Different types of yeast are essential for successful bread-making. Instant yeast does not need activation and can rise in any mixture, while active dry yeast requires rehydration. Active dry yeast and other varieties like baker's yeast and starters must be activated to function correctly. If not activated, these yeasts will not rise, resulting in flat baked goods. Activating yeast involves ensuring it is rehydrated and stored correctly, as it consists of living organisms that must be kept alive for effective baking.
Instant yeast is bullet-proof and will rise on anything. The three yeasts that need activation are active, baker's, and starters. If they are not properly activated, then they won't rise properly.
Activating yeast basically means you're waking it up. Your dried mixture needs to be processed and stored well to make sure the little guys that make your dough rise stay alive and healthy.
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