SAF Instant Dried Yeast is a premium baker's yeast that is simple easy to use. Unlike active dry yeast, this baker's yeast does not require hydration prior to use and can be added to all but the driest of doughs. SAF Instant Dried Yeast is more concentrated in live organisms compared to compressed dry yeast offering fermentation power 30 to 40% higher. Yeast is a delicate, single celled organism which catalyses the fermentation process required in bread making. It contributes to the taste of the bread as well as making it expand and rise. This baker's yeast is a high quality, high performance yeast, developed by the world's largest and oldest yeast manufacturer, S. I. Lesaffre, in France. Instant dried yeast often allows for speedy and uniform absorption within the dough. How to Use our Instant Dried Yeast. This yeast can be added directly to the mixer by mixing it dry with the flour or by sprinkling it on top of the dough when mixing begins. To bake bread in an oven : Use 1/2 teaspoon SAF Instant Yeast per cup of flour. To bake bread in an Automatic Bread Machines on the quick cycle: Use 3/4 teaspoon SAF Instant Yeast per cup of flour. Adjust amount used to your taste. If converting a recipe from active dry yeast to instant, you should use about 75-80% of the yeast called for in the recipe. Storage: In the unopened package, SAF Instant Yeast has a shelf life of two years at room temperature. Yeast is damaged by water and moisture, so we recommend that once opened, you keep your yeast in an air tight jar (make sure the jar is completely dry!). You can store in the fridge if using frequently, otherwise store in the freezer and take out as needed. Proof your Yeast : Before you bake consider checking the quality of your yeast. This is called proofing. Stir 1 tsp sugar into 1/4 cup warm water (about 40 degrees). Sprinkle 1 tsp yeast & stir. In five minutes, the mixture should foam. If it does not foam, the yeast is no good. Yeast (saccharomyces cerevisiae) feeds off molasses (from sugar beets) during the fermentation stage.