Yeast

Stir active dried yeast into lukewarm water, about 35–40°C, and leave it for 5–10 minutes until frothy; instant yeast can usually go straight into the flour. Water that is too hot can kill the yeast.

A little salt in the dough will not kill yeast, but direct contact with a concentrated pile of salt can slow it down. Mix the salt through the flour before adding the yeast, or keep them apart until you start mixing.

Keep fresh yeast wrapped in the fridge and use it promptly; it can also be frozen, though it may rise less strongly after thawing. Seal dried yeast tightly and store it in a cool, dry cupboard; refrigerate it after opening.

Not for a loaf that relies on yeast: baking powder raises dough quickly, but it will not create bread’s stretchy texture or fermented flavour. It works better in quick breads and scones, which are mixed and baked without a long rise.

Nutritional yeast is inactive yeast sold as flakes or powder, so it will not make dough rise. Sprinkle it over pasta, popcorn or roasted vegetables, or stir it into sauces for a savoury, slightly cheesy flavour.

Yeast leavens pizza and focaccia dough, as well as enriched bakes such as cinnamon rolls and doughnuts. It is also used to ferment drinks including beer and wine.

A small amount of baker’s yeast is not the same as eating raw dough, but it tastes bitter and can cause bloating as it ferments. Avoid tasting raw bread dough: uncooked flour can also carry harmful germs.