Unrefined Natural Sea Salt
Make authentic, gut-loving ferments at home.
Active dry baker's yeast, sourced direct from Salutaguse, Estonia — one of the world's most consistent yeast producers. 120g vacuum-sealed pouch keeps the live cultures dormant until you bloom them. One pack rises about 30 standard loaves.
Pure Saccharomyces cerevisiae. Nothing else. No emulsifiers, no anti-caking agents, no improvers.
- Bloom — Sprinkle 7g (≈2 tsp) into 100ml warm water (38–43°C) with 1 tsp sugar. Wait 8–10 min for foam.
- Mix — Combine bloomed yeast with flour, salt, water. Knead 8 min by hand or 6 min in mixer.
- Prove — Cover, rest in warm spot 60–90 min until doubled.
- Bake — Shape, second prove 30–45 min, bake at 220°C for 25–35 min.
- 120g vacuum-sealed pouch — air-tight, light-blocking foil
- Saccharomyces cerevisiae active dry yeast (single strain)
- Storage guide card — fridge / freezer / pantry instructions
- Quick-start recipe card — basic loaf, focaccia, naan
Unrefined Natural Sea Salt
BUILT FOR PROFESSIONAL BAKES.
WHY DIRECT-SOURCEDWINS.
EVERYTHING IN THE BAG.
- 120g vacuum-sealed yeast pouch
- Storage guide card (fridge / freezer / pantry)
- Quick-start recipe card (loaf, focaccia, naan)
- Freshness seal (resealable after first use)
- Bread flour or maida (500g per loaf)
- Salt (10g per loaf)
- Lukewarm water (38–43°C, ~280ml)
- Mixing bowl + clean dish towel
- Loaf tin or baking tray
- Oven that goes to 220°C
BAKERS WHO TRUST THIS YEAST.
COMMON QUESTIONS
Approximately 30 standard 500g-flour loaves. One full recipe uses ~7g (≈2 tsp).
Reseal the pouch and refrigerate for up to 4 months, or freeze for up to 12 months. Bring to room temperature before blooming.
Vegan: yes. Gluten-free: yes — yeast itself contains no gluten. Suitable for celiac diets when paired with gluten-free flour.
Two common causes: (1) water too hot — kills the yeast above 49°C; (2) yeast not stored cold after opening. Our pouches print a best-before date; if within range and stored cold, the bloom should be reliable.
Yes — same active dry yeast works for all yeasted breads and flatbreads. Pizza usually uses 1g per 100g flour; naan and focaccia 1.5g.
Active dry yeast is ~70% less moisture than fresh, so 7g of dry equals ~21g of fresh. Cost per loaf works out lower, and shelf life is much longer.
