Can someone tell me the difference between active and dry yeast and if I can use them interchangeably in recipes? Plus, there is also liquid yeast that I really don't know anything about. Is that just for making beer and wine?
I really don't know if there is a difference. The yeast that I buy is called "Fleischmann's Active Dry Yeast". I guess this means that the yeast is "active", but dry, instead of the liquid kind you were asking about. Because it is dry, it needs to be added to some kind of liquid to "activate" it. I don't know anything about liquid yeast. I have made wine before and I used "winemakers' yeast". It is still a dry yeast, but has a much milder flavor than the yeast you use for bread.
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