Yeast makes bread rise. There are two types of yeast commonly used in bread making, active dry yeast and instant yeast. Either type can make good bread, but each has been processed differently and thus must be handled differently.
Active dry yeast has been heat treated, and as a result the outer layers of cells are dead. Before mixing this kind of yeast with other ingredients, it must first be dissolved in liquid with some added sugar. This step, called proofing, removes the dead cells and activates the yeast.
Instant yeast has been more gently dried. Unlike active dry yeast, its outer cells are still alive. Since it does not need to be proofed, it can be mixed directly into other ingredients.
Yeast makes bread rise. There is active dry yeast and instant yeast. Either can be used. They are processed differently and must be handled differently.
Active dry yeast has been heat treated. The outer layers of cells are dead. Dissolve it in liquid with sugar, called proofing, before mixing with the other ingredients. This removes the dead cells and activates the yeast.
Instant yeast has been gently dried. Its outer cells are alive. It does not need to be proofed and can be mixed with other ingredients.
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Yeast makes bread rise. There are two types of yeast commonly used in bread making, active dry yeast and instant yeast. Either type can make good bread, but each has been processed differently and thus must be handled differently.
Active dry yeast has been heat treated, and as a result the outer layers of cells are dead. Before mixing this kind of yeast with other ingredients, it must first be dissolved in liquid with some added sugar. This step, called proofing, removes the dead cells and activates the yeast.
Instant yeast has been more gently dried. Unlike active dry yeast, its outer cells are still alive. Since it does not need to be proofed, it can be mixed directly into other ingredients.
Yeast, such as active dry yeast and instant yeast, makes bread rise. Subsequently, either can be used. Practically, they are processed differently and must be handled differently.
For instance, active dry yeast has been heat treated. The outer layers of cells are dead. Dissolve it in liquid with sugar, called proofing, before mixing with the other ingredients. This removes the dead cells and activates the yeast.
However, instant yeast has been gently dried. In contrast, its outer cells are alive. It does not need to be proofed and can be mixed with other ingredients.
Yeast makes bread rise, including active dry yeast and instant yeast. Either can be used, but based on the fact that they are processed differently, they must be handled differently.
First, active dry yeast has been heat treated. The outer layers of cells are dead because of it. Dissolve it in liquid with sugar, defined as proofing, before mixing with the other ingredients. This then removes the dead cells, and activates the yeast.
Second is instant yeast, which has been gently dried. Its outer cells are alive in consequence. It does not need to be proofed and can be mixed with other ingredients.
Yeast makes bread rise. For example, there is active dry yeast and instant yeast. Either can be used. They are processed differently, however, and must therefore be handled differently.
Active dry yeast has been heat treated. Specifically, the outer layers of cells are dead. First, dissolve it in liquid with sugar, called proofing, before then mixing it with the other ingredients. This removes the dead cells and activates the yeast.
Instant yeast has been gently dried. Its outer cells, in contrast to active dry yeast, are alive. At this point, it does not need to be proofed and can be mixed with other ingredients.
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