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Active yeast

I searched for acrtve dry yeast not foaming and found one question but the answer thats already posted doesn't really offer a solution.
I have warm milk, and the yeast is dissolved but won't foam. Do I have to start over with a new pack of yeast or the dissolve is enough and move on with the rest of the bread recipe..

asked by Serra Semi 23 days ago

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3 answers 145 views
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Stephanie Bourgeois

Stephanie is the Head Recipe Tester of Food52.

added 23 days ago

If your yeast isn't foaming after 5 to 10 minutes, you can try adding a pinch of sugar to give the yeast something to eat and see if that activates it. If it still doesn't foam, start with a new packet. It is possible that the yeast has died if it isn't foaming and if you continue with the bread dough it won't rise with dead yest, so best to start fresh.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 23 days ago

I ended up seeing tiny bubbles coming up in about 25mins in a warm-is milk sugar mix. Thank you so much for your quick response. Much appreciated support in the middle of a kitchen timing meltdown.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 22 days ago

There's an important lesson here: One really should not activate yeast in milk unless the milk has been scalded and cooled. There's something in milk that inhibits yeast activity if not scalded first. If you don't care to scale and cool the milk, use water and reduce the other liquid in the recipe accordingly.
That said, consider this. For many years, recipes for bread made using milk always called for scalding the milk. A lot of people thought that was for health reasons, due to possible contaminants in milk. As milk processing advanced, people started ignoring the "scald the milk" instructions. You get a much better loaf if the milk is scalded. Plus, heating the milk makes it sweeter tasting, which improves the flavor of the bread. ;o)

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