The Forktionary Angle
"The Breath of Bread"
Definition
A dehydrated form of live single-celled fungi used as a leavening agent in baking to produce carbon dioxide, making dough rise.
Sensory Profile
Technical Metrics
CO2 Production Source
Sugar Fermentation
Optimal Activation Temp
105-115°F (40-46°C)
Shelf Life (Unopened, Dry)
1-2 Years
Nutrition Facts
Per 7g (2.25 tsp)Chef’s Secret
"Proof" active dry yeast in warm liquid with a pinch of sugar to ensure it's alive and active before adding to other ingredients.
Substitutions
Instant Yeast
1:1No proofing required, can be mixed directly with dry ingredients, slightly faster rise.
Fresh Yeast (Cake Yeast)
Requires proofing, shorter shelf life, provides a slightly different flavor profile.
Baking Powder + Baking Soda
Chemical leavening, provides a quick rise without yeast flavor or fermentation; not ideal for yeasted breads.
Sourdough Starter
Requires careful management, provides distinct tangy flavor and chewy texture for bread.
Buying Guide
Store in an airtight container in the refrigerator or freezer once opened to extend shelf life.