{"id":33229,"date":"2022-05-16T19:20:18","date_gmt":"2022-05-16T23:20:18","guid":{"rendered":"https:\/\/bakeschool.com\/?p=33229"},"modified":"2022-09-30T15:09:58","modified_gmt":"2022-09-30T19:09:58","slug":"baking-with-yeast","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/baking-with-yeast\/","title":{"rendered":"Baking with yeast"},"content":{"rendered":"\n<p>Learn everything you need to know about yeast in baking, including the types of commercial yeast you can buy, what the difference is between products, how to use them, and the impact of the quantity of yeast on your bread baking.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"1500\" data-pin-description=\"Learn everything you need to know about yeast in baking, from the differences between active dry, instant, bread machine, pizza crust, and fresh yeasts, as well as how to make a sourdough starter if you can't find yeast. Find out all the ingredients in commercial yeast and how to bake with it, as well as proofing tips and tricks.\" data-pin-title=\"Learn about yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking.jpeg\" alt=\"Freshly baked babka in a loaf pan.\" data-skip-lazy class=\"wp-image-33285\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking.jpeg 1000w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-200x300.jpeg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-683x1024.jpeg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-768x1152.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-720x1080.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-360x540.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-180x270.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Yeast-in-baking-150x225.jpeg 150w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"what-yeast-is\"   class=\"wp-block-heading\">What yeast is<\/h2>\n\n\n\n<p>Yeasts are single-celled living microorganisms in the fungus kingdom. They are not to be confused with bacteria, another type of unicellular organisms. <\/p>\n\n\n\n<p>Yeast cells are able to replicate fairly rapidly in a room temperature setting on the warm side. As they replicate they will eat, digest, breathe, and eventually die.<\/p>\n\n\n\n<p>Their ability to take up carbohydrates and digest them down into flavourful compounds, all while producing gas, is why they are so useful in bread baking. The species of yeast used in bread baking is called Saccharomyces cerevisiae (S. cerevisiae)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"Learn all about the different types of yeast you can use to make bread and other baked goods that require a biological leavening agent. Find out how active dry is different than instant yeast, when to use each and when not to, and what the difference is with fresh yeast and sourdough starter.\" data-pin-title=\"How to use yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-683x1024.jpg\" alt=\"Different types of yeast laid out, including instant yeast and a block of fresh compressed yeast.\" class=\"wp-image-33454\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking-150x225.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Different-types-of-yeast-used-in-baking.jpg 1200w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h2 id=\"types-of-yeast\"   class=\"wp-block-heading\">Types of yeast<\/h2>\n\n\n\n<p>Yeast is sold in packets, jars, and even blocks, and it comes with different names. Here is a rundown of the types of yeast you may find:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>active dry yeast looks a lot like small seed beads. It has to be dissolved before using it. You may also want to proof the yeast, meaning to dissolve it and mix it with a pinch of sugar to feed it and get it going before using. Active dry yeast is sold in small packets of 7\u20138 grams (2-\u00bc teaspoons) or jars. Active dry yeast is pure yeast. <\/li><li>instant yeast has a finer texture that dissolves rapidly. It doesn't have to be pre-dissolved before using. You can add it right into your bowl of dry ingredients. Instant yeast is sold in small packets of 7\u20138 grams (2-\u00bc teaspoons) or jars. It's also sold under the name \"quick rise\" or \"rapid rise\" yeast. Instant yeast is made up of yeast plus two additional ingredients:<ul><li>sorbitan monostearate, an emulsifier that coats the yeast cells to protect them, and also to help them dissolve when mixed with water.<\/li><li>ascorbic acid to help build the gluten network faster and so that it is more elastic<\/li><\/ul><\/li><li>pizza crust yeast, is another form of instant rapid-rise yeast, and doesn't have to be dissolved before using. Pizza crust yeast also contains other ingredients that affect gluten:<ul><li>enzymes to help break down the proteins to reduce kneading time, and also develop the flavour in the dough faster (without long ferment times)<\/li><li>the amino acid L-cysteine to help the gluten network form so that the dough is easier to handle and more extendable with less work<\/li><li>ascorbic acid to help build the gluten network faster and so that it is more elastic<\/li><\/ul><\/li><li>bread machine yeast is yet another instant rapid-rise yeast. Unlike instant yeast, which is just yeast, bread machine yeast also contains:<ul><li>sorbitan monostearate, an emulsifier that coats the yeast cells to protect them, and also to help them dissolve when mixed with water.<\/li><li>ascorbic acid to help build the gluten network faster and so that it is more elastic.