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- Yeast is a microscopic organism that produces carbon dioxide as it grows and multiplies, causing baked products to rise. This leavening action helps make bread light and airy.
- There are several forms of yeast on the market:
- Active dry yeast, the most popular form, quick-rising dry yeast or bread machine yeast are sold as dry granules and packaged in either 1/4-ounce packets or 4-ounce jars.
- Compressed fresh yeast is a small block or “cake” of moist yeast that can be found in the refrigerated section of the supermarket. Generally, it is softened in warm water before using.
- Quick-rising yeast is a more active strain of yeast than regular active dry yeast. Using quick-rising yeast in a bread recipe reduces the rising time by 1/3. It is usually mixed with dry ingredients before the warm liquids are added.
- Store packets of active dry yeast and quick-rising yeast in a cool, dry place to keep out moisture. Store unopened jars in a cool, dry place until opened. Once opened, store tightly covered in the refrigerator.
- Store compressed yeast tightly wrapped in the refrigerator to preventing it from drying out or spoiling. Use by the date printed on the package. Freeze compressed yeast in a resealable plastic freezer bag for up to 3 months.
- If compressed yeast becomes moldy or discolored, throw it away.
- Quick-rising dry yeast can be substituted for active dry yeast, except when dough is allowed to rise in the refrigerator. The cold temperature will prevent the dough made with quick-rising dry yeast from rising quickly.
- One (.6-ounce) cake of compressed yeast can be substituted for 1 (1/4-ounce) packet of active dry yeast.
- Substitute 2 1/2 teaspoons active dry yeast for 1 (1/4-ounce) packet active dry yeast.
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