More lifestyle self-tutoring: the tutor wonders whether you need to proof yeast.
When I started making bread, the first kind of yeast I used was active dry yeast. I was under the impression you need to proof yeast, so did so each time.
Proofing, from my point of view, means putting the yeast in warm water with the sugar. Next, you wait until the yeast starts to change. When it starts to puff at the surface, it’s “proofed”.
I thought yeast needs to be proofed so that it will be properly active from the very start of the bread making process. However, I read today that proofing the yeast is just done to assure it’s alive. If it indeed is, then it will work fine (to make bread) without being proofed.
Proofing the yeast became part of the bread making process, for me; I’m sure I’ll continue doing it, even with fresh yeast.
Jack of Oracle Tutoring by Jack and Diane, Campbell River, BC.