How do I proof yeast?
Proofing yeast sounds very technical and scary. What you are doing when you proof yeast is dissolving it in water in order be able to bake with it. Remember, the only thing that kills yeast is heat so just make sure that the liquid in which you dissolve it is either cold, cool or warm – at the very most! Yeast will die at about 60 degrees C. Take the guess work out of it, though, and just keep the liquid cool.
You do not need to proof fresh yeast or instant yeast. You only need to proof “dry active yeast”. To do that, you dissolve it in water before you mix it in with the other ingredients. That’s it! For a video on how to do that, click here.
If you are not sure which yeast is which, you can look here to read a little article about the different kinds of yeast and how to use them.