Help! Fresh yeast doesn't activate!

frogman_2

I got some fresh yeast from the Tesco bakers today and have followed all the normal suggestions;

1. Warm water (110-120 degrees Fahrenheit)
2. About 10g fresh yeast
3. About 1 tsp white sugar

Stirred briskly and left for 15-20 minutes.

Nothing, Narda, Zilch...no bubbles, no foam, no froth.

What did I do wrong?

The mixture does have to froth for the yeast to have worked, right?

Any help/comments would be gratefully appreciated!

Thanks!

wigglebeena

are you sure you put enough sugar in? i used to tightwad the amount of sugar on 'health' grounds, plus i'd read it wasn't really necessary. but it was! but i also find some flour, PREFERABLY WHOLEMEAL, helps, the nutrients give the yeast something to feed on. any type, or oatmeal or something like that.

actually yes, that's probably it. nothing for the yeast to eat. it's hungry!

wigglebeena

plus the temperature is very important. hand-hot: so you can put your fingers in and be only a little uncomfortable, not burned. don't kill your yeast with heat, but give it enough warmth to make it lively.

frogman_2

I could try more sugar; I was being a tightwad on 'health' grounds too...;)

I know that the temperature is very important and I have heard anything from 95 to 115 degrees Fahrenheit...so thought 110 should be about right.

Will try with more sugar and report back!

Thanks!

MRSMCAWBER

Hi there

I always use fresh yeast..and rarely add any sugar and never have a problem...sugar only helps speed up the yeast.
I mix mine with the lukewarm water, make a well in the flour and salt, pour in the yeast and drag flour from around the sides to cover the liquid and cover with a carrier bag and leave until the yeast bubbles through then mix as normal -leave to prove, shape and place in the tin and prove again.

frogman_2

Hi MrsM, where do you get your fresh yeast from? The yeast I get from Tesco's seems to need a fair amount of sugar to show any reaction.

I'm going to try your method next time; do you use plain or wholemeal flour?

Bread is rising as we speak so hopefully a decent loaf tomorrow morning.

Thanks!

MRSMCAWBER

Hi frogman

When i was in the UK I used to get my yeast from either ASDA (free) or Morisons when i was shopping there. Im now using German and still have no problems . I mainly use white flour for hubby but i do all sorts of concoctions for me

Just popped back as i have just got another loaf under way..so thought i would check the temp of my water (not something i have ever done ) and the temp i normaly use showed at 80.. don't know if that will make much of a difference

Gingernutmeg

Is your kitchen very cool? Sometimes, if you've got yeast sat in a cold glass, on a cool surface in a shady bit of the kitchen it can take forever to get going.

Biggles

frogman wrote: »

The mixture does have to froth for the yeast to have worked, right?

Wrong. Fresh yeast often doesn't froth at all. Dried yeast does, but fresh yeast will usually only show bubbles bursting on the surface.

There's easily enough suger there, 1 tsp is all I ever use, but you don't say how much water you are using, 150ml is enough.

Andy_Hamilton

As above, mine does not look like its working but in the bread machine it always works fine.

frogman_2

Thanks for all the help & info...

...should have it sorted for next time!