How Do You Proof Yeast For Breadmaking?
Bakers proof yeast before mixing dough in order to determine if the yeast is alive and active, or dead and a dud. If you’ve ever gone through the trouble to assemble ingredients, mix up wheat bread dough (or dough for sweet rolls or other yeast-risen breads), knead the dough for ten minutes, and then set the dough to rise for an hour and a half…only to find out that it hasn’t risen one grain, then you know the importance of proofing the yeast beforehand. Yeast may die and be unable to cause your bread to rise if the yeast is too old or the water it’s dissolved in is too hot or too cold. Here you will learn failsafe steps to proof the yeast. Oh–and proofing yeast is also a good idea when you use a breadmaker, especially if the expiration date of the yeast is suspect–but check the bread machine instructions. Pour into a small pot or saucepan the small amount of water called for in your recipe to dissolve the active dry yeast. This may be 1/4 cup or a different amount, but it won’t be