<\/li><\/ul><\/li><li>fresh yeast is also called baker's yeast, fresh cake yeast, wet yeast, or compressed yeast. It is sold in blocks. You have to dissolve this type of yeast in warm water first in order to evenly distribute it in a dough recipe. Fresh yeast is pure yeast and contains no other ingredients. It has a short shelf-life and you have to store it in the refrigerator.<\/li><\/ul>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn all about the different types of yeast you can use to make bread and other baked goods that require a biological leavening agent. Find out how active dry is different than instant yeast, when to use each and when not to, and what the difference is with fresh yeast and sourdough starter.\" data-pin-title=\"Active dry versus instant yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread.jpg\" alt=\"A small bowl of active dry yeast, enough to make a loaf of bread.\" class=\"wp-image-33452\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Active-dry-yeast-for-baking-bread-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption>Active dry yeast is more coarse, like round seed beads.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn all about the different types of yeast you can use to make bread and other baked goods that require a biological leavening agent. Find out how active dry is different than instant yeast, when to use each and when not to, what bread booster and dough enhancers are, and what the difference is between fresh yeast and sourdough starter.\" data-pin-title=\"How to use instant yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast.jpg\" alt=\"A small bowl of rapid rise dry yeast, enough to make a loaf of bread.\" class=\"wp-image-33456\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Rapid-rise-yeast-for-baking-bread-also-called-instant-yeast-or-quick-rise-yeast-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption>Instant yeast, also called Rapid Rise or Quick Rise yeast is much finer in texture than active dry.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 id=\"the-role-of-yeast\"   class=\"wp-block-heading\">The role of yeast<\/h2>\n\n\n\n<p>Yeast is a leavening agent, meaning its job is to create air or a gas that will expand and help baked goods rise. Since yeast is a living organism, it's categorized as a biological leavening agent. On the other hand, baking soda and baking powder are chemical leaveners.<\/p>\n\n\n\n<p>Yeast is revived when hydrated and fed, and will start to perform its basic biological functions of eating and breathing. They not only produce gas, but also contribute to developing flavour. Yeast take up carbohydrates (like glucose) and break them down to other compounds with different flavour profiles, including alcohol, if given enough time.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn all about the different types of yeast you can use to make bread and other baked goods that require a biological leavening agent. Find out how active dry is different than instant yeast, and when to use each and when not to.\" data-pin-title=\"Different types of yeast for baking\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast.jpg\" alt=\"A big beige block of fresh yeast, also called compressed yeast or cake yeast.\" class=\"wp-image-33450\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-block-of-fresh-yeast-also-called-cake-yeast-wet-yeast-or-compressed-yeast-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption>A block of fresh yeast, also called compressed yeast.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn all about the different types of yeast you can use to make bread and other baked goods that require a biological leavening agent. Find out how active dry is different than instant yeast, when to use each and when not to, and what the difference is with fresh yeast and sourdough starter.\" data-pin-title=\"Types of yeast for baking bread\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread.jpg\" alt=\"A small piece of fresh yeast ready to be dissolved in warm water to make bread.\" class=\"wp-image-33451\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/A-small-piece-of-fresh-yeast-to-use-to-bake-bread-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption>A piece of fresh yeast taken from a block of compressed yeast. This form of yeast has to be dissolved to mix it evenly into bread doughs and to use it. <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<h2 id=\"how-to-add-yeast-to-a-dough\"   class=\"wp-block-heading\">How to add yeast to a dough<\/h2>\n\n\n\n<p>Today, most home bakers use dry yeast, either active dry or rapid rise instant yeast. There are two ways to add these types of yeast to your dough:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Dry method: whisk the yeast with the dry ingredients, then add the liquid<\/li><li>Wet method: dissolve the yeast in a little warm liquid (water is fine), then add to your dough<\/li><\/ol>\n\n\n\n<p>I have tested both methods several times over the years, and I prefer the wet method. Regardless of the type of yeast, I prefer to dissolve the yeast in a little water first before adding it to the dough. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best cinnamon rolls with raisins and cream cheese icing with this easy recipe. These cinnamon buns are made from an enriched dough kneaded in the mixer with raisins, then rolled out and filled with butter, cinnamon, and sugar before shaping and baking. This recipe makes fluffy rolls with lots of filling and a good amount of raisins.\" data-pin-title=\"Easy cinnamon rolls with raisins recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it.jpg\" alt=\"Dissolving yeast in a small bowl with water to bring it back to life before using it.