Is blooming yeast really necessary or just a step we can skip?

I've been baking sourdough for about 2 years now, and I keep seeing people on here insisting you have to bloom active dry yeast in warm water with sugar before mixing it into the dough. But I tried skipping that step last week when I was in a hurry for a bake sale at our church, and my rolls turned out just as fluffy as always. My aunt swears by blooming and says I got lucky, but I'm starting to think it's just an old habit that doesn't matter. What's your take on this?

3 comments

3 Comments

stella_scott9614d ago

15 years and your grandma would've loved modern instant yeast tbh.

wendy_henderson2115d ago

Wait wait wait. You actually skipped the bloom and just tossed the yeast straight in with the flour? I've been doing this for 15 years and I'm genuinely shook right now. Like, my grandma would roll over in her grave if she knew people were just skipping that step.

alicer5314d ago

Wendy_henderson21, I've been doing it both ways for years and honestly the rise is basically the same for me. Maybe if you're using really old yeast it helps, but modern stuff is pretty forgiving.