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?