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Old 11-13-2007, 11:16 AM
 
Location: Austin 'burbs
3,225 posts, read 14,062,322 times
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I am dissolving yeast right now - proofing it, I guess. I have the warm water, and the yeast, and the sugar. Most is doubling, but there are still some yeast granuals through out.

What do I do? Use as is? Add more water? What?
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Old 11-13-2007, 11:53 AM
 
Location: Beautiful Table Rock Lake
870 posts, read 3,081,969 times
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Default I'd say go for it!

To proof the yeast and make sure it's active, add one packet active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active. It should not matter if it is totally dissolved, unless you failed to follow any of the previous instructions......
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Old 11-13-2007, 01:49 PM
 
Location: Austin 'burbs
3,225 posts, read 14,062,322 times
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I decided to start over. It just didn't look right to me - this is my first time making a yeast bread... from scratch... so I did it over, changed the order of the other ingredients, added some more water... and now it's rising. Hope it works out!
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Old 11-13-2007, 03:26 PM
 
Location: Austin 'burbs
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Yeah, that didn't work either. I had my mom come over and walk me through using the bread machine It's been an experience... this better work!!
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Old 11-21-2007, 10:41 AM
 
Location: In the real world!
2,178 posts, read 9,577,641 times
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I am an experienced cook, have made my living at it for over 30 years. Yeast bread is one of my favorites to make and I went to a class years ago on it. This dry yeast in the packs is instant yeast and unless you are still using the old cake yeast, there is no need to dissolve it first. I add it into my dry flour with the salt and sugar. I have done this for over 20 years and the only time it didn't work was when I; 1- had my milk to hot, 2- forgot to check the exp date on the package. It amazes me how many people still do it the old way with the instant yeast. I promise you, it WORKS and the results are the same.
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Old 11-22-2007, 07:37 AM
 
Location: Missouri
1,554 posts, read 4,551,240 times
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Quote:
Originally Posted by Laura707 View Post
I am an experienced cook, have made my living at it for over 30 years. Yeast bread is one of my favorites to make and I went to a class years ago on it. This dry yeast in the packs is instant yeast and unless you are still using the old cake yeast, there is no need to dissolve it first. I add it into my dry flour with the salt and sugar. I have done this for over 20 years and the only time it didn't work was when I; 1- had my milk to hot, 2- forgot to check the exp date on the package. It amazes me how many people still do it the old way with the instant yeast. I promise you, it WORKS and the results are the same.
So are you saying that package doesn't need to be in warm warm and let if foam for about 15 to 30 minutes...How about the jar of yeast you keep in the refrigerator? Interesting that you just put in the dry stuff and then add warm water...Is this correct?
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