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.

1 Answer 1


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.

  • Do you know how long can I keep it for, without using it?
    – Kate
    Dec 7, 2013 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, 2013 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.
    – Cascabel
    Dec 7, 2013 at 2:03
  • @Jefromi Good point, and that can help develop flavor as well as retard the rise.
    – SAJ14SAJ
    Dec 7, 2013 at 2:05
  • @Jefromi When you say "a while", what's the maximum time?
    – Kate
    Dec 7, 2013 at 2:14

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