Frequently Asked Questions
Below are some of our most frequently asked questions (FAQs). Click on the question to view the answer. This web site is full of lots of information that I hope you will find useful. If you have a question that you can not find the answer for, or if you have any other comments or suggestions, please send me an email by clicking on the Contact tab at the bottom of the page. I’ll be able to answer you directly.
The difference between the two yeasts is the rate of action. The instant yeast is a ‘fast rising’ yeast while the rate of action of the active dry yeast is more moderate. The instant yeast is sold to consumers as RED STAR Quick Rise and RED STAR Platinum Superior Baking Yeast.
In traditional dough making, (kneading by hand or in a stand mixer), you may use Instant (Platinum or Quick Rise) Yeast and Active Dry Yeast interchangeably, one for one. You may incorporate either type of yeast by rehydrating the yeast in warm water with sugar first or blending the yeast with the dry ingredients prior to adding warm liquids. With faster-acting instant yeast, the dough may rise faster; with moderate-acting active dry yeast, the same dough may rise more slowly. Simply monitor how the dough is rising and adjust the time accordingly.
Visit our Lessons in Yeast in Baking section for information on rising and the ‘ripe test’:
In a bread machine, it is necessary to make an adjustment in the level of yeast used. When using a regular active dry yeast, use 3/4 teaspoons of yeast for each cup of flour; when using a ‘fast rising’ yeast , use 1/2 teaspoon for each cup of flour.
The length of time it takes for the dough to rise depends on many factors–the recipe, the amount of yeast, the amount of sugar, the temperature of the dough, the temperature in the room, etc. Every recipe is different.
You should allow the dough to rise until it is ‘ripe’. Click on the following link to learn about rising and the ‘ripe test’:
Sorbitan monostearate is an emulsifier. This material coats yeast cells and protects the cells from damage by oxygen and assists in the rehydration of the yeast.
Sorbitan monostearate is a mixture of partial stearic and palmitic acid esters of sorbitol and its mono- and dianhydrides. Source of the sorbitol in the sorbitan monostearate is unknown, however it is plant-based and may or may not be sourced from corn. Allergens are typically part of the protein structure of the organism, however the process used to produce sorbitol eliminates the plant protein.
Sorbitan monostearate is not considered an allergen. It is listed in the FDA GRAS (Generally Recognized As Safe) list of ingredients for use in food products. Sorbitan monostearate is Kosher.
RED STAR® and bakipan® Active Dry Yeast packets in a strip of three ¼-ounce packets does not contain sorbitan monostearate. It is pure yeast.
5. What is the difference between bread flour and all-purpose flour? Do I need to use bread flour when making bread?Toggle Content Title...
Bread flour is recommended when making yeast-raised doughs. Bread flour is milled from hard wheat that has a high protein content. When liquid is mixed with this flour, protein in the wheat flour becomes gluten. As the gluten is manipulated in the kneading process, it becomes elastic and forms the structure of the dough. Bread flour has a protein content of 12-14%.
All-purpose flour is milled from a combination of hard and soft wheats, thus lowering the percentage of protein in the flour. The gluten in all-purpose flour is weaker and does not always withstand the actions of a mixer or bread machine. All-purpose flour usually performs satisfactory when making yeast-raised doughs using the traditional by-hand bread making method.
See our Yeast & Baking Lessons section for more on flour and other ingredients, as well as great baking tips.
6. I purchased a wonderful church ladies cookbook from a book sale with recipes from the past. The recipes call for a 7 cent (hard to believe isn't it?) cake of yeast or 1/2 cake of household yeast. Could you tell me what size these yeasts would be?
It’s always interesting to see how old recipes describe the amount of yeast to use! The fact is that cake yeast has been sold in many different sizes over the years, so we do not know for certain just what they mean when they say a “cake” of yeast. Currently we only sell our cake yeast in a 2 oz. package size. Visit the Yeast Conversion Table to determine your yeast requirements for your recipe.
