Comments on: How to activate yeast in 3 easy steps

By: Rachel Ballard

Rachel Ballard — Tue, 15 Sep 2026 14:00:30 +0000

In reply to bud.

No, doubling yeast will just make the recipe fail. Instead, put your dough in the fridge for its first and second rise. That cooler temperature will allow the dough to develop a deeper flavor. Rise times will be stretched to 2…maybe 4 hours each. Just keep an eye on the dough. –Rachel

By: bud

bud — Sun, 13 Sep 2026 21:24:36 +0000

i love very yeasty bread. canj i double the yeast for a more yeasty flavor?

By: Rachel Ballard

Rachel Ballard — Sat, 11 Jul 2026 13:45:32 +0000

In reply to Rosie. No yeast isn't nearly that sensitive.

By: Rosie

Rosie — Thu, 09 Jul 2026 15:31:37 +0000

Don’t you need to warm the bowl or cup first before adding the yeast. The temp of the cup could cool the water.

By: Rachel Ballard

Rachel Ballard — Thu, 18 Jan 2024 19:48:12 +0000

In reply to Lanie Johnson. Hey Lanie! The first thing that comes to mind with the milk is that she is scalding it. Hot stage means steaming with a tiny bit of bubbling around the edge of the pan but not boiling. Shut off the heat and allow the milk to cool to 110 before mixing it with your yeast. Milk has enzymes in it that need to be heated/scalded to keep them from impeding the yeast production. I'd be willing to bet that's what she was talking about. --Rachel

By: Lanie Johnson

Lanie Johnson — Wed, 17 Jan 2024 06:29:45 +0000

I gave up on my mom’s great yeast rolls years ago. Dry ingredients aren’t the problem. Only once in awhile did I get the darn things right. Mom wasn’t clear in the recipe. First 2 cups of milk brought to some hot stage but not boiling. ??? Then add the oil, sugar, then mix the dry yeast and add to the mixture. Never saying how much water, or how hot, to mix the yeast. Nothing. I guessed for years! Then Just add and let cool. How cool??? Well, anyway these rolls were loved by our whole family! It’s driven me nuts. I may have accidentally gotten it right 3 times. Hers were moist and puffed up and I finally gave up. My grandchildren loved the ones I got right the 3 times it happened! I do want to pass these down to my granddaughters! Apparently my mom knew how to mix yeast and get the milk just right, and cool the darn mixture! Any more suggestions for me? Hate to sound lame but I’m not sure what order these liquid ingredients go in yet! Thnx so much!!

By: Rachel Ballard

Rachel Ballard — Sat, 06 Jan 2024 18:36:57 +0000

In reply to Caroline. You should see the yeast start to bubble up in the liquid. If nothing happens and it just sits there like brown water after ten or fifteen minutes, it's no good. Lukewarm/warm water is all you need.

By: Caroline

Caroline — Thu, 04 Jan 2024 17:54:22 +0000

Hi do I know if I’ve killed it was my water too hot?