{"id":158847,"date":"2025-03-29T17:30:00","date_gmt":"2025-03-29T17:30:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/03\/29\/food52-hotline-hot-take-stop-buying-dry-active-yeast\/"},"modified":"2025-03-29T17:30:00","modified_gmt":"2025-03-29T17:30:00","slug":"food52-hotline-hot-take-stop-buying-dry-active-yeast","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/03\/29\/food52-hotline-hot-take-stop-buying-dry-active-yeast\/","title":{"rendered":"Food52 Hotline Hot Take: Stop Buying Dry Active Yeast"},"content":{"rendered":"


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I\u2019m a great cook, but only a so-so baker. Over the past few years I\u2019ve been trying to get deeper and deeper into the worlds of doughs, breads, and cakes. Through this journey one question has lingered at my mind: Why do we still use dry active yeast?<\/p>\n

It\u2019s really sensitive to storage temperatures and requires activation in liquid before using, which only adds time and a ton more variables to the baking process. This has stuck with me because a superior product, which has existed for around 50 years, is sitting right next to it in the grocery aisle: instant yeast.<\/p>\n

Instant yeast was created in the 1970\u2019s, nearly a century after dry active yeast became commercially available. Right off the bat, using this older leavening agent would be like choosing to use one of those phones with the ear and mouth piece when you have an iPhone in your pocket.<\/p>\n

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\n People Have Been Lying to You About How to Store Your Coffee
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