What is the purpose of proofing yeast before using it in a recipe?

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The purpose of proofing yeast is to ensure it is active and can leaven the dough. This process involves dissolving yeast in warm water, often with a bit of sugar, and allowing it to sit for a short period of time. During this time, if the yeast is viable, it will feed on the sugar, producing carbon dioxide gas and causing the mixture to foam or bubble. This is a clear indicator that the yeast is alive and ready to be incorporated into the dough.

By verifying the yeast's activity before adding it to the other ingredients, you can ensure that the dough will rise properly. This step is crucial for achieving the desired texture and volume in baked goods. If yeast is not proofed and is inactive, the dough will not rise, resulting in denser, undesired outcomes. Therefore, proofing serves as a quality check for yeast, ultimately leading to successful bread and pastry baking.

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