Better ingredients will make you a better baker.
Powdered gelatin is the most widely available form of gelatin in America, so it's what I've always used at home and at work, even in my restaurant days. In the US, the bloom strength of powdered gelatin is consistent from brand to brand, and its granular form is easy to scale out one gram at a time—two major advantages over sheet gelatin, which comes in fixed sheet weights of variable bloom strength.
Most brands of supermarket gelatin come from pork and are packaged in quarter-ounce envelopes. Because I'm allergic to pork, and find ripping open a thousand packets somewhat tedious, I buy bovine gelatin in bulk online from brands likeGelatin's behavior is highly sensitive to factors like temperature and time, as well as tiny fluctuations in measurement, so it's worth reading up on
. It's also worth mentioning that there is no easy one-to-one substitute for gelatin—other types of thickeners, whether starch or agar, will require reformulating a recipe from the ground up.Dry yeast is a granular powder made from millions of single-celled organisms held in a sort of suspended animation, thanks to dehydration. When rehydrated, they come back to life and immediately begin feeding on whatever sugar or starch they can find.
Successfully resurrecting dry yeast will depend entirely on how it was processed, so when a recipe calls for a certain type, the directions will be tailored to its specific needs and may kill a different type—or else fail to provide the conditions needed for it to thrive. Using the wrong type of yeast can result in a poor rise, or none at all.
At Serious Eats, we use plain instant yeast, like SAF Red Label, because it's more stable than active dry yeast and more vigorous in the long term than RapidRise or other fast-acting styles. For more information, read up on
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