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It's made by removing the water in live yeast and grinding it into fine granules. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. The answer is yes, if you’re in possession of some time, patience, and flour (the last of which may be the hardest to find in this current climate). To use it in a recipe that calls for dry yeast, double the amount, crumble it and let it soften and dissolve in whatever liquid the recipe calls for (warm the liquid to just lukewarm) before adding it to your dry ingredients. (The same is true in reverse: If a recipe calls for instant but you only have active dry, increase the amount by 25 percent.). The result is a solid, soft, crumbly, perishable block that needs to be dissolved when using, and refrigerated when not (accordingly, fresh yeast is found in the refrigerated section of grocery stores, although not all stores carry it). What about the other varieties you might see at the supermarket? Prepare to experiment with those times, as well as with increased yeast amounts to make up for higher numbers of dead cells. Dry yeast is granulated and comes in little 1/4-ounce packets (approximately 2 1/4 teaspoons) or loose in a jar. Understanding the difference, knowing which yeast is the best baking yeast, and where to buy yeast, is not easy. Also called compressed or cake yeast, this yeast comes in a solid, clay-like block. (They may or may not be shiny.) While you can proof instant yeast if you want to, it's not necessary; just like active dry yeast, can be added in with the dry ingredients. S. cerevisiae feeds on sugars for energy, in the process producing carbon dioxide and alcohol (this is fermentation in a nutshell). Dried granular yeast and fresh yeast should be tested (this is called ‘proofing’) before being added to the dough mix, to make sure they are still active. Active dry yeast, along with instant, can typically be found in the grocery store baking aisle, next to other dry ingredients like flour and baking powder. Active dry yeast consists of live yeast cells that have been largely dehydrated under heat, leaving some cells alive and surrounded by the remainder of dead cells. Or maybe you’re plum out of luck and wondering how to make your homestead dreams come true without any store-bought options. Entire subcultures have been built around the allure of cultivating one’s own natural, or wild, yeast starter for bread. The carbon dioxide bubbles get trapped in the dough, creating the lift that makes the dough rise. Rather, it's "a different strain of instant yeast formulated to give you one strong rise," says Reid. It’s usually a good idea to follow the “best by” date on the packaging, but desperate times call for desperate measures. But "frankly, you can use them exactly the same way." Some baking enthusiasts have experimented with kicking off fermentation using fruit or even yeast taken from the crevices of ancient Egyptian pottery. This puts the yeast cells “in a state of suspension” and extends the shelf life for months past its expiration date, Emma Christensen writes for The Kitchn. Sometimes called "bread machine yeast," this type of yeast is ground into finer granules then active dry yeast, so it dissolves quickly in the dough. Instant yeast, sometimes called bread machine yeast, is another type of dry yeast. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson, The Best Ways to Keep Bread From Going Stale. Or leave the realm of leavened breads entirely and turn your attention to flatbreads, including chapatis, bings, and tortillas. The alcohol, meanwhile, evaporates when baking, transforming into gas that also contributes to the rise of the bread. Compressed yeast is a yeast compound used for baking and creating yeast-based, or rising, foods. It's intended for recipes that require only one, quick rise, like these Cinnamon Rolls with Cream Cheese Glaze. This is unnecessary, Reid says; active dry yeast is produced in a such a way that it can be added directly to the bread dough with the dry ingredients. A sourdough starter, at its most basic, is “a lively mixture of flour and water combined with wild yeast and good bacteria captured from the air,” as Dayna Evans writes for Eater. Yeast is everywhere! And store it in an airtight container in the coldest part of your freezer. Professional bakers often prefer this type because of what some describe as a stronger, “distinct” flavor (although some bakers dispute claims that using fresh yeast makes bread taste better). Even if the expired yeast proves active, be aware that yeast “loses its potency as it ages, resulting in longer rising times,” per yeast manufacturer Fleischmann’s. Reid calls fresh yeast a "special occasion yeast," best used for occasions when you'll be baking a lot, such as the holidays, as it "will only last maybe a week in your fridge. "Instant is a slightly different strain, so it produces a bit of a different flavor," Reid says. It's a little harder to track down; look for it in the refrigerated section of the supermarket. There are more than 1,500 identified strains of yeast, and they are, as Jennifer Frazer writes for Scientific American, “naturally found floating in air and on just about every surface on Earth.” The species Saccharomyces cerevisiae is the one most commonly used in breadmaking. Some yeast manufacturers say that modern active dry yeast does not need to be proofed, and can be added directly to dry ingredients, but it’s probably still a good idea to check that the yeast is alive through proofing — especially if it’s been plundered from the forgotten depths of a pantry — before you go through all the trouble of baking something. Dissolve the yeast in a bowl of warm water with a pinch of sugar, and leave for 5-10 minutes (follow the packet instructions for the exact quantities of yeast and water). In other words, there's no need to buy both; buy one and stick with it. Yeast is a living organism. And can I use the decade-old yeast packet I found in the back of my pantry? Instead of trying to use baking soda or powder as a straight-up substitute for yeast, look for recipes that specifically call for those ingredients, like soda breads and quick breads. The biggest myth surrounding active dry yeast is that it needs to be "proofed" by dissolving it in warm water with a pinch of sugar; if it foams and bubbles, it's alive, active, and ready to be used.

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