\" class=\"wp-image-32758\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Dissolving-yeast-to-revive-it-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>The few times I have tried the dry method, I have noticed that in some cases, the yeast doesn't always dissolve well into the dough. This is a major problem with active dry. It's less porous and more difficult to hydrate than instant yeast. For this reason, I prefer to dissolve yeast first before using it.<\/p>\n\n\n\n<p>With fresh yeast, you also have to dissolve it in water before adding it to the dough.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn everything you need to know about yeast in baking, from the differences between active dry, instant, bread machine, pizza crust, and fresh yeasts, as well as how to make a sourdough starter if you can't find yeast. Find out all the ingredients in commercial yeast and how to bake with it, as well as proofing tips and tricks.\" data-pin-title=\"How to proof yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar.jpg\" alt=\"A glass of proofed yeast made by mixing yeast with water and a little sugar, letting it sit until it is foamy and active.\" class=\"wp-image-33260\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"how-to-proof-yeast\"   class=\"wp-block-heading\">How to proof yeast<\/h2>\n\n\n\n<p>Dry yeast you buy in the store is dormant because it doesn't have water or food to live off of. It has been dried in a way that doesn't kill it. The cells are basically hibernating, alive but dormant, waiting for water and food.<\/p>\n\n\n\n<p>To proof yeast means to pre-dissolve the yeast in a liquid and give it a little sugar. This will feed the yeast cells, reviving them and starting up their metabolism again.<\/p>\n\n\n\n<p>When you dissolve yeast in warm water and a little sugar, after 5 to 10 minutes, the mixture will develop a thick foam. This is a sign that the yeast isn't dead.<\/p>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\">Many bakers proof yeast to verify that the yeast is still alive. They use this test to predict that the yeast will thrive once mixed into a dough. It's true that if your yeast is alive and active, the dissolved yeast in water will make the mixture foamy. However, this is in no way a measure of how active your packet of yeast is! It's a qualitative test, not quantitative, and tells you very little about the state of the yeast in a packet.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best cinnamon raisin rolls with this easy recipe. The raisins are kneaded into the dough in the mixer, then rolled out and smeared with buttery cinnamon sugar before rolling to make buns. These cinnamon buns with raisins are an ode to cinnamon raisin bread, topped with cream cheese icing. They are fluffy and not too sweet!\" data-pin-title=\"Easy cinnamon raisin buns recipe with cream cheese icing\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising.jpg\" alt=\"An enriched bread dough with raisins after rising to make cinnamon rolls with raisins.\" class=\"wp-image-32719\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/04\/Cinnamon-roll-dough-with-raisins-after-rising-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"why-bakers-favour-instant-yeast\"   class=\"wp-block-heading\">Why bakers favour instant yeast<\/h2>\n\n\n\n<p>When you are shopping for yeast, most stores carry dry yeast (active dry or instant), not fresh yeast. Why? Dry yeast is easier to use and to store. The process of making active dry yeast isn't the same as for instant yeast.<\/p>\n\n\n\n<p>Active dry yeast is dried using a spray drier, which is a process that damage yeast cells. One quarter of the weight of active dry yeast tends to be damaged and\/or dead.<\/p>\n\n\n\n<p>Instant yeast is made via a gentler process, leaving more yeast cells intact. A packet of instant yeast will be more active than a packet of active dry. The yeast cells in it are healthier and a greater percentage are alive. Instant yeast is also more porous and able to absorb water quickly. The cells will be hydrated and therefore active more rapidly.<\/p>\n\n\n\n<p>Another issue with active dry yeast is that the damaged or dead yeast cells release glutathione. Glutathione is a reducing agent that interferes with the gluten network in bread dough. This means you may have a harder time forming the gluten network in doughs made with active dry. They may be more slack and more difficult to shape into boules, loaves, and baguettes. The slackening effect on dough is an advantage for recipes like pizza: a slack dough is easier to extend into a round disk.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"Learn how to bake with the different types of yeast to make bread, including active dry, instant, and even fresh yeast and sourdough starter. Find out which recipes are best for each type of yeast, and how to use them.\" data-pin-title=\"Best types of yeast for bread baking\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-683x1024.jpg\" alt=\"Two bowls of yeast, side-by-side to show the difference: active dry yeast is more granular and coarse, like seed beads versus quick rise or rapid rise instant yeast has a finer, lighter texture.\" class=\"wp-image-33457\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast-150x225.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/The-difference-between-active-dry-and-instant-or-rapid-rise-yeast.jpg 1200w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><figcaption>A comparison of active dry and instant yeast.