What is the difference between active dry yeast, instant yeast, and fresh yeast? How do you substitute one for another?

Question

What's the difference between active dry, instant, and fresh yeast? Learn how to substitute one for another in your bread recipes.

Answer 1

Active dry yeast needs to be proofed in warm water before use, while instant yeast can be added directly to dry ingredients. Fresh yeast requires refrigeration and is generally used in larger quantities than dry yeasts.

Detailed Explanation:

Understanding the differences between active dry, instant, and fresh yeast is crucial for successful baking. Each type has unique characteristics that affect how it's used and how it interacts with other ingredients.

Active Dry Yeast: This is the most common type of yeast. It consists of dormant yeast granules that need to be rehydrated and activated before being added to the dough. This process, called proofing, involves dissolving the yeast in warm water (around 105-115°F or 40-46°C) with a little sugar. After about 5-10 minutes, the mixture should become foamy, indicating that the yeast is alive and active.

Instant Yeast: Also known as rapid-rise or bread machine yeast, instant yeast has smaller granules and a higher concentration of live cells than active dry yeast. It doesn't require proofing and can be added directly to the dry ingredients. However, you can still proof it if you want to be extra sure it's active. Instant yeast often results in a faster rise time compared to active dry yeast.

Fresh Yeast: Also called cake yeast or compressed yeast, fresh yeast is sold in blocks and has a high moisture content. It's the least processed form of yeast and is known for its distinct flavor. Fresh yeast needs to be dissolved in lukewarm water before being added to the dough. It's more perishable than dry yeasts and must be refrigerated.

Substitution:

• Active Dry to Instant: Use the same amount of instant yeast as active dry yeast. No proofing is required for instant yeast.
• Instant to Active Dry: Use the same amount of active dry yeast as instant yeast. Proof the active dry yeast in warm water before adding it to the other ingredients.
• Fresh to Active Dry: Use approximately 1/3 the amount of active dry yeast as fresh yeast. For example, if a recipe calls for 1 ounce (28 grams) of fresh yeast, use about 1 teaspoon (3 grams) of active dry yeast. Proof the active dry yeast.
• Fresh to Instant: Use approximately 1/3 the amount of instant yeast as fresh yeast. For example, if a recipe calls for 1 ounce (28 grams) of fresh yeast, use about 1 teaspoon (3 grams) of instant yeast.

Pro Tip:

Always check the expiration date on your yeast, regardless of the type. Expired yeast may not activate properly, resulting in a flat or dense baked good. If you're unsure about the yeast's viability, proof a small amount in warm water with sugar to see if it foams.