Do not use yeast that does not respond to proofing. I am using water at 110 F and my yeast is good - I recently used it a couple of days ago, and it worked fine. 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. I keep my yeast in the refrigerator. While I am not an expert at yeast by any means, I do make my fair share of yeast breads and rolls – at least several times a week. This is live, perishable yeast and needs only to be crumbled into wet ingredients. I am making bread and my yeast is not foaming. The recipe calls for dissolving dry yeast in 3 T of lukewarm milk, but it wouldn't dissolve completely and became clumpy. If after 24 to 48 hours fermentation has truly not begun — or you’re just not sure — try adding more yeast. (Note: Metric conversions above are rounded, just like the imperial units. When I added my yeast it did not get foamy but you could hear it working and see it bubbling. After going online, I found that 1) water is the preferred method to dissolve, and 2) the yeast should bubble up which it didn't (the yeast was not expired). Quick-rising or bread machine yeast, which comes in the form of dry grains, can be sprinkled directly into the dry ingredients. I have tried it a few times, with the water a bit hotter, a bit colder, I have added a bit of sugar, I have stirred it, not stirred it, but still no foaming. Activate fresh yeast by mixing it with the warm water called for in the recipe and, if applicable, the sugar. Don't use these conversions for baking, but proofing yeast doesn't need anything exact.) I’ve received a lot of questions lately about yeast and so I want to share with you my method of doing things. Yeast, similar to when a human or animal is fed, responds to the consumption of the food and water. I whisked the clumps out (I'm not sure if this is recommended). If Your Wine’s Not Foaming During Fermentation, Then Read This! It is not going foamy. I started a batch of blueberry wine. Feed your fresh yeast. Follow these steps if you are unsure of the freshness of your yeast (or just want to give it a ‘good start’). Posted on June 26, 2019 by Ed Kraus. 12.9k 4 4 gold badges 40 40 silver badges 67 67 bronze badges. The refrigerator section at the supermarket will have small blocks of fresh yeast, the same kind most professional bread bakers use. If its not thoroughly foamy, yeast is bad (dead), dispose of it. It says to sprinkle the dry yeast over luke warm water and leave for 3-5 mins until it is dissolved and foamy. share | improve this answer | follow | answered Jul 17 '10 at 19:35. derobert derobert. Yeast Freshness Test . I’m wondering what could cause this or if you think there might be a problem with it. 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