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I think the phrase 'proofing yeast' in bread making has the same connotations - you're testing that the yeast is still alive.

Off-topic here, but since I'm often making pizza dough:

I always wondered about that word. If you want to test yeast, you just put it in some sugar water & see if it foams.

But then, I guess you can't do that if it's mixed with flour & other stuff?