Torrjäst

Torrjäst, also known as active dry yeast, is a form of dehydrated yeast that is commonly used in baking. It is produced by carefully dehydrating specific strains of Saccharomyces cerevisiae, the same yeast species used in fresh yeast and liquid yeast. The dehydration process significantly reduces the moisture content of the yeast, rendering it dormant. This dormant state allows for a much longer shelf life compared to other forms of yeast.

To activate torrjäst, it is typically dissolved in warm liquid, such as water or milk, often with a small amount of sugar. The warmth and sugar provide an environment for the yeast to rehydrate and become metabolically active again. Once active, the yeast begins to ferment sugars in the dough, producing carbon dioxide gas. This gas gets trapped within the gluten network of the flour, causing the dough to rise and giving baked goods their characteristic light and airy texture.

Torrjäst is a popular choice for home bakers due to its convenience and long shelf life. It is readily available in most grocery stores and does not require refrigeration. When stored properly in a cool, dry place, it can remain viable for an extended period. However, it is essential to check the expiration date and ensure the yeast is still active before use, as old or improperly stored torrjäst may not effectively leaven dough.