Can I mix dried yeast with other dry ingredients for a recipe beforehand? If so is there a time it will be good for?

While I am not any where near expert in this field, I know that yeast must be activated and growing to make bread. If you mix it into the dry ingredients, I don’t belive this would properly activate it or give the yeast time to do it’s thing before baking.

I second that motion. You have to activate the yeast according to the directions in order for the bread to rise. Keep it separate from the other ingredients and activate it when directed to.

I’m sorry, I was unclear it seems. I want to prep the dry ingredients beforehand and NOT activate the yeast. So that, say once a week, I can put the ingredients together and activate the yeast with all ingredients more quickly.

If there is a way to comment to you other than answering please let me know. I’m new to this site and a little off balance using it. :)

Are you going to be using a bread machine to make the bread? If so, then you can use instant dry yeast and mix it with the dry ingredients. If you’re making the bread the traditional way, try it and see. It would require the instant dry yeast to make it work, because the proofing time is less.

You’re doing fine, @Bacchus. Welcome to FLuther!

@Pandora’s refinements make sense to me. But if you are not using a bread machine, I would suggest you still keep the yeast separate so it can be activated with the warm water.

Thank you all. I think you’re right, janbb, I’ll try it with one set, like PandoraBoxx suggests and let sit for a few days. but keep the yeast separate for the most part until I have some results from the experiment.

Modern dry yeast is encapsulated, and should be fine mixed with the other dry ingredients. It will activate once it becomes warm and moist and gets is paws on those sugars.

@pdworkin Go know!