Active Dry Yeast
Leavener
Biological leavener for breads
Functions
Dietary Info
About Active Dry Yeast
Active Dry Yeast is a type of leavening agent composed of dormant yeast cells. It plays a crucial role in baking by fermenting sugars in the dough, producing carbon dioxide gas that causes the dough to rise and develop a light, airy texture. The yeast contributes a subtle, tangy flavor that enhances the overall taste of baked goods. It is prized for its long shelf life and ease of use. Before being added to recipes, active dry yeast requires activation in warm water, ensuring the yeast cells become active and ready to ferment.
History
The use of yeast in baking dates back to ancient Egypt, but active dry yeast as we know it was developed during World War II. It was created as a more stable alternative to fresh yeast, which had a limited shelf life and was difficult to store. Fleischmann's, a key player in yeast production, introduced active dry yeast to the market in the 1940s. Its convenience and reliability revolutionized home baking, making yeast-leavened recipes more accessible. Today, active dry yeast remains a staple in kitchens worldwide, praised for its ability to consistently produce quality baked goods.