|
See also: Article, How Yeast Works
YEAST
Never let salt come into contact with yeast. It draws water that the yeast needs to live. When making bread, mix the salt into the flour to avoid this problem.
Store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). Exposure to oxygen, heat or humidity decreases the activity of the yeast. After opening, store in an airtight container in the back of the refrigerator, away from drafts or freeze accordingly to package directions. Use within 3 to 4 months.
To properly dissolve the yeast, follow package directions. The remaining liquids should normally be about 80°-90°F if the flour is at room temperature. Ideal dough temperature is 78°F, so on hot days, cooler liquids may be used; on colder days, warmer ones.
|
