What is the best temperature for yeast?

In this brief guide, we will answer the query, “What is the best temperature for yeast?” and will discuss what is yeast blooming?

What is the best temperature for yeast?

The best temperature for a dry active yeast to bloom is between 100- and 115-degrees Fahrenheit. There is no need to bloom fresh yeast or instant dried yeast. Between 77 to 100 degrees Fahrenheit is the ideal temperature for the yeast to thrive while the dough is proofing. Bakers, on the other hand, often employ lower proofing temperatures.

At what temperature yeast dough should be proofed?

It’s then mixed with the flour, water, and other ingredients to be kneaded when the yeast has been active. When flour is added, it’s critical to use colder water since proving bread dough that’s too hot might produce problems.

Dough proofing is also an important step during the production of good quality bread. During proofing (i.e., the resting period after mixing during which fermentation takes place) the mixed bread-making ingredients are converted, under controlled temperature, time, and humidity, to a soft and expanded dough with significant changes in both structural and rheological properties (1).

The optimal temperature for dough proving is between 77 and 100°F. The lower end of this range will be used for artisan-style bread that takes a long time to rise. Commercial manufacturing, on the other hand, will likely be conducted at temperatures over 100°F, in order to decrease the production time. However, longer fermentation time results in bread with a more pleasant aroma. Studies revealed that decreasing the fermentation temperature to 5°C (41°F) was found to increase formation of the three esters ethyl acetate, ethyl hexanoate and ethyl octanoate in bread, which are often characterized as having a fruity and pleasant aroma. The aroma compounds identified in fermented bread crumb are mainly derived from the metabolism of yeast and from the oxidation of flour lipids, whereas the aroma compounds in the crust originates from Maillard reactions occurring at high temperatures and low water activity between reducing sugars and amino acids during baking (2).

To slow down the yeast fermentation process, cooler temperatures and freezers are often used. This creates richer flavors from the breakdown of starch, an improved gluten matrix, and the ability to fit bread-baking into a hectic schedule, all while making bread baking more convenient.

As the temperature rises, Yeast will continue to function. Its rate of activity rises until it dies at 140F. Yeast activity rises by around 4% for each degree increase in temperature.

What happens if the proofing temperature is too hot or cold?

Gassy dough

Too much yeast activity occurs when the dough is too warm. This results in the release of carbon dioxide gas. To make a sticky and gassy dough, the dough must be fermented for an extended period. Insufficient proofing times result in loaves of reduced volume and poor cell structure while excessive proofing will produce doughs of low viscosity which are difficult to handle (1).

 Week Gluten

The property of the dough to rise is due to the ability of gluten proteins to form an extensible network which may trap CO2 molecules produced by yeast during its growth (2). Before filling with gas, gluten must first be kneaded into shape. The gas will not be maintained if the yeast tries to fill gluten pockets before they are defined.

Running low on  food supplies

Yeast can’t rise if it eats all the sugar in the dough before it has a chance to do so. This is a common occurrence when the proofreading process is broken up into two phases. There won’t be enough food to feed the yeast and finish the second rise if the dough rises excessively during the bulk fermentation (final proof).

For the enzymes, it was too chilly.

During fermentation, the action of carbohydrate enzymes (alpha-amylase and beta-amylase) converts starch to dextrins and sugars; these enzymes are present in variable amounts in wheat flour but are often added as part of an improver mixture. The action of yeast on these low molecular weight carbohydrates results in the production of carbon dioxide, which increases dough volume and contributes to overall shape and crumb texture development.  These enzymes Another problem is that the enzyme Maltase, which breaks down carbohydrates, don’tdoesn’t don’t work at lower temperatures. As a result, there will be a decrease in the carbohydrates available for the yeast cells to consume. When the dough is proofed at colder temperatures, extra sugar may be added to offset this.

In the course of its activities, the yeast creates heat that it requires to control itself and to continue its growth cycle. Cooling the dough is the sole technique to slow down the activity of yeast.

Ascension takes much too long.

The flavor of the dough improves with a longer rise time. It also improves the structure of gluten. When mild mixing and maximum flavor are sought, this is a popular choice. A lengthy rise, on the other hand, might harm the flavor and texture of light and fluffy bread.

Excessive rising time may cause over-proofing, where gluten structural proteins are eaten by fermentation, or over oxygenation, where oxygen eliminates flour’s carotenoid pigments, which are largely responsible for the bread’s distinctive flavor and creamy coloration.

However, a study showed that increasing the fermentation temperature to 35°C (95°F) was found to increase the concentration of the lipid oxidation products 1-heptanol, hexanal, heptanal, octanal, decanal and 2-pentylfuran. Hexanal and heptanal were the most aroma active of these compounds, and they are often characterized as off-flavors. On the other hand, decreasing the fermentation temperature to 5°C (41°F) was related to optimal aroma development. It is therefore suggested to ferment the dough at low temperature 41°F with high concentration of yeast (60 g/kg flour) in order to develop bread with a relatively short production time combined with a high concentration of positive aroma compounds (2).

Temperatures that are too low for the growth of yeast are not acceptable

Water below 100 F may pose some issues if dry yeast is used. The yeast cells lyse and create glutathione, which seeps out of the cell walls since the water isn’t hot enough. As the name suggests, this amino acid makes dough sticky and difficult to work with.

Yeast-proofing dough at colder temperatures will take longer to rise after activation (only in the case of active dry yeast). It’s worth noting that even at lower temperatures, yeast will continue to function normally. Coldwater at -4F will not be able to ferment yeast in the worst-case scenario. The yeast will be rendered inactive by this.

Is it necessary to proof instant yeast?

If you don’t have time to wait for the yeast to prove in warm water, you may use instant yeast. Mix it with flour and other dry ingredients instead of blooming it in water. With less water and ascorbic acid in the mix, instant yeast outperforms active dry yeast in terms of potency.

But if you think your instant yeast has gone bad, you may test it by putting it in warm water and letting it ferment. Active dried yeast may be bloomed in the same manner as fresh yeast. You’ll be able to tell whether it’s active by looking at the dough.

What is meant by yeast kill?

The phrase “yeast kill” refers to the full annihilation of the yeast population. The term used in thermal profiling is when professional bakeries monitor when the oven spring has ceased in the oven, together with “crust set” . In all cases, the yeast will begin to die at a temperature of 130F – 130F, regardless of the kind of yeast. When the temperature hits 140 degrees Fahrenheit, the yeast will be entirely wiped off. 

Other FAQs about Yeast that you may be interested in.

Does nutritional yeast expire?

How long does yeast last?

Does Nutritional Yeast Have MSG

Can you use regular yeast in a bread machine?


In this brief guide, we will answer the query, “What is the best temperature for yeast?” and will discuss what is yeast blooming?


  1. Sinelli, Nicoletta, Ernestina Casiraghi, and Gerard Downey. Studies on proofing of yeasted bread dough using near-and mid-infrared spectroscopy. J agric food chem, 2008, 56, 922-931.
  2. Birch, Anja N., Mikael A. Petersen, and Åse S. Hansen. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT-Food Sci  Technol, 2013, 50, 480-488.