Leavenings

For yeast-leavened breads we have used dry yeast, as it is available all over the country, unlike fresh, compressed cake yeast. If you buy the rather perishable jars of dry yeast, rather than packages, you must be sure to proof it (mix it with warm water and a bit of sugar; then wait until it foams) to make sure that it is alive and perky. We call for this proofing step in all our recipes, regardless of whether packaged yeast or yeast from a jar is used, just to be on the safe side. It’s no fun wasting ingredients and hanging around waiting for a heap of dough that will never rise.