Using yeast that's been proofed
I've just proofed a sachet of dried yeast and it seems to be fine (it's still foaming up the glass as I type). Can I go ahead and use that very same batch of yeast to make bread (by including its liquid volume in the total ingredients) or it is now spent? It seems like a waste not to use it.
Best Answer
Yes, normally you proof yeast in part of the liquid from the recipe you are about to make. If it is active, you continue to use the proofed mixture directly in the recipe.
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Can you use yeast that has been proofed?
If you see the bubbles, then it is safe to assume that your yeast is still alive and kicking\u2014go ahead and make your bread dough. On the other hand, if no bubbles form, then you may have dead yeast, and you should definitely get a new stash before baking for the best results.What happens if I proof my yeast too long?
If you let the dough rise for too long, the taste and texture of the finished bread suffers. Because the dough is fermenting during both rises, if the process goes on for too long, the finished loaf of bread can have a sour, unpleasant taste.Can you add yeast After dough is proofed?
If You Forgot to Add Yeast to Dough If you forgot to add yeast to your dough, you can just mix the yeast called for in the recipe with a few tablespoons of warm (but not hot) water.How to activate dry yeast (Be sure it's alive!)
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