Unlike our great-great-grandmothers, who used to make various fresh yeasts, today we have yeast, without which the preparation of cakes, fragrant homemade bread, crescents rolls and others, will be quite difficult and almost impossible.
There are mainly two types of yeast - fresh yeast and dry yeast. Most people mistakenly believe, that fresh yeast is "alive" and dry yeast is not. In fact, both types of yeast are, so to speak, alive. They are a concentrated mass of yeast, which are activated to help our dough rise.
Both types of yeast can be worked with in the same way. First, the yeast (dry or fresh) is dissolved in a little warm water, in which sugar has been added. The products are mixed, until the yeast is completely dissolved, then left in a warm place to activate and it is added to the other dough products - flour, eggs and more.
When working with dry yeast, it is not necessary to dissolve it in water beforehand, you can add it directly to the flour. However, we recommend, that you always dissolve the yeast beforehand and wait for it to activate. Only this way can you be sure, that the yeast is alive and your bread will actually rise.
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