Hello all! This is my first post here as I am curious about this and can't seem to find a straighforward answer to this so far.
I live in the tropics and room temperature for us is usually around 80 degrees F year-round, may climb higher. I store my packets of active dry yeast (unopened) in my cupboard. It is far from the stove or heat sources but is usually sitting at around 80 or 85 degrees F.
I was watching a tutorial and saw the yeast foam up so much! My yeast never foams up like a beer, though it does bloom somewhat and give signs of life, and I have had no problems with my dough rising so far using this yeast!
I'm confused - have I somehow lessened the strength of my yeast by keeping it at room temp? Should I keep it in the fridge? How come I have had no problem whatsoever with my dough even if my yeast is not blowing up with foam?
I'm a newbie at baking with yeast so would appreciate your help!
Thanks so much :)