Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Proofing (also called proving), as the term is used by professional bakers, is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. Fermentation rest periods are not often explicitly named, and normally show up in recipes as "Allow dough to rise." In a less-specific sense with usage reminiscent to fermentation, proofing refers to yeasts' feeding on some type of sugar. As the term is used in some cookbooks intended for home use, it refers to testing the viability of one's yeast by mixing it with a small amount of warm water and sugar, and waiting until the mixture becomes foamy by the action of the yeast.

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