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How to Activate Dried Yeast Download ArticleExplore this Article Steps Steps Other Sections Questions & Answers VideoWATCH NOW Tips and Warnings Things You'll Need Related Articles References Article Summary 18 Recipe Ratings | Success Stories Reviewed by Jennifer Levasseur
Last Updated: January 19, 2024 Approved
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This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. There are 7 references cited in this article, which can be found at the bottom of the page. wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, 89% of readers who voted found the article helpful, earning it our reader-approved status. This article has been viewed 561,604 times.
Yeast are single-celled fungi that are very useful in the culinary and nutritional world. They are an integral part in the production of bread, wine and beer, and some varieties can be taken as a nutritional supplement as a great source of vitamin B, selenium and chromium. Yeast come in both fresh and dried forms, and the dried form needs to be handled in a certain way. Fortunately, it is very easy to learn how to activate dried yeast.
Steps
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1 Determine what type of yeast you have. Dried yeast comes in two basic varieties: instant and active dry.[1]XResearch source If you have instant yeast, there is no need to activate the yeast: Just mix it in with your dry ingredients. If you have active dry yeast, it helps to activate the yeast first.[2]XResearch source
2 Determine the appropriate amount of yeast. Consult your recipe and measure out the amount of dry yeast that you need. Advertisement
3 Fill a vessel with some warm water. The water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too cold, the yeast will not "wake up." If the water is too hot, you run the risk of killing the yeast. Make sure the amount of water you use is not greater than the amount called for in your recipe.
4 Throw a pinch of sugar into the water.[3]XResearch source Stir to dissolve. This will provide the yeast with a little bit of food to encourage them to start metabolizing. If you don't have sugar, a drop of molasses works well. A pinch of flour will also work.
5 Pour the yeast into the sugar water. Stir vigorously until you can no longer discern the dried yeast granules. Cover the vessel with a towel, as yeast prefer to work in the dark.
6 Let the vessel sit for 1 to 10 minutes.[4]XResearch source This process is called "proofing" the yeast, and it means you are allowing the yeast to begin metabolizing the sugar and propagate. A minute or 2 is sufficient for most applications, but if you really want to be sure your yeast are alive and well, wait 10 minutes and then check on the yeast. If the water has a little bit of bubbly froth at the top, your yeast are healthy and working.
7 Add the yeast solution to your dry ingredients. Finish executing your recipe as planned.
If you are using dried brewer's yeast to brew beer, follow the same process listed above. As an alternative, you can pitch the dried yeast directly into your wort, although by doing this you run the risk of under-pitching, as many of the yeast can be killed if the temperature is not perfect.
8 Finished.
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Question How does yeast activate? Community Answer Yeast are living microorganisms that feed off of sugar to produce carbon dioxide, which makes baked goods rise. The yeast cells that are sold as "dried yeast" come in tiny little capsules of dead cells to protect them. "Activating" that yeast involves re-hydrating that layer of dead cells to release the living yeast cells inside, which can then feed off the sugars. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 8 Helpful 42
Question How can I find out if my yeast is stale? Vela0110 Community Answer One way to find out if your yeast is stale is to sprinkle a small spoonful over very warm water (not boiling or hot), then sprinkle sugar over the yeast. Do not stir. Cover, and wait ten minutes for the yeast to rise and become frothy/bubbly over the water and sugar. If it does, the yeast is active. If it does not, and sinks to the bottom of the bowl or cup, it is stale. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 15 Helpful 32
Question How can any organism, such as yeast, live in dry form? Community Answer When yeast is in dry form, think of it as hibernating. It is still alive, but doesn't need to eat, so it lasts that duration of time. When activated, though, it will need a food source. Thanks! We're glad this was helpful.Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 7
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Tips
Active dry yeast has a shelf life of about two years. After that, the yeast are not likely to respond when you try to activate them. Thanks Helpful 1 Not Helpful 3
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Warnings
Don't use baking yeast for brewing beer, even if you find yourself with stale brewer's yeast mid-brew. Baking yeast will almost always have live lactobacillus cultures in it, which will give your beer a sour flavor. Thanks Helpful 19 Not Helpful 9
Be warned that yeast nomenclature is extremely foggy. On grocery store shelves, you are likely to see "bread machine yeast," "rapid rise yeast," "instant yeast," and "active dry yeast," among other names. Unfortunately, these names are not used in the same manner between manufacturers. Thanks Helpful 19 Not Helpful 12
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Things You'll Need
Dried yeast
Measuring spoon
Water vessel
Water
Sugar
Stirring spoon
Towel
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Reviewed by: Jennifer Levasseur Personal Chef This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 561,604 times. 18 votes - 89% Co-authors: 10Updated: January 19, 2024 Views: 561,604 Categories: BreadsArticle SummaryX
To activate dried yeast, first fill a bowl with the amount of warm water your recipe calls for, which is usually about 1 cup (240 mL). The water should be a little hotter than warm, but not too hot at a temperature between 105° and 115°F (40° and 45°C). Add 1 teaspoon (4 g) of granulated sugar to feed the yeast, then stir everything together. Now let the yeast activate for 5-15 minutes. You’ll know it’s ready when you see foam at the top. Finally, add the activated yeast to your recipe. To learn how to activate dried yeast, read the article!Did this summary help you?YesNo
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Reader Success Stories
Chuck Hostetler
Nov 20, 2017
"I didn't know there were different kinds of yeast, nor how to activate it. I've been told that I can use yeast in my septic system the same way the expensive chemicals work, and from your article, I now know it needs to be activated to work. Thanks!"..." more
More reader stories Hide reader stories Share your story
Did this article help you?
Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Reviewed by: Jennifer Levasseur Personal Chef Co-authors: 10Updated: January 19, 2024 Views: 561,60489% of voters found this recipe helpful. 18 votes - 89% Click a star to add your vote
Chuck Hostetler
Nov 20, 2017
"I didn't know there were different kinds of yeast, nor how to activate it. I've been told that I can use yeast in my septic system the same way the expensive chemicals work, and from your article, I now know it needs to be activated to work. Thanks!"..." more
Sabine Laurent
Sep 4, 2016
"Finally, I understand. It took me several attempts, because I always added the yeast first, then the liquid. Big mistake! Liquid first, then the sugar and then the yeast! "..." more
Alhaji Gassama
Mar 20, 2016
"I'm very pleased. It resolved my query. I also found out why my last dough did not rise. I had killed the yeast by using boiling water."..." more
Sandy Pilon
Nov 15, 2017
"I found the article very informative, for although I have baked using yeast for many years, I never really knew how it worked. "..." more
Colin Larkan
May 31, 2020
"Excellent and simply explained methods. It is always important to know the reason behind the instructions. Many thanks."..." more Share yours! More success stories Hide success stories
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Download Article Explore this Article Steps Steps Other Sections Questions & Answers VideoWATCH NOW Tips and Warnings Things You'll Need Related Articles References Article Summary 18 Recipe Ratings | Success Stories Reviewed by Jennifer Levasseur 
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Reviewed by: Jennifer Levasseur Personal Chef This article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 561,604 times. 18 votes - 89% Co-authors: 10 Updated: January 19, 2024 Views: 561,604 Categories: Breads Article SummaryX
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1 Determine what type of yeast you have. Dried yeast comes in two basic varieties: instant and active dry.[1] If you have instant yeast, there is no need to activate the yeast: Just mix it in with your dry ingredients. If you have active dry yeast, it helps to activate the yeast first.[2] 
2 Determine the appropriate amount of yeast. Consult your recipe and measure out the amount of dry yeast that you need. Advertisement 
3 Fill a vessel with some warm water. The water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too cold, the yeast will not "wake up." If the water is too hot, you run the risk of killing the yeast. Make sure the amount of water you use is not greater than the amount called for in your recipe. 
6 Let the vessel sit for 1 to 10 minutes.[4] This process is called "proofing" the yeast, and it means you are allowing the yeast to begin metabolizing the sugar and propagate. A minute or 2 is sufficient for most applications, but if you really want to be sure your yeast are alive and well, wait 10 minutes and then check on the yeast. If the water has a little bit of bubbly froth at the top, your yeast are healthy and working. 
7 Add the yeast solution to your dry ingredients. Finish executing your recipe as planned. 
8 Finished. Advertisement 
Community Answer Yeast are living microorganisms that feed off of sugar to produce carbon dioxide, which makes baked goods rise. The yeast cells that are sold as "dried yeast" come in tiny little capsules of dead cells to protect them. "Activating" that yeast involves re-hydrating that layer of dead cells to release the living yeast cells inside, which can then feed off the sugars. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 8 Helpful 42 
Vela0110 Community Answer One way to find out if your yeast is stale is to sprinkle a small spoonful over very warm water (not boiling or hot), then sprinkle sugar over the yeast. Do not stir. Cover, and wait ten minutes for the yeast to rise and become frothy/bubbly over the water and sugar. If it does, the yeast is active. If it does not, and sinks to the bottom of the bowl or cup, it is stale. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 15 Helpful 32 
Community Answer When yeast is in dry form, think of it as hibernating. It is still alive, but doesn't need to eat, so it lasts that duration of time. When activated, though, it will need a food source. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 7 