Grocery stores stock at least one kind of yeast.
Look in the baking foods aisle for active dry yeast and most likely you'll find it and a few other choices for baking bread.
Active dry yeast is sold in small foil-lined packets and brown jars.
The small packets are convenient and contain about two teaspoons of yeast.
Each is stamped with the expiration date.
All you do is cut one packet away from the others as they are usually sold in groups of three packets, then cut off the top of the packet.
A measuring spoon can be dipped into the packet to remove the amount of yeast that the recipe calls for.
Alternatively, you could cut off a corner of the packet for easy pouring.
Health food stores may stock active dry yeast in bulk.
Jars of yeast are very convenient, especially if you will be baking a lot.
As with most things purchasing a larger quantity will bring down the cost per unit, so the jars of active dry yeast will cost less per gram of yeast.
It's easy to dip your measuring spoon right into the jar of yeast but you must be very careful to not let any moisture get into the jar.
You don't want to activate the yeast prematurely.
Once the jar has been opened, store it tightly closed in the refrigerator.
Fresh yeast is also available in moist cakes.
Check with the bakery department of your grocery or call around to a health food store for availability of yeast cakes.
With the convenience of active dry yeast, there is not much advantage of purchasing the moist cakes.
If the cakes are not used quickly, the activeness may degrade sooner than you like.
Store yeast cakes in the refrigerator for up to three weeks.
One yeast cake contains about one tablespoon of yeast or about a teaspoon more than a quarter ounce package of dry yeast.
Special strains of yeast are produced for different needs.
Yeast is used for baking bread, brewing beer, making champagne and crafting wine.
Each purpose has specialty strains that have characteristics that benefit the purpose.
Yeast producers are constantly on the look-out for new strains that might benefit the bakers and brew masters.
When a new strain is found to have desirable qualities, it is marketed for a particular use.
For instance, a newer strain for baking bread is available and it is called quick-rise yeast.
It takes about 50% less time for dough to rise when it is made with quick-rise yeast.
Any of these specialty yeasts could be used to make bread, but the added cost isn't necessary.
With their ease of use and ready availability, stick with the packets of active dry yeast for baking bread.