Yeast

Baker's yeast is a living fungus that feeds on the sugars in flour and releases carbon dioxide, which makes dough rise. There are two dried types in our baking range. Dried active yeast comes as small granules that need waking in warm water with a pinch of sugar before use. Fast action or easy-bake yeast is finer and goes straight into the flour.

Use yeast for sandwich loaves, bread rolls, pizza bases, soft Mumbai pav for pav bhaji and vada pav, tandoor-style naan, Sri Lankan roast paan and sweet buns scented from the essences shelf. It also makes appam batter ferment faster in a cold British kitchen, and some cooks use a pinch for bhature. For quick breads without yeast, baking powder and soda do the job in minutes.

For dried active yeast, the water should feel warm on the wrist, around blood heat. Too hot and it kills the yeast, too cold and nothing happens. If it has not foamed after ten minutes, it has lost its strength. Keep opened tubs sealed in the fridge and use sachets by the date on the pack, as yeast weakens with warmth and air.