Most American bakers are familiar with the packets of active dry yeast on their grocer’s shelves since Fleischmann’s first produced this product in the 1940s. Most recipes call for active dry yeast to ...

Proofing your active dry yeast, or reintroducing it to liquid, such as milk or water in a recipe, wakes it up to continue its job - converting sugar into carbon dioxide so your dough can rise.

Both active dry yeast and instant yeast can do the same job in a recipe — the difference is all in how quickly and how they’re treated. A package of active dry yeast contains larger granules ...

Store the different types of yeast carefully according to the packet instructions because they won’t work if they become stale. Fresh yeast must be refrigerated and will become inactive quite ...

Vacuum-sealed blocks of dried or instant yeast require careful storage in the fridge or freezer to maintain their leavening ...

If you used Fleischmann’s yeast for your challah, you leavened your dough with the essence of American Jewry. The Fleischmann family’s story echoes the experience of many other immigrant Jews.

Fleischmann's®, a trusted brand in baking for over 150 years, has today launched its first-ever Baking Soda. Specifically ...

Store the different types of yeast carefully according to the packet instructions because they won’t work if they become stale. Fresh yeast must be refrigerated and will become inactive quite ...