Proofing Yeast

Thank you for the best explanation of proofing. Of everything I've read to try to formulate a rule of thumb for myself, no one has come out and said proofing is OPTIONAL but recommended. Is this what you are saying in this article? I tried to proof yeast twice last night, one package after the other from the same run that expires 2011. Used thermometer, but didn't get that bubbly, creamy result I've seen and read about, so I gave up. I have a recipe that came with my pizza stone years ago. The recipe simply says (abbreviated here: Dissolve yeast in warm water. Add salt and flour to make batter. Add olive oil..gradually add remaining flour.. WHAT ABOUT THE SUGA TO FEED THE YEAST? Then a few pages later in the pamphlet they explain PROOFING: (abbrev. here)sprinkle yeast into warm water..add sugar and flour and all liquid..stir and let stand....So, in the end, isn't it risky to bake with yeast without proofing the dough? Is proofing ever harmful to a recipe? Sure would appreciate some clarification. Thanks. Next question: kneading.

The starch in the flour is actually made up of polysaccharides (many chained molecule) which is broken down into polymers (simple sugars) and that is what the yeast interacts with.

I think... trying to remember basic biology/chemistry

Chickpea: Yes, proofing yeast is Optional. If you never get a 'foamy' mixture (increasing in volume), and you did everything correctly, then for some reason, it's Dead. It could have been handled incorrectly before you got it or some accident shocked it enough that it died. The main reason for proofing yeast in the first place is to see if it's still alive, and if it is, proofing helps it get going.

Oh, also the yeast is able to use the flour, but it works much faster with sugar. My pizza dough recipe does call for sugar, just less than regular bread. I see no reason why you couldn't add a little sugar. I play with recipes a lot and adding just say, 1 tsp sugar is not going to change the taste of the finished dough much.

can someone tell me how to make my bread taste more yeasty. Katherine

Have you tried making a starter for sourdough bread,thats pretty yeasty.

Oops, I proofed my RapidRise yeast before proceeding with my cinnamon roll recipe! Why exactly is it bad to proof the quick rising yeast? On the one hand, I'm glad I did because the first packet I used was dead and it would have been such a waste of time, effort and ingredients if I'd made cinnamon rolls with it. Then on the other hand, I'm concerned that the cinnamon rolls I made with the second yeast packet after proofing it won't rise properly! They're in the fridge right now so I guess I'll find out in the morning after they've risen and been baked.

I always proof my yeast regardless of which type I use. I get a lighter, more airy result. Apparently there are differing opinions on this, the Red Star yeast website also says that rapid rise yeast can be proofed.....http://www.redstaryeast.com/products/product.php?cid=1&pid=2

I've always proofed, waste of time and ingredients if you don't know for sure the yeast is active. Something else that hasn't been mentioned: if the water is too hot it will KILL the yeast. That's part of learning how to bake. I consider it "paying dues!" Then, you have to start over. I know this sound funny but I don't use a thermometer, I just swish my finger around in the water before I put the yeast in. If it feels as hot as a Jacuzzi, it's perfect. If it's too hot for your finger, cool the water a few seconds. Water cools quickly, so think Jacuzzi. Have fun!

I always place a little of the warm water on my wrist as I did when checking the warmth of the baby milk in bottles years ago and that seems to work as the right temperature

Can the yeast be too cold? I keep my yeast in the refrigerator because of ants in the cabinets. Do I need to have it at room temp? or can I zap in microwave?

The refrigerator is a great place for your yeast. Microwaving it, however, is probably not a good idea. Yeast is alive -- that's why it works. Exposing it to microwaves is a pretty good way to kill it. If you proof it in warm water it will wake up fast enough.

Well, I didn't proof rapid rise yeast and making (so I thought) a double batch of cinnamon rolls appears to be a waste. Hasn't risen at all in 1 1/2 hours. So this means my yeast was dead?

