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2. What's the Difference Between Active Dry Yeast and ... - AOL

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   Most grocery store brands sell "fast-acting" instant yeasts with such names as "Rapid Rise" and "Quick Rise." Think of these as a subcategory of instant yeasts, not just interchangeable brand names.

3. Baker's yeast - Wikipedia

   en.wikipedia.org/wiki/Baker's_yeast

   Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...

4. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on.

5. Instant vs. Active Dry Yeast: What’s the Difference? (And Can ...

   www.aol.com/instant-vs-active-dry-yeast...

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6. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation.

7. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   During the first few minutes, the remaining rise will occur in the dough and is known as oven spring. Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21]

8. Our Guide to Different Types of Yeast Breads - AOL

   www.aol.com/lifestyle/guide-different-types...

   From basic sandwich bread to crunchy breadsticks and soft pretzels, there are so many ways to bake yeast bread. Use this guide to learn about the different types of yeast breads and how to make ...

9. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   Yeast naturally produces both amylases and proteinases, but additional quantities may be added to produce faster and more complete reactions. Amylases break down the starch in flours into simple sugars, thereby letting yeast ferment quickly. Malt is a natural source of amylase. Proteases improve extensibility of the dough by degrading some of ...