Active Dry Yeast is the most commonly used by home bakers.Yeast is essentially tiny, living cells, when dried, the life enzymes are still present. The yeast is dormant, needs to be "proofed" and rehydrated before using.
To proof yeast, sprinkle the yeast over warm water (90-110 degrees F) and a pinch of sugar, and let it stand for 5- 10 minutes until creamy and bubbly.
General Rule: Use 1 teaspoon of Active Dry Yeast for each cup of flour.
Ingredients: Yeast and Sorbitan monostearate.