What is the difference between distillers yeast and regular to bake with?

Distillers yeast is a type of yeast that is specifically used for the production of alcohol. It is a highly active yeast that can ferment a wide variety of sugars, including glucose, fructose, and sucrose. Distillers yeast is also tolerant of high alcohol concentrations, which makes it ideal for the production of spirits such as whiskey, vodka, and gin.

Regular baking yeast is a type of yeast that is used for the production of baked goods such as bread, pastries, and pizza. It is a less active yeast than distillers yeast, and it is not as tolerant of high alcohol concentrations. However, it is still able to produce a significant amount of alcohol, which is what gives baked goods their characteristic rise.

In addition to these differences, distillers yeast and regular baking yeast also have different flavor profiles. Distillers yeast produces a strong, pungent flavor that is often described as being "yeasty" or "bready." Regular baking yeast produces a milder, sweeter flavor that is more palatable to most people.

Here is a table that summarizes the key differences between distillers yeast and regular baking yeast:

| Characteristic | Distillers Yeast | Regular Baking Yeast |

|---|---|---|

| Activity | High | Low |

| Alcohol tolerance | High | Low |

| Flavor | Strong, pungent | Mild, sweet |

| Uses | Production of alcohol | Production of baked goods |

Overall, distillers yeast and regular baking yeast are two different types of yeast that serve different purposes. Distillers yeast is best suited for the production of alcohol, while regular baking yeast is best suited for the production of baked goods.