Use a pint of water at warm room temperature 21 C. Add a teaspoon of sugar shake to dissolve and add the yeast and shake well again. tepid water and a pinch of sugar), your bread should turn out fine. Answer. Asked by Wiki User. But I did put a packet of Fleischmann's to the test. For fresh (cake) yeast, 95-100 degrees is what you’re looking for during proofing. You should mix in a small amount of warm water into the yeast to activate it. 2 comments. How much water to activate yeast? How to Active your Yeast: Dissolve the sugar in the warm water; Sprinkles in the dried active yeast and whisk thoroughly 7 8 9. Janet Ingredients: 1tsp Sugar; 150ml Warm Water (1 Part Boiling to 2 Parts Cold) 15g Allinson's Dried Active Yeast . Is there a way, maybe a specific order in which I can activate the Psyllium husk without killing the fresh yeast? To emphasize, you do not want boiling water nor too hot water. Don’t use boiling water – that will kill it. For rapid rise or instant yeast that will be mixed with the flour rather than added directly with the water, the suggested water temperature is significantly warmer. "—Rose Levy Beranbaum, The Pie and Pastry BibleIs this true? Cold water will kill it. share. Give the yeast a minute or two to sit at room temperature before you mix the water into the yeast. Use a wad of cotton wool to keep the vinegar fly out. Note: 500g of bread flour will require 15g of activated dried active yeast. One cup of WARM water - not hot! To test yeast, start with 1/2 cup of warm water that is about 100°F. Yeast dissolved in warm water with sugar on the left; same yeast, 20 minutes later. If you use cold tap water, the yeast won’t activate. I use SAF instant, purchased from our Web site; I know it's always fresh and vigorous. Top Answer. I recommend using a food thermometer or a candy thermometer. I actually never proof yeast. I think if you just follow the directions on the tin to activate the yeast (which usually involves mixing it with warm i.e. save hide report. Fresh yeast usually comes in a block and generally has a much shorter shelf life than dry yeast. I would think that the yeast would simply slow down or go dormant. "Dry yeast requires warm water (about 110°F.) It only had a few small bubbles after 10 … When it fizzes well stir it into the must which should also be at room temperature. 2009-01-04 13:50:16 2009-01-04 13:50:16. Note that water too cold will fail to activate the yeast, too. I read you MUST NOT use boiling water with fresh yeast or it will kill it, and I read you MUST use boiling water to activate the gluey properties of psyllium husk. Cake yeast doesn’t need to dissolve, it just needs to start feeding and multiplying. You want your water at this temperature because it’ll be warm enough to activate your yeast, but not hot enough to kill it. Wiki User Answered . I’d much rather use fresh yeast than baking powder if I can. to activate it by enabling it to absorb water and swell.