A question about a recipe: Cinnamon Swirl Bread
Does the yeast really proof in room temperature water? I just wasted 2 packages of yeast that I just bought today. Bum batch of yeast? Not warm enough water?
Recipe question for:
Cinnamon Swirl Bread
Recommended by Food52
21 Comments
The slideshow on the recipe page has a shot of the bubbling action. It doesn't look like it's crazy-bubbly, just a few here and there. That's enough to tell you the yeast is alive.
I always dissolve yeast in water, usually warm tap water, and move on to mixing it into the flour immediately. I don't wait for the foaming action to begin, partly because I know my yeast is alive and well - I buy it in big bags and store it in the freezer - and partly because I can be very impatient.
Try warm tap water next time. And if you do try it again, let us know!
Quoting myself:
"Cold water negatively impacts the yeast cells' rehydration process which must take place within a particular temperature range to be successful."
I don't purchase yeast by the packet but the instructions should be printed right on there. I'll eat my hat if it says anything about "room temperature".
Here, right from the horse's mouth (thanks to sfmiller):
http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_6DRYYE.PDF
If the mixture is in a cup, put it in the microwave, and heat for about 10 seconds to warm up. If you don't have a microwave, wrap a hot towel around the cup.
And if those 2 things don't do anything, you got some dead yeast.
Can you define "room temperature"? Dry yeast can be killed by subjecting it (them?) to cold water. See this recent post for details:
http://food52.com/hotline/13198-should-i-store-my-instant-yeast-in-the-freezer-or-refrigerator
http://www.four-h.purdue.edu/foods/Yeast%20dough.htm
and because I don't trust just one site, even if it's Purdue University: http://www.thefreshloaf.com/node/2029/freeze-or-not-freeze-yeast
http://www.kingarthurflour.com/recipe/yeast.html
Voted the Best Reply!