Active Dry Yeast
A leavening agent used in the making of bread, Active Dry yeast is a form of yeast that tends to be less finely ground and must therefore be dissolved in four times its weight of warm water before use. The water should be about 110 to 115 degrees Fahrenheit and the yeast must be dissolved for around 10 minutes. Water temperature above 115 to 120 degrees will damage the yeast and 140 or above will kill it.
If a recipe calls for fresh yeast and you have dry, use half the amount of dry yeast.
In addition to its leavening action, yeast also imparts flavor to the bread.
Most active dry yeast comes in pre measured packets. The yeast itself consists of a dry powder with a slightly grainy texture. Once combined with water and sugar though, the yeast becomes frothy liquid.
Selecting and Buying
Preparation and Use
Baker's yeast is what we use most often for leavening when cooking.Used for Baking Bread and Dough.
Conserving and Storing
Always store in a cool, dry place, preferably the refrigerator (a must for fresh yeast), but bring to room temperature before using. Fresh yeast is extremely perishable and should be used within 1-2 weeks or date on package.