Can we talk about how many people are still using active dry yeast without proofing it first

I've seen three separate bakers in my local guild this month skip the warm water and sugar step, which guarantees a weak rise and wasted flour because the yeast never fully activates.

3 comments

3 Comments

schmidt.amy3mo ago

My grandma's old bread book from the 70s says to always proof yeast in a little warm water. I read a blog last week that said modern active dry yeast is more reliable, but skipping the proof still risks a whole batch failing. It just seems like a five minute step that saves a lot of flour and disappointment. I wouldn't take the chance myself.

sage523mo ago

That part about "modern active dry yeast is more reliable" got me thinking. What if the yeast packet sat in a hot delivery truck or something? I've had a batch just NOT rise before. Do you think the proof step is more about checking your specific yeast is still alive, not about the yeast type being unreliable?

nathan8511mo ago

74 degrees fahrenheit is supposedly the perfect temp for proofing yeast, but I've had batches work fine at room temp around 68. Tbh, I think the whole "proof your yeast or risk a dead batch" thing is way overblown these days. Modern yeast from a reputable brand is tested and packaged to be stable, so if you keep it in the fridge after opening, it's good for months. Ngl, I've skipped proofing for literally two years now and never had a loaf fail to rise. I mean yeah, maybe if you buy bulk yeast from a sketchy source or leave packets in a hot car for a week, but otherwise just toss it in with the flour and warm liquid and you're fine.