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.
what dose hydrated yeast mean
Yeast respiration means vaginal sweating.
Although disproving might be seen to be "not proving" it actually "means proving to be false"
proving or 'to prove' is leaving formed bread or buns in a warm place to swell before they go in the oven.
Gotchu !
Yeasts are microscopic, one-celled organisms belonging to the group of organisms called fungi. Their underlying principle is the process of fermentation.
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Your grammar.......
it depends if you mean by itself or cooked cuz' some people use a kind of yeast to cook
It depends what you mean. The chemicals which are radioactive may react with yeast, but no because they are radioactive; merely because they are chemicals. The radiation can kill the yeast, but this is not "reacting".
dry yeast does not become active until it is in contact with water fresh yeast is active all of the time
how something has to be tested before proving right, theory based on OBSERVATIONS