Crissy Posted September 2, 2009 Share Posted September 2, 2009 In a half cup of warm water I mixed two teaspoons of yeast and one teaspoon of sugar. It is my understanding that I should have equal parts liquid and bubbly foam in about ten minutes if the yeast is still active. Instead I have three parts liquid to one part foam. Is my yeast dead? Quote Link to comment Share on other sites More sharing options...
Crissy Posted September 2, 2009 Author Share Posted September 2, 2009 bump Quote Link to comment Share on other sites More sharing options...
sixpence1978 Posted September 2, 2009 Share Posted September 2, 2009 I have always heard that if it foams at all, it is still good. It is when you don't see foam that they yeast is no longer alive. Quote Link to comment Share on other sites More sharing options...
Needleroozer Posted September 2, 2009 Share Posted September 2, 2009 IF it were me, at this point, I would add more yeast, and a bit more sugar. If it then gets about half and half bubbles, I'd use it, otherwise, I'd chuck it and get fresher yeast. WHatcha making? Quote Link to comment Share on other sites More sharing options...
tadbhoward Posted September 2, 2009 Share Posted September 2, 2009 I've never paid attention to the amount of foam, just to it's presence. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted September 2, 2009 Share Posted September 2, 2009 When I'm proofing my yeast, I don't usually use that much sugar, unless the recipe calls for it. 3 parts liquid to 1 part foam should be ok, although you could wait longer to see if it gets foamier. Sometimes mine just takes longer. Do you know how warm your water was when you added the yeast? If it was too hot, it could kill the yeast, and if it wasn't warm enough, it will just take longer to foam. Quote Link to comment Share on other sites More sharing options...
Crissy Posted September 2, 2009 Author Share Posted September 2, 2009 Thanks, everyone! The dough is mixed and ready to rise. IF it were me, at this point, I would add more yeast, and a bit more sugar. If it then gets about half and half bubbles, I'd use it, otherwise, I'd chuck it and get fresher yeast.WHatcha making? Got it! I am mixing up the basic boule recipe from Artisan Bread in Five Minutes a Day. This is perfect soup and bread weather! Quote Link to comment Share on other sites More sharing options...
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