Can yeast still be used after soaking for a long time? The answer is that yeast can continue to use a lot of foam after adding water for a long time, but it will affect the fermentation effect. Yeast is a kind of microorganism, whose main function is to decompose sugar into carbon dioxide and alcohols, thus making dough expand and ferment. Adding water to yeast for too long will lead to the decrease of yeast activity and fermentation ability.

If the yeast is added with water for too long, the nutrients in the dough will be gradually consumed, thus limiting the growth and reproduction of yeast. At this time, if we continue to use this starter to make bread or other pasta, the yeast activity is weak, and the ideal fermentation effect may not be achieved. The dough may not swell very much and the taste will be affected.

In the process of adding water for a long time, it is easy to breed other microbial pollution. If there is odor or discoloration in the foam, it indicates that there may be microbial contamination. In this case, we do not recommend continuing to use this screwdriver to avoid adverse reactions.

Although many foams can be used after adding water for a long time, the fermentation effect may be affected to some extent. In order to make ideal bread or cakes, it is suggested to use fresh yeast or adjust the fermentation time according to the actual situation. Proper storage and use of yeast is also the key to avoid pollution and oxidation. I hope the above answers are helpful to you!