Alpha Amylase is an enzyme present naturally in many things from egg yolk to wheat kernels to the saliva in your mouth [1]. It breaks long starch molecules into sugars (small dextrins, glucose and maltose) that can be absorbed easily into the body, or eaten by yeast. This break-down process is called “hydrolysis.” It is…
Yeast
Bench Proof
“Bench Proof” is a term used to describe an intermediate rising between the first rising (or “ferment”, during which you allow the yeast to grow numerous enough eventually to leaven the dough) and the final rising in the pan or its shaped form (called the “proof.”) You punch down the dough after the first rising,…
Proof
In cooking, the word “proof” has at least 3 meanings, all involving yeast in one way or another. A test you do to yeast to see if it is still alive. You do this either to yeast that you’re suspicious of, either because you’ve had it on hand a long time, or that you think…