Proofing or proving yeast is simply a way to make sure that the yeast you are about to use is still good.
Some might think that this is a little old fashioned to do...but I would rather be sure that my yeast is alive before I use any more ingredients and time.
So first you will want to measure out the amount of yeast needed for the recipe you are making.
Sprinkle it over the amount of water or liquid your recipe calls for.
Make sure you use warm water 90 to 100 degrees.
If the water is too hot it will kill the yeast.
Stir in some sugar.
If the recipe doesn't call for any, add in 1 Tablespoon of sugar.
Let the mixture proof for about 10 minutes in a warm and draft free area.
The mixture will become foamy.
The foam is the yeast becoming active.
If it does not foam up after 10 minutes, you know that your yeast is bad and the bread will not rise.
Yeast will keep for about a year if you store it in a refrigerator or freezer.
No comments:
Post a Comment