Yes, dry yeast is alive, but dormant.
To understand this, let's break it down:
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What is Yeast? Yeast is a single-celled microorganism belonging to the fungi kingdom. It's a living organism used to make bread rise (leaven), ferment beer, and produce other food products.
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Dormancy: Dry yeast is in a state of suspended animation. The drying process removes most of the moisture, which puts the yeast cells into a dormant state. They are still alive, but their metabolic activity is greatly reduced. Think of it like hibernation for yeast.
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Activation: To activate dry yeast, it needs moisture and food (usually sugar). When added to warm water (typically around 100-115°F or 38-46°C) with a little sugar, the yeast cells begin to absorb water and revive. They start consuming the sugar and producing carbon dioxide, which is what makes bread dough rise.
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Storage Matters: How you store dry yeast is critical to keeping it alive. High heat and moisture can kill the yeast. This is why dry yeast should be stored in a cool, dry place, and ideally in an airtight container. Check the "best by" date on the package, as yeast viability decreases over time.
In short, while dry yeast may appear inactive in its dry form, it consists of living organisms that can be revived under the right conditions.
