Is it just us or do all these kinds of yeasts sound suspiciously the same?
We've been baking and buying yeast for years, and sometimes the yeast choices in the baking aisle still get us confused!
Here's the thing: Yes, there is a difference. And yes, it does make a difference in your recipe which one you use.
Read on...
Active Dry Yeast
This is probably what comes to mind when you think of yeast. It's dry and granular, about the consistency of cornmeal. To use it, you dissolve a few teaspoons in warm water (110-degrees or cooler) and then add it to the rest of the ingredients. This yeast will behave 'typically' and will give your dough two rises.
Instant Active Dry Yeast
This is also known as "bread machine yeast." This yeast is milled into finer particles and it does not need to be dissolved in water like active dry yeast does so you can add it along with the dry ingredients.
This yeast also gives you two separate rises and it can be used interchangeably with active dry yeast. Measure out the same amount of yeast and skip the water-activation step.
Rapid-Rise Yeast
This yeast has also been milled into smaller particles so that it doesn't need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the first rise of the dough and shape the loaves right after kneading.
What you save in time, you lose in flavor and structure. Your final loaf will be fairly bland and commercial tasting, with a tight, uniform crumb. Since it behaves so differently, this yeast cannot be substituted for either active dry or instant active dry yeasts.
Fresh Compressed Cake Yeast
This is the kind of yeast that commercial bakers tend to use. It's a solid block with a clay-like consistency, is more dependable, and dissolves easily. However, it's 2-week shelf life makes it less ideal for home bakers to use (the granular yeasts above have a shelf-life of about a year in the fridge).
If you want to try fresh yeast, use twice the amount of fresh yeast as dry yeast called for in the recipe.
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We recommend picking one kind of yeast, becoming familiar with it, and using it in everything unless the recipe gives a specific reason to do otherwise. For the most part, we use active dry yeast since it's what we've used the longest!
What about you?
Related: What's the Difference Between Baking Soda and Baking Powder?
(Image Credit: Breadworld.com)
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Whenever I think of yeast now, all I can think of is the little belchers from Alton Brown's Good Eats skits about yeast.
view ronzo's profile
I recently used SAF instead of Fleischmann's, for the first time, and the bread came out very nicely (although I am not an experienced bread baker), after a rather negative focaccia attempt using Fleischmann's. Does anyone else notice differences between brands, or have brand preferences?
view Susmita's profile
here's a question: How much yeast is in those packets? So many recipes call for a packet of yeast, and if you don't have it in packets it's hard to know how much yeast to add.
view Eliza's profile
Eliza, the packets have around 2 1/4 teaspoons (or 0.25 ounces) of yeast, according to Cook's Illustrated. I personally only use SAF, just because it produces the best results in my case. Also, from what I know, you need to use 25% more active dry yeast to substitute for instant yeast.
view bubble's profile
If you're substituting dry active yeast for fresh yeast you should only use 1/3rd of the amount called for. I'm in bread class right now :)
view redmolly's profile