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I adore baking bread.
Any dough risen with yeast is nothing short of magical. A few simple ingredients come together and slowly transform into the most delightful, aromatic, and comforting thing known to humankind… BREAD!
Working with yeast can be intimidating. While it does take practice, there’s absolutely no reason to avoid it or be scared by it. I promise you, with a few helpful articles like this one (and my article on how to knead dough), you’ll be well on your way to fantastic homemade bread in no time.
Active Dry Yeast vs. Instant Yeast: What’s the Difference?
Is active dry yeast the same as instant yeast? What’s the difference between active and instant yeast?
Active Dry Yeast and Instant Yeast, also called ‘quick rising’ or ‘fast rising’ are much more similar than most people think. In fact, they can be used interchangeably in most recipes. They’re both commercial products made from drying fresh yeast into granules.
Active dry yeast simply works a little more slowly than instant yeast.
This is why in many recipes which call for active dry yeast, you’ll see instructions for proofing included. This is simply when you mix active dry yeast with warm liquid (110-115°F) and sugar to activate it. This helps kick start the yeast activity.
Since instant yeast has a quicker rate of action thanks to a special manufacturing process, many recipes will instruct you to simply add the yeast in straight with the other ingredients without proofing it.
You can proof them both, or skip proofing for either kind of yeast altogether. The only difference will be how quickly your dough will rise.
How to Substitute Instant Yeast for Active Dry (or vice versa)
Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F).
For any traditional dough making where you’re kneading by hand or with a machine and allowing the dough to rise, this 1:1 ratio will work.
Active dry and instant yeast may not be interchangeable when using a bread machine since they use higher temperatures to raise dough. When baking in the bread machine and substituting instant yeast for active dry, reduce the amount of instant yeast by 25%.
You may also want to use the specific yeast called for in recipes with very long fermentation times (typically active dry in those cases).
Is one type of yeast better than the other?
One isn’t better than the other, it’s usually personal preference and which you have easy access to. I tend to stock up on Instant Yeast in a large jar or package and store it in the freezer. This is more economical, and since instant yeast works quickly, I find it more convenient.
How do I measure yeast?
Since yeast is sold in a variety of packages, here’s a quick conversion:
Unopened yeast will keep for up to 2 years. Once opened, it’s really best to store in the freezer in an airtight container for up to 1 year. Allow the amount of yeast you need to come to room temperature before using in a recipe.
Not sure if your yeast is fresh? Here’s how to test yeast:
Most bread recipes wholly rely on active yeast to work. Yeast is very perishable when exposed to air, and while it should be used by the “best if used by” date (2 years after packaging if unopened), it can often go bad before then. It can also arrive at your home already dead if it hasn’t been stored properly by the seller.
To test for freshness, in a liquid measuring cup combine 1 teaspoon of granulated sugar with 1/2 cup of lukewarm water (110-120°F). Add in one package, or 2 1/4 teaspoons, of active dry yeast and stir until there are no more yeast granules floating on top of the water. Within five minutes, the yeast should have absorbed enough water to activate.
After ten minutes, the yeast mixture should be very foamy and have risen to at least the 1-cup measurement, as shown in the above photo. If your yeast did not rise to the 1-cup mark, it should be discarded.
Modern manufacturers of yeast for home bread baking have made a lot of improvements in their production. These improvements have all been in the effort of making yeast as easy to use and foolproof as possible. Old rules like ‘you must proof your yeast’ or ‘salt will kill all the yeast’ aren’t very accurate nowadays. Certain things may slow down yeast activity (like adding salt directly alongside the yeast), but for the most part, total yeast disasters are easy to avert.
Don’t be scared of working with yeast. It takes a little practice to get the hang of it, but there’s truly nothing more satisfying!
Recipes that use yeast:
Gooey Cinnamon Rolls
Homemade Pizza Dough
Focaccia Bread
Cinnamon Swirl Bread
Soft Butter Rolls
Love the science of baking? Check out these articles:
Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F).
Dry yeast comes in two forms: active and instant. "Active" describes any dry yeast that needs to be activated prior to use, while "instant dry yeast" describes any dry yeast that's ready for use the instant you open the package.
Additionally we want to tell you some disadvantages of using instant dry yeast that make fresh yeast your best choice: Instant dry yeast is not easily distributed in the dough. The instant dry yeast must be placed at the beginning of kneading.
Can I use active dry and instant yeasts interchangeably? Yes, they can be substituted for one another 1:1. We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up.
Like active dry yeast, instant yeast has a shelf life of two years and performs best when it's kept away from heat and moisture. After it's been opened, you'll need to seal it in an airtight container and store it in the fridge or freezer.
Yeast: Active yeast lies dormant and needs a warm liquid to become “activated.” Instant yeast, also known as quick-rise or rapid-rise yeast, does not need to be activated or “bloomed” before using. It's ready to go as-is and simply gets incorporated right into your dry ingredients.
One time when you might not want to use instant and active dry yeasts interchangeably is when you're baking bread in a bread machine. Since bread machines use a higher temperature to raise dough, substituting instant for active dry yeast 1:1 may cause bread to over-rise, then collapse.
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Instant yeast, also called quick rise or fast rising yeast, looks like its active dry counterpart — but the granules are smaller. Because of its fine texture and other additives, instant yeast activates much more quickly. It's best for quick baking projects, because it allows you to make bread with just one rise.
Too Hot to Survive. Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.
Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.
Besides brewer`s yeast, homemakers in the 19th Century used specially brewed ferments to make yeast. The basis for most of these ferments was a mash of grain, flour or boiled potatoes. Hops were often included to prevent sourness. Salt-rising bread was made from a starter of milk, cornmeal and, sometimes, potatoes.
Step 1: Dissolve sugar in water. Add yeast and stir to dissolve. Step 2: Leave your yeast for 10 minutes. If the mixture rises to double or triple in size, then your yeast is active!
Hot. If the water is hot — 130 degrees or above — it can kill the yeast, which means they won't produce any carbon dioxide gas and the dough won't rise at all. (At the very least, hot water can make the yeast work TOO quickly. That gives breads a sour flavor and makes them rise less.)
Mix instant yeast with your flour and other dough ingredients; there's no need to dissolve it in warm water or another liquid first, as you might with active dry or other yeasts that need to be proofed (i.e., dissolved to ensure they're alive).
Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.
If you are lacking yeast in your pantry or dry goods storage, try combining baking soda and lemon juice. The chemical reaction between these two ingredients will help your recipe rise.
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