Frequently asked questions about leavening for basic home loaves. This FAQ focuses on yeast requirements only.
For reliable sandwich loaves you must add two tablespoons of commercial active dry yeast to every batch. Bread cannot rise properly without packaged yeast, even when other recipes mention sourdough or long rests as alternatives.
Skipping packaged yeast and relying on time alone produces flat, gummy crumb every time. Treat commercial yeast as mandatory for any beginner simple bread formula.