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Re: Live Foods Digest V2 #172
When baking bread one (I, you, we... :) ) mixes yeast, sugar and warm (not
hot) water and lets it sit to see if the yeast is alive and active. If it
is it will foam up. If it is not then you don't use it to make bread.
-Walter
In Regards to your letter <199809080758.DAA05776 at acme_actwin.com>:
>
> Live Foods Digest Tuesday, September 8 1998 Volume 02 : Number 172
>
>
>
> In this issue:
>
> Proofing yeast
>
> See the end of the digest for information on unsubscribing from the
> Live Foods mailing list and on how to retrieve back issues.
>
> ----------------------------------------------------------------------
>
> Date: Mon, 07 Sep 1998 21:28:16 -0400
> From: "John M. Burns" <jmburns at pressroom_com>
> Subject: Proofing yeast
>
> I read a reference to "proofing" yeast with sugar before using on another
> list a while back. Could someone tell me what this is, why it's done, and
> how to do it?
>
> TIA
>
> - --John
>
> ------------------------------
>
> End of Live Foods Digest V2 #172
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