Testing Yeast for Freshness + A Source for Bread-Making Troubleshooting Recipe
When yeast dough bread-making has poor outcomes, it can be frustrating to figure out what went wrong. Heavy coarse grain, collapsing loaf, dense, gummy chew - these are just a few of the problems encountered. Was it the yeast, flour, measurements or the techniques? For starters check the freshness of the yeast to know if it's still active by running the simple test below. Then if you need to explore further problems and solutions, check out Fleischmann Yeast's <Breadworld.com> web page, click on "Education" then "FAQ's." (See Useful Links below for a link to this site.)
- 1 teaspoon sugar
- 1/4 cup warm water
- 2 1/4 teaspoons dry yeast (or 1 packet)
PROOFING YEAST TO TEST FOR ACTIVINESS
In a 1-cup glass measure, add 1 teaspoon sugar to 1/4 cup warm water (100 to 110 degrees F.)
Sprinkle in 1 packet of dry yeast (2 1/4 teaspoons). Stir well to dissolve, then let stand for 10 minutes without disturbing.
If the yeast foams to the 1/2 cup mark on measuring glass within the 10 minutes, it is fresh and can be used in your recipe.
If not, toss it out and buy some fresh yeast!