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2. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   'Proofing the yeast' is a hydration process that occurs when dry yeast is mixed with warm water and allowed to rest for a short time. The minimum weight of water required may be calculated: yeast weight x 4 = water weight .

3. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   It may be performed at bulk-fermentation temperatures, [29] or temperatures up to about 95–100 °F (35–38 °C), and with 83–88% relative humidity. [21] Yeast thrives within the temperature range of 70–95 °F (21–35 °C), [7] and within that range, warmer temperatures result in faster baker's yeast fermentation times. The proofing ...

4. Saccharomyces cerevisiae - Wikipedia

   en.wikipedia.org/wiki/Saccharomyces_cerevisiae

   Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.

5. Classic Challah Recipe - AOL

   www.aol.com/food/recipes/classic-challah

   Cover with plastic wrap and allow the dough to rise until doubled in bulk, 2 to 3 hours. Punch the dough down, cover, and let the dough rest for 10 minutes. Oil two 8 1/2 x 4 1/2-inch loaf pans.

6. Never Buy These Things at Costco - AOL

   www.aol.com/worst-things-could-buy-costco...

   If the answer is no, you probably should not buy leaveners in bulk. Yeast dies, and getting through 2 pounds of it before it does will be a challenge. The same goes for baking powder and baking ...

7. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...