Traditional Baking FAQ

Yes. Dr. Oetker Instant Dry Yeast has been used successfully in bread machines.

Yes, the two kinds of yeast can be used interchangeably. One envelope of active dry yeast is equal to 1 (1/2 ounce) cake of compressed fresh yeast.

Yeast is a tiny living plant that produces carbon dioxide gas, causing dough to rise. There are 2 kinds of yeast available today: active dry yeast, granulated in form, and cakes of compressed fresh yeast. Fresh yeast works quickly in a warm dough. It can be refrigerated. Dr. Oetker Instant Dry Yeast has all the properties of fresh yeast. It can be mixed with flour without premixing in a warm liquid and it can be stored for up to 18 months in a cool, dry place without losing its strength.

Just before using the yeast, mix some into ¼ cup of lukewarm water that has been enriched with ¼ teaspoon of sugar. This is the food for the yeast. If the yeast mixture does not start to bubble within five to ten minutes, your microorganisms are dead or enervated and will not leaven your dough or batter.

Dr. Oetker Whip it is a starch product. It binds the liquid parts of the whipped cream together. Whip it enables whipped cream to remain stiff for several hours.

Glaze may turn opaque when stirred too much during cooling. This traps small air bubbles inside the setting glaze. Careful stirring with a wooden spoon instead of an egg beater will prevent this problem.