pk yeast; active dry
Rich in B-complex vitamins (thiamine, riboflavin, niacin) and minerals including selenium and potassium. Provides minimal calories per teaspoon (approximately 3 kcal) but delivers beneficial compounds from yeast cell walls.
About
Active dry yeast is a living microorganism culture derived from Saccharomyces cerevisiae, a single-celled fungus used for leavening and fermentation. The yeast cells are harvested during fermentation, washed, and then dried to create granules or pellets that remain viable for extended storage at room temperature. Active dry yeast contains approximately 5-10 billion viable cells per teaspoon and retains about 70% of its cellular content, with the remainder consisting of dead cells and cellular debris removed during processing.
In contrast to other dried yeast forms, active dry yeast has larger granules (1-2 mm) and requires rehydration or "blooming" in warm water before use, which allows dormant cells to awaken and become metabolically active. The rehydration step is crucial for reliable fermentation performance, as it ensures consistent yeast activity across batches.
Culinary Uses
Active dry yeast is the standard leavening agent for bread baking, pizza doughs, sweet breads, and pastries throughout North American and European cuisines. It is also used in beer brewing, wine production, and some fermented foods. The yeast's role is to consume sugars and produce carbon dioxide gas, which creates the rise and open crumb structure in baked goods, while also developing flavor compounds during fermentation. Active dry yeast is typically rehydrated in warm water (105–110°F / 40–43°C) for 5–10 minutes before mixing into doughs, allowing for better distribution and more predictable fermentation rates compared to instant yeast varieties.