There are three types of yeast you can use in baking; but if you can find fresh yeast anywhere for sale in the UK you are a better man than me!
- Fresh Yeast - limited shelf life, impossible to find although apparenlty some health food shops stock it. Should be wrapped and stored in a cool place but used as soon as possible after purchase. Can be frozen but defrost for 30 minutes before using.
- Granular Dried - this is the stuff that needs activating before use; lukewarm milk or water is commonly used. Must be used within use by date or the bread won't rise.
- Easy Blend Yeast - the little packeted stuff does not need activating before use and can be added directly to the flour. Again will not work if it becomes stale.
Dried yeast is twice as potent as fresh, so use 15g (½ oz) dried to approximatly 26g (1oz) fresh. Two level tespoons is approximatly 15g (½ oz) dried yeast.
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