Yeast does require a delicate balance of temperature; too cool, and the yeast won't react; too hot, and the temperature will kill the yeast. Yeast actually reacts to sugar. For instance, in the recipe I have for pizza dough, it says to sprinkle the yeast over the warm water, stir in a tablespoon sugar; let stand about ten minutes. You'll know it's ready for the flour and salt when the mixture forms little bubbles on top. (For those who are totally blind, lightly touch the surface of the liquid, and you can feel the little bubbles.)
Jennifer On 2/9/14, RJ <rjf...@verizon.net> wrote: > here is some thing I learned over the years of using bulk yeast. Put the > yeast in the freezer after opening. Will last up to two years. might last > longer, but never had yeast more than two years. If making bread by hand and > > not a machine. Have the water hot, I get mine out of a hot water dispenser > (180 degrees F). Put in a cup of flour and stir well. Make sure the temp is > > under 115 degrees and add the yeast, than continue with your recipe. It > appears the yeast works faster. > RJ > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
