The Rye Baker

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The Rye Baker


Red Star Active Dry Yeast


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For bakers who prefer active dry yeast. Use 50% of fresh yeast and 150% of instant yeast percentages. First developed in the early 1940s, active dry yeast consists of small cylindrical particles of active yeast cells surrounded by a hard shell of dead cells. It will keep for up to 5 years. Before adding active dry yeast to your dough, most cookbooks recommend rehydrating it first in hot (105-120°F/40-50°C) tap water to which a small amount of sugar or honey has been added. Comes in an 8 oz./227 g. poly bag.

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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.