Yeast: How to Choose the Right Yeast

With several different choices in the baking aisle, how can you choose the right yeast? Fr. Dominic, the bread monk, explains the difference between active dry and fast rising yeast and how they are used in bread recipes.

Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. When you go shopping for yeast, you are going to find you have a choice between active dry and fast rising yeast. But they're not the same and you want to make sure that you choose the right product. Active dry usually comes in a three strip like this. Each of these packages contains two and a quarter teaspoons or about seven grams. Active dry yeast is activated by liquid before you add it to the other ingredients. Fast rising yeast, by contrast, is in a smaller granule and is added to the dry ingredients and then liquid added. It might be bread machine yeast or fast rising, instant, rapid rise there's a lot of different names for it. But it's always added to the dry ingredients first and then liquid added. You want to sure that you choose the kind of yeast that is specified for your recipe. I'm Father Dominic the Bread Monk, become a Breadhead and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.

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