magnoliasouth's Profile

I'm coming in late like splendid market. lol! I'm not going to say whether or not it's needed, what I want to know is what do you do with refrigerated yeast?

The picture you have there is the kind that if you don't use it all (which there is no way you would unless you own a bakery), then you need to refrigerate it. So how does that affect the proofing with water temperature? Shouldn't the water be hotter? Or should you let the yeast sit out for a time before proofing?

Oh and @splendid-market, I don't think it matters how long it has been on the shelf. What matters is the date stamp on the yeast.