How long do you wait until your yeast and warm water are activated?

Answer 1

Be careful with Chef Mark's reply. If you wait too long, the yeast won't rise. Also, he is right about salt killing the yeast. I usually dissolve the yeast in warm water, stir it a little, and then add my sugar pretty quickly to feed the yeast. Yeast likes the flour and sugar. The oil and salt kill the yeast or slow it down. So, I would add those towards the end.

Answer 2

I dont mix the yeast and water together. I just make sure the yeast is mixed in with the flour before I add the salt. It has always turned out before. Ive worked in a production bakery, they did the same thing there on a daily basis.

Answer 3

for instant yeast, until the yeast produces a significant number of air bubbles, usually at least 5 minutes. adding a small amount of sugar for the yeast to feed on will increase the yeasting action.

Answer 4

No offense but don't listen to these people.

First you need about 5 minutes, not "until its dissolved."

Second, you need more than body temperature. You need water between 100 and 110 degrees.

Third, salt kills yeast.

Chef Mark

Answer 5

I use it for cooking and agree that it takes only as long as needed to dissolve - assume the water is lukewarm (about body temp) and not so warm as to kill it. A little salt in recipe (not in dissolving) helps.

Answer 6

I only wait until it's dissolved.

Don't listen to Chef mark, except about the salt, he's obviously never baked bread professionally.