Guides

A Guide to Yeast Dough

Author: Mary DiSomma

Try mentioning homemade bread to a baking novice and you’ll probably see a look of fear on their face. That fear usually comes down to one word: Yeast. This ultimate guide on how to work with yeast dough will help you overcome that fear (if you have it) and master your yeast dough technique even if you don’t. Welcome to Working with Yeast 101!

A Guide to Yeast Dough

Cook Time: 0 minutes0 min

Ingredients

There are a lot of yeast options in the baking section, and which one you choose does make a difference. Yes, it does matter what kind of yeast you choose! So what’s the difference between rapid-rise yeast, active dry yeast, and instant yeast? And how do they work?

Active Dry Yeast: Most recipes call for active dry yeast, which comes in packets or small jars. Found in the baking section of the grocery store, active dry yeast is usually proofed and then added to a flour mixture.
Rapid-Rise Yeast: An even faster rising instant yeast. It can be added directly to the dry ingredients. Proofing is sometimes suggested, depending on the recipe. It shines in bread dough that requires a single rise prior to shaping and baking!
Instant Yeast: Specially designed to be added dry directly to other ingredients. Too good to be true? Maybe. Instant yeast has some liabilities. Use too much and your dough might rise too fast or become too yeasty in flavor. Some recipes call for proofing the yeast as a fail-safe step to ensure the yeast is viable. This is a good choice for dough that requires rising overnight in the refrigerator.
Fresh or Compressed Yeast: Your grandmother probably used this. Sold in the refrigerator section of some grocery stores, it's the most perishable type of yeast with a shelf life of just 10 to 20 days, so check the expiration date before you head home, and put it in the fridge as soon as you get there! Breads made with fresh yeast tend to be more supple and bouncy and can take excessive handling.

Instructions

Freshness: Yeast packages will always list an expiration date. If you purchase a jar of yeast instead of individual packets, you will need to store the opened jar in the fridge. But even though your yeast hasn't expired yet, there is no guarantee about how it has been stored prior to purchase. So check the expiration date as a starting point. You won't always know if the yeast is fresh until you activate it or proof your dough.

Measuring: Measuring Yeast can be tricky—but thankfully lots of recipes are written for the amount of yeast that comes in those little active dry yeast packets. Fresh yeast is measured by the ounce. So how much yeast is in the packet? One packet of yeast translates to 2¼ teaspoons or ¼ ounce.

Activating: Many recipes call for a teaspoon of sugar or honey to be added to the warm-proofing liquid. Believe it or not, this one isn’t a must. It turns out you don’t actually need sugar to proof your yeast. A little bit of sweetness makes the yeast happy and gives it a "jump start," so it activates faster. I always use a little sugar or honey.

Proofing: Proofing the yeast prior to adding it to your other ingredients is the best way to make sure the yeast is, in fact, active. The temperature of the liquid—usually water—is essential when you proof your yeast. Too cool and the yeast won’t activate. Too hot and it dies. If you’re not a seasoned bread baker already, an instant-read thermometer will help so much! The optimum temperature is between 105 and 110 degrees. Anything over 139 degrees will kill the yeast.

To properly proof your yeast, you’ll mix the yeast into your lukewarm water, along with the sugar or honey if the recipe calls for it. Then you wait a few minutes. If the mixture has formed a creamy, slightly bubbly head, you’re good to go! Yeast takes about 15 minutes to proof in a 70-degree kitchen. This timing might vary depending on the temperature of your space.

Rising: If you’re wondering, “Why won’t my yeast dough rise?” Most of the time, when a yeast dough fails to rise, there’s a problem with the yeast—not because of something you did wrong. This is the most common issue. Thankfully, basic yeast dough ingredients are cheap, so you can troubleshoot by trying again!

Mixing and Kneading: I recommend a stand mixer with a dough hook or flat beater when making homemade yeast dough. You can put together the dough by hand, but it really requires a lot of muscle, and a hand-held mixer is not sturdy enough to make the dough. I mean that last part—you’ll likely blow the motor if you try. You’ll still have to get into the dough when you transfer it from the mixer to your work area, where you will have to do some kneading by hand, so I really recommend using the stand mixer if you have one!
Properly Storing: Here’s how to keep yeast fresh: Remember that all yeasts perform best when they are kept away from air and warmth. Unopened yeast can be stored in a cool area in a cupboard. Opened yeast should be stored in the refrigerator. Avid bread bakers may want to consider buying a bulk jar of yeast. Once opened, the yeast should be stored in the refrigerator. The advantage of the bulk jar is that you can take the exact amount you need without the fuss of storing a tiny open packet in the fridge. Being able to measure from a larger container, like a glass jar, is much easier than opening several packets and then finding a creative way to store them! Fresh yeast can also be well-wrapped and frozen—just defrost in the refrigerator before use, but note that freezing does affect the potency a little bit.