😂😂😂 I've learned a lot since I first started Ronny! And that includes the fact that I own mono mic that needs proper sound editing before publishing. I'm so sorry! Thanks for your patience while I become a RUclips Jedi master.😅
@@FeastandFarmCooks I guess the strongest accent is one that is difficult to understand for native English speakers from elsewhere. 😄 (We have that here in Germany, too, some people in the south, although they also speak their own dialect, and both combined is really like a foreign language to me as a 'shrimp peeler'. ... But we also have our own East Frisian here.)
Wow. I followed this simple advice which I hadn't heard before and when I baked cream cheese braids this holiday they were better than ever before and I have been making them for decades. Thank you!! I really hope your channel goes viral. Great videos, great recipes. The kitchen is the heart of the home and family. Thanks so much.
I've never made bread. Yesterday my 8 year old daughter and I did our first attempt. No research whatsoever was done. I poured the yeast straight out the packet into the flour. Enough said. Thanks for the short but educational video.👍
Just, just thank you! I thought I was supposed to see some kind of bubbling bonanza! You set me right, my yeast was just sluggish is all. It had been in the refrigerator, maybe that’s why it took a bit more time (?). Maybe it was just shy! Who can say. But you helped. Thank you dear!
Just started baking again, 47 now, last I recall making bread I was 13/14 so a bit of a gap :-) Surprised at how much I do recall but I think that your channel is going to be my main checkin for reassurance when I falter, Your teaching style fits my learning style (DFA, Don't F...aff About :-p) and unlike most erm... 'Colonial' voices, yours is pleasant enough to turn subtitles off and listen from across the fire/kitchen. Todays effort is Cinnamon and rolled oatbread with a splash of golden syrup, I'll go subscribe now whilst its proving 👍
Holy cow that's all....😂😂😂 If you'd put a baby in it....😂😂😂 You are so funny!!! All this time I've let that little pkt of yeast intimidate me and once again you showed us there's no need to be afraid to try. See you back in the kitchen next time!
Thank you very much. Most bread recipes don't explain much of the preparation of yeast, and I love the fact to explain about quantities are as per the recipes each individual person is using at 0:50 min. Also explaining that there are 2 types of yeast, active dry and instant... I've tried 3 times today and failed, but now I have found your tips and I am off to the kitchen to try this.... Thank you once again I am about to click the 'subscribe' button... Regards from Melbourne, Australia. P.S. I am trying to bake an oat flour and bread flour loaf of bread.
Thanks for your help, my 9 year old son and I were scratching our heads why the yeast was not activating. I suspect the water was a little too hot. cheers from your aussie friends!
Hello, thank you so much for this video😭 I’m a beginner bread maker and I always wondered why my breads always doughy after 40 minutes in the oven! apparently I haven’t activated my yeast properly!! I’m trying it now as we speak after i made a batch of homemade garlic bread that’s doughy on the inside. It’s a waste of flour but oh well. If I never made mistakes I’ll never learn I guess!😭
Doughy on the inside? If your yeast isn't activated, it would be super flat. Is that what you are seeing? If it's raw dough in the middle it's just not cooked long enough.
I baked my first bread yesterday and it was an absolute fail. From your video, I learned that my yeast was good. However, my dough never rised. I also sliced my finger badkt while cutting my tough bread. I am not going to give up, because I bought this yeast in bulk. :-)
If your yeast was alive you probably just didn't give it long enough to rise. Yeast likes 80 degrees to rise optimally. If your house was cooler, it can take much longer to double in volume. I have a bread recipe on my channel. Go watch it and try again. If your bread was very hard on top that's two things: over handling and adding too much flour when kneading. And always use a serrated knife to cut bread. I hope your cut heals!
I used dried yeast that was one year passed its expiry date. I was gonna throw it out but thought what the heck, I’ll only lose a teaspoon of sugar if I set this to prove just to see. It went frothy within 20 mins and worked fine in the cinnamon rolls I made.
Hi was happy that I found this video, I been wanting to make pizza dough for my son. But I stopped purchasing regular sugar. I have now started using stevia or erythritol. And so I was wondering what type of kind of sugar can you use to feed your yeast? 🤗
That's a great question. You can actually leave the sugar out altogether if you want to. Research shows that while it does get the yeast to bubble faster it doesn't effect the final result of your food, so feel free to skip it. Or...if you really want to add that touch of sweetness you can use honey. P.S. I have a great pizza crust recipe here on the channel too if you want to check it out!
I would add that the yeast consumes the sugar and changes it into alcohol (ethanol) and carbon dioxide. The CO2 causes the rise in the dough and the alcohol is cooked out (evaporates). With that in mind, you can use any simple "sweet" carbohydrate... even honey.
