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Know Your Yeast!
Yeast is a tiny living microorganism that jump starts the process of fermentation in bread dough. Upon activation, yeast cells feed on the sugars in flour and release carbon dioxide in the process. The trapped carbon dioxide gases gradually fill the dough and cause it to expand into a risen loaf.
Main Types Available In Stores:
Fresh
0.6 oz. cubes
gives the best taste, but high moisture content yields very short shelf life
refrigerate for 2 weeks
Active Dry
1/4 oz. pak or 1-2 pound blocks
granulated and usually needs to be hydrated before adding to dough
4 month shelf life if refrigerated or 6 months if frozen
Instant
1/4 oz. paks or 1-2 pound blocks
smaller granules than active dry and usually ok to mix in with dry ingredients
6 month shelf life refrigerated - up to a year if frozen
best choice for slow rise doughs, most potent and dependable of all 3 types
Conversion Chart:
100% Fresh Yeast = 40% Active Dry = 33% Instant
1 ounce = 0.4 ounces = .33 ounces
1 TBSP = 1.25 teaspoons = 1 teaspoon
Tips:
* check expiration date on package at time of purchase
* store unused portions in refrigerator or freezer to extend shelf life
* salt, sugar, fats, & cinnamon slow yeast production, add during latter stages
* tannic acid in crushed raisins slow yeast production, add during latter stages
* mix yeast in 1/2 cup 105-110 degree liquid before adding other ingredients to "proof" it's potency, should foam or bubble within 5-10 minutes
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