Instructions

1. Make bread using dry active yeast, the most shelf stable form available. Before using, you must activate the yeast by warming water to 110 degrees F and sprinkling the yeast on top. Once the yeast begins to foam, spoon the yeast from the water and use as directed in your bread recipes. If you want a faster acting fresh yeast, you can buy refrigerated active yeast cubes which do not require soaking in water.

2. Use baker's yeast when making leavened sweet breads such as croissants, as well as pastries and cakes. Baker's yeast is available in moist cakes and does not need to be activated before use; however, make sure to check the expiration date for best results.

3. Choose specific varieties of beer yeast or brewer's yeast according to the type of home brew you are making. Beer yeast is only available in brewing supply stores and should not be confused with deactivated brewer's yeast, commonly sold in the bulk section of supermarkets and used as a nutritional supplement.

4. Get a boost of B vitamins and protein with deactivated brewer's yeast, which is actually a byproduct of beer making. Brewer's yeast can be added to soups, stews, salads and more for it's nutritional value.

5. Select nutritional yeast if you do not like the sometimes bitter taste of brewer's yeast. Nutritional yeast is also high in B vitamins and protein; however, this deactivated yeast is not created through beer making and has a more pleasant, cheesy flavor. It can be sprinkled on popcorn, mixed with eggs, or added to your favorite recipes.

6. Make sparkling wine or champagne using wine yeast, available in powder or balls. Wine yeast is available in wine-making supply stores. Types and use vary depending on the type of wine you are making.