As baker's/brewer's/winemaker's yeast's genus name Saccharomyces means sugar fungus and its species name cerevisiae is from cervisia, which is Latin for ale, don't they have an ale feel to them? By ale, I mean "beer" in general. That is because when bere is malted, the starch is converted to sugar which is eaten by the yeast which converts it to ethanol. By bere, I mean "barley" and it is from the Old English word bere, which means bere or "barley."
@@FeastandFarmCooks Yes. I will say this again. As baker's/brewer's/winemaker's yeast's genus name Saccharomyces means sugar fungus and its species name cerevisiae is from cervisia, which is Latin for ale, don't they have an ale feel to them?
Thank you for this video 💟I was lost trying to figure out if the yeast I picked up was going to work and how do I get it to work in a recipe or if I just messed up from the get go because I bought active dry original yeast my fingers are still crossed because I am making bread for the first time 💜💚💟💛💙
I hope it worked out for you okay Kelly! Active dry yeast needs to be activated in a liquid and instant yeast can just be dumped into your dry ingredients without activating. I have several bread recipes here on my channel if you need more help. --Rachel
What does yeast look like when done? Mine starts off fine, but is just water with a bit of foam on top after 45 minutes. I don't know. Not the first time I've tried either. Same result always. Fresh yeast right from the store gives identical result. What am I doing wrong?!
That's all it should do. All you want to do is see that something is sort of bubbly/foamy in the bowl and move on with the recipe. It's never "done" so don't wait for it to pull any tricks ;) If you'll go watch my beginner yeast bread video you'll see me activate yeast there too--maybe that will help but you shouldn't be waiting 45 minutes for anything. Within 15 you should be moving on with the recipe. --Rachel
@@FeastandFarmCooks thanks! Ya, when I was watching a video and following the recipe, her yeast looked like it almost all proofed. We'll, mine looked quite different, but as you say, and as I learned, that's not what has to be. So, I moved ahead and success.
@@FeastandFarmCooks I stirred until it was fully dissolved. My dough lifted I'm almost sure. I used all purpose gluten free flour. Maybe I messed up when kneeding my dough. Cause my vegan gluten free donuts were hard and didn't lift at all when cooking Thank you for the response 🤗
@@NancyTigress I guess you know there's no need to knead gluten free dough, right? Kneading is only to build up gluten strands and since there's none in gluten free you can mash it for a month and nothing will happen to that dough. Gluten free baked goods are notoriously dry and dense. It likely had nothing to do with your yeast and everything to do with the type of baking you were doing. I've been gluten free for four years so I have battled that myself!
No this is how to wake it up to use it in a recipe. You'd just follow the recipe you have for how much liquid and yeast to use and then make sure yours does what mine did and continue with the instructions for your recipe.
How hard is it to use a thermometer? The temp is important, keep it in the right range. Usually 45c. This is especially important if you are making ethinol for enzyme cleaning, or it's other uses.
People have been using yeast for hundreds of years now and did just fine without one; if you look up old timey recipes they often use the term 'blood temperature' which is a much more clear& defined way of saying lukewarm
It's very rare that yeast is dead. As long as your water is warm, you'll see changes in the surface of the water in 20 minutes or less. If it goes longer than that and it just looks like tan water, toss it and try again.
@@FeastandFarmCooks Thank you! I realized my water wasn’t warm enough and for some reason it has worked better for me in certain containers. Since I’ve commented I’ve figured it out and have been able to make great recipes working with yeast and your video helped me tons
I've attempted to do this with warm water and milk 3 times, and every time the yeast turns into clumps. I'm measuring the temp so idk what I'm doing wrong.
Do you mean after you add it to the liquid it clumps? If so that's totally fine! Just stir it in a let it sit. If you mean you are seeing clumps after it sits for a few minutes that's also fine! It's just the yeast waking up. It sounds like you're not messing up at all!
I have a qs that if we keep the yeast into the fridge...and immediately taking out and using will not work? ...is it compulsory to keep at room temperature and then use it ?
Great video. i just found out the diffrence between active and instant and found your video. You mentioned saftey or rather "not risking it", is yeast that doesnt activate or expired dangerous or just useless?
Hi! I’m makinng bread. If it’s asking for 1.5 grams, I just put that amount right? How do I store this? Like in my fridge? Thank you for the helpful video!!
Help me understand Jaz...your recipe wants 1.5 grams of yeast? If so, you'd weigh that out, yes. And store what? The rest of a jar of yeast? I put that in the freezer usually. Let me know if I made the right assumptions. ;)
I bought a big pack of instant dry yeast and transferred it to a container - didn’t know yet about testing whether my yeast is alive and active and already started trying my first bread. I followed the recipe of warm milk and yeast in it - my dough didn’t rise :-( so I thought must be something with what I did in the recipe. I tried again the 2nd time and this time it didn’t do anything to my dough at all. When I researched why, found your video and mine doesn’t have that foamy thing. Does it mean the big pack of yeast I bought is no use now?Is it better to just buy those small packets?
