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Active Dry Yeast
Active Dry Yeast. A baker's yeast (q.v.) that has been dehydrated (q.v.) to a moisture level of 4% to 8% by methods that avoid impairing its fermentative activity to any marked degree. The low moisture content (q.v.) greatly prolongs the yeast's storage stability without the need for refrigeration (q.v.). It differs from Instant Active Dry Yeast (q.v.) by requiring the restoration of its moisture in tempered water prior to its addition to a dough.