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It's actually called "proofing" and it refers to checking to make sure the yeast is alive before you use it. You do this by taking the amount of yeast that is called for in the recipe and dissolving it in a small amount (about 1/4 cup) of warm (about 110 degrees) water and waiting 10 minutes or so to see if it bubbles or turns frothy. If it does, you have "proof" that your yeast is alive and can continue with the rest of the steps in the recipe.

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Q: In yeast what does proving mean?
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