So do you know when it expired? Or if it's expired? Big containers are usually a total waste unless you bake, like, every day. If you don't have an expiration date and you're SURE it doesn't activate, it's dead. You can try putting some on to activate and waiting a half hour or so. If it's still just water with no foam or change, it's gone bad. 😢
@@Ta3iapxHs Yep. It will. The sugar feeds the yeast but it isn't necessary that you add it here. You can also use honey or maple syrup (it might add flavor to your final bread though) if you are only avoiding processed sugar.
I’m in Alabama, and about all the luck I’ve ever had with yeast is a big fat yeast infection!!! It’s hot and humid as hell here, what does this mean for my yeast even though it’s cool inside.
Oh my. LOL so funny! Your yeast will activate fine. Just know that the cooler it is, the slower things wake up sometimes, but that usually kicks in with temps below 70 degrees.
@@FeastandFarmCooks these cinnamon rolls are going to be the death of me!! I fell asleep last night waiting on my first batch of dough to rise. (It had milk and eggs) left it out 12 hours. It had risen alright but I didn’t think it would be safe to use. I’ve made two more batches and I believe one has risen. It’s so sticky though and if u don’t put substantial flour with it then there’s no moving it. I. Over this!!
You can't rise standard bread dough at room temperature overnight. Sourdough can but not regular yeast. It will dissolve the gluten and make a soupy mess. That might have been part of your issue? I would need to see the recipe you used.
@@FeastandFarmCooks thanks for replying to my “rambling!” I’ve made two batches thus far, each being a bit closer yet not what I’d share with anyone. First, I had trouble getting my dry active yeast to rise, and I’ve now mastered that part. Then realized, I didn’t really know how to use the mixer especially to knead the dough. It is 100 degrees here and humid so when dough was so sticky, I added more flour and likely shouldn’t have. I’ve read somewhere to reduce my liquid intake to trade for this humid weather. My house temp is around 72 but guess the flour knows it’s 110 out with heat index/humidity. I’m just so aggravated and wanted to do this so bad.
Hello King of company my name is jamilu from Nigeria live in Kano stete santer of commerce so I see your company now so we need sample first because we need testing for your goods
Is sorbitan monostearate in most yeasts bad, or is it safe to use? I feel that yeast with that additive works better but I'm not sure about the safety.
I think like most additives it's a double edged sword Brie. On one hand, I prefer not to eat any ingredients I can't buy at the grocery store as a single item. But then there's the reality that virtually all brands of baker's yeast on the market contain this emulsifier. So when in doubt, I defer to what the Europeans are doing. They are way more conservative and cautious than we are when it comes to additives and this is one rare exception where Europe agrees that it's safe to use/the risk of an issue is low. --Rachel
Isn't foam made of bubbles? 😂 Yeast doesn't make actual round, clear bubbles. But it does make thick foamy ...stuff. You'll see it move and roll up to the top of the water.
@@FeastandFarmCooks Yes, but what I meant was, when you see the bubbles, you'll start incorporating it into whatever you need to do next. Not till you see a full blown foaming. And yes, I've seen these not so viscous stuff gathering on the surface. I'm just getting into making pizza dough and breads, so not sure what I'm supposed to be looking for. I've tried adding an instructed yeasts, but usually the dough comes out way too bubbly, doesn't matter active or instance dry. Overnight fermentation just makes the damn thing all too bubbling, ready to burst, rather than a nice, smooth surface, and jelly feeling surface. The gluten structure is just not great. It doesn't matter if it's proofed/fermented for a few hours or 20+ hours. So I'm trying to use a very, very small amount see what happens. I don't know if it's my place that's doing this, but can't figure why things don't turn out the way they are supposed to be (strong gluten structure).
@@valeenoi2284 Okay so...not all yeast is appropriate for long overnight ferments. You absolutely cannot use Instant yeast for overnight. The recipe you are using and the type of flour you use matters a ton. This is a great article to use to decide what yeast goes best in a recipe: www.seriouseats.com/all-about-dry-yeast-instant-active-dry-fast-acting-and-more
@@FeastandFarmCooks 😂 No wonder the dough I made today turned out to be... well appearance wise close to what has been advertised in most videos, but not the ones cold proofed overnight in the fridge. It still didn't have the right smooth, see through, strong structure. So much to learn... thanks. 😄
Nope. I don't believe good gluten free bread exists so I don't try. I never eat bread these days at all for my health, but gluten free bread is just hopeless.
Your dry ingredients? If your recipe says to start by mixing other dry ingredients first then yes. Most bread recipes start with eggs, oil, or other wet ingredients in the bowl first. This is just a demonstration on how to activate the yeast but you'll need to follow whatever steps are in your recipe for the rest of it.
