Handbakers Yeast Question

[Colonelcupcake]

Hi

I have really gt into making my own bread and rolls by hand but have a question, the dried yest you can buy that requires activating/rehydrating, How does it work? I know you add it to x amount of liquid with sugar and salt, is this the liquid that is in the recipe? or do you have to strain it or something, I love the smell when you open the packet but I am not sure, DH bought it by accident as I have been using sainsburys fast action yeast until now

*got

Apologies for marsala induced spelling

You add a little warm water and a teaspoon of sugar. I use very little salt in my bread and add that to the flour not the yeast. You leave tthe yeast mix for 15 mins or so and it starts frothing away. Then I add enough warm water to it to make the dough (I do 2 loaves at a time so make it up to a pint) and give it a good whisk before adding to the flour.

I've found that you don't have to be too exact about the quantities using it & it's cheaper than the sachets.

HTH

How does yeast work?

It is a micro-organism that starts to respire when given the right conditions - ie water/milk, sugar and warmth. When it does this, it produces carbon dioxide, which are the bubbles that cause your bread to rise.

The liquid you use to activate the yeast is part of your recipe - it contains lots of yeast that will go on to make your dough rise. I wouldn't add salt to it though - that would go in with the flour.

Thank you very much for your help!

Ooh I couldn't get on with the fast yeast and just felt my bread didn't rise with it.

~the reactivitaion yeast - should have directions on the back of hte packet whiuch need to be followed absolutely exactly and then you go ahead with the recipe as normal.