How to Make Active Dry Yeast

Carbon dioxide gas from yeast causes bread dough to rise.

Yeast is a living, unicellular organism that creates carbon dioxide gas by converting sugar. It is important to begin this process for your recipe by first proofing or activating the yeast. Active dry yeast has a long shelf life, and is found in the dairy case at the grocery in both a 4-ounce jar and a strip of three (3) packets.

Things You'll Need

• 1 Packet or 2½ teaspoons active dry yeast
• 1½ Cups warm water
• 1 Tablespoon sugar
• Instant read kitchen thermometer (optional)

Instructions

Instructions

1. Mix 1 tablespoon of sugar into the amount of water called for in your recipe, which is usually 1½ cups of warm water that is between 100 to 115 degrees Fahrenheit. Ensure that the sugar is thoroughly dissolved.

2. Proof the active dry yeast by sprinkling the yeast over warm water mixture. Stir the yeast into the water until it is partially dissolved.

3. Let this mixture stand uncovered for 10 minutes until creamy and bubbly. If the yeast does not bubble after 10 minutes, the yeast has expired. If this occurs, begin a new proofing process with a fresh yeast packet.

4. Once the yeast is activated, mix in the remainder of the ingredients for your bread recipe.

Tips & Warnings

• Store open yeast packets in the refrigerator in a small jar.

• Bring refrigerated yeast to room temperature before using.

• One package of active dry yeast equals 2 ¼ teaspoons or ¼ ounce. A 4-ounce jar of active dry yeast equals 14 tablespoons. One 6-ounce cube of fresh yeast equals one (1) package of active dry yeast.

• Overheating the water will kill the active dry yeast.

References

• Yeast: The Basics
• How To Use Yeast In Bread Making
• Baker's Yeast