Understanding Yeast Types

Susan Reed from King Arthur Flour's Baking Education Center explains the evolution and types of yeast, including sourdough, cake yeast, active dry yeast, instant yeast, and rapid rise yeast. She provides insights into their uses and how to substitute between them, offering practical tips for bakers to make informed choices when selecting yeast for different recipes.

What was the original form of yeast used before commercial yeast was available?

• Sourdough

• Rapid rise yeast

• Instant yeast

• Cake yeast

Which type of yeast was commonly used by pioneers?

• Cake yeast

• Instant yeast

• Sourdough

• Rapid rise yeast

Where is cake yeast typically found in stores?

• Dairy section

• Bakery section

• Frozen foods section

• Produce section

What is a necessary step when using active dry yeast in a recipe?

• Freezing

• Adding sugar

• Proofing with water

• Mixing with flour

Which yeast type is known for its large granules?

• Instant yeast

• Cake yeast

• Active dry yeast

• Rapid rise yeast

How does instant yeast differ from active dry yeast in terms of preparation?

• It requires proofing

• It needs to be refrigerated

• It can be mixed directly with dry ingredients

• It must be dissolved in milk

What is the main advantage of using instant yeast over active dry yeast?

• It has a longer shelf life

• It enhances flavor

• It requires no proofing

• It is cheaper

What should you do if a recipe calls for instant yeast but you only have active dry yeast?

• Use it directly

• Proof it with some liquid

• Refrigerate it first

• Add more sugar

What is a key feature of rapid rise yeast?

• It is used for sourdough

• It provides multiple rises

• It is ideal for quick baking

• It requires refrigeration

What is the primary use of rapid rise yeast?

• Making sourdough

• Quick pizza dough

• Long fermentation bread

• Pastries