Q&A for How to Activate Dried Yeast

Yeast are living microorganisms that feed off of sugar to produce carbon dioxide, which makes baked goods rise. The yeast cells that are sold as "dried yeast" come in tiny little capsules of dead cells to protect them. "Activating" that yeast involves re-hydrating that layer of dead cells to release the living yeast cells inside, which can then feed off the sugars.

One way to find out if your yeast is stale is to sprinkle a small spoonful over very warm water (not boiling or hot), then sprinkle sugar over the yeast. Do not stir. Cover, and wait ten minutes for the yeast to rise and become frothy/bubbly over the water and sugar. If it does, the yeast is active. If it does not, and sinks to the bottom of the bowl or cup, it is stale.

When yeast is in dry form, think of it as hibernating. It is still alive, but doesn't need to eat, so it lasts that duration of time. When activated, though, it will need a food source.

It can, it depends on how hot and for how long. Yeast is a living organism, just like you can't live if it is 200 degrees F (for any length of time) yeast will begin dying off above about 120 degree F.

You could do that. 100 -110 degrees isn't hot enough to make tea, but it will be hot enough you'll want to remove your finger after a second.

Yes. Just follow the directions on the yeast packet and then add it into your recipe.

You want to use warm water and it needs time to rise, anywhere from one to two hours.

No. It is simply inactive. When added to sugar and water, it will be activated.