Regular active baking yeast is a special strain of baker’s yeast chosen and cultivated for hardiness, uniformity, strength and stability. It is free flowing and promotes a balanced fermentation leading to enhancement of quality and uniformity of raised yeast products. Baking yeast is naturally gluten-free.
Dry yeast should be allowed to sit at room temperature prior to rehydration and use. For best results, rehydrate the yeast for 5 to 10 minutes with at least four times its weight of warm water (32˚C – 43˚C).
To proof yeast, add 1 teaspoon sugar and 2 ¼ teaspoon yeast to ¼ cup warm water. If the solution foams and doubles in volume within 10 minutes, the yeast is still active and may be used.