All about yeast : Fresh yeast, also known as compressed or cake yeast, is active yeast. It’s sold in tiny cakes in the refrigerated section of many supermarkets. Its great for baking but needs to used while its fresh!
Fresh yeast does not keep well; it will last about two weeks if refrigerated. The yeast should be pale gray-brown, fragrant, soft and crumbly — not hard, dark brown, or crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80 to 90 degrees F) without contact with salt or sugar. This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method, such as this Italian Biga recipe. It also makes great pizza dough! That’s what we use for daily pizza making
What’s the Difference Between Active Dry and Instant
Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there’s one major difference in how you use them: Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients. Its pretty straight forward
Here’s everything you need to know about them, including how to swap one for the other.
This is probably what comes to mind when you think of yeast — and it’s the most common variety sold in grocery stores. It’s a type of dry yeast that’s granular, with a consistency similar to cornmeal . It’s a living organism that’s dormant until proofed or dissolved in a small amount of lukewarm warm water (about 110°F). It’s then added to the rest of the ingredients, where it causes dough to rise and start feeding . Make sure the yeast is dissolved well and sits for a few minutes before mixing!
Active dry is typically sold in individual packets (pictured above) or small glass jars If using the latter, just make sure to refrigerate it after opening so the yeast stays fresh and active.
Instant yeast is another type of dry yeast that was introduced after active dry yeast in the 1970s. It is made using a similar process as active dry yeast, although it is dried more quickly and milled into finer particles. Because of this, it dissolves and activates faster. Unlike active dry yeast, instant yeast doesn’t have to be proofed first; it can be mixed straight into the dry ingredients with the same result. This yeast also gives you two separate rises. This yeast is pretty stable and the resuslts are usually spot on consistent
Rapid-Rise or Quick-Rise
Instant yeast may also be marketed and sold as rapid- or quick-rise yeast. This yeast has also been milled into smaller particles so 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. Like the name implies, this type of yeast is great for quick baking projects and cuts out the added time it takes for multiple rises.
This part is really up to you. While each type of yeast reacts differently and produces baked goods with slight variations, there’s no one right answer. I 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. The good news is that as long as you have some variety of yeast on hand, you can make any recipe calling for yeast and the specific type it calls for doesn’t really matter. As you perfct your dough try to change the yeast and see what the finished product comes like !
How Do You Substitute Instant for Active Dry
Active dry yeast and instant yeast can generally be used interchangeably one for one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and you use active dry yeast instead, you may want to consider adding an extra 10 to 15 minutes for the rise time. If a recipe calls for active dry and instant is used, reduce the rise time by 10 to 15 minutes. Other than that the recipe can stay exactly the same and there is no need to make any changes.
Always make sure your yeast is fresh and active.
Nothing will ruin your dough faster than dead yeast, and if you aren’t storing yeast properly, it’s likely to expire. Read on to find out how and why yeast goes bad and how to keep yeast fresher longer.
Does Yeast Expire?
Yeast is a living thing, which means that all yeast expires at some point. All yeast has an expiration date, but yeast will expire sooner if not stored properly. Properly stored yeast may last for up to four months beyond the expiration date. Improperly stored yeast may not make it to its expiration date.
How to Tell if Yeast Is Expired
The best way to determine whether your yeast is still kicking is to proof it. For proofing, you’ll need to combine your yeast with 1/4 cup lukewarm water and 1 teaspoon of sugar and let it sit for 10 minutes.
Yeast that’s still good will bubble up. If there’s no action whatsoever, throw the yeast out. You can use fresh proofed yeast as normal; just adjust the recipe to account for the added water and sugar.
What Temperature Kills Yeast?
Yeast dies at 140 degrees F (60 degrees C).
However, 120 degrees F is considered the injury point, so it’s best to proof or activate yeast in water that’s between 100 and 120 degrees F (38 and 49 degrees C).
How to Store
Active : Theoretically, unopened active dry yeast will last for up to two years after the date it was packaged. Active dry yeast that’s close to or past its expiration date should be proofed, because knowing before your bake is much better than watching your loaf of bread completely flop. Store opened active dry yeast in an airtight container in either the fridge or freezer.
Instant: Like active dry, instant 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.
Fresh : typically lasts for two weeks in the refrigerator. keep it covered, and If your yeast has become dark brown, hard, or crusty, it’s passed its prime, and if there’s any mold, throw it out.
You do not need to thaw dry yeast first — you can use your yeast straight from the freezer, but be sure to proof it first before using in your recipe.