When it comes to baking at high altitude, the lower air pressure and higher elevation can affect the performance of yeast. As a result, bakers may choose to use different types of yeasts to ensure their baked goods rise properly. Some of the most popular yeasts for high-altitude baking include:
Instant yeast: Also known as rapid-rise yeast, instant yeast is a type of yeast that has been dried and granulated for convenience. It is designed to work quickly and does not require proofing before use, making it a popular choice for high-altitude baking. Instant yeast can be added directly to the dry ingredients in a recipe and can rise baked goods in about half the time of regular yeast.
Active dry yeast: Active dry yeast is a type of yeast that is dried and formed into small granules. Unlike instant yeast, it needs to be proofed in warm water or milk before use. Active dry yeast works more slowly than instant yeast and can take longer to rise baked goods, but it is a reliable option for high-altitude baking.
Cake yeast: Also known as fresh yeast or compressed yeast, cake yeast is a type of yeast that is sold in small, moist cakes. It needs to be dissolved in water or milk before use and works more slowly than instant or active dry yeast. Cake yeast is highly perishable and must be used within a few days of purchase, but it is a popular choice for high-altitude baking because of its reliability.
The main difference between these yeasts is their processing and how they are used. Instant yeast and active dry yeast are both dried and granulated, but instant yeast does not need to be proofed before use. Cake yeast, on the other hand, is sold in moist cakes and must be dissolved in water before use. Additionally, instant yeast works faster than active dry yeast, while cake yeast works more slowly than either instant or active dry yeast. Ultimately, the choice of yeast for high-altitude baking will depend on the recipe and the baker's preference.
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