Yeast & Proofing Guide
Bread rises best when the yeast is active and dough is given enough time in a comfortable environment.
Things to remember
- Use yeast before its expiry date.
- Do not use scalding hot liquid with yeast.
- Judge proofing by dough volume and texture rather than time alone.
Put this into practice
Try these habits when following a home recipe. Pay close attention to what your ingredients look and feel like, and use the recipe’s timing as a guide rather than the only measure of success.
Kitchen Guide: this page is supplemental editorial content created for the static template, not a verified historic article by Gary.
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