When rehydrating yeast, it is important to use clean and sterilized water. To begin, measure out 10 times the weight of the yeast in water. For example, if you have 1 gram of yeast, you will need 10 grams of water. The water should be heated to a temperature of 30-35°C (86-95°F).
Once the water is at the appropriate temperature, sprinkle the yeast on the surface of the water. It is important to do this gently and evenly, allowing the yeast to spread out. Avoid clumping the yeast together as this can prevent proper rehydration.
After sprinkling the yeast, leave it undisturbed for 15 minutes. This allows the yeast to absorb the water and begin the rehydration process. During this time, the yeast will start to activate and become more active.
After 15 minutes, gently stir the mixture to suspend the yeast completely. This ensures that all the yeast particles are evenly distributed in the water and can rehydrate properly. Again, be careful not to agitate the mixture too vigorously, as this can damage the yeast.
Once the yeast is fully suspended, let it sit for an additional 5 minutes at the same temperature of 30-35°C (86-95°F). This allows any remaining yeast particles to fully rehydrate and activate.
Rehydrating yeast at the correct temperature is crucial for its successful activation and fermentation. If the water is too hot, it can kill the yeast cells, while if it is too cold, the yeast may not fully activate. The temperature range of 30-35°C (86-95°F) provides the optimal conditions for yeast rehydration.
In my personal experience as a baker, I have found that following these steps and ensuring the correct temperature for yeast rehydration results in more consistent and reliable fermentation. It is important to pay attention to the details and take the time to properly rehydrate the yeast, as this can greatly affect the quality of the final product.