If you don't dissolve active dry yeast before adding it to your recipe, it can lead to several issues that may affect the final outcome of your baked goods. Dissolving yeast before use is a crucial step because it activates the yeast, allowing it to start fermenting and producing carbon dioxide gas, which helps the dough rise. Here's what may happen if you skip this step:
Poor rising: Yeast needs to be activated in warm liquid (usually water or milk) to start its fermentation process. If you don't dissolve the yeast properly, it may not activate as it should. As a result, your dough won't rise properly, and your baked goods may turn out dense and flat.
Uneven distribution: When you dissolve yeast in a small amount of liquid, it ensures that the yeast granules are evenly dispersed throughout the dough. This even distribution is essential for consistent rising and a uniform texture in your baked goods. If you don't dissolve the yeast, you might end up with pockets of yeast in the dough, leading to uneven rising or fermentation.
Off flavors: Properly dissolving yeast helps to ensure that no clumps or dry pockets of yeast remain. If you add undissolved yeast directly to the dough, these dry pockets can create off flavors in your baked goods, affecting their taste and quality.
To avoid these issues, always follow the instructions in your recipe for dissolving active dry yeast. Typically, you'll need to dissolve the yeast in warm liquid (around 105°F to 110°F / 40°C to 43°C) along with a small amount of sugar to feed the yeast and help it activate. Let it sit for a few minutes until it becomes frothy and bubbly before incorporating it into your dough or batter. This step ensures that your yeast is active and ready to do its job, resulting in better-risen and more flavorful baked goods.