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Proofing question

8 months ago
last modified: 8 months ago

I’m following a recipe that calls for proofing ADY in a warm water and milk mix. Nada. Zilch. I have no reason to question this yeast as I use it for pizza weekly, and it’s stored in the freezer. So I’m going ahead with it. But just for kicks I looked up ”how to proof yeast” and the results I read call for sugar. I proofed some off to the side with sugar and it bubbled right up in minutes. My question: Is milk enough for the yeast to eat, or was this recipe wrong for saying it should have foamed up?

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