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1 4/16/12 2:12 P
Perfect! Just what I needed to hear. Thanks so much for the advice!
4/16/12 12:15 A
Disclaimer: I don't have experience with gluten-free cooking.
Everything I've done with yeast leads me to the conclusion that proofing will only confirm that the yeast is viable, not make the bread rise more. Good luck and happy baking!
4/12/12 4:04 P
I am a gluten free baker, and have been using SAF brand instant yeast in my baked goods. When I first started baking gluten free I had no clue about the different yeasts and how they react. I eventually learned that instant yeast does not need to be proofed, but I have proofed it for all of my recipes, especially my many gluten free bread recipes. It is my understanding that when you proof other yeasts that it gives it a head start, along with added sugar. I am wondering if my breads will not rise as much if I stop proofing the instant yeast. Anyone?
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