Jul 29 # 1 of 1
I've been reading recipes for different breads lately and have come across different kinds of yeasts that are being used. I am confused. Apparently there is a fast-rising yeast that is to be added to the dry ingredients. Then there is the 'old' yeast that needs to be proofed with warm water. There is also these little cake yeasts on the shelves. I just bought a little packet of fast-rising that has directions on the packet that tell how to proof it with the water. So....are these yeasts interchangeable in a recipe? When do I use what yeast?