Understanding your environment when using yeast

My blog name starts with the word wander for a reason, I have baked in three different regions of the United States and in Europe. My experience with using yeast in every location has been different. I won't pretend to be an expert, I'm not even going to get technical. Why? Just because something worked for me, doesn't exactly mean it will work for you and vice versa.

What I'm trying to say is failure is acceptable. Yes, its heartbreaking but as long as you learn from it and don't continue down the path of insanity (trying the same thing over and over and anticipating different results) you'll get better at it. My first several attempts at baking with yeast were disasters, sometimes I still have disasters. Don't get me started on the time I got very enthusiastic about Sourdough and wild yeast. I failed, a lot, and failed some more, I did give up and go back to good old fashioned yeast from the store. Trust me when I say I won't judge your failures.

Why am I telling you all this? I'm going to give you some tips and tricks that you might be able to try to help you figure out the best process for you. I had to learn, ask for advise and research in each region I've lived in. I'm hoping this will help you learn faster than myself.

I found some yeast hiding in the back of my pantry, unsure of the age I decided to activate it before adding it to the dough

CAUTION: When activating your yeast never mix it with salt! "Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough."- https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread.

NOTE: You still need salt in your bread. Mixing salt and dry yeast in your bread together will not hinder the bread rising process. "Without salt present to rein in its activity, the yeast will go wild eating all of the sugar available in the dough from enzymatic activity, like an overactive Pac-Man machine. Adding salt prevents the yeast from reproducing too quickly, thus allowing you to control the rate at which the dough ferments."- https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread

1. New package of yeast in a warm high humidity environment (inside your house or out): Don't worry about 'pre-activating' the yeast, pour it directly into the bowl with all the other ingredients.

   
   

2. Regular activation most recipes will say use a certain amount of lukewarm water. Well what is lukewarm? I read somewhere that the perfect temperature for activating yeast is between 85-100*F. Anything much warmer will kill the yeast. So I've read. If you have a different experience please share!

   
   

3. If you've had bad luck with getting your yeast to activate try adding a tablespoon of flour. I would sprinkle it in so it doesn't clump.

   
   

4. If you have old yeast or its really cold and dry where you're at, add a table spoon of flour AND a table spoon of sugar. Make sure that you sit the mixture in a warm location because if the water cools too quickly your yeast will take for ever to bubble. Typically I would use a heating pad on the low setting and drape a towel over everything. I give credit to my sister-in-law for giving me that brilliant idea. I've found this helped the most when we lived in central Montana.

Where we currently live I don't pre activate my yeast. We're in a part of Europe where it is so humid all the time. Honestly I've had 'Moderate Warning for Fog' Pop up on my phone for the weather every day for over a month now. Its also fall right now. I feel that's important to share too.

Normally this is where I set my dough bowl when it needs help rising. The cats decided to inform me the temperature here is acceptable.

Letting your dough rise also might require some trial and error if you're just starting out or aren't sure how where you live will effect it. Personally I always start off with the let it sit covered on the countertop method and monitor it. If my dough isn't rising as it should then I move on from there. When I lived in the states my next step after that would have been to move the dough bowl to a cabinet or the pantry. Here in Europe we have radiators in every room. I'll turn one of those bad boys on the lowest setting and put the dough on top of it. In Montana though (cold and dry), I had to put some serious effort into helping my dough rise. I would get a metal or cast iron dish and put it in the oven, I'd then preheat the oven to the lowest setting. As soon as it was preheated I'd turn the oven off and set the bowl of dough inside. I'd then take water and pour it into the dish in the oven to create some steam. Credit for this particular method goes to my very own mother (love you mom!). That will usually do the trick. If the steam starts to dissipate and the dough growth slows down then I'll add some boiling water to the dish.

Happy baking!

If you have any tips or tricks you would like to add please drop a note in the comment section, I would love to hear from you!