tag:blogger.com,1999:blog-3848899104006470330.post4371508391451293974..comments2024-02-20T03:32:09.579-05:00Comments on Stuff by Cher: Enthusiasm is the yeast that makes your hopes riseBräuistahttp://www.blogger.com/profile/03734615284171327354noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3848899104006470330.post-73926753834102711272010-11-22T07:55:38.185-05:002010-11-22T07:55:38.185-05:00Proofing yeast - Yeast needs to multiply and grow ...Proofing yeast - Yeast needs to multiply and grow in a sympathetic environment. The correct environment includes moisture, food (in the form of sugar or starch), and a warm, nurturing temperature. However, if the yeast you have in your cupboard is dead, no amount of environment will help it become a productive leavening agent. Whenever you intend to bake with active dry yeast, it is a good idea to test to make sure the yeast is alive. The act of testing to see if yeast is alive is called proofing. (Proofing rapid rise or instant yeast is not recommended.)<br /><br />To proof the yeast and make sure it's active, add one packet active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.Bräuistahttps://www.blogger.com/profile/03734615284171327354noreply@blogger.comtag:blogger.com,1999:blog-3848899104006470330.post-63090969447505643012010-11-22T06:55:07.140-05:002010-11-22T06:55:07.140-05:00Could you explain what "proofing" is as ...Could you explain what "proofing" is as it relates to yeast/breadmaking?Anonymousnoreply@blogger.com