How to Activate Yeast

Working with yeast can be intimidating. For many years I avoided it, choosing to buy breads off the shelf, or making quickbreads instead. But if you need to eat gluten-free, or you need to avoid wheat, sooner or later you’re going to want to try to make your own bread.

I found it to be easier than I expected.

First you need to choose a yeast. The most commonly used yeasts for home baking are active dry yeast and rapid rise yeast. Active dry is what you most often find in the packets that come with bread mixes, and it needs to be activated or woken up. Rapid rise yeast is the simplest – it doesn’t require activation (but it’s good to check it every now and then to see if it’s still alive).

Here’s a short video demonstration on how to activate yeast:

When working with active dry yeast you will need about twice as long for the bread to rise than if you use rapid rise – so adjust your recipes accordingly.

And remember – yeast should be stored in the refrigerator or freezer, and replaced every six to eight months.