What's your favorite way to use yeast? I LOVE to make bread!
Feast and Farm Cooks cinnamon rolls i use to make cinnamon rolls before my husband went on the Keto diet.
Shine
Your rolls and cinnamon rolls!!
Pizza!!
Feast and Farm Cooks I bought a 2 pound bag of active dry yeast for my mom but we don’t know how to use it.
My left ear loved this video
😂😂😂 I've learned a lot since I first started Ronny! And that includes the fact that I own mono mic that needs proper sound editing before publishing. I'm so sorry! Thanks for your patience while I become a RUclips Jedi master.😅
In the first seconds of the video I looked in the comment section to check that I wasn't crazy. thank you :')
Thank God for that comment. My earphones are brand new I was about to be very mad
@@monicaamerssonis5388 Nope it was just me! #learningcurve
I was using my left side headset and I wouldn't of noticed unless you said it.
The most southern accent ever. Love it
LOL I've heard thicker ones! Thank you!
@@FeastandFarmCooks I guess the strongest accent is one that is difficult to understand for native English speakers from elsewhere. 😄 (We have that here in Germany, too, some people in the south, although they also speak their own dialect, and both combined is really like a foreign language to me as a 'shrimp peeler'. ... But we also have our own East Frisian here.)
Wow. I followed this simple advice which I hadn't heard before and when I baked cream cheese braids this holiday they were better than ever before and I have been making them for decades. Thank you!! I really hope your channel goes viral. Great videos, great recipes. The kitchen is the heart of the home and family. Thanks so much.
I've never made bread. Yesterday my 8 year old daughter and I did our first attempt. No research whatsoever was done. I poured the yeast straight out the packet into the flour. Enough said. Thanks for the short but educational video.👍
Oh nooo. I hope it tasted good at least! I think most of us make one mistake or another our first time. 😅❤
Thank you for making it as clear as day with your instructions and visuals!
You're very welcome!
The "needing extra time" worked for me!! It took 15 minutes like you said! 💙
Thanks! My last few breads didn’t rise much. Now I know why. I’ve been using my yeast the wrong way! Thanks for your help!
Glad to help!
Just, just thank you! I thought I was supposed to see some kind of bubbling bonanza! You set me right, my yeast was just sluggish is all. It had been in the refrigerator, maybe that’s why it took a bit more time (?). Maybe it was just shy! Who can say. But you helped. Thank you dear!
So glad to hear that. No bubbling bonanzas!! LOL!!!
“Holy cow it’s done , what are we going to do with our selves?” Are we related ?
Maybe!
Just started baking again, 47 now, last I recall making bread I was 13/14 so a bit of a gap :-)
Surprised at how much I do recall but I think that your channel is going to be my main checkin for reassurance when I falter,
Your teaching style fits my learning style (DFA, Don't F...aff About :-p) and unlike most erm... 'Colonial' voices, yours is pleasant enough to turn subtitles off and listen from across the fire/kitchen.
Todays effort is Cinnamon and rolled oatbread with a splash of golden syrup, I'll go subscribe now whilst its proving 👍
" Colonial voices" hahahaha. So funny. That's an east Kentucky Appalachian accent. 😊 I hope your bread is wonderful!
Holy cow that's all....😂😂😂
If you'd put a baby in it....😂😂😂 You are so funny!!! All this time I've let that little pkt of yeast intimidate me and once again you showed us there's no need to be afraid to try. See you back in the kitchen next time!
Just speaking the truth Kim! LOL! It's the only way I know how to do it. :)
Awesome video thank you for busting the myth, soo easy..
Yes it's so easy!
Thank you very much. Most bread recipes don't explain much of the preparation of yeast, and I love the fact to explain about quantities are as per the recipes each individual person is using at 0:50 min. Also explaining that there are 2 types of yeast, active dry and instant...
I've tried 3 times today and failed, but now I have found your tips and I am off to the kitchen to try this.... Thank you once again I am about to click the 'subscribe' button...
Regards from Melbourne, Australia.
P.S. I am trying to bake an oat flour and bread flour loaf of bread.
Thank you! I'm glad you liked it.
I love everything about this video
Flicking yeasts makes them go *YEET*
Aight!
Wow, I just liked the cow following you in the intro.
😂 yep we have cows! We live on a real farm.
Great. I'm gonna make homebrew!
Thanks for your help, my 9 year old son and I were scratching our heads why the yeast was not activating. I suspect the water was a little too hot. cheers from your aussie friends!
Ah yes. That will do it!
