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Baking with yeast is something that most people find so scary, but it doesn’t have to be. By just following a few simple steps, you can activate your yeast for a guaranteed rise – every time.
Why does yeast need to be activated?
There are a few main reasons for activating yeast. The first and most important reason is that it helps to confirm that the yeast is alive before you spend all day baking only to take a flat cake out of the oven. Activating the yeast also rehydrates it which is essential to the metabolic process. It also kickstarts the fermentation process
What do you need to activate yeast?
Activating yeast is such a simple process and only requires a few simple ingredients.
Dry Yeast – Dry active yeast is key here. Instant yeast will not work.
Water – Warm water between 100 and 115 degrees Fahrenheit is key. Cooler and it won’t “wake up” the yeast, too hot and it will kill it.
Sugar – Sugar is the “food” for the yeast. Just like you are hungry when you wake up, the yeast needs something to eat after it wakes up.
How do you activate yeast?
Just follow these simple steps and you will have activated yeast in no time.
Warm your water in a kettle or the microwave. It should be around 110 degrees Fahrenheit.
Combine it in a bowl with the sugar.
Stir in the yeast and cover the bowl with a towel. Let sit covered for ten minutes, until there is a thick foamy layer on top of the yeast mixture.
Incorporate into whatever recipe you are making. If it doesn’t call for activating the yeast, swap out the amount of water used for the yeast for the same amount of liquid in the recipe.
What do you use activated yeast for?
Activate the yeast in any recipe that calls for dry active yeast. Some of my favorite recipes that I do this in are cinnamon rolls, pizza crust, and sandwich bread.
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