Bread Ingredients and Techniques

Yeast, a fungal leavener, is suited to elastic, gluten-forming doughs that accommodate its slow development of carbon dioxide. Bread is an example of a product where high gluten content is desirable, as opposed to cake, which would be tough if you were to develop the gluten considerably. Most recipes (in this book and elsewhere) call for active dry yeast, which is granulated yeast that comes in small jars or individual envelopes. An envelope of yeast contains ¼ ounce or 7 grams (about 2½ teaspoons) of active dry yeast. Dry yeast is also available in bulk; all the recipes in this book call for measuring-spoon amounts of dry yeast, so bulk yeast is easy to use. Yeast will have an expiration date and should be kept in the refrigerator or freezer.