Yeast is an ingredient many novice bakers fear. I’d like to change that! So what is yeast, exactly, and which one should you buy? Can you substitute one variety for another? How does it work? I’m here to answer to these questions and provide an overview of six common types of yeast.
If you’ve every spent time in the baking aisle of your local grocery store, you’ve likely noticed a section devoted to powdered yeast. It’s a key ingredient in any baker’s arsenal, but many people find it daunting to use. I can understand why you might feel intimidated, but as with many baking ingredients (for example, baking soda and baking powder), things start to make much more sense if you explore some of the basic science behind it. Let’s back up for a moment and start right at the beginning. What is yeast?
The most interesting thing about yeast is that it’s alive! It’s actually a tiny microorganism, which serves as a catalyst in the fermentation process that causes bread to rise. It naturally exists all around us— on plants, in soil, and even in the air. When added to baked goods, yeast feeds on the sugars found in flour, producing carbon dioxide. That carbon dioxide creates thousands of tiny bubbles inside your dough, which gives breads and other baked goods an airy texture after baking.
There are several common varieties (which I’ll discuss below). All varieties used in baking starts out as “cream yeast,” a liquid form that’s processed into the first four varieties on our list, each one with subtle differences and benefits. Over time, you’ll likely develop a preference depending on your baking style and your favorite recipes.
Fresh Yeast
Also called compressed, wet, or cake yeast, this variety is sold in a solid, clay-like block. It offers a fast, reliable and powerful rise, but comes with some drawbacks. Because of its high moisture content, fresh yeast extremely perishable; it must be kept in the fridge and will only last around a week once opened. It adds a robust flavor to baked goods, but it’s really only practical when you’re planning to bake a lot within a small window of time. Otherwise, you’re likely to throw most of the package away.
Active Dry Yeast
This widely available type of yeast is what you’ve likely seen in packets on your supermarket shelf. It’s made by removing the water from a liquid form of live yeast and then grinding it into tiny granules. Some recipes require you to “proof” active dry yeast by dissolving the granules in a warm liquid before baking; others simply add the yeast directly into their dough with the other dry ingredients. This variety offers a long, slow rise over many hours. {Check out my chewy pretzel buns to see it in action!}
What is Proofing? Proofing means allowing a yeasted dough to rise before baking. This also refers to the process of activating yeast in warm water before combining it with other ingredients.
Instant Yeast
Instant yeast is processed into finer granules than active dry yeast. This means it dissolves quickly when added to a dough with other dry ingredients, offering a faster rise. Because it’s made from a slightly different strain than active dry yeast and has more active cells, some bakers find that it produces a distinctive flavor. Many bakers, however, prefer instant and use it almost exclusively in their kitchens because it pairs the potency of fresh yeast with the convenience of active dry yeast. {My english muffin recipe uses instant yeast. Video included!}
Fast-Rising Yeast
Made from a slightly different strain than instant yeast, fast-rising yeast is formulated to offer one rapid, strong rise. Like active dry yeast, it can be added directly into the dough with dry ingredients. However, fast-rising yeast isn’t a good choice for refrigerated or frozen dough, no-knead dough, or any recipes that require a long, slow rise.
Sourdough
Sourdough starts with naturally occurring wild yeasts found in the air, which grow within a fermented mixture of flour and water to create a sourdough “starter.” When this living mixture is added into sourdough recipes, it causes the dough to rise and imparts the distinctive, tangy flavor of sourdough bread. Sourdough starters are living organisms; if refreshed periodically with flour and water, a starter can live for more than 100 years.
Breads prepared using sourdough starter can take days to rise, which is part of what creates such a distinct chewy texture and firm crust. {Learn how to make sourdough starter from scratch.}
Nutritional Yeast
If you’ve done any vegan or vegetarian cooking, you’re likely familiar with this unique ingredient. It’s sold in the form of flakes or powder for use as a flavoring or condiment. High in protein, vitamins, and amino acids, it has a nutty and creamy taste that makes it popular as a substitute for cheese or butter in vegan recipes.
Quick Tip: Because it’s deactivated, nutritional yeast can’t be used as a leavener in baking.
If you want to try using nutritional yeast in a recipe, try my cashew and roasted red pepper kale chips! They’re one of my favorite snacks.
How To Substitute
There’s no need to stock your kitchen with every variety listed above; substitutions are relatively simple! Here are a few common swaps:
- To substitute active dry yeast for instant or fast-rising, use 25% more. For example, use 1¼ teaspoons of active dry yeast if you’d use 1 teaspoon of instant yeast.
- To substitute instant or fast-rising for active dry yeast, use 25% less. For example, use 1½ teaspoons of instant yeast if you’d use 2 teaspoons of active dry yeast.
- To substitute fresh yeast for active dry yeast, use a 2:1 ratio. You’ll use approximately half as much active dry yeast as you would fresh yeast.
Quick Tip: active dry yeast loves lukewarm water and sugar. If the water is too hot, or salt is added too soon, your dough might not rise.
More Ingredient Overviews
If you found this post helpful, you might want to read some of my other ingredient overviews, including What Are Shallots, Natural vs Dutch-Processed Cocoa Powder, and Types of Salt (and How To Use Them)!
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