Re: Difference between fermentation & proofing

Quote from: TXCraig1 on Today at 05:50:32 PMBlooming the yeast is activating the yeast – not proofing. Proofing the yeast a different thing that’s more properly known as “proving” as you’re proving ha the yeast isn’t dead. The original use goes back hundreds and hundreds of years. I believe it originated in brewing – not baking. Over time, the word morphed into proofing. I don’t think it’s correct to say it’s “an instance where proofing isn’t interchangeable with fermentation,” as with many words, “proofing” has two separate and distinct meanings when it comes to baking. One is interchangeable with fermentation and the other isn’t. Of course, proving the yeast is completely unnecessary today with modern commercial yeast, so there really is no need to even use the word in any sense other than fermentation.

Maturation begins when water is mixed with flour. Fermentation begins when yeast is added. Both start at the same time if you add everything together. Once the flour, water, and yeast are all …