active yeast not activating


I have tried on several occasions to activate ADY. Each time I tested the temp of the water to make sure it was not too hot.

I put some ADY into warm water and add some sugar. Then I wait maybe 10 minutes.

Now matter which brand of ADY I'm using, I can never get the yeast to activate. It just floats on the surface and does NOT foam or do anything.

These are all fresh packages. The one I tried today had an expiration date of 4/2020. Other packages I've tried have also been reasonably new (far from expired).

Since I have tried Red Star and Fleischman's brands, I can only conclude that it is ME who is doing something wrong.

Does anyone have any suggestions as to what I might be doing wrong, or maybe do it differently?

Thanks.

Tory Glenn
posted 5 months ago

Save 0

Hi Tory I've read that the Chlorine content in the tap water in some communities is high enough to stop ADY from working properly. I think the suggestion is to leave the water in an open container for 24 hrs, or to boil it and let it cool. https://www.thespruceeats.com/using-tap-water-for-making-bread-1446702

Good luck,
Todd

Todd Baker
posted 3 months ago


Great suggestion Todd. For the sake of troubleshooting, it might be worth buying bottled water to see if there's a difference.

What are the amounts of water and yeast you're using Tory?

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Raj Irukulla admin
posted 3 months ago


Tory,

Todd and Raj's suggestions are spot on. However, you posted "I put some ADY into warm water and add some sugar. Then I wait maybe 10 minutes."

This might be a stupid question but do you actually whisk the mixture for maybe 20 secs until you have a cloudy or milky-looking fluid?

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Mike K.
posted 3 months ago


You shouldn't need any sugar to activate it. It should bubble after stiring it vigorously for about 30 seconds in 3-4 ounces of water and smell well like yeast. How much water are you using and how much yeast? Recipes can vary, but you only need roughly 1 level teaspoon of ADY in that 3-4 ounces of warm water for 1lb of flour.If you are not doing a cold ferment in the fridge for 24-72 hours and making dough that day then try 2 teaspoons/lb at room temp for about 2 hours. The yeast will feed once you mix it in the flour mixture. Save any unused yeast in a sealed container in the fridge.

Mr Mike
posted about 1 month ago


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