Processed

Yeast

Baker’s yeast is living Saccharomyces culture sold so dough can rise—bread, brioche, pizza, and enriched sweet doughs. Carbon dioxide inflates gluten; mild fermentation aroma seasons the crumb. The classic perishable form is soft fresh yeast. Active dry and instant dry are industrial preparations of the same cultivated yeast, dried for shelf life; nutritional yeast is heat-killed and used only as a savoury seasoning, never to leaven. Choose Instant Dry for most home recipes in this catalogue (mix into flour or lukewarm liquid). Use Fresh when you want bakery aroma and can keep it cold. Use Active Dry when that is what you have—proof it briefly in warm water. Never substitute nutritional yeast for a rising dough. Good living yeast smells cleanly yeasty and still doubles dough on time; dead or overheated yeast leaves a dense brick. Keep dry packets airtight and cool; refrigerate or freeze fresh blocks and use them quickly.