Yeast, a lowly single-celled fungus that lives invisibly all around us has had a huge impact on Western civilization. Thousands of years ago, the ancient Egyptians depended on yeast for their bread and beer. In ancient Rome and medieval Europe, where 80% of a peasant's daily food intake consisted of bread, yeast was literally the foundation on which society was built.
Today, almost all of the yeast used by bakers and brewers is commercially produced and comes in three forms: fresh compressed yeast, which requires refrigeration; active dry yeast, the earliest form of nonrefrigerated yeast; and instant, which is by far the most user-friendly. NYB is pleased to offer all three.
Want to learn more about leavening?Take a look at INSIDE THE JEWISH BAKERY'S bonus chapter on Leavenings.