How to Proof and Store Yeast. Last week, because active dry yeast is impossible to find in supermarkets these days, I decided to purchase, for what seemed an excessive sum, a two-pound bag of the stuff from an on-line source. When the yeast arrived three days later, I wondered if it was even any good. Was I the victim of an on-line scam? See for yourself:
How to Test (“Proof”) and Store Active Dry Yeast: The Video
Thanks for watching! As mentioned, I was not the victim of a scam. Indeed, I was the recipient of a bargain! You can use this same proofing technique to test the viability of any yeast you happen to have on hand.
Just to recap:
To test active dry yeast for viability: Pour 1/2 cup warm (110°F) water into a 1-cup glass measure. Add 2 1/4 teaspoons yeast and 1 teaspoon of sugar, and whisk them all together. Let the mixture stand for 10 minutes.
When 10 minutes have passed, the yeast, if it is viable, will foam all the way to the 1-cup (250ml) mark. Good news — the yeast is fresh!
You might like to use this activated yeast for these Homemade Hamburger Buns (click here for the recipe.) I used my activated yeast to make (yet-another) delicious loaf of Basic White Bread (click here for recipe). Pictured above is the bread triumphantly rising in its 9-inch pan.
Because my white bread recipe calls for just 1/3 cup warm water (not the 1/2 cup employed in the proofing exercise), I simply added a little more flour to soak up the excess liquid. As you can see, the bread baked up perfectly. ‘Twas divine to eat.
How to Store Active Dry Yeast
If you purchase yeast in a two pound vacuum-packed bag, as I did, then you will need to store it properly after the bag has been opened. When exposed to air, yeast is susceptible to the ravages of moisture. I poured my granules into glass jars capped with tight-fitting lids. Then I put the jars in the freezer. Frozen yeast will remain fresh for at least (at least!) six months. Refrigerated yeast will stay fresh for at least 4 months. Let the yeast come to room temperature before using it in a recipe.
New, unopened jars and envelopes of active dry yeast should be stored in a dark, dry, cool place. Once opened, refrigerate or freeze the yeast. Yeast that has passed its expiration date might still be viable. Just “proof” it in the manner described above before using. If the yeast is slow to foam, or if it doesn’t foam at all, just…toss it.
I hope this little tutorial was helpful you. xKevin
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