How to Dissolve Yeast

Store yeast in a nonreactive airtight container in a cool, dry area.

Yeast acts as a leavening agent in many baked goods by converting sugars to carbon dioxide, a reaction that causes breads and dough to rise when baked. Dissolving yeast in water is necessary for proper distribution throughout the dough and proofing, which is a test that confirms if the yeast is alive and active. Use a ratio of 1 cup water per packet of yeast for dissolving. If the recipe calls for more water than used for proofing, deduct the amount used for proofing from the total amount required.

Things You'll Need

• Nonreactive bowl
• Probe thermometer

Instructions

1. Fill a nonreactive bowl with 1 cup of water per 2 1/4 tsp. of yeast (one packet). Allow the water to run hot through the tap for two minutes before filling the bowl.

2. Insert a probe thermometer in the water and make sure it reads between 110 degrees F and 115 degrees F. If below 110 degrees F, heat the water in a saucepan on low until it reaches the appropriate temperature. If too hot, leave the thermometer in the water and wait until its temperature decreases to the appropriate level.

3. Distribute the yeast over the surface of the water and set aside. Allow the yeast to proof for two minutes and stir to dissolve.

4. Proof the yeast for three more minutes or until the mixture begins to bubble and use straight away.

References

• "Baking and Pastry: Mastering the Art and Craft"; The Culinary Institute of America; 2006
• Baking 911: Dissolve Yeast