8 hours ago, BooBear said:What to do when you don't have the right type of yeast? Does having the right type of yeast matter in baking? Can you substitute a certain type for another type?
How about some specifics about what you have and what your recipe calls for?
I use fresh yeast for some recipes but it isn't critical. I often substitute active dry yeast but I "bloom" it first in warm water or milk with a tiny bit of sugar.
I have instant yeast, I have rapid-rise yeast that is lightly different and I have special salt-rising yeast that requires several hours of prepping before adding to other ingredients.