The ageold question – which type of yeast should I use? The short answer is that you should use the yeast that is available to you at the time, because there is not much difference between all the different kinds of yeast out there especially for the home baker.

There are hundreds of yeast species in nature, but only one is used for commercial yeast production – saccharomyces cerevisiae. This strain is extremely good at gas production and it helps your bread puff up.

Commercial yeast comes in different forms from liquid, which is mostly used in large bakeries, cake yeast which we commonly call fresh yeast, and dry yeast.

So, what is the difference between the types of yeast that we find in our shops?
There are three main kinds, to narrow it down fresh yeast, instant dry yeast, and active dry yeast.

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