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Date Posted: 13:50:42 10/04/99 Mon
Author: Jolene
Subject: Re: Saw the yeast...Bought the salt
In reply to: beej 's message, "Saw the yeast...Bought the salt" on 21:27:42 10/03/99 Sun

If you're making bread every day, the yeast will probably last just fine in regular storage--especially since the pack is in two separate packages. (The shelf life of unopened yeast is 24 mos. or up to five years if refrigerated.) However, if, at any time, you're not sure your yeast is still good, the following instructions for "proofing" (testing) your yeast is on the Red Star Yeast web site. A regular bread-baking friend of mine says she now always proofs her yeast because she's ended up with dud yeast too many times.

When there is doubt about the activity of yeast, use this simple test to determine its strength.

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.

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