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Comments (5)

• Posted Saturday, October 17, 2020, at 11:21 am by yoitsb:

  Hi Eve, No you do not need a second rise as she said it's designed to give one good rise.
• Posted Monday, March 30, 2020, at 4:29 pm by Eve Waterhouse:

  Great so far as it went, but I'm still wondering ... if I used the rapid rise instant yeast in a recipe that just called for active yeast, do I skip the second rise?
• Posted Saturday, May 28, 2016, at 11:19 am by Mary:

  Excellent overview of the "history" of yeast use. Have a better understanding of the different kinds of yeast and their use. Thank you
• Posted Sunday, January 15, 2012, at 11:37 am by King Arthur Flour:

  Glad you found this video helpful, Josefina. It does clear up some of the mystery surrounding yeast! Elisabeth from King Arthur Flour
• Posted Thursday, January 12, 2012, at 10:08 am by Josefina:

  Great information. The knowledgeable presenter made me aware of the differences in yeasts that I buy in the store -- no longer will I just say, "Hey, that's yeast," and pick it up and toddle off to bake a failure. Finding out about the origins of keeping yeast vital was interesting, too, and linked me to the past. That was fun. :) She also answered a specific question I had: does the liquid I use to proof the yeast get taken from the recipe? It's an interesting four-minutes to get the answer.