On Tue, 24 Jul 2012 16:36:36 -0400, George M. Middius
> wrote:

>Janet Bostwick wrote:
>
>> There are several types of dry yeast. Most often we see/use Active
>> Dry Yeast or Instant Yeast. Active dry yeast must be proofed in some
>> water before using.
>
>Not exactly. It only has to be dissolved if you want to have bread
>inside a couple hours. You can still use it without dissolving first,
>but then the yeast has to seek out the water in the dough in order to
>began multiplying.
>
>Also, proofing is only important if you don't know whether the yeast
>is still good. If you just bought or opened the package, proofing is
>never necessary IMO.
>
I am using the manufacturers recommendations. I am aware that during
the 60's the dry incorporation method was introduced. However, there
are drawbacks. Most specifically, since the active dry yeast is
larger grained, it resists incorporation into the dough. You end up
with specks of yeast scattered throughout the dough. Having pockets
of yeast grains searching for water is not a good way to go. Please
substitute the word dissolve for proof if that makes you more
comfortable.
Janet US