Dry yeast can also be substituted in recipes for cake yeast. Recipes for cake yeast may have different water temperatures than what is necessary to activate dry yeast. Use the Yeast Conversion Table to determine how much dry yeast is needed for your recipe. Our Yeast Types & Usage will have more information on how to incorporate dry yeast into your dough, including proper liquid temperatures.
Any dry yeast that states, ‘fast rising’, ‘highly active’, or ‘fast acting’ is an instant yeast. Instant yeast was developed to be added directly to the dry ingredients. Visit our section in Yeast Types & Usage / Instant Yeast for more information.
Our instant yeast products include: RED STAR Quick Rise, RED STAR Bread Machine Yeast, SAF Gourmet Perfect Rise Yeast, SAF Bread Machine Yeast, Bakipan Fast-Rising Yeast and Bakipan Bread Machine Yeast.
The low atmospheric pressure at high altitudes allows yeasted doughs to rise faster causing the dough to over proof. Recipes need to be adapted for lower quantities of yeast as altitude increases. This will slow down the rising time so that the dough has time to develop a good flavor and texture.
When baking at higher altitudes, use regular active dry yeast and use 1/2 teaspoon for each cup of flour, though this will vary from one location to the next. You will have to experiment with what works best for your area.
In dry climates, flour is drier, causing dough to require slightly more liquid. In addition, liquids evaporate faster at higher altitudes. When using a bread machine, it is extremely important that the dough be checked about 5 minutes into the kneading cycle. Without stopping the machine, raise the lid and touch the dough ball. Look for a soft, slightly tacky dough. Correct a dry, stiff dough by adding more liquid, a teaspoon at a time.
The addition of gluten to bread recipes at high altitude will protect cell structure of the dough from stretching too much and giving a coarse texture to the finished bread product. Use 1 teaspoon of gluten for each cup of flour in the recipe.
Colorado State University has recently revised Making Yeast Breads at High Altitudes, to include bread machine and knead-your-own bread recipes and trouble shooting tips. Visit www.cerc.colostate.edu for call 877.692.9358 for more information.
Dry yeast can be stored in the freezer – it is actually a very good method of storage. The downside is if the yeast is exposed to multiple cycles of freezing and thawing, the activity of the yeast could be compromised. This could even happen in a self-defrosting refrigerator freezer. Anytime the yeast is stored in the freezer it is important to only measure out the amount needed and only allow this amount to sit out for about an hour before using. Temperature means everything to the yeast; if it is cold to start, it will take longer to ‘get going’. Visit our section on Yeast Shelf Life & Storage/Dry Yeast for more information.
We do not generally recommend freezing the cake yeast. However, some home bakers have been successful in doing so. It is most important to wrap the yeast well and keep it airtight. You’ll have better luck in a deep freeze rather than a self-defrosting refrigerator freezer. Freezing the yeast can change its texture to be more ‘paste-y’, but this is not an indication that the yeast has been damaged. However, if the yeast appears dry and the edges are brown, it has most likely been damaged and will not be active. Visit our section on Yeast Shelf Life & Storage/Cake Yeast for more information.
Yeast is very perishable when exposed to air, moisture and/or heat. Once your package is opened the yeast must be refrigerated or frozen in an airtight container. Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen. Visit our section on Yeast Shelf Life & Storage/Dry Yeast for more information.
Dry Yeast should be at room temperature before using. When you are ready to bake, take out only the amount of yeast needed for your recipe and put the remaining yeast back into storage. If you are unsure of activity of your yeast, test it using the Yeast Freshness Test before using.
11. Some stores sell the dry yeast in the refrigerated section, and others sell it in the baking aisle? What is the best way to store yeast?
Unopened packages of Dry Yeast have a shelf life of 2 years and should be stored in a cool, dry place such as a cupboard. Unopened packages of Dry Yeast can also be stored in the refrigerator or freezer. Yeast is very perishable when exposed to air, moisture and/or heat. Once your package is open the yeast must be refrigerated or frozen in an airtight container. Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen. Visit our section on Yeast Shelf Life & Storage / Dry Yeast for more information.
Dry Yeast should be at room temperature before using. When you are ready to bake, take out only the amount of yeast needed for your recipe and put the remaining yeast back into storage. If you are unsure of the activity of your yeast, test it using the Yeast Freshness Test before using.
