One of the biggest reasons our bread recipes flop is that we don't understand how to support yeast activity. Yeast is a living organism. If it gets too hot, it dies. If it gets too cold, it doesn't perform properly. If it comes into direct contact with salt, it dies. To support yeast activity in your dough, warm your recipe liquid to a range between 105 and 110 degrees (Fahrenheit). Dissolve a sweetener in the liquid- food for your yeast - such as sugar, honey, maple syrup, etc. Check the temperature again. If it's below 105, add a couple tablespoons of very hot water to it. If it's too hot, allow it to cool before adding the yeast. Once your liquid is in the correct temperature range, add the yeast and stir it to dissolve. Allow it to sit for 3 or 4 minutes so it starts to work. This is one step - a very key one - to making your very best bread! 

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