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Testing dry yeast

Misc.

From the Red Star Yeast webpages:

Fill a 1-cup liquid measuring cup to the 1/2 cup level with warm water (110 to 115 degrees F). Stir in 1 teaspoon sugar and sprinkle with 2-1/4 teaspoons yeast (1/4-oz package). In 3 to 4 minutes, the yeast will have absorbed enough liquid to activate and start rising to the surface. If at the end of 10 minutes, the
yeast has multiplied to the 1 cup mark on the
measuring cup and has a rounded crown, it is very
active. The yeast mixture may then be used in your
recipe if baking immediately. Adjust the recipe for the 1/2 cup water used in the test. Discard yeast with slow activity.
MsgID: 0054909
Shared by: (repost) KellyWA
In reply to: ISO: proofing dry yeast
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: proofing dry yeast
  Loretta - PA
2 Testing dry yeast
  (repost) KellyWA
3 Loretta on yeast expiration
  genevieve
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