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jar yeast won't proof *(

CookinFool Jan 24, 2006 11:26 AM

I have jarred yeast in the freezer. It's only 2 months old. I know how to make bread. Why won't it proof? No, water isn't too warm/hot. Should I store it elsewhere? Maybe in my pantry where it's dark and cool or in the frig? I add tepid/warm water, that I take temperature of (first) put a pinch (or not, done both ways) of sugar in to help it have something to chew on (eat) leave it for 10 minutes, no bubbles. It will make bread but it's not overly doubled in bulk and doesn't make an overactive dough.
I think I need all of your help. My weather is generally arrid, I live in the desert, but don't think that matters, as much as making bread in humid area where the flour reacts. Any of this make any sense?

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    Sherri RE: CookinFool Jan 24, 2006 12:00 PM

    Regardless what the expiration date says, this could be old, tired yeast. How you store it will not matter - it's gone. After trying as you already have, I'd toss it instead of wasting any more product. Forrest Gump was correct when he said that Bad Stuff Happens.

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      Christine RE: CookinFool Jan 24, 2006 12:58 PM

      Storing the yeast in the freezer is a good thing. Something went wrong with this batch. Probably not your fault.

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        yayadave RE: CookinFool Jan 24, 2006 05:23 PM

        Just for curiosity sake, why not leave the themometer in the water after you add the cold yeast. If the yeast is that cold, it may be pulling the temp of your proofing mix too low.
        On the other hand, as has been mentioned, if it's dead, it's dead.

        1 Reply
        1. re: yayadave
          CookinFool RE: yayadave Jan 26, 2006 02:29 PM

          that is brilliant. I will do that today. the thermometer in the water after putting in the yeast. I must let the yeast come to room temp first. I'll repost after I try, thanks again, hope this solves my dilemma.

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          adamclyde RE: CookinFool Jan 24, 2006 05:50 PM

          for whatever reason, I just think that some batches are bad. Maybe something went awry in the packaging process that killed it? Don't know. I once had a jar like this. It took triple the time for dough to rise in the exact same conditions than it did for fully active yeast of the same brand and type.

          As a side note, what it did, though, was teach me how to be patient with bread... at the end of the process, it was fermenting enough (long rise) that it almost was sourdough.

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            Zorra RE: CookinFool Jan 24, 2006 08:48 PM

            I keep it in the refrigerator after it's opened (not the freezer); it seems to stay fresh to the bottom of the jar, and I haven't had problems with it lowering the temperature of the liquid.

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