andy pucko
yeast proofed
When you see that the yeast has colonized the space you have provided it and starts bubbling, you know it's "proofed". That is, you have proof that it's alive and kicking. At this point, dump in three cups of flour and salt to taste- about a teaspoon's worth. If you like, this is also a good time to toss in some amendments to adjust the flavor or texture. For example, in the past I've done loaves with dry oatmeal, citrus zest, sweet herbs like tarragon, or fennel seed. It's up to you!
yeast proofed
When you see that the yeast has colonized the space you have provided it and starts bubbling, you know it's "proofed". That is, you have proof that it's alive and kicking. At this point, dump in three cups of flour and salt to taste- about a teaspoon's worth. If you like, this is also a good time to toss in some amendments to adjust the flavor or texture. For example, in the past I've done loaves with dry oatmeal, citrus zest, sweet herbs like tarragon, or fennel seed. It's up to you!