If you accidentally mix alkali and yeast together, this can indeed be a worrying situation, as the chemical properties of the alkali may kill the yeast, which in turn can affect the effectiveness of yeast fermentation. However, this doesn't necessarily mean you can't continue to use this mixture, but you may need to take some extra steps to ensure that your pastry or bread can still be fermented.
In this case, you need to act as soon as possible, as the activity of yeast decreases over time. Here are some steps you can try:
1. Separate as soon as possible: If the base and yeast are already mixed together, try to separate them as soon as possible. You can use a sieve or strainer to remove the alkali, or use a paper towel to absorb the alkali.
2. Check the activity of the yeast: After separating the alkali, you can judge whether you can continue to use it by observing whether the yeast is still active. You can put a small portion of yeast in warm water, and if it starts fermenting within 30 minutes, then the yeast is still active and ready for baking.
3. Adjust the recipe: If your yeast activity is reduced, you may need to increase the amount of yeast to ensure that the pastry or bread can ferment properly. At the same time, be careful not to over-stir the batter or dough, so as not to over-aerate and cause the bread or pastry to not rise properly.
4. Pay attention to the results: When using yeast that may have been damaged, pay close attention to the fermentation process of pastry or bread. If you find that the pastry or bread is not rising properly, you may need to start over and use new, undamaged yeast.
Note that although in some cases you may be able to continue using yeast that has already been mixed with alkali, this is not a best practice. Avoid mixing alkali and yeast together as much as possible to ensure the quality and texture of your pastry or bread.
Materials** on the Internet.