Yeast Test
Revision as of 15:21, 16 January 2015 by imported>Jackie
Whenever baking with yeast, it is a good idea to test to make sure the yeast is still active. Yeast loses its potency as it ages
- Before baking check the expiration date on the yeast package. Outdated yeast will not become active and the bread won’t rise.
- Even though the expiration date is good does not mean the yeast is still Active
Testing/Proofing Yeast
Testing to see if yeast is active is called proofing.
- To proof/ test yeast, add 1 teaspoon sugar to approximately 1/2 cup warm water (100° to 110°F or approximately 40 degrees C.)
- Stir in approximately 1 teaspoon of yeast)
- After about 5 or 10 minutes, the yeast should begin to form tiny bubbles or foam on the surface of the water.
If there is no foam in the bowl, the yeast is dead and you should start over with a new packet of yeast.
Storing Yeast
Store unopened yeast in a cool, dry place Exposure to oxygen, heat or humidity decreases the activity of the yeast.
Some yeast after opening can be stored in the freezer. Before freezing please check the yeast manufactures instructions
- Freezing yeast allows it to remain fresh longer period of time.
In general: to store it in the freezer remove it from its container and place is a tight lidded moisture proof container. When using the yeast right from the freezer there is no need to warm it first.
