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Preparing Yeast for Baking Bread

by Allison Boelcke

Overview

Yeast is the main ingredient in charge when it comes to bread making. It is a microorganism that produces air bubbles when it reacts with sugars. Those air bubbles are essential in making a dough rise. If you prepare yeast properly, it will reward you with a dough that rises and bakes into a light, airy bread; if not, the dough will remain stubbornly flat and produce a dense bread.
Equipment

A thermometer is essential when it comes to preparing yeast for baking bread. For yeast to properly activate and become effective, the temperature of the water it soaks in must be exact. Active dry yeast requires water that is between 110 and 115 degrees Fahrenheit, while fresh yeast must be activated in water that is between 70 and 80 degrees Fahrenheit. Always measure the water temperature before adding it to a bowl. Once the water is ready, then you can add the yeast.

Techniques

The correct preparation technique depends on the type of yeast you're using. One of the most common types of yeast used by home bakers is active dry yeast, a powder that comes in a 1/4 oz. envelope. Active dry yeast must be added to warm water for it to become activated. Instant yeast is also available in 1/4 oz. envelopes and needs no preparation. It is added directly into the other dry ingredients. Fresh yeast is usually difficult to find and is most often used by professional bakers. It comes in refrigerated blocks and must be soaked in tepid water to become activated.
Proofing

The main purpose of hydrating yeast is to ensure it is still active and will perform effectively. This process is known as proofing. When preparing active dry yeast, wait until the yeast and water mixture begins to foam. If the active dry yeast is suitable for using, it will begin to foam within five to 10 minutes. If it has not foamed within that time, discard it and purchase a new envelope. To verify that fresh yeast is still effective, add it to the tepid water just until it melts down, usually less than 15 minutes. If it remains hard after that time, throw it away.
Storage

Prior to using yeast, check the package to make sure it is not past the expiration date. If so, discard it immediately. It will not work properly no matter how you prepare it because the yeast cells are dead. Make sure any active dry yeast is thoroughly sealed. If you have leftover yeast you want to use for another time, store it in the refrigerator for up to four months. If you're using fresh yeast, make sure it's tightly wrapped in plastic and stored in the refrigerator for no more than three weeks before using.