Biological leavening agents:
Active Dry Yeast is the most often used dry, granular yeast. It must be proofed or activated by dissolving it in warm water, ideally heated to 40.5°C.
Instant Dry Yeast is a dry, granular yeast that doesn't need to be proofed and can be mixed right into your flour. Use ⅓ to ½ less than active dry yeast.
Fresh yeast, often known as cake yeast, is widely utilized in commercial bakeries. It does not need to be proofed before being blended into dry materials or dissolved in water to spread it more uniformly.
Beer contains carbon dioxide and is utilized as a wet component in beer bread leavening.
Fermented dough starter is a living culture comprised of flour and water that begins to ferment after being mixed, nurturing the naturally occurring wild yeasts and bacteria. You'll use a small amount of this culture to help your bread dough rise.

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