yeast, sorbitan monostearate.
to proof yeast, add 1 teaspoon sugar to 1/4 cup warm water (100° to 110°f). stir in 1 envelope yeast (2-1/4 teaspoons); let stand 10 minutes. if the yeast foams to the 1/2 cup mark, it is active and you may use it in your recipe. if you do not see bubbles or foam, your yeast has expired and should be replaced.
store unopened yeast in a cool, dry place, such as a pantry (or refrigerator). exposure to oxygen, heat or humidity decreases the activity of the yeast. after opening, store in an airtight container in the back of the refrigerator, away from drafts. use within 3 to 4 months; freezing is not recommended.
Point of Interest:
active dry yeast is the most commonly used form of yeast for non-commercial bakers today. this convenient form of yeast, developed by the fleischmann company during world war ii, requires no refrigeration, as the yeast remains dormant until it is “activated” by the addition of warm water.
yeast is the key ingredient in making bread doughs and batters rise. it’s what gives your bread loaves, rolls, pizza crusts and other baked goods their light texture and wonderful aroma. when mixed with water and flour, the yeast starts to grow and releases carbon dioxide gas bubbles within the dough, which inflates the bread or causes it to rise. yeast also helps to create the gluten that gives dough its elasticity, and produces chemical compounds that imparts the lovely flavour to bread. it is an essential ingredient in any home baker’s cupboard.