There's more than one type!
| | Back in May, when the culinary team was producing videos from our own kitchens, I made a recording of active dry yeast. My camera was so close, I could see the yeast eating, multiplying, reactivating. So cool! I love the power of yeast—in all its forms.
Active Dry Yeast: Most breads call for this yeast. Keep it in a cool, dry place until ready to use, then activate with warm water.
Instant Yeast: Also known as quick- or rapid-rise yeast, this variety often can be substituted for active dry yeast and doesn't require proofing. Incorporate it into dough with other dry ingredients.
Fresh Yeast: Sold in bars, fresh yeast has a shorter shelf life than its packet-ready cousins. Refrigerate after buying and use within two weeks. To use, crumble into small bits and proof like active dry yeast.
Osmotolerant Yeast: This pricier yeast is reserved for breads with sweet, airy doughs. When shopping, look for SAF Golden Instant Yeast. | | |
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