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Proof
Yeast
All about yeast |
 Proofing
is done, with instant, active dry and cake yeast, to test if fresh. If you
do not proof, both yeasts still need to be
dissolved in water
before they can begin to work.
(Cake yeast can also be crumbled in with the dry ingredients). The newer
yeast, Instant Active Dry, is simply mixed with the dry ingredients. |
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NOTE:
Some experienced bakers skip this process. If
you're new to bread baking or unsure about your yeast, I recommend
proofing. If you do, the yeast is considered
dissolved
and ready to use in a recipe.
Always pay close
attention to yeast expiration dates printed on the package and test or
proof before using.
Once
yeast expires, and they all will, it won't work anymore. |
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 To
get my water to the right temperature (110
- 115 degrees F) for proofing the yeast, I measure it under
the faucet. I simply turn it on and hold the end of an
instant read thermometer
in the water stream. When the thermometer measures the correct
temperature, the water can be used.
After measuring, check the
temperature of the water, again because it can cool quickly. |
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Place
2-1/4 teaspoons (1/4-oz package) yeast
PLUS
1 teaspoon sugar
in
1/2 cup of warm water,
in a 1 cup measuring cup (for liquids).
1. The water or liquid temperature should be
comfortable when placing a few drops on your wrist or test it so its about
110 - 115 degrees F (use an Instant Read
or Candy Thermometer), but read the package, as recommended temperatures may
vary.
2. Let the yeast mixture sit for 2 to 3
minutes for it to become thoroughly dissolved and for it
to begin to grow and show signs of life. Tiny bubbles should begin to appear
on the surface or around the edge of the container and it should start to
smell yeasty. Some varieties will cause the whole mixture to expand rather
dramatically.
If none of this happens, and you're sure that
the water you used was not too hot, it may be that you have some "tired"
yeast. However, I have made many
breads where there were very few bubbles formed on the surface of the yeast,
simply because I did not add much sugar -- but, you should at least see some
activity and smell a yeast aroma. Present day yeasts are encapsulated with a
food source to keep them alive until you add the flour, sugar and other food
ources.
If you suspect your yeast might be too old,
your best bet is to get a new batch and start again. Test other yeast in the
same batch.
3. If active, use immediately in a
recipe, adjusting for water, sugar and yeast used. Make sure all liquids are
at 110-115 degrees F and add it to the proofed yeast. Remember to stir.
Don't add the salt yet because it is too strong and will kill the
yeast if added in at this stage. Rather, stir it into with the first cup of
flour. |
You
can proof Instant Yeast the same as you would any yeast, but the
water temperature has to change. Instant
has finer granules and dissolves quickly, but it is still a dehydrated
yeast:
QUESTION:
I have several packages of Rapid Rise
(Instant) Yeast with a date on the back of March 2, 2006 with the notation to
use the yeast by that date for fastest rise. I'm hoping I don't have to make a
trip to the store for more yeast. Can I still use this yeast for pizza dough
with good results? Thanks
ANSWER:
The yeast should still be good, but how were you storing it? It stays well
beyond the expiration date if kept frozen or if stored in a cool, dark place in
an unopened package.
You can test a small amount of it in 1/4 cup 120°F-130°F warm water, and a tiny
amount of sugar. Make sure you quickly use the "proofed" amount in the recipe
when it calls for adding the liquid.
FOLLOW-UP:
Thanks Sarah, I tested the yeast and it is fine. Thank goodness with today's gas
prices I didn't have to make another trip to the store for more yeast! I'm
exaggerating, of course, but it was nice not having to make the trip.
- Chris
From Ask Sarah, 3-25-06
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