If you've just started a new baking project and are all out of active yeast, but did find some instant dry yeast, don't fret.

Yeast and salt might be exes, but yeast and sugar have a lovely, beneficial relationship. Many recipes will call for adding ...

If you’re baking with yeast you need temperature control, precise methods and careful handling of ingredients. It can be killed by too much salt, sugar, or heat (at the wrong moment).

Yeast added to dry ingredients: 120-130ºF—noticeably warm to the touch, but not hot. Yeast bloomed with wet ingredients: 110-115ºF—barely warm. Yeast is most active within these ranges.

If it calls for a packet (21/4 teaspoons), go up to 3 teaspoons, suggests Mark Miller, baking center manager for Lesaffre Yeast Corp., the maker of Saf-Instant yeast.