While following the instructions for creating poolish I encountered some problems. The first step is to add 1/3 of 1/8 teaspoon active dry yeast to 47g cold tap water. Then whisk the two together for 30 seconds and look for bubbles. If you see no bubbles or the yeast floats, you have dead yeast. I tried this technique with new fleischmann's active dry yeast as well as red star active dry yeast and neither one bubbled really at all. The only bubbles I saw were maybe a half dozen DURING the brisk whisking. Once I was done with the whisk, no bubbles to be found. I find it odd that two separate commercial yeasts could possibly be dead so I must be doing it wrong. I looked online for videos on proofing yeast and they all seem to note that you should use warm water and also sugar(neither of which this recipe calls for). Help?