<\/figcaption><\/figure>\n\n\n\n<h2 id=\"how-to-replace-active-dry-yeast-with-instant-yeast\"   class=\"wp-block-heading\">How to replace active dry yeast with instant yeast<\/h2>\n\n\n\n<p>In my experience, you can replace active dry yeast with instant yeast, gram for gram, or teaspoon for teaspoon, without making any changes to a recipe. As mentioned earlier, you should watch the dough as it rises, rather than watching the timer. Rapid rise yeast, as the name suggests, acts faster. Your rise times will likely be a fraction of what they were with active dry yeast.<\/p>\n\n\n\n<p>Note that manufacturers suggest you dissolve active dry yeast in four times its weight of water. The water needs to be quite warm to help it dissolve, 41\u201346 \u00b0C (105\u2013115 \u00b0F).<\/p>\n\n\n\n<h2 id=\"how-to-replace-instant-yeast-with-active-dry\"   class=\"wp-block-heading\">How to replace instant yeast with active dry<\/h2>\n\n\n\n<p>In my experience, you can replace instant yeast (rapid rise yeast) with active dry yeast, gram for gram, or teaspoon for teaspoon, without making any changes to a recipe. As mentioned earlier, you should watch the dough as it rises, rather than watching the timer. Active dry yeast may be slower. Your rise times will likely be longer than what they were with active dry yeast.<\/p>\n\n\n\n<p>Note that instant yeast doesn't need as much water or heat to dissolve. Your ingredients and dough should be around 21\u201335 \u00b0C (70\u201395 \u00b0F).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make a fruit bread with this easy recipe. This makes a lovely raisin bread with cinnamon and candied citrus peel, but you can make it with any dried fruit you like. This bread can be baked in a large loaf pan or braided and baked on a sheet pan as a boule. Makes great toast!\" data-pin-title=\"Easy recipe for fruit bread\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes.jpg\" alt=\"Brushing the surface of a braided boule with egg wash before baking.\" class=\"wp-image-31617\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/02\/Brushing-surface-of-bread-with-an-egg-wash-before-baking-to-help-it-brown-and-develop-a-shine-as-it-bakes-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"yeast-conversion-chart\"   class=\"wp-block-heading\">Yeast conversion chart<\/h2>\n\n\n\n<p>Want to modify a recipe that calls for active dry yeast and use fresh yeast instead? Here's how to convert your yeast recipes for any type of yeast.<\/p>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><thead><tr><th>Type of Yeast<\/th><th> Instant (or Rapid Rise)<\/th><th>Active dry<\/th><th>Fresh<\/th><\/tr><\/thead><tbody><tr><td><strong>Quantity<\/strong><\/td><td>8 grams (2-\u00bc teaspoons or 1 packet)<\/td><td>8 grams (2-\u00bc teaspoons or 1 packet)<\/td><td>19 grams (\u2154 ounce)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>So for every packet of dry yeast in a recipe (whether it's instant, rapid rise, active dry, or pizza crust yeast) that calls for 8 grams or 2-\u00bc teaspoons, you can replace it with 19 grams (\u2154 ounce) of fresh yeast.<\/p>\n\n\n\n<p>And for any recipe that calls for 19 grams (\u2154 ounce) of fresh yeast, you can replace it with a packet of dry yeast (whether it's instant, rapid rise, active dry, or pizza crust yeast). This is equivalent to 8 grams or 2-\u00bc teaspoons.<\/p>\n\n\n\n<h2 id=\"effect-of-temperature\"   class=\"wp-block-heading\">Effect of temperature<\/h2>\n\n\n\n<p>Yeast is a living organism and so it will thrive within at certain temperatures and die at others. A warmer environment can speed up yeast replication in doughs and therefore fermentation. This works up to a point. If you heat up a dough too much, the dough may dry out and\/or the yeast may die.<\/p>\n\n\n\n<p>On the other hand, if it's too cold, yeast will slow down. Your dough will take much longer to ferment. This can be an advantage if you want to make a dough one day and bake it the next day. Put the dough in the fridge to store it overnight, cooling it down enough that the yeast slow down. This is called \"cold retard,\" from the French verb \"retarder,\" meaning to delay. When you put your dough in the refrigerator for cold retard, you are delaying dough fermentation in a cool environment.<\/p>\n\n\n\n<p>It's good to pay attention to the temperature of the dough and the room it is fermenting in. This will help you judge how quickly fermentation will occur:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>If you're making bread dough in a warm room in the summer, at around 27 \u00b0C, the dough will rise quickly.<\/li><li>If you're making bread dough in a cold kitchen in the winter, at around 10&nbsp;\u00b0C, the dough will take longer to rise, possibly double the time, even.<\/li><\/ul>\n\n\n\n<p>Of course, the time it takes for doughs to rise and ferment isn't only dependent on temperature, but also the amount of yeast.<\/p>\n\n\n\n<p>The temperature of dough affects the rate of yeast:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Between 0\u20131 \u00b0C (32 to 34 \u00baF), yeast cells are dormant. <\/li><li>At around 10 \u00b0C (50 \u00b0F), yeasts become more active. As you increase the temperature, yeasts will continue to become more and more active, up to a point.<\/li><li>By 50 \u00b0C (120 \u00b0F), yeasts slow down again because it's getting too warm for them.<\/li><li>By 60 \u00b0C (140 \u00b0F), yeast activity halts and they die.