Yeast Activation Technique

Warm milk to body temperature only - never hot. Hot milk kills yeast completely, as Pui Man discovered when his yeast failed to activate properly. The milk should feel neutral to the touch, around 37°C. Test yeast activation by looking for frothy bubbles within 10 minutes of mixing. If no bubbling occurs, start over with fresh yeast and properly tempered milk. This fundamental step cannot be rushed or skipped without catastrophic results.