When you bake bread, knowing how temperature affects yeast is really important for making a great loaf.

Yeast is a tiny living thing that helps bread rise. It works best in certain temperature ranges.

Usually, the best temperature for activating yeast is between 75°F and 85°F (24°C to 29°C). At these temperatures, yeast grows and begins to turn sugars into gas and alcohol, which makes the dough rise.

Low Temperatures (below 70°F / 21°C):

• The yeast gets slow, and the bread doesn't rise much, which makes it heavy.
• If it gets too cold, the yeast can stop working, and your bread might not rise at all.

Ideal Temperatures (75°F - 85°F / 24°C - 29°C):

• Yeast is super active! It ferments quickly and makes gas that helps the dough rise.
• You should see the dough double in size in about 1 to 2 hours.

High Temperatures (above 90°F / 32°C):

• At first, the yeast might seem like it works faster in hot temperatures.
• But if it gets too hot, over 120°F (49°C), the yeast can die.
• This means your dough might rise quickly and then fall flat, making bread that is not fluffy.

So, next time you bake, pay attention to the temperature in your kitchen! A warm place is great for helping the dough rise, while a cooler spot might take more time. Happy baking!