<\/li><\/ul>\n\n\n\n<p>If nothing else, this list of dough temperatures should help you understand a few things:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>When you put a dough in the fridge overnight, yeast cells are minimally active once the dough has cooled down. Cold retard steps in bread making are not used to develop much more gas or for rising, but rather, to develop flavour. In colder temperatures, yeast cells are minimally active, but certain type of bacteria, like lactic acid bacteria, may be more active and contribute to flavour.<\/li><li>When you put bread dough in the oven to bake, the yeast will continue to grow and thrive up to a point, which contributes to bread rising and oven spring because the cells will release more and more carbon dioxide rapidly, up to a certain temperature, at which point the yeast cells die.<\/li><li>Yeast cells are quite resilient and can handle a fairly broad range of temperature, whether a little warmer than what's written on the label or a little cooler. This means that you don't need to be so nervous about the temperature of your ingredients.<\/li><\/ol>\n\n\n\n<p>Remember that the rate of activity of yeast is temperature dependent. Instead of fixating on temperature, know that your bread will rise and the yeast will replicate and produce gases, as long as you don't hit the temperature they die at.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn all about the different types of yeast you can use to make bread and other baked goods that require a biological leavening agent. Find out how active dry is different than instant yeast, when to use each and when not to, what bread booster and dough enhancers are, and what the difference is between fresh yeast and sourdough starter.\" data-pin-title=\"How to bake with yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast.jpg\" alt=\"A bag of Fleischmann's bread booster for bread making with dough enhancers.\" class=\"wp-image-33455\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Fleischmanns-bread-booster-with-dough-enhancers-and-yeast-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"bread-boosters-and-dough-enhancers\"   class=\"wp-block-heading\">Bread boosters and dough enhancers<\/h2>\n\n\n\n<p>You may have noticed in the baking aisle of your local grocery store that you can now purchase \"bread booster\" or \"dough enhancer.\" It's a powder you can add to your bread dough. Bread booster contains ingredients to help you build the gluten network faster:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>wheat gluten<\/li><li>inactive yeast, which means dead yeast (as mentioned previously dead yeast is contaminated with glutathione, which is a reducing agent)<\/li><li>ascorbic acid<\/li><li>enzymes.<\/li><\/ul>\n\n\n\n<p>You'll also notice there is soy lecithin in bread boosters and dough enhancer mixes. Soy lecithin softens the crumb and helps preserve the bread longer.<\/p>\n\n\n\n<p>Dough enhancers are a great way to speed up mixing and kneading, and to get more consistent results. Just remember that you still have to add yeast to your dough, along with bread boosters or dough enhancers! The bread booster doesn't contribute active yeast!<\/p>\n\n\n\n<h2 id=\"effect-of-quantity\"   class=\"wp-block-heading\">Effect of quantity<\/h2>\n\n\n\n<p>It makes sense that the more yeast you add to a dough, the faster it will rise. You've added more living organisms that can digest more of the food and faster. This means they will produce gas more quickly.<\/p>\n\n\n\n<p>Conversely, adding less yeast to a dough means the dough will take more time to rise and ferment. Longer rise time also means more time to develop alcohol and other flavour compounds. This is why sourdough is so flavourful. The dough can take 4 to 8 hours to ferment, depending on conditions and the recipe. This is ample time for developing flavour.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn everything you need to know about yeast in baking, from the differences between active dry, instant, bread machine, pizza crust, and fresh yeasts, as well as how to make a sourdough starter if you can't find yeast. Find out all the ingredients in commercial yeast and how to bake with it, as well as proofing tips and tricks.\" data-pin-title=\"Baking with yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping.jpeg\" alt=\"Pre-shaping bread dough to make a sourdough boule in a Dutch oven.\" class=\"wp-image-33289\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Bread-shaping-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"effect-of-time\"   class=\"wp-block-heading\">Effect of time<\/h2>\n\n\n\n<p>Novice bread bakers often rely on time to judge whether to move onto the next step in a recipe. Actually, it's better to look at the dough, and not the clock. <\/p>\n\n\n\n<p>As you practice baking with yeast, you will be able to tell when a dough is under- or over-proofed, or proofed.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1280\" height=\"1920\" data-pin-description=\"Brioche bread buns with cranberries and chocolate chips are easy to make with this recipe kneaded in the stand mixer.\" data-pin-title=\"Cranberry chocolate bread buns recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked.jpg\" alt=\"Freshly baked cranberry chocolate chip buns with a striped linen.\" class=\"wp-image-21259\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked.jpg 1280w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/12\/Chocolate-cranberry-brioche-bread-buns-freshly-baked-150x225.jpg 150w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/figure>\n\n\n\n<h2 id=\"the-role-of-gluten\"   class=\"wp-block-heading\">The role of gluten<\/h2>\n\n\n\n<p>When yeast cells expel gases, the expandable, elastic nature of gluten allows a kneaded dough to trap the gases. The dough expands like a balloon.