refridgerated yeast
Hey :) New here and to baking...recently retired and ready to spend time in the kitchen finally!! I bought some active dry yeast in a jar, which said to refrigerate after opening, which I did. The next day, my yeast didn't activate (not up on vocabulary, but I think that's the right word) when I added the warm water and honey. I ditched it and tried again. Nothing. I Googled it, and learned that yeast goes dormant at about 50 degrees...makes sense to me. We had pasta without bread :)
I allowed the yeast to "warm up" for several hours the next day before I started baking. It activated fine, confirming my new learning.
SO, today I took the yeast out of the fridge, but not as early as yesterday. It's been about an hour, and I keep testing a 1/2 tsp at a time for the frothiness and...nothing! Gah!
Finally, here's my question: How long do I have to take yeast out of the fridge before I can use it in my dough??
Thanks,
Sanna
wonderful land of retirement! I'm another one who has taken up bread baking as a fun and fulfilling hobby in retirement - even though it seems that I'm busier than ever. It is a fun endeavour, although it always has challenges.
I'm a bit confused at the issue that you are having with the yeast. I keep my active dry yeast in the freezer (so, at 0 degrees F) and proof it directly from the freezer with 100 - 105 degree F water and a bit of flour (I usually don't bother with sugar), and have never had an issue with the temperature differential. The manufacturer (Red Star) even recommends storing it in the freezer, and states that it does not need to be thawed or brought up to room temperature before using.
Realistically, the tiny little granules and the happy little yeast beasties, will be brought up to "active" temperature almost as quickly from freezer or fridge temps as from room temp, since they are so small and will thaw / warm so fast.
I'm wondering whether the jar of yeast that you purchased might not be near or past the expiry date (can happen if the store doesn't have a good turn-around on the product), or if you might be using too cold or too hot of water (too cold and it takes forever, and too hot will actually kill the yeast), or if you might just need to wait a bit longer (I've found that the Fleishmann's yeast tends to take longer - 10 or even 20 minutes from mix time).
Have you checked the expiry date on the jar? Have you used a thermometer to ensure that the water is neither too hot nor too cold? Have you tried adding some flour (a couple of Tbsp or up to 1/4 cup) to give the yeast more food? Have you tried giving it a good whisk to make sure it's mixed, and then left it for at least 20 minutes?
What did it look like after 10 minutes on the day that it worked, and what does it look like today after 10 minutes or 20 minutes? Are you getting that rich yeasty smell?
So many questions, I know, but it really seems odd that you have had it work one day and not the next...
How very strange! I always keep my yeast in the fridge and actually I seldom 'proof' it before mixing dough. I just chuck it in with the wet ingredients and proceed. Mind you, most of my dough ferments overnight in the fridge anyway so there is lots of time for the yeast to hydrate and start to devour things. Try mixing up some dough and let it sit for a while. If it rises, your yeast is good to go!
Careful, retirement baking can take over your life! It has for me, anyway. :)
Doesn't that stuff have special activating instructions? Specific water temps and the like?
I tend to buy instant dry yeast, fresh yeast if I can find it fresh or sourdough culture.
As lazy loader says she doesn't proof and I'm sure many here don't - the i,ly time I bother to proof is if the yeast hasn't been used and sitting in the freezer for extended periods of time (ie the portions stuffed to the back). Even then especially with dry granulated yeast as soon as it hits the proofing water the yeast is instantly brought to the temperature of the water and it takes no time for the organisms to kick into gear. It will however take 30 minutes or so before your eye notices sufficient activity. Perhaps you are expecting too much - all you are looking for is bubbles and a layer of foam. Generallybif you bought the yeast from a reputable supplier you can just use it. You'll know,if,the dough doesn't risen. Btw of you mix up a ball of dough at room temperature in one or two,hours dead yeast will result in dough that feels exactly as it did right after kneading. Live yeast will likely have risen and changed (provided of course you added a sufficient quantity .25% in flour weight for example) small quantities would still multiply and it would be a matter of several hours but either way dead yeast does nothing or very little. I get the sense you are over thinking this and think and best bet is to just go buy a new sachet and start fresh. Good temps to rise dough are 72 f upwards to say 80 (at 80 they gang busters)