I'm using 1 packet of dry active yeast, some milk heated at 105 degrees, stirring it to dissolve and waiting 10 min but the mixture won't foam! Please help!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
Too late to use in yesterday'so bread, however:
Sometimes yeast dies or you get a dud package. Occasionally your water is too hot and you kill it.
This is why many recipes have you proof the yeast...to make sure it is active ...before you mix (and maybe waste) a batch of dough.
Rule of thumb: Have extra yeast on hand when you start to make bread.
Community Editor at Food52
Another Food52er wrote in and said: "Test the temperature of the liquid. It shouldn't be over 120°F. Also, try dissolving a teaspoon of sugar in the liquid. It will feed the yeast."
Like overnight, but easier.
Amazing US Gas Station Foods
Go On, Spread Out
Meet "Shortcut Pie"
Your #1 Loves