› ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Help with using yeast
New Posts  All Forums:Forum Nav:

Help with using yeast

post #1 of 8
Thread Starter 

When using active dry yeast from a packet:


1. when you add it to the water the water should be about 110 degree…should you stir it in? It also says to add a pinch of sugar again stir? Sorry if this question is silly just don't use yeast often. Does the temp have to be precise?


2. How long should you wait for it to activate?  


3. Could u just add it right into your batter instead of mixing with water? I think my water was a little cooler than 110 and after waiting two hours for the batter to rise it only rose a little bit. Do you think if I wait longer it may rise some more?  Should I do another batch of yeast and remix the batter….Yikes….


Any input would help!!!  Thank you in advance!!

post #2 of 8
Q1 is the technique in older recipes. As long as temp not too hot it works. But not necessary since yeast became much more reliable. Q3 is an acceptable way. Rise time will depend on dough temperature, which can rise if kneading by machine. Chances are that the dough and room temps a bit too cool so give it time. More yeast might make it taste nasty.
post #3 of 8
Thread Starter 

Thanks…since my last post it did rise some more… I think it will be fine.


However, If I had added it directly to the batter instead of mixing with the water….how does that work differently?

post #4 of 8
Yeast, in the "new method", generally goes with the dry ingredients before adding the liquids. Only possible problem adding to a batter is making sure it is well dissolved and evenly distributed. Kneading generally takes care of that but...
post #5 of 8
If you are unsure about your yeast being alive (open pkg or out of date) go ahead and proof it.
Tip: use a thermometer the first time and note how warm the water feels to the touch.
You can skip the thermometer in the future.
Otherwise just sift the yeast with the flour and salt as Brian advised.

If your dough is being a bit of a slow poke you can use a heating pad set on low with a folded towel between the bowl and the pad.
Keep a close eye on the bottom as it can get crusty (baking) ....

post #6 of 8
I keep a heating pad in the ktchen for bread baking in the winter. I thought I invented the towel as an insulator trick though. 😄
post #7 of 8
Found out the hard way with what was supposed to be a surprise breakfast treat (cinnamon rolls) for the Grand's.
Was able to salvage enuf for for everyone to have one.

post #8 of 8

I'll put my two cents in here:


I always proof the yeast to make sure that I did not kill it or to make sure that it is active.  It is very disappointing to go through the whole bread making process, only to find that the yeast is dead. I always think of the water as heating until if feels ahhh not ouch. It should feel slightly warmer than your body temperature. I put a pinch of sugar and let it sit 10-15 minutes until it is foamy. I also store my yeast in the freezer to keep it fresh.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Help with using yeast