What does the dry powdered yeast used to bake bread actually contain?

Dry powdered yeast used for baking bread typically contains the following:

* Saccharomyces cerevisiae: This is the main ingredient and the actual yeast. It's a single-celled fungus that ferments sugars to produce carbon dioxide and alcohol, which are responsible for the rise and flavor of bread.

* Starch: Added to absorb moisture and prevent clumping, making the yeast easier to handle and store.

* Sugar: A small amount of sugar is included to give the yeast a quick energy source when it's first activated.

* Emulsifiers: These help keep the ingredients evenly distributed and prevent separation.

* Other additives: These may include antioxidants to extend shelf life, vitamins, minerals, and other ingredients that contribute to the overall quality of the yeast.

Active Dry Yeast (ADY) vs. Instant Yeast

While the basic components are the same, there's a key difference between active dry yeast (ADY) and instant yeast:

* Active dry yeast: Requires hydration with warm water before being added to the dough. It needs time to become active.

* Instant yeast: Can be added directly to dry ingredients. It's pre-hydrated and activated.

Both types of yeast are effective for baking bread, but instant yeast is more convenient for busy bakers.

Note: The specific ingredients and their proportions can vary depending on the brand and type of yeast. It's always a good idea to check the label for detailed information.