Active Dry Yeast

Unopened packets: store in cool, dry place until expiration date. Opened jar: refrigerate and use within 4 months. Freezer storage extends life up to 1 year. Always check expiration date before use.

Nutritional values for dry yeast; typical recipe uses only 7-10g per batch

Proof yeast before mixing: dissolve in warm water (105-115°F) with a pinch of sugar and wait 5-10 minutes for foaming to confirm it's active

Water that's too hot (over 120°F) will kill the yeast; too cold (under 95°F) won't activate it properly

Store in an airtight container in the refrigerator after opening to maintain potency

If yeast doesn't foam during proofing, it's dead—start over with fresh yeast

Using water that's too hot or too cold, which either kills the yeast or fails to activate it

Skipping the proofing step and adding dead yeast to dough, resulting in dense, unleavened bread

Adding salt directly to yeast, which can inhibit its growth

Using expired yeast without testing—always check the date and proof before committing to a recipe