12. I learned to bake bread from my grandmother and have been baking for many years. Lately my loaves are small, heavy and compact. I've used the activity test from your website and tested the yeast. It seems to be active so I don't think the yeast is the problem.
There are a couple of possibilities of what could be happening with your bread dough. One is that you may be working too much flour into your dough. If dough is too stiff, it will not stretch enough. A soft dough will expand easily. Another probable reason could be that you may not have allowed the dough to rise high enough before being shaped. To check the first rise in the bowl, press 2 fingers deep into the dough when it seems to have doubled. It is often hard to decide if the dough is actually double in size. I suggest that you start checking with your fingers about 40 minutes into the rising time. If the holes remain, the dough is ready to punch down and rise, rest or shape according to the recipe. To check if shaped loaves, rolls etc. have risen enough, press with your finger on the side of the dough. If the dough springs back, the loaves must rise a little longer. When the imprint remains, it is time to bake. This could be as early as 30 minutes after shaping. I’m sure if you check yourself in these areas of your baking procedure you’ll be experiencing a beautifully textured bread.
14. I accidentally picked up a bag of self-rising flour instead of all-purpose flour. Can I use it for yeast breads?
Self- rising flour is great for biscuits and pancakes but is not recommended for yeast breads primarily because it has a low protein content. In your bread dough you need a higher level of protein in the flour to make a gluten structure that will expand easily. With low protein flour you will end up with small compact breads. Also, there are salt and chemical leavenings added to self-rising flour that could inhibit yeast activity. For best results, use either all-purpose or bread flour for yeast breads. So enjoy some dumplings with your self-rising flour and buy bread flour or all-purpose flour to make your yeast breads.
RED STAR Nutritional Yeast is a primary grown pure culture strain of Saccharomyces cerevisiae. It is a powdered yeast without leavening power, marketed for its protein and vitamin content. This type of yeast is available in both powder and pill form.
Nutritional Yeast is an excellent source of protein, rich in many of the essential amino acids that complement proteins available from other sources such as corn, wheat, and soy. RED STAR Nutritional Yeast contains an average of 50% protein by weight.
RED STAR Nutritional Yeast is also a rich source of B-complex vitamins that are important for normal and healthy body functions.
Visit Lesaffre Human Care to learn more information on Red Star Nutritional Yeast products.
17. My mother used to always dissolve her dry yeast in warm water with a pinch of sugar. Some recipes say to just blend the yeast with the flour. Isn't it necessary to dissolve the yeast in warm water before using it? I'm confused!
20. My recipe calls for one package of yeast. I purchased your Active Dry Yeast with three packets to a strip. Do I use all three packets or just one?
21. I just purchased a 1 pound bulk package of dry yeast. How do I use this when the recipe calls for one packet of yeast?
22. We have a child that is allergic to peanuts and tree nuts. What is your labeling policy for your products that may contain peanuts and/or tree nuts die to cross-contamination?
27. I found an unopened jar of yeast in my cupboard. The expiration date shows it expired two months ago. Can I still use it to make my bread?
Yeast has been used for this purpose in septic tanks for many years. In fact, there is a product on the market that is made with our yeast called Meadow Springs. The product is an environmentally friendly replacement for Rid-X. It is sold in home improvement and hardware stores. More information about Meadow Springs can be found at www.meadowspringscorp.com
As for the baker’s yeast, how much and how often to add yeast varies. The size of the tank, the number of people using the system and the amount of detergents that go through the septic system all play a significant role in determining the amount to use and the frequency necessary. It is believed that one 7 gram package or 2 ¼ teaspoons flushed down the toilet once a week will take care of the average family’s requirements. Reduce the frequency to once every two to three weeks if there are only two people or fewer using the system. For a seasonal residence with a 500 gallon tank, ½ pound of yeast flushed into the system early in the season will probably be adequate to stimulate the bacteria present. If use of the septic system is excessive, more yeast may be added later in the season.
Yeast will not harm a septic system.