(photo credit: Wikimedia Commons)
1. It doesn’t matter which yeast you use
All bakers yeast is the same strain of yeast, Saccharomyces cerevisiae, it is just processed in different ways. The fermenting yeast foam is scooped off the top of the vat and compressed into cubes or granulated into fresh granulated yeast, or dried and covered with a protective layer for instant dried powdered yeast. They all work very similarly in the dough. As long as you keep all yeast in the fridge (not freezer) and the yeast is still viable, it does not matter which type you use and you do not need to make conversions for different types. To check viability, add some yeast to a cup of warm sugar water and see if it froths up.2. Warm your water
Lukewarm water is not warm enough. If you want your bread to rise well use water that is a little hotter than lukewarm. It should not be scalding hot. If you scald your finger, it is too hot and it will kill the yeast cells.
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