DRIED BAKER'S YEAST (active)

In industrial conditions: dissolve 1 kg of dried yeast in 5 liters of warm water (35-38^oC), add 50g of sugar, mix gently and let stand for 5-10 minutes (to activate). Knead the dough according to the recipe.

At home: take 10g of dried yeast for 1kg of flour. Pour yeast 1/2 cup of warm water or milk (35-38^oC), add 1 teaspoon of sugar, mix gently and let stand for 15-20 minutes (to activate). Knead the dough according to the recipe.

Lifting power - 45 minutes.

Store opened container in a dry, cool place (0-4^oC) for a maximum of 10 days.