Timeline for Combating Inconsistency of dry yeast envelopes
Current License: CC BY-SA 4.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 26 at 13:31 | comment | added | NjyReading | My recommendation is to acquire a digital kitchen scale and a large package of yeast. The envelope of yeast contains ¼oz of yeast. That's very easy to measure out by weight on the scale. Once the package is opened, I recommend storing in the freezer. | |
| Oct 23 at 16:37 | comment | added | crip659 | If using warm water to rehydrate the yeast, yeast is quite picky about the temperature of the water. Don't remember the temps exactly, but 105F is good, over 110F is bad. | |
| Oct 23 at 13:38 | comment | added | reidLinden | The particular envelopes in question (which have now been tossed out) were on the older side, not yet at their expiration date, but getting close. But, in line with my edit above, the tiny amount of yeast that I'm using, I'm very nervous to botch dinner entirely with yeas thats only partly good. | |
| Oct 23 at 13:25 | history | edited | reidLinden | CC BY-SA 4.0 |
Added needed context
|
| Oct 23 at 9:55 | answer | added | GdD | timeline score: 3 | |
| Oct 22 at 21:57 | comment | added | bob1 | How long are you storing in the fridge? The wrong location in the fridge might also play a part - make sure to not store at the back where the cold air might freeze it. We buy a ~450 g/1 lb sealed bag and then dump into a jar when opened and keep in the fridge for months (at least 6 mo I would guess) and it never fails. Surely the solution is to test the yeast before adding to your dough - ~100 ml water (3.5 fl oz), tsp/5g of sugar, add yeast, mix. Incubate 5-15 min, if no sign of activity get a new packet. | |
| S Oct 22 at 20:21 | review | First questions | |||
| Oct 23 at 15:36 | |||||
| S Oct 22 at 20:21 | history | asked | reidLinden | CC BY-SA 4.0 |