Yeast
I very rarely have luck wih baking with yeast. What is the best kid to buy? Packets or a jar? How do you store it? How do you activate it?
I usually by red star dry active but the last two times I make rolls there were a bust because the dough didn't properly rise.
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The most well known/works for everybody recipe without proofing I can think of is Jim Lahey's no kneed bread: http://cooking.nytimes.com/recipes/11376-no-knead-bread
https://food52.com/hotline/search?q=best+yeast+to+use
And more at other sites.
For example, Serious Eats/Food Lab on using yeast in (successful) bread making:
http://www.seriouseats.com/2014/08/bread-making-basics-everything-you-need-to-know-to-start-baking-awesome-bread.html