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 information.
• Allow yeast dough to rise in a draft-free area that is between 70 and 85 degrees F.