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16
Yeast
Yeast Conversion Chart
1 tsp. active dry yeast = .75 tsp. instant yeast
1.5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
1. A 1/4 (.25) oz. package of yeast contains approximately 2.25 level teaspoons of yeast.
2. When yeast is exposed to oxygen, moisture or warmth, the yeast activity deteriorates.
Always store yeast in an airtight container. Refrigerate for up to 6 weeks or freeze for up
to 6 months. Measure the amount needed and allow 15 minutes for the yeast to come to
room temperature.
Flour
1. All types of our are affected by many factors, such as milling grades, moisture content,
length of storage and manufacturing process., adjustments to the recipes may need to be
made to compensate for climactic changes in different regions.
2. To ensure an excellent loaf, bread our is key. Milled from hard winter or spring wheat,
the higher protein content makes it more durable than all-purpose our. The protein, when
mixed with liquid, becomes gluten. When kneaded, gluten becomes elastic and gives the
bread better structure. In contrast, all-purpose our, milled from a combination of soft
and hard wheat, becomes elastic too easily for use in a bread maker and quickly loses its
ability to stretch well.
IMPORTANT: Bread made from all-purpose our will be smaller and more dense.
3. Wheat is the only grain that contains the type of protein that becomes elastic when
kneaded. Other ours, such as rye, barley, oats, soy, rice and buckwheat add avor and
ber to breads but do not add structure to the dough. Therefore, wheat our is essential
as a base when making bread.
4. Wheat gluten is produced by processing white our one more step. White our contains
both protein and starch, and mills now can remove most of the starch leaving only
the protein (gluten). When gluten is added to recipes containing whole grain ours, it
improves the volume and shape of the loaf signicantly.
5. Always store our in airtight containers. Freeze to store our for a long period of time.
6. Whole grain wheat ours, which have a higher oil content, will become rancid, and should
always be kept in the freezer.
7. Allow all ours to return to room temperature before placing in the bread maker.
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