On Sun, 25 Sep 2011 09:19:54 -0500, heyjoe >
wrote:

> Anecdotal stories be damned, there is no need to proof dry yeast these
> days. Additionally, you can use half the amount of yeast she uses in
> the video (yes, this will increase rise times, but rising time is
> determined by the dough - not the clock).

> Not sure what the following technique is called (pre-ferment?), but it
> helps hydrate the flour and speed gluten development. Put the half of
> the flour and all of the yeast in a bowl. Heat all the water to
> 125-130°F. Add to bowl and stir to mix. Cover and let stand in a draft
> free, warm place for 30 minutes. Then proceed.
>

I like to proof my yeast in 110-115° water. If you don't - I'm not
going to preach that you're wrong. It's just a different method. My
way works for me and your way works for you. I liked that the woman
in the

--
I love cooking with wine.
Sometimes I even put it in the food.