Proofing Yeast

I always proof my active dry yeast. As in always. Nothing worse than spending hours putting together a beautiful loaf only to find it won’t rise because your yeast was dead.

It’s super easy. Just dissolve a teaspoon of sugar in 1/4 cup warm water – warm as in 105ºF to 110ºF – and stir in the active dry yeast, then let it sit for 5-10 minutes. (If my recipe calls for water I count this as part of the amount.) The mixture should start to foam and bubble as the yeast consumes the sugar and burps out the carbon dioxide. It often will double in size, so plan accordingly.

No bubbles or foam? Ditch it and proof a new packet. I usually keep sachets of unopened yeast in the freezer, which suspends the yeast cells and protects them from humidity and oxygen.