Activating yeast


How long should you wait for your yeast to activate?

Ryan W.
posted about 2 years ago

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If your yeast is alive and foams after whisking you are fine after five minutes, at least in my experience. I have read don't go above 15 but I don't have any technical information to back that up. This is all assuming you are using dry active or fresh yeast, not instant fast acting.

Gregory McCarty
posted about 2 years ago


Red Star, one of the leading yeast manufacturers, says on its site that you can add yeast to dry ingredients:

http://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/active-dry-yeast/

I still activate ADY regardless. One other thing to add: make sure your water isn't too hot. According to Red Star, don't go above 130F. That said, I never go above 100F.

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Raj Irukulla admin
posted about 2 years ago


And I dissolve mine between 80 and 85 degrees, as Tony recommends in his book. I assume he recommends the lower temperature because of the desire to keep the temperature of the dough down... Anyway, it works at that temperature. I dissolve the yeast and dump it in about 3-4 minutes after I have whisked it into the water.

Ken K.
posted about 2 years ago


Thanks for the input I am using ADY and have never had any issues just curious to find out what everybody else does. Thanks again!

Ryan W.
posted about 2 years ago


As long as it's not expired you don't have to activate it. I have never had bad yeast ever. Try using/making a starter.

Steve Mason
posted about 2 years ago


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