I have proofed yeast. Do i use this yeast or a dry measurement of this?

Question

I am unsure whether i use the already proofed yeast or whether the proofing was only to show the yeast was active. So if my recipe calls for 8ml would that mean i use that amount in the wet(proofed) yeast or the dry yeast. Please post onnly if you know the answer

Answer 1

your recipe is stating the amount of the dry yeast. You proof it by adding a little of the sugar and warm water to verify it is alive and when it shows activity add it to your mixture. The proofing is only to verify yeast is alive . I usually proof the required amount and rather than waste it use it in the recipe if temperature is right it will keep working so long as there are sugars in the dough to convert or until baked and killed in the process.

packages of both instant and regular dry yeast are usually packages in 8grm or 3/8 tsp.

Edit the other answer is referring to proofing the dough not the yeast as indicated by the question. The dough is proofed by allowing it to rise and then flattened and kneaded and allowed to rise again to achieve a finer grain in baked goods.

Answer 2

You mixed 8ml of dry yeast with a little water, perhaps some sugar. Use all of that puffy wet stuff in the dough you are making.

Answer 3

Use the requested amount of dry yeast and then rise/proof it. Else when it gets into the baking, it will have already let go of its CO² and there will be no dough rising.

Answer 4

Use all of the proofed yeast mixture in the rest of the ingredients.