How to proof instant yeast?!
But it's the kind that you just add to your dough, you don't dissolve it in water first. How do I proof it?
Answers: Ok I just asked a question about accidentally freezing my yeast, and now I want to proof it to check if it will work.
But it's the kind that you just add to your dough, you don't dissolve it in water first. How do I proof it?
Rob is right.
Proofing is done, with instant, active dry and cake yeast, to test if fresh. If you do not proof, both yeasts still need to be dissolved in water before they can begin to work.
You can proof Instant Yeast the same as you would any yeast, but the water temperature has to change. Instant has finer granules and dissolves quickly, but it is still a dehydrated yeast:
You can test a small amount of it in 1/4 cup 120°F-130°F warm water, and a tiny amount of sugar. Make sure you quickly use the "proofed" amount in the recipe when it calls for adding the liquid.
Place some warm water (110 degree F) in a small bowl sprinkle some of the yeast into the warm water - if the yeast bubbles or foams up after lets say ten minutes it is ok.