To activate the yeast, it needs to be rehydrated in warm liquid (usually water) and allowed to sit for a few minutes until it becomes frothy. This process awakens the yeast, making it ready to produce carbon dioxide gas through fermentation when added to the dough. The carbon dioxide gas creates air pockets in the dough, causing it to rise and expand, resulting in the light, airy texture that is characteristic of many baked goods.

This is a versatile and reliable ingredient used in a wide range of recipes. It contributes to the flavor and aroma of the final product and is a key component in the art of baking.

Here is a list of some foods you can make with active dry yeast:

• Bread
• Bagels 
• Flatbreads - such as naan and pita
• Sourdough Starter
• Croissants
• English Muffins
• Pretzels
• and many more!