Yeast

I always use instant yeast, which, in my opinion, is easier to use. You don’t have to make a starter like you would with fresh yeast, or dissolve it in warm water as with active dry yeast. It keeps for many months, and I’m always sure that it will work properly. Since I bake a lot of buns and breads, I always keep a few packets in my pantry. Each packet contains ¼ ounce (7 g) yeast, which is about 2½ teaspoons.