Is it a general rule of thumb to reduce your liquid in a recipe by the amount of water you use to proof yeast? I made rolls and reduced the milk by 1/4c. because that's how much water I used to proof the yeast and the rolls came out great but I'm wondering if it is always necessary to reduce the liquid? Another question I have is if I do not proof yeast first, does it change the way I make the recipe?

my bread only rose just a little.. not even enough to notice... what did i do wrong?

how can you proof the yeast with milk?i did it with the right temperature and what happen was the all clump together. what should i do?

I've always proofed my yeast (any kind, except the cake ones which I've never used) with a bit of sugar. As others mentioned above, I use warm water & decrease the amt for the total amt in recipe. If you use the total amt of liquid called for, the proofing process will take longer & may be hard for you to tell if it's active;ie, foaming will barely be noticable. Milk will clump the yeast more. I test the temp by finger as well. As stated 'hot' water will kill the yeast. I refrig pkg yeast until ready to use & set it out abt 10mins bef proofing. You can micro water & let it cool down; but never yeast, it will explode. I make sure every is at room temp or warmed before it's added to the flour. Though some recipes say you can refrig the prepared dough overnite, I don't do that. It increases the 2nd rising process & in 1 case mine never did rise to the usual degree. I also tend to add 1 more pkg of the yeast than called for. It tends to give a more yeast taste & smell, which my family really loves. I'm no expert cook, but I began making rolls for my family 31 yrs ago. I made a slew of costly errors, untill I finally stuck to the above procedures. A Safe Happy Holiday!

i would like to know, my home is an icy tomb. will the yeast do its thing between kneads if its only 7 degrees in here? ive rigged up a incubator with a towel and a heating pad to help but is this needed? i always have the worst luck with yeast!

The cooler your room the slower the dough will rise. I often make my dough in the evening, pack my bowl up in a blanket and set it in the middle of the table overnight, punch it down in the am and let it rise for a second time before the final shaping.

I always proof my yeast, any variety.I add about 1/2 tsp sugar to the mix. Since yeast is alive and feeds on sugars this speeds up the chemical reaction!When using starter I immediately feed it. I generally feed my starter 2 times a week if I am not actively using it. I, too, live in a cool house and find that if I pre-heat my oven to 140 and set my pottery bread bowl in for a few minutes while proofing my yeast.I remove it from the oven just as I start the kneading process and it is nice and warm for the bread to do its first rising. I wrap the warm bowl with an old wool blanket to keep the heat in. I hope this helps others who live in cool houses.

I am just reading about proofing the yeast. I made bread or rolls once and did not rise, But I added more yeast and flour and liquid. but still did not rise well the third time I added yeast It worked. all I am saying I was to cheep to throw it out I guess or stubren

How do you make bread that is real fluffy, and not so dense and thick? Do you add more yeast to get it like that?

(1)To make the dough rise faster in winter,i hv tried this method of warming the dough in a microwave at the lowest power after covering the dough with a damp cloth...have to check in between..time depends on the quanty of the dough. (2)In most cases the yeast fermentation fails due to the high temperature of the liquid that is used. (3)If you have the habit of refrigerating yeast,keep it outside the fridge for some time till it reaches room temperature before using it any recipe

To the person who asked about fluffy bread try rising it twice. I let the dough rise then punch it down and let it rise a second time. That seems to help. The second rise goes much faster than the first also make sure you sift your dsry ingredients.

It's interesting that the picture above shows a metal bowl and whisk. I have always been told never to use metal implements with yeast as it inhibits the yeast's growth. So those having trouble with your yeast you might want to try using glass or ceramic and a wooden spoon. Also rising somethingn in a cold room takes much longer. You want your dough in a warm place to rise. I have had great luck rising things in the microwave. I put the covered bowl in the microwave and put in a cup of hot water and then let sit and hour or so. Down't turn the micro on of course. If you have a gas oven you can put your covered bowl in there with just the pilot light on and crack the door a little.

Also in regards to the puffy bread. Do you mean a lighter texture? If so, what I do is after the first rise, I punch down and knead a few minutes more right in the bowl...about 2-3 minutes, and then rise for the 2nd time. Punch down again when doubled and then shape and form loaves for pan and rise for the final time to almost doubled. My bread always come out with commercial-bread like texture.

A good warm place for letting bread dough rise is the top of your refrigerator.