Urgent yeast help please!!

Moominmamma

Hi guys,

I'm in the middle of making the scones from this weeks Hairy Bikers Bakeation and my yeast isn't frothing up, any ideas why anyone?!

Have tried with luke warm milk and hotter milk, but neither has worked!! The yeast is well within its use-by date too.

TIA

M x

MrsBartolozzi

What kind of yeast are you using? The easy-bake or "fast action" stuff doesn't need to be pre mixed with warm liquid to get going. You just add it straight to the dry ingredients.

Moominmamma

Aaaah, I see, thanks so much, I knew someone on here would be able to help

building_with_lego

give it a little pinch of sugar if you've not mixed it in yet- feed the yeast a treat

Moominmamma

Thanks, have done that now, just for good measure

Justamum

MrsBartolozzi wrote: »

What kind of yeast are you using? The easy-bake or "fast action" stuff doesn't need to be pre mixed with warm liquid to get going. You just add it straight to the dry ingredients.

I'm sure the Hairy Bikers are using the fast action yeast, and it's always puzzled me why they are activating it before using it. It's not 'wrong' to do it - I tried it myself just to see - but it doesn't make the resulting dough any better if you do activate it first.

j.e.j.

Yes, I also just add dried yeast to the flour and other ingredients, and then add hot(ish) water. No need to pre-activate it, like you do fresh yeast.

Have never had much luck using fresh yeast, btw! It never seems to rise.

European_Citizen

It's probably of no use to the OP but perhaps it will be helpful to somebody else: if you want to activate the yeast (or otherwise when you add liquid to make dough), add liquids at temperature not higher than 40 C or so because otherwise you will 'kill' the yeast.

VfM4meplse

European_Citizen wrote: »

It's probably of no use to the OP but perhaps it will be helpful to somebody else: if you want to activate the yeast (or otherwise when you add liquid to make dough), add liquids at temperature not higher than 40 C or so because otherwise you will 'kill' the yeast.

Most people will not be able to estimate what that is, as one man's lukewarm is another man's boiling. Cold water doesn't cut it.

European_Citizen

You're right: I wanted to keep the post short but I should have specified: as long as you can keep your finger in the liquid and it's feeling warm but without feeling that it's burning you should be OK. I do realize that people have different levels of heat resistance but still this works for me.

Justamum

If you put your hand in the water but can't feel it at all then it's the right temperature.