With all this talk about cinnamon buns, you might be interested in purchasing yeast. Here is a yeast primer:
Yeast is a natural leavener for making bread rise. (Baking powder and baking soda are considered chemical leaveners.)
Instant Active Dry Yeast can be stirred directly into the dry ingredients without proofing. It was originally designed for breadmachines and is often called Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast.
Active Dry Yeast has a larger particle size than Instant Active Dry Yeast and must be “proofed” in water before using. Recommended water temperatures will vary by manufacturer between 100 – 115 degrees F as measured with an instant read thermometer. To test and proof active dry yeast: Add water, yeast, and a pinch of sugar. Stir to dissolve. If it foams and bubbles within a few minutes, the yeast is alive and active.*
To substitute instant or breadmachine yeast for active dry yeast, use approximately 25% less instant yeast than active dry yeast.
Storage/Expiration Date: Dry yeast will keep far beyond the expiration date printed on the package, if stored unopened at room temperature. Once opened, dry yeast will keep 6 months longer in the refrigerator, and 12 months longer in the freezer. If using frozen yeast, no need to thaw before using.
Measuring Yeast: You do not need to be excruciatingly exact in measuring yeast since it’s going to multiply fast. A little less is fine – the dough will rise more slowly and may taste better. NOTE: Too much yeast, however, will give an unpleasant yeasty flavor and aroma.
Let’s see, should I buy the pound brick package of yeast (comes in a two pack) for $2.28 per pound? Or maybe the jar … or perhaps the three-pack?
* Years ago, before breadmachines, the common way to make bread was to proof the yeast by first adding it to water and sugar. But when breadmachines came along, yeast manufacturing companies developed the instant yeast. Many of our cookbooks and recipes were written before then so in older recipes it’s common to see instructions still listed as “proof yeast in water and sugar….”
Home-Based Baking at its Best! Yeasted products are typically more time-consuming than chemically leavened products. But if you have a regular morning business, such as selling at a farmers’ market, consider adding cinnamon buns, a wildly popular product.