Dave wrote:


I grew up in a bakery which is where I learned the benefits of foaming
the yeast first. It gets them cranking faster.. YMMV


Sounds reasonable, but ... why does putting the yeast into tepid water in a
small cup with 1 tsp of sugar cause it to activate more quickly? Versus
being put into a two quart bottle with tepid water and 8 cups of sugar?


Smaller vessel, more contact between the yeast and food source.