Dessert & Baked Goods » Yeast 101
Susan Reid of King Arthur Flour's Baking Education Center offers a tutorial on the different types of yeast for your baked goods. She's an expert baker and instructor and explains the significant differences between a sourdough starter, cake yeast, active dry yeast, instant yeast and RapidRise. We always learn something new from Susan!
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.
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