Ingredient Spotlight: Yeast

Demystify this baking essential: the main types, how to use them, and the basics behind how yeast works

Happy New Year! I want to start by saying how glad I am that all of you are here to start a new year of baking with me. I’m really enjoying getting to know all of you, and I’m very excited to share some fun new recipes and explore baking in more depth with you this year!

During winter, I always want to do cozy, slower baking projects, and near the top of that list is homemade bread. With that comes a very essential baking ingredient— yeast!

I get asked so many questions from readers about the differences between types of yeast, if they can be swapped out, whether it really matters if it’s bloomed first, and so on. So, I wanted to kick off the year with a spotlight on yeast. Be on the lookout for several recipes this month using what you’ll learn here today. From no-knead artisan bread to a sliceable sandwich loaf to a buttery cake (yes, you can use yeast to leaven cake!).

The confusion around yeast, including what kinds there are and which one to use, is so understandable! Many are labeled with different but very similar titles, claiming to be used for different results or recipe types. Today, I want to demystify this baking essential by breaking down the main types, how to use them, and covering the basics of how yeast works to leaven breads, cakes, and more. So, let’s get started!