October 6, 2013 - 6:59pm
Proofing fresh yeast
So how much foaminess should I get when proofing fresh yeast (Or any yeast for thy matter). Also, if I pull the fresh yeast out of the fridge, seems I should let it attain room temperature even if using warm water right? (Theory being that the cold yeast cools off the water and hence the lackluster foaming).