Yeast is a living organism that is used in bread making to cause the dough to rise. When mixed with water and flour, the yeast ferments the sugars in the dough and produces carbon dioxide gas, which causes the dough to rise.
There are several types of yeast that can be used in bread making, including:
Active dry yeast: This type of yeast is sold in granules or flakes and is typically mixed with warm water (around 110°F) before being added to the dough. It is shelf-stable and can be stored in a cool, dry place for several months.
Instant yeast: Also known as rapid-rise or quick-rise yeast, this type of yeast is more finely ground than active dry yeast and can be mixed directly into the dry ingredients. It works faster than active dry yeast and may require less rising time.
Fresh yeast: This type of yeast is sold in blocks or cakes and must be stored in the refrigerator. It is highly perishable and has a shorter shelf life than dry yeast.
To check if yeast is good , mix it with warm water and sugar. Once it foams up it's good to use.
The yeast starts to give off a bad smell once it goes bad. The yeast doesn't get foamy once mixed with sugar and like warm water
To use yeast in bread making, it is important to first dissolve it in warm water (around 110°F) before adding it to the dough. The water should not be too hot, as this can kill the yeast. It is also important to allow the dough to rise in a warm, draft-free location until it has doubled in size, as this will help the bread to rise properly.
Store yeast in cool dry place
