Anonymous wrote:Use an actual thermometer and make sure the temperature is between 110 and 115 degrees. Add a tablespooon of sugar or 3 tablespoons of honey or whatever the recipe calls for. Set a timer for twenty minutes and don't add it to anything until it has a good head on it (like beer) and smells yeasty. I was apparently not getting my water hot enough. (I now do about a minute in the microwave.) Mine usually takes about ten minutes to 'bloom'. I've got the touch! I am now making some darned fine brioche and babka!

DP. I also use a thermometer but have success between 100-110 F (after whisking the yeast with the water cover with tea towel and let sit for 5-10 minutes)

Anonymous wrote:Just get new instant yeast and keep it in the freezer. No need to bloom it. Just throw it in with the dry ingredients.

This!

I find measuring the hottest water from the tap with the sugar (dissolving cools it a bit as does the cool bowl), add yeast, wait ten minutes almost always results in fluffy happy yeast. But it can die before the expiration date I think. And if you have a thermometer and aren’t lazy like me, 100-115F is the sweet spot.

My dad always described the temperature as "pee warm." I use a thermometer as I'm not sure how hot pee is.

Sugar in the bowl first, then water that feels slightly warm to your touch. Not hot, not cold, just a little warmer than lukewarm.

Sprinkle yeast on top and wait.

Warm water and sugar should do it. They don’t like water that is too hot or too cold.

I've had a forgotten jar of Fleishmans yeast in the fridge since 2017 (I remember because I made raised doughnuts when my elderly neighbor was still alive, and he died that year). I made falafel and decided to try my hand at pita bread (which I'd made once decades ago) and it took off just great.

A bit of sugar and a bit of flour in a cup of warm water, if it starts bubbling it's good.

Honestly, instant yeast is available these days and not that expensive. Just buy new instant yeast and call it a day. Life's too short.

SAF yeast. I keep a huge bag in the fridge. 1 tsp sugar. Watch your temp I have a thermapen.

Just get new instant yeast and keep it in the freezer. No need to bloom it. Just throw it in with the dry ingredients.

Use an actual thermometer and make sure the temperature is between 110 and 115 degrees. Add a tablespooon of sugar or 3 tablespoons of honey or whatever the recipe calls for. Set a timer for twenty minutes and don't add it to anything until it has a good head on it (like beer) and smells yeasty. I was apparently not getting my water hot enough. (I now do about a minute in the microwave.) Mine usually takes about ten minutes to 'bloom'. I've got the touch! I am now making some darned fine brioche and babka!

Did you add sugar? Yeast likes sugar.

Alternatively, we just use instant yeast. Works like a champ without any need for blooming/activating.

Do you sprinkle the yeast on the water and let it sit, or mix it to dissolve?

How long do you let it sit?

Do you see any activity at all?

If the recipe calls for sugar, you can try mixing it into the water with the yeast to feed it as it gets started, that can help move it along.

Can you be more descriptive of your technique and why you think the yeast isn't working?

And honestly why i never got into the breadmaking craze a few years ago.

Well, here I am trying to use it for a recipe and, even tho the pack says it is still "alive" (not expired). I bought these packets last Dec. and the expiration says good until 2024. Is it possible the little F'ers are dead despite the expiration?

Then there is the water temp. I've tried every mix from almost cool to scalding (I know the extremes won't work but wanted to try it all . . . ) and everything in between. And nothing.

Help? Tips? Ideas?