Baker’s yeast, which includes active dry yeast, fresh (or cake) yeast, and instant yeast, became the standard leaven during the early 20th century, and is still a great way to get fresh bread in hours instead of days.
Although whole grains perform best in wild yeast (or sourdough) breads, they can be combined with wheat to make delicious, quick, and easy breads you can make and enjoy today.
Making the switch from all-purpose wheat flour to an ancient grain can be tricky. Use our simple chart to see what grain works best for what you’re trying to make.
