Expending the time and effort to mix bread dough, only to find that the yeast was dead, was even more frustrating in the days before powerful stand mixers and bread machines. I'd try again and be careful with the milk- if you've tested baby bottles, that's about the temperature you want. Yeasts are among the most common microorganisms on the planet, in the air everywhere. You'll need to buy fresh yeast, or make a yeast-free quick bread or flatbread instead. Cakes of fresh yeast quickly deteriorate and lose their leavening power, especially if they're carelessly handled. I whisked the clumps out (I'm not sure if this is recommended). I warmed the milk, add a pinch of sugar, added the yeast. A key here is to use fresh yeast, don't add salt while blooming (a little sugar can help to speed the process) and you totally kill the yeast by leaving the pot over the burner. !I did exactly as you mentioned, and this yeast must be dead. I followed directions, 1/2 cup warm milk, pinch of sugar, 2 1/4 tsp of yeast. Yeast is not foaming and I just bought the bottle of yeast and opened it I am in the process of making babka and need to use yeast. milk; foam; baking; cooking; active yeast; yeast; 2 Comments Lindsay-Jean H. August 23, 2017 Another Food52er wrote in and said: "Test the temperature of the liquid. Water is recommended in most cases, since room temperature may not be warm enough for the yeast to bloom. Recipes designed to take advantage of bread machines typically use quick-rising or instant yeasts, which can be added directly to the dough like any other dry ingredient. Proofing is a relatively quick way for bakers to ensure that the yeast is fresh and lively, before going to the trouble of mixing bread with it. However, if you don't know the age or origin of the yeast you're using, proofing is a relatively quick and simple step that can save you a measure of frustration later. I am in the process of making babka and need to use yeast. Going out to get more:). To keep the temperature still place milk-yeast mixture into the turned off oven covered with plastic or kitchen cloth. The yeast must be crumbled or stirred into either a cup of warm milk, or a cup of warm water with a small amount of sugar added. Milk contains natural sugars such as lactose, so it can support a lively growth of yeast without any added table sugar. I added one packet of active dry yeast to 1 cup warm (not hot- I could stick my finger in it easily) milk with 1/4 cup of sugar added. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Please advise. Code: YAY20*exclusions apply. That outer layer must be fully hydrated and dissolved by the milk before the living yeast cells inside can begin to feed and reproduce. Milk should be lukewarm. Improved manufacturing and packaging processes have greatly improved the reliability of dry yeast, and most retailers manage coolers and expiration dates well enough for fresh cake yeast to give predictable results. Sometimes I just stand there and watch my yeast like a nut case waiting to see something bubble to the top (and it will). After going online, I found that 1) water is the preferred method to dissolve, and 2) the yeast should bubble up which it didn't (the yeast was not expired). Bread bakers are sharply divided over whether it's still necessary to proof yeast. Directions and video did not say to stir it.. Active dry yeast is better suited for long storage, though it also loses potency over time. Because fresh yeast contains moisture already, you do not technically need additional water.