HOW TO ACTIVATE DRY YEAST

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Yeasts have two main uses in food production: baking and making alcoholic beverages.
Baked goods like bread rises because of the presence of yeast as a raising or leavening agent. It feeds on the sugars present in the bread dough, producing the gas carbon dioxide. This forms bubbles within the dough, causing it to expand.

Dry yeast comes in 2 basic variants:-

1.  INSTANT YEAST &
2. ACTIVE YEAST

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HOW TO USE

INSTANT YEAST

No special technique is required to use this yeast. Directly add this yeast with other ingredients for preparing the recipe.

ACTIVE DRY YEAST

You can’t add this type of yeast directly into your recipes & it needs to be activated prior to its use.

How to Activate Active Dry Yeast

To active this type of yeast, all you need is…

1. Active Dry Yeast

Qunatity as per the demand of your recipe.

2. Water

1/4 Cup in case your recipe is asking for 1/4th or more than this quantity of water.
But use less water if the need of your recipe is less than 1/4 cup of water.

3. Sugar

Between a pich to 1 tbsp depending upon the demand of your recipe.

SPECIAL EQUIPMENT

Thermometer (optional)

METHOD

1. Take a small bowl and add lukewarm water in it.
2. The temperature of water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). Use thermometer to measure the temperature.*
4. Add sugar in the water.
5. Now add yeast and mix it fast in water.
6. Cover the bowl and let the bowl remain untouched for about 10 minutes.
7. Now you will see the froth and little bubbles floating on the water.
8. If there is nothing so, cover the bowl again and wait for more 5 minutes.
9**. Now if the froth and bubbles are there, your yeast is activated and ready for immediate use.

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Add it to the making of Bread or any other recipe asking for yeast.

NOTE

*If you don’t have thermometer, then just do the guess work. Put your finger in water and if it is just lukewarm and you can comfortably place your finger in water, then its ok. You can go ahead. Otherwise wait till water is down in temperature.
All this needs to be done because the temperature of water has an important role in activating the yeast. If the water is too cold, the yeast will not be activated. And if the water is too hot, yeast may be killed.

**Even after waiting for 15 minutes, there’s no froth and bubbles on the top of water, it means your yeast is not activated due to too old or for some other reasons which may include temperature of water or for not following the process properly.
In such a case, discard this lot and make the fresh one. Going ahead with the spoiled yeast can also spoil your recipe, your hard work and finally your mood too.

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Regards

PAYAL BALI SHARMA

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