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Is there a difference between bakers yeast and activated dry yeast? I am planning on starting some cultures tomorrow, and I don't want to waste the ingrediants. Thanks.
Baker's yeast needs time to rise. Activated doesn't.
Is that what you need to know, though? My friend is a chef, so if you wanted to know something specific I could ask.
I'm guessing you must want to use yeast to feed something?