Follow these steps if you are unsure of the freshness of your yeast (or just want to give it a ‘good start’).
To ‘proof’ or test dry yeast, use the steps here: (if proofing fresh cake yeast scroll down.)
- Using a one-cup liquid measuring cup, dissolve 1 teaspoon of granulated sugar in 1/2 cup warm tap water at 110°F-115°F.
- Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.
- If you don’t have a thermometer, the tap water should be warm but NOT hot to the touch.
- Stir in one 1/4 oz. packet (7g) or 2 1/4 tsp of dry yeast until there are no more dry yeast granules on top. Yeast should be at room temperature before using.
- In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise.
- After ten minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top. It should look like the picture below.
- If this is true, your yeast is very active and should be used in your recipe immediately.
- Remember to deduct 1/2 cup liquid from the recipe to adjust for the water used in this test.
- If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Discard this yeast.
To ‘proof’ fresh cake yeast:
- Dissolve 1 tsp sugar in 1/2 cup of lukewarm liquid, 90°F – 95°F.
- Crumble cake yeast into sugar solution and stir until dissolved.
- Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).