Tipping Point Tuesday featuring YEAST and blog link up

I am not a pro baker by any means but I've had several people ask me about baking and yeast lately.  Some say that they never have any luck with yeast so that is why they don't bake!  I say, don't be afraid, just do it! You only get better at something by trying and testing it over and over. 

Here are a few of my tips from my experience:
There are two types of yeast that you see at the store.  Regular Active Dry and Instant Yeast.  The Instant yeas will have names like; Fast-Rising, Rapid-Rise, Quick Rise and or Bread Machine Yeast.  Did you know that? Did you know that they are treated differently but you can use either one, for the most part.


Here are some pictures of the Regular Active Dry yeast that you might have seen at your store:




Have you seen them?  So what is up with the Regular Active Dry yeast?  This yeast has larger particles than the Instant and needs to "proof" before using with your recipe.  This is the yeast that you have to add warm water, usually around 100-115 F.  You can use an instant read thermometer for this.  If the water is too cold or too hot it isn't going to bubble and froth! When it bubbles and gets frothy, you know that your yeast is active and ready to use.  

Most of the time I add 1 tsp of sugar with the water and yeast to help "feed it" and get it going.  I'm sure it is because I'm impatient.  If you don't want the sugar in whatever you are baking then skip it.  I have heard that flour added will do the same thing but I have yet to try it.

Here are some pictures of the Instant Active Dry Yeast.  Have you seen them?  Be aware that they look similar to the Active dry and are sold together.  Make sure you know what your recipe is telling you to use.


Can you see the difference? Only if you read and pay attention!  Again, you can use either one but the Instant active dry yeast is a different strain of yeast and does not need to be proofed before adding to the dry ingredients.  If you have a bread machine then this is the one you use. This yeast can be used instead of the Active Dry but just make sure you know which one you are using.  If you yeast is  not reacting when you add in the water to "proof" it, chances are you might have picked up one of the Instant, rapid rise yeast.

Feel free to add any comments.  Again, I'm not a professional.  I'm a mom cook and this is my experience. I"m up to learn more so let me know if you have more to add!

If you are looking for bread recipes, check out my Amish Bread Starter, Focaccia, Cinnamon Rolls , Beignets, King Cake and Coffee Cake

Click the top button on this post and join in on Tipping Point Tuesday blog hop! Just blog a tip! That simple!