100% Active Dry Yeast.
Proofing Method: Dissolve yeast in 1/4 cup warm water (100-115 degrees) and 1/4 tsp sugar. Deduct the 1/4 cup water from the total liquid in the recipe. Mixture should begin bubbling within 5 minutes. This will guarantee that yeast is alive and active. After adding yeast to flour knead 8-10 minutes for best volume. Let dough rise in a warm draft free place (80-85 degrees). Store in a cool, dry place (Freezer not recommended).
Hodgson Mill, Inc.
1100 Stevens Avenue Effingham, IL 62401