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.
Lindsay-Jean is a 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."
Please enter a valid email address.
Well played. You deserve a cookie.
Piled high and rolled tight.
The Perfect Breakfast Burritos
Keys to One-Pot Meals for Spring
Mediterranean Kitchen Mats in Bold New Patterns
The Unexpected Secret to Chewy, Bready Goodness
Save on Our Clever Italian Risotto Pan