About 110° to 115° for the water temperature
Thanks for the knowledge 😊
Hello, thank you so much for this video😭 I’m a beginner bread maker and I always wondered why my breads always doughy after 40 minutes in the oven! apparently I haven’t activated my yeast properly!! I’m trying it now as we speak after i made a batch of homemade garlic bread that’s doughy on the inside. It’s a waste of flour but oh well. If I never made mistakes I’ll never learn I guess!😭
Doughy on the inside? If your yeast isn't activated, it would be super flat. Is that what you are seeing? If it's raw dough in the middle it's just not cooked long enough.
Holy cow what are we going to do with ourselves now. Insta like after hearing this 😂😂
Hahaha!!! I'm just me...what can I say?!
Exactly what I needed, thank you!
100% making bread totally
Haha
Fantastic. I’ve never gotten good results before, thank you
Holy cow! This saved my bread! I actives my dead yeast. Didnt know it work n was bout to toss it away. Tyvm!
This is amazing!
Thanks so much! I was freaking out 🥰🙏
Great video! Thanks! That was reassuring!
Aww thanks loved it ❤️
I baked my first bread yesterday and it was an absolute fail. From your video, I learned that my yeast was good. However, my dough never rised. I also sliced my finger badkt while cutting my tough bread. I am not going to give up, because I bought this yeast in bulk. :-)
If your yeast was alive you probably just didn't give it long enough to rise. Yeast likes 80 degrees to rise optimally. If your house was cooler, it can take much longer to double in volume. I have a bread recipe on my channel. Go watch it and try again. If your bread was very hard on top that's two things: over handling and adding too much flour when kneading. And always use a serrated knife to cut bread. I hope your cut heals!
You explain very well
Now we need a baby too in this activation process...😂😂
I used dried yeast that was one year passed its expiry date. I was gonna throw it out but thought what the heck, I’ll only lose a teaspoon of sugar if I set this to prove just to see.
It went frothy within 20 mins and worked fine in the cinnamon rolls I made.
Great! Sometimes yeast from the freezer lasts much longer. Activating it always ensures you don't waste ingredients.
Hi was happy that I found this video, I been wanting to make pizza dough for my son. But I stopped purchasing regular sugar. I have now started using stevia or erythritol. And so I was wondering what type of kind of sugar can you use to feed your yeast? 🤗
That's a great question. You can actually leave the sugar out altogether if you want to. Research shows that while it does get the yeast to bubble faster it doesn't effect the final result of your food, so feel free to skip it. Or...if you really want to add that touch of sweetness you can use honey. P.S. I have a great pizza crust recipe here on the channel too if you want to check it out!
I would add that the yeast consumes the sugar and changes it into alcohol (ethanol) and carbon dioxide. The CO2 causes the rise in the dough and the alcohol is cooked out (evaporates). With that in mind, you can use any simple "sweet" carbohydrate... even honey.
When i worked in the kitchen the chef used a thermometer and wanted precise temperature so whats not too warm and not too hot supposed to mean
110 to 115 degrees F
Holy cow that’s it? I was also not adding enough sugar
Yep that's it! 🤣
As baker's/brewer's/winemaker's yeast's genus name Saccharomyces means sugar fungus and its species name cerevisiae is from cervisia, which is Latin for ale, don't they have an ale feel to them?
By ale, I mean "beer" in general. That is because when bere is malted, the starch is converted to sugar which is eaten by the yeast which converts it to ethanol. By bere, I mean "barley" and it is from the Old English word bere, which means bere or "barley."
Ummm...is there a question you need me to specifically answer here Adam? If so, let me know.
@@FeastandFarmCooks Yes. I will say this again. As baker's/brewer's/winemaker's yeast's genus name Saccharomyces means sugar fungus and its species name cerevisiae is from cervisia, which is Latin for ale, don't they have an ale feel to them?
Have you ever added a 5 gallon bucket of baker's yeast culture in liquid media to drench your soil for plants? Try it :)
I have never in my life even had possession of a 5 gallon bucket of baker's yeast but microbes in the soil are pretty popular for plant health.
Where in the usa are you from ..i love your accent 😍 💕
I'm from Kentucky!
Very useful
Thank you for this video 💟I was lost trying to figure out if the yeast I picked up was going to work and how do I get it to work in a recipe or if I just messed up from the get go because I bought active dry original yeast my fingers are still crossed because I am making bread for the first time 💜💚💟💛💙
I hope it worked out for you okay Kelly! Active dry yeast needs to be activated in a liquid and instant yeast can just be dumped into your dry ingredients without activating. I have several bread recipes here on my channel if you need more help. --Rachel
I LOVE your accent! 💖💖💖💖💖💖💖
Thanks 😅
What does yeast look like when done? Mine starts off fine, but is just water with a bit of foam on top after 45 minutes. I don't know. Not the first time I've tried either. Same result always. Fresh yeast right from the store gives identical result. What am I doing wrong?!
