Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've just proofed a sachet of dried yeast and it seems to be fine (it's still foaming up the glass as I type). Can I go ahead and use that very same batch of yeast to make bread (by including its liquid volume in the total ingredients) or it is now spent? It seems like a waste not to use it.

share|improve this question

Yes, normally you proof yeast in part of the liquid from the recipe you are about to make. If it is active, you continue to use the proofed mixture directly in the recipe.

share|improve this answer
Do you know how long can I keep it for, without using it? – Kate Dec 7 '13 at 1:59
Not very long. You have activated it (since it was proofed). You want to use it directly in the recipe for which you proofed it within a little while. While I have never delayed longer than preparing ingredients required, I imagine a half hour should be fine, maybe even a little longer. You don't want the yeast in the proofing mixture to run out of food. – SAJ14SAJ Dec 7 '13 at 2:01
Great information. Thank you! – Kate Dec 7 '13 at 2:01
@Kate On the other hand, you can likely keep your dough for a while in the fridge, if you're trying to avoid baking now. – Jefromi Dec 7 '13 at 2:03
@Jefromi Good point, and that can help develop flavor as well as retard the rise. – SAJ14SAJ Dec 7 '13 at 2:05

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.