{"id":1013,"date":"2020-04-25T19:09:56","date_gmt":"2020-04-25T19:09:56","guid":{"rendered":"https:\/\/www.thomasthebaker.co.uk\/blog\/?p=1013"},"modified":"2020-04-25T19:10:54","modified_gmt":"2020-04-25T19:10:54","slug":"how-to-use-dried-yeast-at-home","status":"publish","type":"post","link":"https:\/\/www.thomasthebaker.co.uk\/blog\/how-to-use-dried-yeast-at-home\/","title":{"rendered":"How to use dried yeast at home"},"content":{"rendered":"\n<p>A couple of weeks ago, we shared our &#8220;secret&#8221; recipe for <a href=\"https:\/\/www.thomasthebaker.co.uk\/blog\/how-to-bake-our-country-crunch-bread-at-home\/\">baking our popular Country Crunch loaf at home<\/a>. At that time, we were just selling 1kg bags of flour in our stores, but, by popular request, we&#8217;re now also selling little pots of dried yeast in our stores too! So we wanted to share a short video and blog post on how you can best use dried yeast at home in order to get a loaf of bread to be proud of.<\/p>\n\n\n\n<p>When you&#8217;re using dried yeast at home for baking bread, it&#8217;s important to activate the yeast first. Sian from Thomas the Baker guides us through the process of how to activate yeast for baking. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"How to use dried yeast at home | Thomas the Baker\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/JyDo8ZFY1go?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Add 1 heaped teaspoon of dried yeast to around a cup of warm (just above body temperature water) along with a half a teaspoon of sugar, a splash of milk or even a dash of honey, and stir. Leave covered with a damp tea towel or cling film to activate for around 15 minutes. The yeast is now ready to use in your recipe.<\/p>\n\n\n\n<p>It&#8217;s key not to add your salt directly to your yeast at any stage of the process as it will kill the yeast &#8211; <a href=\"https:\/\/www.youtube.com\/watch?v=hqmcPpQxHBo&amp;feature=emb_title\">see our video here<\/a> for an example of what this looks like. If the salt is added along with the flour, water and other ingredients, your yeast will survive and work far better.<\/p>\n\n\n\n<p>Simon Thomas, general manager at Thomas the Baker, explains:<\/p>\n\n\n\n<p>&#8220;Dried yeast works just as well as fresh yeast in the vast majority of bread recipes, as long as it&#8217;s activated in this way first. This is the first step in most bread recipes, and making sure the yeast is properly activated will ensure a soft, well-risen loaf.&#8217;<\/p>\n\n\n\n<p><a href=\"https:\/\/www.thomasthebaker.co.uk\/store-locator.html\">Click here<\/a> to see which of our stores are currently open. And don&#8217;t forget, you can <a href=\"https:\/\/www.thomasthebaker.co.uk\/blog\/call-to-collect-at-thomas-the-baker-shops\/\">call to collect<\/a> products the next day at any of our open shops to ensure that you can definitely get what you&#8217;re looking for.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A couple of weeks ago, we shared our &#8220;secret&#8221; recipe for baking our popular Country Crunch loaf at home. At that time, we were just selling 1kg bags of flour in our stores, but, by popular request, we&#8217;re now also selling little pots of dried yeast in our stores too! So we wanted to share a short video and blog post on how you can best use dried yeast at home in order to get a loaf of bread to be proud of. When you&#8217;re using dried yeast at home for baking bread, it&#8217;s important to activate the yeast first. Sian from Thomas the Baker guides us through the process of how to activate yeast for baking. Add 1 heaped teaspoon of dried yeast to around a cup of warm (just above body temperature water) along with a half a teaspoon of sugar, a splash of milk or even a dash of honey, and stir. Leave covered with a damp&#8230;<\/p>\n","protected":false},"author":4,"featured_media":1015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[84],"tags":[86,85],"_links":{"self":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1013"}],"collection":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=1013"}],"version-history":[{"count":0,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/posts\/1013\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/media\/1015"}],"wp:attachment":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=1013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=1013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=1013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}