The lighter side of whole grains - includes recipes and a guide to different types of grains and flour - Cover Story

Vegetarian Times, March, 1996 by Nancy Ross Ryan

Yeast: This means baker's not brewer's yeast. Brewer's yeast is a food supplement; baker's yeast is a living, single-celled organism in a suspended state. When it comes in contact with food--in this case flour and water--it converts to alcohol and carbon dioxide gas. Carbon dioxide causes the bread to rise. Available in compressed (cake) and dry active forms. Dry active yeast is either quick-rise (rises in half the time of regular yeast), or regular active. Mix quick-rising yeast with 120-degree water; regular active yeast with lukewarm 100-110-degree water.

NANCY ROSS RYAN is a cookbook author and food magazine editor based in Chicago. Her vocation is writing, avocation cooking, her recreation eating and her hobby dieting.