<\/p>\n\n\n\n<p>Without gluten, those gases would be lost, especially since yeast cells take time to digest sugar and expel carbon dioxide. Without gluten, the gas bubbles may merge together in a dough, and even rise up and dissipate into the air.<\/p>\n\n\n\n<h2 id=\"baking-powder-versus-yeast\"   class=\"wp-block-heading\">Baking powder versus yeast<\/h2>\n\n\n\n<p>While baking powder and yeast both play a similar role as <a href=\"https:\/\/bakeschool.com\/leavening-agents-in-baking\/\">leavening agents<\/a>, they aren't the same at all. <a href=\"https:\/\/bakeschool.com\/what-is-baking-powder\/\">Baking powder<\/a> is a chemical leavener, made up of <a href=\"https:\/\/bakeschool.com\/focus-on-baking-soda\/\">baking soda<\/a> and inorganic acid(s), and when dissolved and heated, a reaction occurs releasing carbon dioxide, which helps batters and doughs rise. <\/p>\n\n\n\n<p>It's true that baking soda, baking powder, and yeast all release carbon dioxide. But with yeast, the cells are digesting proteins and sugars, and releasing a panoply of complex flavour compounds. Baking powder doesn't do that at all. And in some cases, these chemical leaveners can impart off or soapy flavours when used in excess.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"640\" height=\"960\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Quebec-brown-bread-sliced.jpg\" alt=\"Quebec brown bread sliced\" class=\"wp-image-8391\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Quebec-brown-bread-sliced.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Quebec-brown-bread-sliced-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Quebec-brown-bread-sliced-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Quebec-brown-bread-sliced-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Quebec-brown-bread-sliced-150x225.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n\n\n\n<p>Still, you can absolutely make bread with a chemical leavener, and this <a href=\"https:\/\/bakeschool.com\/irish-soda-bread-with-raisins\/\">Irish soda bread with raisins<\/a> is a prime example, as is this <a href=\"https:\/\/bakeschool.com\/boston-brown-bread-the-quebec-version\/\">Boston brown bread<\/a>. Both of these recipes rely on the reaction between baking soda and an acid to rise, and in the case of brown bread, an excess of baking soda leads to its signature mahogany colour and malty flavour.<\/p>\n\n\n\n<h2 id=\"adding-yeast-to-other-types-of-baked-goods\"   class=\"wp-block-heading\">Adding yeast to other types of baked goods<\/h2>\n\n\n\n<p>Many bakers are unaware that you can actually use yeast to make cakes even. There are many traditional coffee cake recipes that are yeast-based. They are not necessarily kneaded, and most aren't fermented the way bread dough is. Still, they have a light and fluffy texture, just like cakes made with baking powder.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn everything you need to know about yeast in baking, from the differences between active dry, instant, bread machine, pizza crust, and fresh yeasts, as well as how to make a sourdough starter if you can't find yeast. Find out all the ingredients in commercial yeast and how to bake with it, as well as proofing tips and tricks.\" data-pin-title=\"Baking 101: yeast\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water.jpg\" alt=\"Levain in a jar made from sourdough starter, flour, and water.\" class=\"wp-image-33259\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Levain-made-from-sourdough-starter-flour-and-water-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"sourdough-starter\"   class=\"wp-block-heading\">Sourdough starter<\/h2>\n\n\n\n<p>In recent years, there was actually a yeast shortage in North America. Though the shortage was short-lived, many bakers switched from baking with commercial yeast to <a href=\"https:\/\/bakeschool.com\/sourdough-starter\/\">sourdough starter<\/a>. After all, a sourdough starter is nothing but a live culture of microorganisms (mainly lactic acid bacteria and yeast). Lactic acid bacteria transform sugars, like glucose into lactic acid, giving bread sourdough breads their characteristic sour taste.<\/p>\n\n\n\n<h2 id=\"making-a-sourdough-starter\"   class=\"wp-block-heading\">Making a sourdough starter<\/h2>\n\n\n\n<p>To create a sourdough starter, also called levain, you mix flour and water in a Mason jar, and let it ferment on the counter. When you are building up a starter, what you are actually doing is feeding the micro-organisms in the air, water, and flour, giving them a home where they can grow and replicate.<\/p>\n\n\n\n<p>The process of building a starter involves several episodes of discarding portions and feeding the culture with more flour and water. Discarding portions of the starter periodically is important in order to avoid winding up with kilos of starter, when really you only need 100 grams or less to make most breads.<\/p>\n\n\n\n<p>Experienced sourdough bakers may only keep a small culture in the fridge, fed weekly or every 10 days. The baker removes a portion to bake with on the day of feeding, thereby avoiding any discard.<\/p>\n\n\n\n<p>When feeding a starter to maintain it, I add equal parts flour and water by weight. Feeding schedules and amounts vary from one baker to another, but this is how I learned. For feeding, you can use all-purpose flour. I was taught to feed starter with equal parts all-purpose and rye flours. Rye flour is a whole grain flour that leads to a more active starter that may rise faster.