The first topic is the matter of yeast. Yeast is a single cell organism
 that eats sugar and produces carbon dioxide gas (CO2) and alcohol. There
 are many different varieties of yeast. Some metabolize or digest the sugar
 available to themselves more quickly, they are quick or instant yeasts.
 Some produce different ratios of gas, alcohol and acid compared to others.
 The nature of yeast and its variety was recognized by Louis Pasteur around
 1860. Not very long ago, considering that yeast had been used for 5,000
 years before that time. The best yeast we have ever tested in our own
 laboratory for use with ABMs, is that made by LeSafre, Co., in France. The
 same company that was established to produce and market yeasts which
 Pasteur, himself had identified. This SAF yeast is the most popular for
 commercial use in the world. It has not been available to the public but we
 have it for sale at reasonable prices.
 
 The most common questions about yeast are:
 
         1. How much should I use? Our tests indicate that 1/2 tsp per cup
 flour is suitable for SAF Instant French Yeast, when the bread is to be
 baked in an ABM on the regular cycle. 3/4 tsp per cup flour is suitable for
 the quick cycle.
         2. How do I store yeast? Stored properly, yeast can have a very
 long life (at least four years!) The arch enemy of yeast is water! It
 should be stored in absolutely dry, airtight containers. Measuring spoons
 should not be placed into the containers but the yeast should be poured out
 into smaller containers or measuring spoons. When a vacuum packed package
 of yeast is opened, a small amount should be put into a small container for
 daily use, tightly sealed and put into the refrigerator. The rest of the
 package should be put into a sealable container that is the right size to
 store the rest in the freezer. The object is to keep the air space to a
 minimum. Use the yeast from the refrigerated container and open it long
 enough to measure the yeast and return it to the refrigerator. When the
 small container needs to be refilled, Allow the container from the freezer
 to come to room temperature before opening it! Open it and pour the yeast
 into the small container. Re-cover both cont
 ainers and return them to their respective locations.
         3. Will my breads rise higher if I add more yeast? Generally not!
 The bread rises because the gas produced by the yeast forms bubbles in the
 dough. The amount of gas produced is determined by how much sugar is
 available for the yeast to convert to CO2. The amount the bread rises is
 determined by how strong the dough is and whether it is able to retain most
 of the gas produced.
         3. Are some brands better than others? In a given application, our
 testing has indicated that some yeasts are distinctly better than others.
 We found that Red Star was much better than Fleischmann’s in the Zoji S-15.
 It produced more uniform bread, cost less and produced a better aroma. When
 we were encouraged to evaluate SAF Instant French Yeast, we found it to be
 superior to all other yeasts we had tested. It cost a little more than Red
 Star, (mostly because of shipping charges) but the rise, texture,
 uniformity, aroma and price, made it the best yeast we had ever tested. As
 a result we arranged to get the commercial package for our customers.