Fleischmann provides the tips and tricks you'll knead!


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Traditional vs. Quick Rise Yeast
What's the difference?

Traditional or active-dry yeast is a living organism that is dormant until proofed, or dissolved in lukewarm warm water. It can then be added to the rest of the dough ingredients, where it causes it to expand and rise.

Quick-rise or instant yeast dissolves and activates faster. This yeast doesn’t have to be proofed first and can be mixed straight into the dry ingredients with the same result.


How to
knead by hand

Kneading dough is easier than you might think. Just follow these simple steps:

1. Lift the furthest portion of the dough and pull it towards you
2. Then push the dough away from you with the heel of your hand
3. Give the dough a quarter turn
4. Repeat!


This repeated fold, push, turn process knits the protein strands in the dough, producing a strong gluten net. Follow your recipe as instructed, but it should take between 4-10 minutes. You can add more flour if you feel your dough is very sticky, but remember that a slightly sticky dough is preferred by bread bakers.


How to perfect the
perfect rise?

Dough proofs best in a warm, draft-free area. Be mindful of the rest and rise times noted in your recipes. Under- or over-proofing your dough can impact the result.


Yeast Storage and Proofing

Most yeasts in a jar or package can be stored at room temperature, but be mindful of the best-before date on the package. For better shelf life of any yeast, consider storing it in the refrigerator. You can keep opened jars in the fridge for up to six months.


Proofing Yeast
Sprinkle yeast into ¼ cup of lukewarm water (100°–110°F) and stir to dissolve. Then stir in 1 teaspoon of sugar and wait 10 minutes.


Dough Consistency

The perfect dough is slightly sticky to the touch—but if it’s too sticky it will be impossible to work with. Add small amounts of flour to your recipe until the dough is just slightly sticky, or add it as required when kneading your dough.