe in a liquid measuring cup. The water should be lukewarm. Yeast activates best in water that is between 90 and 110 degrees in temperature, so the water should feel warmer than your body temperature, but not so hot that it burns.

2. Add the pinch of granulated sugar and stir with a spoon until it has completely dissolved.

3. Sprinkle the active dry yeast over the top of the water. Incorporate the active dry yeast into the water by stirring vigorously. The yeast should dissolve somewhat, turning from yeast granules to a semi-dissolved pasty texture.

4. 
   Activated Yeast

   Cover the container with plastic wrap and set aside approximately ten minutes. When the yeast has become bubbly and/or foamy, it is active and ready for use in your bread recipe.

Tips & Warnings

• If yeast does not bubble in ten minutes, try again with water that is less warm. If it still doesn't bubble the yeast is old and fresh yeast is needed.
• While the yeast is activating, set up the rest of the ingredients for the recipe to save time.
• Water that is too hot will kill the yeast and is one of the most common yeast bread mistakes. Make sure the water is not hotter than 110 degrees.

Resources

• Knead To Be Loaved

[Toadphillips]

on 7/30/2009 Yeah I should proof the yeast for my wine, but i'm lazy and it usually works anyways.

Thanks though, I think I'll do this more often or maybe i'll make some bread.