# Quick question about proofing
**URL:** https://boards.straightdope.com/t/quick-question-about-proofing/960983
**Category:** Cafe Society
**Tags:** food-cooking
**Created:** [March 13, 2022, 7:05pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983 "2022-03-13T19:05:49Z")
**Posts on this page:** 9
**Page:** 1
### Author:  [@Biggirl](https://boards.straightdope.com/u/Biggirl)
#### Post date: [March 13, 2022, 7:05pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/1 "2022-03-13T19:05:49Z")
Proofed some yeast my son gave me from his own stash since I’m out. There was a time that I never proofed the yeast and ended up with. . . a bunch of wasted ingredients, so now I always proof. This pack did not proof. Should my son throw away the rest of his packets of dry active yeast or could this be a dud and the rest of the packs are fine. Cheap minds want to know!
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### Author:  [@dolphinboy](https://boards.straightdope.com/u/dolphinboy)
#### Post date: [March 13, 2022, 9:24pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/2 "2022-03-13T21:24:53Z")
Since you mentioned packets I have to ask two obvious questions. What is the expiration date on the packet, and more importantly, where have they been stored since they were purchased? Yeasts are living creatures, and while they can survive in most normal environments, they have trouble surviving extreme cold or extreme heat.
Since you admit you’re cheap, the simple thing for you and your son to do is to proof every packet before using it. If you don’t want to go through all that trouble then throw them out and buy some new ones. They aren’t all that expensive, and your time is worth something.
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### Author:  [@Biggirl](https://boards.straightdope.com/u/Biggirl)
#### Post date: [March 13, 2022, 10:01pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/3 "2022-03-13T22:01:14Z")
The Boy has them with him in his basement lair, which can get cold. Yeah, I just got some new yeast. Mostly because making bread takes a bit of time and dinnertime is fast approaching. I’ll probably proof the old the next time, since I now have some new, I can quickly try again.
OK, quick check with son. Says they are most likely expired but he keeps them in his freezer, which _should_ extend life indefinitely, but obviously not.
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### Author:  [@dolphinboy](https://boards.straightdope.com/u/dolphinboy)
#### Post date: [March 13, 2022, 10:14pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/4 "2022-03-13T22:14:33Z")
I find storing yeast in a freezer problematic. The refrigerator is fine and there is less of a chance of killing them off. According to [this](https://www.kingarthurbaking.com/blog/2021/07/06/freeze-yeast-dough-make-ahead-bread)…
In short … it’s a last resort. According to MaryJane, yeast dough will never rise as well post-freeze as it would if you baked it the day you made it. This is because some of the yeast will inevitably die in the cold of the freezer. (May the deceased yeast rest in peace.) If you have to freeze yeast dough, try increasing the yeast by about 1/4 to 1/2 teaspoon per 3 cups (360 grams) of flour. As MaryJane explains, “Some yeast will naturally die off in the cold, so adding a little more at the beginning will help ensure you have enough living, working yeast in the end.”
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### Author:  [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)
#### Post date: [March 13, 2022, 10:15pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/5 "2022-03-13T22:15:33Z")
You mention packets, and for various reasons, I have had bad luck with them frequently. For whatever reasons, even under the best storage conditions, they seem to have a high percentage of duds. I switched to buying the 1lb bags and storing them in the cool, dry, place with good secondary storage once opened and have never looked back.
Sadly, we don’t bake enough to normally use all of it, but even with some wastage, it’s a better value than the hideously overpriced packets.
But you seem to have already found the answer to the actual problem. I’d suggest if you both bake and are nearby to split a big package like this.
> **[Amazon.com : Red Star Active Dry Yeast 16 oz (1 pound) size : Leaveners And...](https://www.amazon.com/Red-Star-Active-Yeast-pound/dp/B003EE0CHA)**
>
> Amazon.com : Red Star Active Dry Yeast 16 oz (1 pound) size : Leaveners And Yeasts : Grocery & Gourmet Food
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### Author:  [@kayaker](https://boards.straightdope.com/u/kayaker)
#### Post date: [March 13, 2022, 10:29pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/6 "2022-03-13T22:29:50Z")
I’ve heard of brewers exposing their beer to the great outdoors to “capture” wild yeast. Is that something bakers ever do?
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### Author:  [@vbob](https://boards.straightdope.com/u/vbob)
#### Post date: [March 13, 2022, 10:57pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/7 "2022-03-13T22:57:39Z")
That’s pretty much the basis of sourdough starters.
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### Author:  [@Biggirl](https://boards.straightdope.com/u/Biggirl)
#### Post date: [March 13, 2022, 10:57pm UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/8 "2022-03-13T22:57:45Z")
From what I understand, that’s how San Fran sourdough started. I have been thinking about growing my own yeast but from what I’ve read, it’s like getting a pet and you have to groom it and feed it and make sure it’s a good boy.
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### Author:  [@dolphinboy](https://boards.straightdope.com/u/dolphinboy)
#### Post date: [March 14, 2022, 12:10am UTC](https://boards.straightdope.com/t/quick-question-about-proofing/960983/9 "2022-03-14T00:10:53Z")
Sourdough starters really aren’t all that difficult to maintain. I have two in my fridge right now that I have had for well over a year. I do have to feed them once a week, but it takes me less than 5 minutes to feed them both and clean up the mess I usually make. One of the starters is wild yeast growing in AP flour + water, while the other is wild yeast growing in light wheat flour + water.
Each one adds a different flavor so I usually combine them to get a blend of the two. Keep in mind that unless you live in SF your sourdough bread isn’t going to taste like SF sourdough no matter what you do. I live in Montana, and my sourdough tastes very different from California sourdough and I am perfectly okay with that. Once your starter gets going you use a 1 to 1 ratio of flour to water to keep it alive and well. That’s it really.
There are lots of YouTube videos on how to get a wild yeast starter going. I think it’s worth it. YMMV.