Bakers use one species of yeast called Saccharomyces cerevisiae that means "sugar-eating fungi."
Yeasts are single-celled organisms that help make the bread light and bubbly.
Bread connoisseurs prefer live yeast but dry yeast has a longer shelf life. If you're open to a yeast recommendation, instant yeast is the way to go. It's way dehydrated than dry yeast and it works on the bread quicker and has a longer shelf life than the already dry yeast.
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