How can i tell if yeast is still alive?!
How can i tell if yeast is still alive?
i have a recepie that calls for letting a batter sit for a few days, and after 6 days, i add more sugar, flower, and milk, then again after 4 and cook the dish, adding more ingredients on the day i cook it. how can i tell if the yeast is still alive? i think it is because the batter is a bit bubbly, but the bag isn't expanding, so i'm not sure.
Answers:
Put a little in 110 degree water, if it starts to foam, your good to go.
You have to trust the recipe....
Waiting 10 days AND what if it is a flop???
toss it and start over with fresh yeast...
Sounds to me like this is just the sour dough starter.
It's called a sponge. After 6 days it should be bubbly and positively reek of alcohol.
If so then everything is OK
I'm going to guess and say that you will be adding scalded milk to the sponge. If that's the case make sure that you allow it to cool to 112-115 before adding it.