Difference between revisions of "Proofing yeast"
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Latest revision as of 14:31, 25 March 2012
Dissolve the yeast in warm (110°F / 45°C) water. The water should feel warm, not hot, to the touch. Provide a food source, a little sugar or honey. Set the yeast aside until the mixture resembles a creamy foam. This should take only a few minutes. If nothing happens, discard the yeast and begin again.
