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Skip to main contentSkip to navigationSkip to navigationSource itLife and style This article is more than 16 years oldSource itThis article is more than 16 years oldYeastNikki DuffySat 3 Jan 2009 00.01 GMTShare

Yeast is a type of fungus. Bakers' yeast used to be a by-product of the brewing trade - it was scooped off the top of fermenting beers. Now it's cultivated in a more controlled environment in a sugar-rich liquor.

Dried yeast granules dissolve easily in warm liquid, at which point they become active and start producing the carbon dioxide that makes bread rise. You can buy them in 7g sachets (roughly a teaspoon), but I prefer yeast in a tin, so I can measure out exactly what I need. The general bread-making rule is 1% dried yeast to flour (ie 5g yeast for 500g flour). More than that and your bread will taste yeasty. You can use less if you want to, though - the dough will take longer to rise, but it will develop more flavour.

Even easier to use are the 'easy-blend', 'quick action' or 'fast' yeasts now on the market (Doves Farm produces a good organic variety that is widely available). These are similar to dried yeast, but are formed into much smaller particles and have an additive that allows them to absorb moisture very quickly, so they can be mixed straight into flour without being dissolved first.

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