Active dry baker's yeast to be rehydrated in a reclosable 125 gram can.
This baker's yeast, in the form of small granules, should be rehydrated 10-15 minutes before use in water at 35-38°C (38°C is ideal). You can then add it to your bread or brioche dough preparation and other leavened doughs. For one kg of flour, for one very large loaf of bread (miche) or two more common breads, count 15 to 20 grams of instant yeast. The yeast, vacuum-packed, can be stored at room temperature, depending on the date on the package (up to 2 years). Ideally, store it at less than 25°C in a dry place after opening. The great advantage of this yeast is its long shelf life at room temperature.