Using Dry Active Yeast
Following these guidelines can help ensure the desired results when
using dry active yeast.
- Start with fresh yeast. It has a very short life span. Buy small amounts
and always check the expiration date before using.
- If you refrigerate yeast, always allow it to return to room temperature
before adding it to water.
- The water temperature in which the yeast is activated is very important.
Too hot, and the yeast may be killed (it is a living, single-cell organism).
Too cold, and it doesn't respond. An instant-read thermometer is a necessity.
The temperature should be between 105 and 115 degrees F.
- Use the correct amount. Most packaging includes simple measurement conversion
- Allow yeast dough to rise in a draft-free area that is between 70 and
85 degrees F.