My neighbor insisted on using active dry yeast instead of instant and it changed my whole routine

He Said 'Just proof it in warm water for 10 minutes, it's not that hard.' I tried it with a basic white loaf last Tuesday and the rise was way more consistent. Doesn't anyone else prefer dealing with the extra step for better control?

2 comments

2 Comments

drew_thomas92d ago

Yeah, "just proof it in warm water for 10 minutes" sounds super simple but it really does change how you plan your bake. I had the same thing happen to me a few years back when I ran out of instant and had to use active dry. The thing is, proofing it first lets you see if the yeast is actually alive before you dump it in the flour. That extra step saved me a couple of times when my yeast was old and dead. It also gives you more control over the water temp if your kitchen is cold. I wouldn't say I prefer it for every loaf, but for a basic white bread it's totally worth it.

west.claire1d ago

@drew_thomas9 sounds like you're the yeast whisperer now.