Yeast Converter
Switch between Instant, Active Dry, and Fresh yeast easily.
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Yeast Guide
Active Dry Yeast
The most common type. It consists of coarse granules of dormant yeast. It must be dissolved in warm water (105°F - 110°F) to "wake up" before adding to flour.
Instant Yeast (Rapid Rise)
Milled into finer particles and contains additives to boost activity. It can be mixed directly with dry ingredients and does not need to be proofed in water first.
Fresh Yeast (Cake Yeast)
Sold in blocks in the dairy section. It has a short shelf life. It provides a distinct, slightly sweeter flavor preferred by some professional bakers for rich doughs.
FAQ
What is the difference between Active Dry and Instant Yeast?
Active Dry Yeast has larger granules and usually needs to be proofed (dissolved in warm water) before mixing. Instant Yeast (or Rapid Rise) has finer granules and can be mixed directly into dry ingredients.
Can I substitute Instant Yeast for Active Dry 1:1?
In most recipes, yes! However, Instant Yeast is more potent, so technically you should use about 25% less. For small amounts (like 1 packet), a 1:1 swap usually works perfectly fine.
How do I store fresh yeast?
Fresh yeast (cake yeast) is perishable. It must be kept in the refrigerator and typically lasts only 2 weeks. It should be greyish-brown and crumble easily. If it's dark or gooey, discard it.
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