What's the best way to proof yeast?

[SandyM]

I'm convinced I'm going to master yeast this year, between cinnamon rolls, GOOD pizza dough, even bread. It's a hit-or-miss deal with me.

Sometimes I put yeast and sugar in a bowl, add the hot water, and stir. Most of the time (for me anyway) the yeast gets lumpy and doesn't completely dissolve.

I've seen directions to sprinkle yeast onto the water and let it rest without stirring. I thought sugar helped the proofing process? How do you add sugar in this case?

What am I doing wrong? Help.........

[LRuben]

I am also inexperienced with yeast. owever my father gave 20 coupons for free yeast so I've been busy lately. I have had luck with just plain yeast and water. Make sure your water is warm enough, definitely warmer than lukewarm. I have not had a problem with the yeast not dissolving. I hope this is not a "duh" question, but you checked the experation date right? Not much info, but I hope I helped --Lisa

[LRuben]

I just re read your post. You said "hot" water. Your water isn't too hot?--Lisa

[SandyM]

I've become so anal as to actually check the temperature of the water - 105º, actually, which is what it's supposed to be......

[lindrusso]

SandyM - Hi. I usually use water that is between 105º and 115º (I think the highest you should go is 120º) - perhaps using a thermometer a few times until you get the feel for it would be helpful. If the water is too hot, you can kill the yeast. Not hot enough and the yeast won't activate.

I measure the water first, sprinkle the yeast on top and then stir. Sometimes I use sugar and sometimes not - it depends on what the recipe calls for. It does help but is not necessary.

There are many areas of cooking that you can fudge. Baking is a much more exact science than regular cooking and can be very frustrating. I find that the only way to really learn about baking is to keep trying and to keep smiling through the failures which are pretty much inevitable!

p.s. - I just read that you use your water at 105º which is in the acceptable range. However, I think that mine is usually closer to 115º-120º, so you might want to try it a bit hotter.

[This message has been edited by lindrusso (edited 01-18-2001).]

[SandyM]

Thanks lindrusso - I appreciate the pep talk.
My mother was blessed with bread making hands. She can't even tell me her recipe - and it comes out perfect every time. My father tells me it wasn't always like that, but when I look at her perfect, golden loaves, I find that hard to believe!

I need to try it more, but the waste if it doesn't turn out holds me back. I know, I know - quit being such a pessimist!

[RunnerKim]

SandyM you might try Instant Yeast. This is what I use almost all the time now. Instant yeast does not require proofing, you simply mix it in with the dry ingredients. I've been able to find Instant yeast in vacuum sealed packages at SAMs Club and CostCo (I keep it in the freezer and just keep a small amount in the jar in the fridge).

If you look in bread books for "serious bakers" you'll find they often use Instant yeast. It's not a 1:1 substitution though - you use a little less of the Instant than you do active dry.

I would be careful about making your water too hot for active dry - better that it is too cool than too hot. You don't want to kill the yeast. If you're water is too cool it'll just take it longer to ferment and thus for the bread to rise.

Kim

[JLS]

Look thru your year 2000 issues of cooking light. There was a special section called r cooking school, and one month they featured baking bread. They gave step by step instructions for proofing yeast accompanied by pictures ! That is how I learned.

[LRuben]

So Sandy, Did anyones tips help? --Lisa

[Angelina]

Proofing yeast is fun! I just stare at the bowl and the yeast bubbles up and blooms..it looks so alive. So even though it may not be necessary anymore, I still proof it. And I always use a thermometer, since I am really bad at judging these things for myself..usually 110 degrees does it for me. http://www.cookinglight.com/bbs/smile.gif

[SandyM]

I'll let you know on Sunday - tomorrow is bread baking day!

Thanks everyone.

[Karen from VA]

My theory is that proofing was necessary years ago when the only form of yeast was cake yeast and it had to be "tested" to see if it would rise (raise?). Now that it can be bought in packages or jars with expiration dates, I really don't see a need to proof it, especially with the "quick" yeast and yeast that is now marketed "for bread machines" which is nothing more than more finely processed granules. Just make sure your water/liquid is warm, but not hot (I think it's between 105 and 120 degrees), mix the ingredients well before putting in too much flour and there you go. I have been baking bread for 40 years, proofed my yeast faithfully up until about 10 years ago and never once did I have any that failed to proof. In fact, I think it's better to mix the yeast in with the dry ingredients before adding any liquid as there's less chance that your liquid will be too hot.
Karen

[AD]

I don't make an exact chemistry or science out of yeast. If I don't use a bread machine, I'll just mix it all together at once. I do start with yeast and water. As long as the yeast isn't old, it should work. I never even get the water hot or cold. It's just room temperature. I've never had a problem with a lack of rising. In fact, it usually rises too much too fast! As long as it tastes good and has a comfortable texture in my mouth, I couldn't care less how poofy or airy it is. I just like the taste of yeast, and sometimes prefer a bread that doesn't rise at all.