That's all it should do. All you want to do is see that something is sort of bubbly/foamy in the bowl and move on with the recipe. It's never "done" so don't wait for it to pull any tricks ;) If you'll go watch my beginner yeast bread video you'll see me activate yeast there too--maybe that will help but you shouldn't be waiting 45 minutes for anything. Within 15 you should be moving on with the recipe. --Rachel
@@FeastandFarmCooks thanks! Ya, when I was watching a video and following the recipe, her yeast looked like it almost all proofed. We'll, mine looked quite different, but as you say, and as I learned, that's not what has to be. So, I moved ahead and success.
Can you over stur? I just stirred until it was all unclumped 🤔
No you can't mess it up by stirring. The clumps don't matter. They dissolve as it sits anyway.
@@FeastandFarmCooks I stirred until it was fully dissolved. My dough lifted I'm almost sure. I used all purpose gluten free flour. Maybe I messed up when kneeding my dough. Cause my vegan gluten free donuts were hard and didn't lift at all when cooking
Thank you for the response 🤗
@@NancyTigress I guess you know there's no need to knead gluten free dough, right? Kneading is only to build up gluten strands and since there's none in gluten free you can mash it for a month and nothing will happen to that dough. Gluten free baked goods are notoriously dry and dense. It likely had nothing to do with your yeast and everything to do with the type of baking you were doing. I've been gluten free for four years so I have battled that myself!
I don't understand. Is this only to check?
No this is how to wake it up to use it in a recipe. You'd just follow the recipe you have for how much liquid and yeast to use and then make sure yours does what mine did and continue with the instructions for your recipe.
"if u can put a baby in it" classic!! Understood now🤗 thanks!
Ok im finna make some beignets tonight i hope i dont screw it up.
How hard is it to use a thermometer? The temp is important, keep it in the right range. Usually 45c. This is especially important if you are making ethinol for enzyme cleaning, or it's other uses.
I don't need a thermometer for this and neither does anyone else. Just keeping it easy for folks.
People have been using yeast for hundreds of years now and did just fine without one; if you look up old timey recipes they often use the term 'blood temperature' which is a much more clear& defined way of saying lukewarm
@@SordoBjorn blood temperature, as useful as a snow globe?
Do you have to cover it for 5 to 15 min...
You didn't mention that
Thank you much...
No. No reason to.
Thank you for that info
If I put won't work... After 2 days might work...
What about in warm milk- do you need to add sugar since milk already has lactose?
Sugar is always optional. Your yeast will activate without it, just not as fast.
What will it look like when its not alive? how long do you wait until deciding its dead?
It's very rare that yeast is dead. As long as your water is warm, you'll see changes in the surface of the water in 20 minutes or less. If it goes longer than that and it just looks like tan water, toss it and try again.
@@FeastandFarmCooks Thank you! I realized my water wasn’t warm enough and for some reason it has worked better for me in certain containers. Since I’ve commented I’ve figured it out and have been able to make great recipes working with yeast and your video helped me tons
@@trevors6991 Way to go Trevor! You're unstoppable now! 🤸🤸
"If you put a baby in it, it's probably just fine."
*Subscribed* XD Hahahaha
It's the truth. LOLOLOLOL!!!
I've attempted to do this with warm water and milk 3 times, and every time the yeast turns into clumps. I'm measuring the temp so idk what I'm doing wrong.
Do you mean after you add it to the liquid it clumps? If so that's totally fine! Just stir it in a let it sit. If you mean you are seeing clumps after it sits for a few minutes that's also fine! It's just the yeast waking up. It sounds like you're not messing up at all!
I have a qs that if we keep the yeast into the fridge...and immediately taking out and using will not work? ...is it compulsory to keep at room temperature and then use it ?
@@FeastandFarmCooks how do you get the yeast taste out of the bread please
@@kenishasmith6344 what do you mean? You don't want your bread to taste like yeast?
@@FeastandFarmCooks am tasting the yeast in it
My right ear was in library
I was just learning when I made this video and didn't realize the sound was mono and not stereo.
Thank you!!
Then what? Throw away the water? And keep the foam?
Lol no you follow your recipe instructions. It all goes in the recipe.
Great video. i just found out the diffrence between active and instant and found your video. You mentioned saftey or rather "not risking it", is yeast that doesnt activate or expired dangerous or just useless?
It can just not activate. It's totally safe, it just won't make the bread rise.
Love your accent.
Thank you! 😃
Can yeast be activated without sugar ?
Absolutely. It may activate a bit slower, but it's fine. Honey and maple syrup can also be used.
What if the recipe doesn't call for sugar at all?
You don't have to have it.
thank you. Can I use warm milk to get the yeast to rise?
Yes you can!
What you need to make yeast first your gonna need some yeast
💯 yep. Hard to find in a lot of places I know.
If the recipe calls for milk can the yeast be dissolved in milk??
Yes. Just warm it like the water used in this video and activate as usual.
