Bakers' yeast is a type of yeast used in baking and is known as Saccharomyces cerevisiae. This species is also used in fermentation of beer and wine. Baker's yeast comes in two forms. The first form is fresh yeast pressed into a square cake. This form perishes quickly, and must be used soon after production in order to maintain the desired effects. Dry yeast is granulated and has a longer shelf life than fresh yeast. In the production of beer or wine, sugar is converted into alcohol by yeast. Today there are several retailers of baker's yeast, one of the best-known being Fleischmanns Yeast, which was developed in 1868. During World War II Fleischmann's developed active dry yeast, which did not require refrigeration.vloraditch said:I'm just getting started in this, so if any one could point me inthe right direction I would sure appreciate it. Is there a difference between brewers yeast & regular yeast? Are they interchangeable?
Here are some links:
Fleischmann's Yeast - http://www.breadworld.com/index.cfm
Red Star Yeast - http://www.redstaryeast.com/products.html
SAF Yeast - http://www.safyeast.com/
Lallemand Yeast - http://www.lallemand.com/