This post was originally published on this site
I’m a great cook, but only a so-so baker. Over the past few years I’ve been trying to get deeper and deeper into the worlds of doughs, breads, and cakes. Through this journey one question has lingered at my mind: Why do we still use dry active yeast?
It’s really sensitive to storage temperatures and requires activation in liquid before using, which only adds time and a ton more variables to the baking process. This has stuck with me because a superior product, which has existed for around 50 years, is sitting right next to it in the grocery aisle: instant yeast.