<\/p>\n\n\n\n<h2 id=\"proofing-yeast\"   class=\"wp-block-heading\">Proofing yeast<\/h2>\n\n\n\n<p>Most home bakers don't have the time to build a starter and maintain it, even if the time each week is minimal. Starter adds another thing to our ever-growing to-do lists. This is why modern bakers tend to use commercial yeast. <\/p>\n\n\n\n<p>Here's how to proof it and check it is active. Remember this is just a qualitative test for activity and doesn't indicate the percentage of inactive versus active yeast. Still, it gives you an idea before you start of whether or not you should proceed to make bread with your packet of yeast.<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-33475\" class=\"wprm-recipe-container\" data-recipe-id=\"33475\" data-servings=\"1\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-360x360.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"A glass of proofed yeast made by mixing yeast with water and a little sugar, letting it sit until it is foamy and active.\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar-96x96.jpg 96w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"proofing-yeast\"   class=\"wprm-recipe-name wprm-block-text-bold\">Proofing Yeast<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Learn how to proof yeast to check that it is alive and active to use in your next bread recipe. This works with instant or active dry.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #f9ba11; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop 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18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Fbaking-with-yeast%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2022%2F05%2FProofing-yeast-in-water-with-sugar.jpg&amp;description=Proofing+Yeast&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"33475\" data-url=\"https:\/\/bakeschool.com\/baking-with-yeast\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Proofing-yeast-in-water-with-sugar.jpg\" data-description=\"Proofing Yeast\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"33475\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"33475\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Bread<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">American<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-33475 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"33475\" aria-label=\"Adjust recipe servings\">1<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">42<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 23.4195268,0.116025011 C23.4335023,0.124343766 23.4473662,0.132918622 23.4610918,0.141916689 C23.4796908,0.154029591 23.4976803,0.166771745 23.5153154,0.180181753 C23.5215871,0.184990661 23.5280204,0.19000071 23.5344156,0.195109815 C23.586634,0.236855816 23.6353658,0.284328743 23.6802654,0.336947065 C23.6902854,0.348910836 23.7001798,0.361023076 23.7099116,0.373439419 C23.7250854,0.392462885 23.7395122,0.412025738 23.7534415,0.432151928 C23.7562299,0.43664277 23.7593476,0.44121751 23.7624447,0.4458273 L23.769238,0.455541135 C23.7909293,0.488457379 23.811321,0.522788367 23.8303136,0.558408405 L23.7624447,0.4458273 C23.7930109,0.491322665 23.8205847,0.538758404 23.8451908,0.587752207 C23.8589849,0.614619568 23.8717651,0.64234537 23.8837139,0.670714903 C23.8916909,0.69034202 23.8993981,0.709868171 23.9066758,0.729569234 C23.9667944,0.891355027 24.0003,1.07231394 24.0003,1.26315789 C24.0003,1.37052085 23.989696,1.47475535 23.9697388,1.57428146 C23.967148,1.58490156 23.9648139,1.59593416 23.9623606,1.60693038 C23.9555487,1.63944278 23.9473725,1.67108415 23.9382567,1.70214932 C23.9328014,1.7194493 23.9272838,1.73710073 23.9214435,1.75461133 C23.9130937,1.78057383 23.9038746,1.80572912 23.8940331,1.83042064 C23.8871468,1.84713902 23.8798952,1.86440489 23.8723095,1.8814851 C23.8602176,1.90903343 23.8474942,1.93526551 23.8340529,1.96084342 C23.8267188,1.97460628 23.8189413,1.9887999 23.8109117,2.00282261 C23.789491,2.04037757 23.7665296,2.07615951 23.742116,2.11025074 C23.7361292,2.11837436 23.730366,2.12620343 23.7245111,2.13395705 C23.7018558,2.16426076 23.6779391,2.193016 23.6529446,2.22023557 C23.6511671,2.22181835 23.6491147,2.22403628 23.6470534,2.22624593 C22.2271772,3.74833439 21.6647271,4.65602375 21.4043432,6.25622236 L21.313921,6.9057026 C21.0634824,8.84220504 20.486405,13.8251595 19.5858719,21.8291803 C19.4531115,23.0090189 18.6885169,23.9016995 17.7616677,23.9923977 L17.605771,24 L7.04340288,24 C6.03281327,24 5.18975734,23.05054 5.06049935,21.8040728 L5.04653242,21.6149567 L4.1993,2.526 L4.09147292,2.52631579 C2.6590264,2.52631579 2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-33475-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-33475-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"33475\" data-servings=\"1\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-33475 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"33475\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"33475\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-33475-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"1\" data-recipe=\"33475\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"33475\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"33475\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"33475\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"&nbsp;60&#032;mL&#032;water&#032;warmed to around 38 \u00b0C (100 \u00b0F)\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">warmed to around 38 \u00b0C (100 \u00b0F)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5&#032;mL&#032;granulated