Yeast tips Yeast is dated, because it's an organism that works only as long as it's alive, so you need to give it a little checkup at first. Let it stand two minutes, and if foam appears, it's alive and well. So, proof yeast when using the compressed kind or if you have any doubt about the age of your yeast.
Bubbles show that the yeast is ready to go to work.
The usual ratio of yeast to flour is one packet per 3 cups. European artisan doughs that require long rises often call for much less. They can be added directly to dry ingredients without proofing. It can be stored in the freezer in an airtight container for a year. You can use it straight from the freezer, too.