Proofing Yeast to make Bread: How-to Make Sure It’s Alive? You Should!

Hello nieces and nephews, So tonight I have for you a basic baking tip for making breads, making sure your Yeast is Alive before you put your flour with other ingredients to bake a brick. One of the most common failures in baking bread, either in a Bread Machine or making it the Old Fashioned Way by hand, is Dead Yeast. To avoid this, follow this simple step, with many bread making machines, they just say add all the ingredients and hit start, If you have fresh bought yeast, most the time this works. If you're like me and buy a lot at once, or you don't use it all right away and it's months later, follow this simple step to make sure it's still working.

What Is Proofing Yeast?
In baking, proofing, also called proving, is a step in the preparation of yeast for breads and other baked goods where the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.

In contrast, proofing or blooming the yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with active dry yeast. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with a sugar. If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture.

Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation", "first rise", "second rise", "final proof" and "shaped proof". Some of these terms will only appear in older recipes though.

With Sourdough starter, this would be a feed and wake up step, but that is for a different video.

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The Urban Chef