What is Yeast?

The yeast strain most commonly used in baking is a living organism – yes, living! Its main purpose is to leaven the dough, develop the gluten and contribute delicious yeast flavor. Yeast feeds on the starches in flour, producing carbon dioxide. The carbon dioxide expands the gluten proteins in the flour and causes the dough to expand and rise.

Is it hard to bake with yeast?

How do I activate/"proof" Active Dry Yeast?

I`ve heard you can "kill" yeast, what does that mean?

Something came up! Can I save my dough for later?

Why does my dough need to "rise"? What does that mean?

Where should I put my dough while it`s rising?

How do I know if my dough has "doubled in size"?