To prepare yeast in water, you dissolve it in lukewarm water, cover it, and let it sit in a warm place for 5-10 minutes to activate.
Here's a more detailed breakdown:
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Choose the right water temperature: The water should be lukewarm, typically between 105°F (40°C) and 115°F (46°C). This temperature is optimal for activating the yeast. If the water is too cold, the yeast won't activate properly. If it's too hot, it can kill the yeast.
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Combine yeast and water: In a small bowl, combine the yeast with the lukewarm water. A general guideline is to use about ¼ cup of water for every 2 ¼ teaspoons (one packet) of dry yeast.
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Optional: Add sugar: A pinch of sugar (about 1/4 teaspoon) can be added to the water to help feed the yeast and speed up the activation process. The yeast consumes the sugar and produces carbon dioxide, which is what helps bread rise.
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Dissolve the yeast: Gently stir the mixture until the yeast is dissolved.
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Let it rest: Cover the bowl and place it in a warm place for about 5-10 minutes. This allows the yeast to activate.
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Check for activation: After 5-10 minutes, the yeast mixture should be foamy or bubbly on top. This indicates that the yeast is active and ready to use in your recipe. If the yeast doesn't foam, it may be old or inactive and you should discard it and start with fresh yeast.
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Add to Recipe: Once the yeast is activated, add it to the rest of your recipe's ingredients.
