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Can we talk about how many people are still using active dry yeast without proofing it first
I've seen three separate bakers in my local guild this month skip the warm water and sugar step, which guarantees a weak rise and wasted flour because the yeast never fully activates.
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schmidt.amy9h ago
My grandma's old bread book from the 70s says to always proof yeast in a little warm water. I read a blog last week that said modern active dry yeast is more reliable, but skipping the proof still risks a whole batch failing. It just seems like a five minute step that saves a lot of flour and disappointment. I wouldn't take the chance myself.
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sage527h ago
That part about "modern active dry yeast is more reliable" got me thinking. What if the yeast packet sat in a hot delivery truck or something? I've had a batch just NOT rise before. Do you think the proof step is more about checking your specific yeast is still alive, not about the yeast type being unreliable?
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