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These two types of yeast are typically sitting next to each other on grocery store shelves. They look similar. They even do the same thing. But what makes active dry and instant yeast different?
The problem with active dry yeast is that it is temperamental and not super shelf stable. If your liquid is too cold (under 90 degrees), it may not work.
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast.
The dough of leavened bread has traditionally been understood as a closed-cell foam—yeast causing bread to rise via tiny bubbles of gas that become the bread pores—where the cells do not connect with each other. Cutting the dough releases the gas in the bubbles that are cut, but the gas in the rest of the dough cannot escape.
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
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The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams. [123] The yeast of the genus Zygosaccharomyces have had a long history as spoilage yeasts within the food industry.