sugar\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;8&#032;grams&#032;active dry yeast&#032;or instant works too\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/32NA54A\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">active dry yeast<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">or instant works too<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-33475-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-33475-instructions-container wprm-block-text-normal\" data-recipe=\"33475\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-33475-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Stir together water and sugar, then mix in yeast. <\/span><\/div><\/li><li id=\"wprm-recipe-33475-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Let stand 10 minutes, during which time the yeast makes the mixture foam up, a good indicator that it is active and you may use it in your recipe.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-33475-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">For the temperature of the water, read the manufacturers instructions to know the recommended temperature and go with that over what is indicated here since each type of yeast will have a different optimal temperature.<\/span><\/div><\/div>\n<div id=\"recipe-33475-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">42<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">76<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.02<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-empty\" style=\"flex-basis: 175px\"><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>\n\n\n<h2 id=\"frequently-asked-questions\"   class=\"wp-block-heading\">Frequently asked questions<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1652115552366\"><strong class=\"schema-faq-question\">Why does bread dough smell like alcohol?<\/strong> <p class=\"schema-faq-answer\">Yeasts are living, breathing organisms, so they will eat, taking up carbohydrates from flour, transforming them into glucose and breaking it down to form carbon dioxide and eventually ethanol. This process is also referred to as fermentation.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1652115579511\"><strong class=\"schema-faq-question\">How do I store unused yeast after opening the package?<\/strong> <p class=\"schema-faq-answer\">Since yeast is a living organism, it is very sensitive to storage conditions. Once a package of yeast is opened, regardless of the type, you should store the unused portion in the refrigerator.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1652736195408\"><strong class=\"schema-faq-question\">How can I tell if my expired yeast is still good?<\/strong> <p class=\"schema-faq-answer\">You can proof dry yeast in a small amount of warm water with a little sugar mixed in. And while this is a qualitative way of seeing if your yeast is alive, this method is not reliable to judge if expired yeast is good enough to bake with. You don't know exactly how active or what percentage of yeast is alive or dead using this test. Furthermore, remember that, when yeast die, they may expel compounds that can interfere with the gluten network. This means, if half your packet of yeast is dead, you may run into trouble creating a strong, elastic dough with it.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1652115712019\"><strong class=\"schema-faq-question\">How can I tell if my dough has proofed enough?<\/strong> <p class=\"schema-faq-answer\">The poke test is the best way to check the proofing of your dough. If you gently poke the surface of the dough with the tip of your finger and it springs back very fast, the dough is under-proofed. If you poke the surface and it slowly rises back, it proofed. If you poke the dough and it doesn't spring back at all, it's likely over-proofed.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1652814231505\"><strong class=\"schema-faq-question\">Can I use brewer's yeast to make bread?<\/strong> <p class=\"schema-faq-answer\">Brewer's yeast is made of the same type of yeast as baker's yeast, and you can use it to make bread. The yeast are alive but dormant as it is sold dry. Once dissolved and mixed into your dough, the yeast will produce the gas needed to help your bread rise.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1652814274814\"><strong class=\"schema-faq-question\">Can I use nutritional yeast to make bread?<\/strong> <p class=\"schema-faq-answer\">Nutritional yeast is heated to a high temperature to dry it out. The yeast is inactive and you can't use it to make bread. The yeast cells aren't alive and won't produce the gas needed to help your bread rise.<\/p> <\/div> <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Learn everything you need to know about yeast in baking, including the types of commercial yeast you can buy, what the difference is between products, how to use them, and the impact of the quantity of yeast on your bread baking. What yeast is Yeasts are single-celled living microorganisms in the fungus kingdom. They are...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/baking-with-yeast\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":33383,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2037,2029,2028],"class_list":{"0":"post-33229","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baking-ingredients","8":"category-baking-school","9":"category-baking-science","10":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baking with yeast - 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