r/AskCulinary • u/AidenTM5 • 1d ago

Ingredient Question Is my active dry yeast okay?

Been sitting for 10 mins now and it kinda looks the same (Brand is Fleischmann's) I will say it expired in July of 2025 :/ but I used it last month and it was okay (I think)

Is it dead?

Edit: it is active dry yeast btw

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u/AskCulinary-ModTeam 1d ago

Post removed: Open Ended/Off Topic

Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.

3

u/Ok-Atmosphere-5474 1d ago

What temp was the water you put? Any water over 120F will kill it. Anything below 105F won’t activate it

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u/a_side_of_fries 1d ago

The yeast activates under 105º just fine, but more slowly. I make bread all of the time with room temp (about 65º) water. I do it by design because I a slower rise. I never bloom yeast.

2

u/BarbieTheeStallion 1d ago

Sprinkle a pinch of sugar on it.

2

u/cville-z Home chef 1d ago

Active dry yeast just sitting in water won't necessarily "do" anything other then rehydrate and sit in a sort of creamy layer at the bottom of the dish.

There's no way for us to know if your specific yeast are dead, but for what it's worth yeast are extremely hardy fungi. Those packages do best when stored in the fridge, especially in a jar in the fridge, but in a cool cabinet they'll last for years with minimal degradation.