Grocery stores stock a minimum of one type of yeast. Look in the baking foods aisle for active dry yeast and most likely you will find it along with some other options for baking bread. Active dry yeast is sold in little foil-lined packs and brown jars. The Small packets are convenient and comprise approximately two teaspoons of yeast. Each is stamped with the expiration date. All you do is cut away one packet from the others as they are usually offered in groups of 3 packets, then cut off the top of the packet.
A measuring spoon could be dipped into the package to take out the quantity of yeast that the recipe requires. As an alternative, you could cut off a corner of the package for easy pouring. Health food shops may stock active dry yeast in bulk you can look at their Homepage. Jars of yeast are very convenient, especially if you will be baking a lot. As with most things buying a larger quantity will bring down the price per unit, so the jars of active dry yeast will cost significantly less per g of yeast. It is easy to dip your measuring spoon directly into the jar of yeast but you should be very careful not to let any moisture get in the jar. You do not need to activate the yeast. Once the jar was opened, keep it tightly closed from the fridge.
Fresh yeast is also available in moist cakes. Check with the bakery Department of your grocery store or call around to a health food store for availability of yeast cakes. With the ease of active dry yeast, there’s not much benefit of buying the moist cakes. If the cakes are not used immediately, the activeness may degrade sooner than you like. Store yeast cakes in the fridge for up to three weeks. One yeast cake comprises about one tablespoon of yeast or about a teaspoon over a quarter ounce package of dry yeast.
Particular strains of yeast are created for different demands. Yeast is used for baking bread, brewing beer, making champagne and crafting wine. Each purpose has specialization strains which have attributes that benefit the objective. Yeast producers are constantly on the look-out for new breeds which may benefit the bakers and brew masters. When a new strain is found to have desired qualities, it is marketed for a specific use. As an example, a newer breed for baking bread is available and it is called quick-rise yeast. It requires about 50% less time for dough to rise when it is produced with quick-rise yeast. Any of those specialty yeasts may be used to make bread, but the additional Cost is not needed.