Using Yeast

There are two principal forms of yeast: dry yeast and compressed (also called fresh or cake) yeast.

Active dry yeast is available in the following varieties: standard, really just cake yeast that has been dehydrated; rapid rising, which rises dough fully in about half the time of standard yeast; and instant blending, which may be mixed directly into flour without first being mixed with liquid, as standard yeast is. Active dry yeast, instant yeast, bread machine yeast, and rapid-rise yeast are packaged in retail packages of three ¼-ounce envelopes and in bulk. Store dry yeast in a cool, dark, dry place. When I buy a pound of instant yeast, I decant it into several small jars, label and note them with the yeast’s expiration date and store them in the freezer.