Are there different types of yeast that can be used in bread making?
There are different types of yeast that can be used in bread making –
Active Dry Yeast is the most commonly available form for home bakers. The yeast is dormant, and is best used after proofing and rehydrating. The yeast should be sprinkled over warm water with a pinch of sugar, and left to stand for 10 minutes until creamy and bubbly.
Instant Yeast is a dry yeast developed in the past thirty years. It comes in smaller granules than active dry yeast, absorbs liquid rapidly, and doesn't need to be hydrated or "proofed" before being mixed into flour.
Bread Machine Yeast and Rapid Rise Yeast are instant yeast that may include ascorbic acid, a dough conditioner. Less rising time is required, allowing home bakers to bake a loaf of bread fairly quickly.
Fresh Yeast, also known as compressed or cake yeast, is active yeast. It has good rising qualities and produces excellent-tasting bread and pastries. Fresh yeast should be proofed in tepid water (27-30°C) without contact with salt or sugar.