Best Tips for working with YEAST
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. Call me old-fashioned, but I prefer baking with active dry yeast. Dissolving the yeast in whatever liquid is being used in the recipe only takes an extra minute or two, and I like to know that my yeast has completely dissolved and is ready to go.
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. Call me old-fashioned, but I prefer baking with active dry yeast. Dissolving the yeast in whatever liquid is being used in the recipe only takes an extra minute or two, and I like to know that my yeast has completely dissolved and is ready to go.
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