Determining the viability of yeast is crucial for successful baking and brewing. Yeast is a fungus that consumes sugars and produces carbon dioxide, causing dough to rise and beer to ferment. Over time, yeast can lose its potency, so it’s essential to check its activity before using it.
There are several simple methods to test the vitality of yeast. One common method is the “sugar water test.” In this test, a small amount of yeast is dissolved in warm water with a pinch of sugar. If the yeast is still active, it will consume the sugar and produce bubbles within a few minutes. Another method is the “sponge test.” In this test, a small amount of yeast is mixed with flour and water to form a sponge. If the sponge rises within a few hours, it indicates that the yeast is active.
