vs.
If you bake a lot, then you probably use yeast. I know that I frequently use yeast and it seems almost magical. I know when I first started using it I was, quite frankly, afraid of it. No one in my family baked and yeast seemed like a foreign ingredient. It seemed so touchy. You can’t use water that is too cold or you won’t activate it. You can’t use water that is too hot or you will kill it. The reality of yeast is that it’s not that difficult to use. You just need to follow a few basic rules. The best way to get use to it is to just get started. So what exactly is yeast? The good people over at cdkitchen.com have a good definition. Here it is:
“Yeast:
A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water.”