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The Curious Bag
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Active dry yeast is a form of yeast in which the cells in dehydrated granules are alive but dormant. It's used to leaven bread, rolls and some cakes.
Backround
Fleischmann Laboratories, according to the company web site, developed active dry yeast in 1945 during World War II. Dry yeast has largely displaced the fresh yeast previously used because it has a longer shelf life and is more tolerant of mishandling.
Forms
Active dry yeast is found in 4-oz. jars and date-stamped, three-packet strips, each packet containing 1/4 oz. Active dry yeast is available in two forms: regular and quick-rising.
Storage
Yeast should be stored in a cool, dry place but can be refrigerated or frozen. It should be kept at room temperature before use. Yeast cells will die if the temperatures exceeds 140 degrees Fahrenheit.
Usage
Yeast cells become active when mixed with a warm liquid, preferably 105 to 115 F. The granules also can be mixed with flour before use.
Functions
Yeast serves three primary functions in baked goods: production of carbon dioxide, which causes dough expansion; dough maturation, which results in a light, airy structure, and development of fermentation flavor through chemical reactions.
Source:
BreadWorld.com: History Of Fleischmann's Yeast
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