Yeast Tips Check the label: Make sure you use the type of yeast in the recipe. Active dry yeast is not interchangeable with rapid-rise or instant yeast. Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature. It must be at least 110 degrees F to activate the yeast. Watch your dough: Rising times can vary depending on the heat of your kitchen. Use the times as a guideline and follow visual cues for all the steps.