I think I... I think I killed it
this part I failed because i mixed thr yeast with warm water but I didnt let it activate with the warm water with suger so it can rise
It will eventually still rise more than likely. It's pretty forgiving stuff as long as you didn't over heat the water.
How to activate natural organic yeast.. I looks very light very small flakes...
Hi! I’m makinng bread. If it’s asking for 1.5 grams, I just put that amount right? How do I store this? Like in my fridge? Thank you for the helpful video!!
Help me understand Jaz...your recipe wants 1.5 grams of yeast? If so, you'd weigh that out, yes. And store what? The rest of a jar of yeast? I put that in the freezer usually. Let me know if I made the right assumptions. ;)
🌹thanks🌹
What should be the water temperature to activate yeast 100 or 120?
Yes that's right!
How hot is the water?
Technically 110 to 115 degrees
how tf is active yest so hard never works for me some reason
Keep practicing!
you are equal parts adorable and annoying but I appreciate this video!
Uh... thanks for the compliment and the insult I guess. 🤷🏻♀️
My receipe doesn't call for any sugar, and I'd rather not use it. It does call for salt. Will that work to bloom the yeast?
Salt reduces yeast productivity and can actually kill it. 😬 Absolutely do not put salt directly in contact with your yeast.
@@FeastandFarmCooks OK, so I just use warm water, then?
Yes that's fine. It will activate without issue.
how can I know if my yeast is alive?
That's what this video is about...knowing if it's alive. How can I help further?
@@FeastandFarmCooks saw a bubble or two, video did not include what end product look like, many videos show frothy
@@nycbklynrmp well that's basically all it is... froth.
I bought a big pack of instant dry yeast and transferred it to a container - didn’t know yet about testing whether my yeast is alive and active and already started trying my first bread. I followed the recipe of warm milk and yeast in it - my dough didn’t rise :-( so I thought must be something with what I did in the recipe. I tried again the 2nd time and this time it didn’t do anything to my dough at all. When I researched why, found your video and mine doesn’t have that foamy thing. Does it mean the big pack of yeast I bought is no use now?Is it better to just buy those small packets?
So do you know when it expired? Or if it's expired? Big containers are usually a total waste unless you bake, like, every day. If you don't have an expiration date and you're SURE it doesn't activate, it's dead. You can try putting some on to activate and waiting a half hour or so. If it's still just water with no foam or change, it's gone bad. 😢
Does proofing the yeast before adding in the flour helps?
Help with what? Active dry requires water activation. Instant yeast does not.
where do I find the recipe please?
If you will open the description box below the video, there will be a link to a written version of this.
What if I dont have a baby to make sure the water temp is right? 🙁
In that case 110 to 115 F will do it.
What can you do if you are trying to avoid sugar in your diet? Or maybe it doesn't matter because the yeast "eats" all the sugar you put in it?
You can leave it out, that's totally fine! The yeast won't care at all.
@@FeastandFarmCooks so I just put the yeast in plain warm water and wait for it to foam a bit?
@@Ta3iapxHs Yep. It will. The sugar feeds the yeast but it isn't necessary that you add it here. You can also use honey or maple syrup (it might add flavor to your final bread though) if you are only avoiding processed sugar.
@@FeastandFarmCooks Thanks 👍
Ohhh thank u so much
You're welcome!
Can you stir it with a spoon when it starts to foam? Or just leave it to do it's osn thing on its own?
No need to stir it. Just let it sit.
I’m in Alabama, and about all the luck I’ve ever had with yeast is a big fat yeast infection!!! It’s hot and humid as hell here, what does this mean for my yeast even though it’s cool inside.
Oh my. LOL so funny! Your yeast will activate fine. Just know that the cooler it is, the slower things wake up sometimes, but that usually kicks in with temps below 70 degrees.
@@FeastandFarmCooks these cinnamon rolls are going to be the death of me!! I fell asleep last night waiting on my first batch of dough to rise. (It had milk and eggs) left it out 12 hours. It had risen alright but I didn’t think it would be safe to use. I’ve made two more batches and I believe one has risen. It’s so sticky though and if u don’t put substantial flour with it then there’s no moving it. I. Over this!!
You can't rise standard bread dough at room temperature overnight. Sourdough can but not regular yeast. It will dissolve the gluten and make a soupy mess. That might have been part of your issue? I would need to see the recipe you used.
@@FeastandFarmCooks thanks for replying to my “rambling!” I’ve made two batches thus far, each being a bit closer yet not what I’d share with anyone. First, I had trouble getting my dry active yeast to rise, and I’ve now mastered that part. Then realized, I didn’t really know how to use the mixer especially to knead the dough. It is 100 degrees here and humid so when dough was so sticky, I added more flour and likely shouldn’t have. I’ve read somewhere to reduce my liquid intake to trade for this humid weather. My house temp is around 72 but guess the flour knows it’s 110 out with heat index/humidity. I’m just so aggravated and wanted to do this so bad.
