So when I did some research on how to proof yeast this morning. I found an interesting fact. I guess it's called proofing because back in the olden days (is olden even a word?), people would test their yeast to make sure it was good before baking with it. If the yeast bubbled in the water (with a pinch of sugar added for the yeast to nibble on), they would have PROOF that the yeast was good. Neat, huh?
With all that said, I guess my previous yeast kicked the bucket sometime over the past week or so. RIP yeast. (Feel free to have a moment of silence.) :)