GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
I've taken to baking recently and used the active dry yeast that came in pouches to do my work. Whenever I added it to the warm water and sugar it would foam substantially, like the foam on a brown beer. When I ran out and went to the grocery store I bought yeast that came in a bottle that looks like fish food. I think the brand name is Red Star. Anyway, when I add it to the sugar and warm water it barely bubbles at all, and the rising is noticeably less. Did I get a bad bottle, or is there another technique here that I'm missing?
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