Red spots found in Active Dry yeast

I just proofed my active dry yeast in water and sugar. When I came back a few minutes later, i found small red specks in the yeast mixture. I figured that it was just something in the water or something so I dumped the batch and started again, this time carefully checking each ingredient as I put it in. I saw the specks again when I put in the yeast. Does anyone have any idea what it might be? I took some out to look at it closer. It isn't bugs. The yeast isn't expired- I only bought it a week or two ago. I have been storing it in the freezer. Does anyone know what the problem might be? Thank you.

yeast proofing

Best Answer

Red spots in a starter are generally an indication of inedible mold; this has happened to me several times when a split of sourdough starter went bad. My first thought would be that your yeast is contaminated at the manufacturer.

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How do I know if my active dry yeast is still good?

There's an Easy Way to Check Proof your yeast to find out if it's still active by adding 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) to 1/4 cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.

Why does my dough have red spots?

prodigiosus causes red spots to appear in bread. At an advanced stage those spots of high bacterial population may liquefy, emphasizing the similarity to blood, which has sometimes led the superstitious to attribute religious significance to the phenomenon.

How long does active dry yeast last?

Opened active and instant dry yeast will last four months in the refrigerator and up to six months in the freezer. Fresh yeast (also called cake or compressed yeast) will last up to two weeks in the refrigerator and should not be frozen.

What happens if you used expired yeast?

You can use expired yeast provided that some of it is still active. Yeast that's past it's prime will take longer to grow and raise the dough, so only use it with breads that are made without eggs are a lot of sugar (those bread recipes need a pretty powerful proof that weak yeast can't provide).

How to activate dry yeast (Be sure it's alive!)

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