Expired yeast? I thought I could revive it
Yeast does come with an expiration date. It's always best to activate all yeast to make sure it's alive.
How do you activate it if the recipe doesn't require water?
Is there milk? What liquid do you have?
Do what 🤔
My recipe didn't say to add sugar to the yeast, am i still supposed to?
No the sugar is optional.
If she reads a book for you, you will fall sleep in 2 minutes.
Is that a compliment or an insult?
@@FeastandFarmCooks People say the strangest things 🤔 your delightful
will it activate in milk with butter?
Yes it should. It's usually better to activate it in just the milk then add the butter, but it will work.
Hello King of company my name is jamilu from Nigeria live in Kano stete santer of commerce so I see your company now so we need sample first because we need testing for your goods
this roast my buns
Is sorbitan monostearate in most yeasts bad, or is it safe to use? I feel that yeast with that additive works better but I'm not sure about the safety.
I think like most additives it's a double edged sword Brie. On one hand, I prefer not to eat any ingredients I can't buy at the grocery store as a single item. But then there's the reality that virtually all brands of baker's yeast on the market contain this emulsifier. So when in doubt, I defer to what the Europeans are doing. They are way more conservative and cautious than we are when it comes to additives and this is one rare exception where Europe agrees that it's safe to use/the risk of an issue is low. --Rachel
@@FeastandFarmCooks ok, thanks so much for your insight!
I thought when you see the bubbles that's when you know the yeast is alive? Now it's a foam?
Isn't foam made of bubbles? 😂 Yeast doesn't make actual round, clear bubbles. But it does make thick foamy ...stuff. You'll see it move and roll up to the top of the water.
@@FeastandFarmCooks Yes, but what I meant was, when you see the bubbles, you'll start incorporating it into whatever you need to do next. Not till you see a full blown foaming. And yes, I've seen these not so viscous stuff gathering on the surface. I'm just getting into making pizza dough and breads, so not sure what I'm supposed to be looking for. I've tried adding an instructed yeasts, but usually the dough comes out way too bubbly, doesn't matter active or instance dry. Overnight fermentation just makes the damn thing all too bubbling, ready to burst, rather than a nice, smooth surface, and jelly feeling surface. The gluten structure is just not great. It doesn't matter if it's proofed/fermented for a few hours or 20+ hours. So I'm trying to use a very, very small amount see what happens. I don't know if it's my place that's doing this, but can't figure why things don't turn out the way they are supposed to be (strong gluten structure).
@@valeenoi2284 Okay so...not all yeast is appropriate for long overnight ferments. You absolutely cannot use Instant yeast for overnight. The recipe you are using and the type of flour you use matters a ton. This is a great article to use to decide what yeast goes best in a recipe: www.seriouseats.com/all-about-dry-yeast-instant-active-dry-fast-acting-and-more
@@FeastandFarmCooks 😂 No wonder the dough I made today turned out to be... well appearance wise close to what has been advertised in most videos, but not the ones cold proofed overnight in the fridge. It still didn't have the right smooth, see through, strong structure.
So much to learn... thanks. 😄
Is using too much yeast dangerous?
No not at all. It would perhaps give your recipe an off flavor or make the texture odd but nothing dangerous or harmful would happen.
Hi there ! I tried my yeast and it had a big fat foam, is that enough? Or it has to mke little bubbles? I put in some raw honey to help. Thanks🧡
Just foam is all you need!
Thank you🧡
Do you have a good bread recipe without lectins ( gluten) and the dry active yeast ?
Nope. I don't believe good gluten free bread exists so I don't try. I never eat bread these days at all for my health, but gluten free bread is just hopeless.
what if your making doughnuts and you're using milk, does it work the same with milk like it does with water?
Yes it absolutely does!
@@FeastandFarmCooks when using warm milk, do you still need to put in the sugar to feed the yeast?
@@simplydeep1985 not if your recipe doesn't call for it. Yeast will activate just fine without it.
@@FeastandFarmCooks so i'm using dry active yeast for my doughnuts so do i need to add sugar to the warm milk and yeast mixture?
@@simplydeep1985 I answered this a bit ago. Not if your recipe doesn't call for it.
so does that mean you can kill it
Yes you sure can. If your water is too hot.
Feast and Farm Cooks Oh wow thanks!
Can i add in flour together while waiting the yeast activate?
Your dry ingredients? If your recipe says to start by mixing other dry ingredients first then yes. Most bread recipes start with eggs, oil, or other wet ingredients in the bowl first. This is just a demonstration on how to activate the yeast but you'll need to follow whatever steps are in your recipe for the rest of it.
Feast and Farm Cooks great! Understood thanks :)