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Nearly 4 of 10 consumers baked bread and rolls with yeast, according to a Study of Food Preparation Habits by the Gallop Organization. This same study concluded that women employed outside of the home, on a full- or part-time basis, baked with veast more often than those who did not work.
Because the proofing (rising) time is reduced by one-half, there will be some sacrifices in the flavor in the bread using the quick-rise yeast since the shortened proofing time doesn't allow for full fermentation. The new quick-rise yeast has very fine, granulated grains and ferments much quicker than the regular dry- yeast we’ve been using for years. Because it reacts so much
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