Glossary

Proofing

Proofing is a quick test in which yeast is stirred into lukewarm water, often with a pinch of sugar, to confirm it is alive before you use it. A creamy foam within about 5 to 10 minutes is a good sign, and a flat surface means the yeast is probably old or damaged. The same word is also used for the final rise of shaped dough, a different stage that bakers call the final proof. Keeping the two meanings apart avoids confusion when you read recipes. See also: Final proof, Over-proofing and the guide "How to Proof Active Dry Yeast Step by Step".