Not exact matches
Once the sugar has
dissolved, mix in the
yeast and set aside the
mixture until it's frothy (should take about 1/2 an hour).
To make crust,
dissolve the
yeast into the warm water and add oil and salt to that
mixture.
Add the
yeast and whisk gently until
dissolved; the
mixture should foam slightly.
In a bowl combine water and
yeast and let sit for 5 minutes until
yeast has
dissolved and
mixture is frothy.
In a small bowl,
dissolve the salt in a few tablespoons of water, and add it to the flour along with the
yeast mixture.
To proof your
yeast, simply mix it into warm water until it
dissolves and let the
mixture sit.
Let the
mixture stand about 3 minutes, then stir to
dissolve the
yeast completely.
Dissolve the fresh
yeast in the warm water and add to the flour
mixture.
Using a fork, stir the
mixture until
yeast is
dissolved.
Whisk in vegetable oil and allow
mixture to cool to 110 degrees F. Whisk in
yeast, stirring until
dissolved and allow to rest 5 minutes.
Let the
mixture sit until the
yeast is
dissolved and looks cloudy (almost like miso soup), about 5 minutes.