How do you proof active dry yeast?!
thanks.
Answers: its for a science project..
thanks.
Mix up one tablespoon of the yeast in 1 cup warm water (comfortably warm when you touch it with your lip) and 1 teaspoon sugar. Mix well. Cover loosely with a dishtowel and place in a warm (not hot) place free of drafts. After ten minutes and it should be a bubbly mass--voila! You've proofed your yeast!
yeast is alive, so feed and water it!
to a warm but not hot cup of water, add a few sprinkles sugar and a couple tablespoons of yeast, dont stir it, but give it one gentle mix or one circle...whatever...let stand, it will begin to bubble and froth means its happy and proofing!
Place 2-1/4 teaspoons (1/4-oz package) yeast PLUS 1 teaspoon sugar in 1/2 cup of warm water, in a 1 cup measuring cup (for liquids).
1. The water or liquid temperature should be comfortable when placing a few drops on your wrist or test it so its about 110 - 115 degrees F (use an Instant Read or Candy Thermometer), but read the package, as recommended temperatures may vary.
2. Let the yeast mixture sit for 2 to 3 minutes for it to become thoroughly dissolved and for it to begin to grow and show signs of life. Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty. Some varieties will cause the whole mixture to expand rather dramatically.
If none of this happens, and you're sure that the water you used was not too hot, it may be that you have some "tired" yeast.
However, I have made many breads where there were very few bubbles formed on the surface of the yeast, simply because I did not add much sugar
-- but, you should at least see some activity and smell a yeast aroma. Present day yeasts are encapsulated with a food source to keep them alive until you add the flour, sugar and other food ources.
If you suspect your yeast might be too old, your best bet is to get a new batch and start again. Test other yeast in the same batch.
3. If active, use immediately in a recipe, adjusting for water, sugar and yeast used. Make sure all liquids are at 110-115 degrees F and add it to the proofed yeast. Remember to stir.
****Don't add the salt yet because it is too strong and will kill the yeast if added in at this stage. Rather, stir it into with the first cup of flour.
Right on Puff Pastry!!!
I can't answer...you said it all..........:)