Active Dry Yeast
Dry yeast is as easy, or easier, to use than wet or compressed yeast. It requires no unwrapping, and crumbling prior to suspension in water.
It can be weighed as easily as any dry ingredient. It is most easily dissolved in four times its weight of water.
The water should be between 110 degrees and 115 degrees in temperature. Colder water results in slower fermentation.
Bakers-Aid Yeast Food
Bakers-Aid yeast food, is a dough improver and is a balanced combination of Calcium Sulphate, Ammonium Chloride, Pottassium bromate, salt and wheat flour.
