I have some old yeast I used (dated jan this year) and it proofed. Will that affect the product? I didn't think so because it would be multiplying new yeast, but my end results were disappointing.
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Margie is a trusted home cook immersed in German foodways.
I wouldn’t think that the yeast was the problem--if it was active when you proofed it, it was OK. Did you add the salt and the yeast in the same spot? The salt retards yeast.
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