Yeast is essential ingredient in breads and it is an living organism 

Its best to use yeast

  • at room temperature

What decreases the yeasts activity

  • if it comes in direct contact with salt or sugar

Take your yeasts temperature

  • take its liquid temperature using a thermometer, its temperature should be 120*f to 130*f
Add yeast

  • to dry ingredients
  • to wet (water) (before mixing with dry ingredients). 
  • dissolve 1 teaspoon sugar in 1/2 cup of 110*f to 115*f water (before mixing with all the other dry ingredients) then, add up to 3 packets of yeast, depending on your recipe to the sugar solution.  Stir in yeast until completely dissolved. Let mixture stand until yeast begins to foam vigorously (5-10 minutes).

Re hydrating dry yeast before using it gives it a good start because, the yeast feed on the sugar allowing it to become very active and ready to work in your dough.


  • rich source of B Vitamins
  • converts ferment able carbohydrates as maltose, glucose, fructose and sucrose into carbon dioxide and alcohol.

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