Instant Yeast vs. Active Dry Yeast: What’s the Difference?

Yeast is a single-cell fungus and a powerful leavening agent that causes bread to rise by digesting the sugars in flour and releasing carbon dioxide as a byproduct. If the dough has been properly kneaded, the carbon dioxide will fill the dough's gluten structure during proofing and baking. Instant yeast can be incorporated directly into the dry ingredients and does not require any special steps.

Instant dry yeast is a type of commercial yeast invented in the 1970s. Instant yeast is known as "instant" because it doesn't need to be rehydrated before use. Instant yeast dissolves very quickly, due to its porous structure. Instant yeast produces more carbon dioxide (bubbles) than active dry yeast but less than fresh yeast. If you're a home baker looking to get a bigger rise out of your dough, but you don't want to deal with living yeast, instant is your best bet.

Some types of instant yeast are specialized for a faster rising time. Labeled “fast-acting yeast,” “quick-rise yeast,” or “bread machine yeast,” these versions feature powerful strains of yeast cells that make dough rise very quickly. This is useful for some types of bread, but you won't be able to use fast-acting yeasts in bread recipes that require a slow, cold overnight rise (like cinnamon rolls and some dinner rolls).

Of the three most common types of yeast, instant yeast and active dry yeast are the easiest to confuse. (Fresh yeast, also known as cake yeast, and sourdough starters are in categories of their own.)

There are a few key differences between the two dry yeasts:

1. 1. Shape and size: Active dry yeast has slightly larger granules, whereas instant yeast is made up of smaller porous pods. This difference in shape and size means that instant yeast dissolves more quickly.
2. 2. Activation: Active dry yeast requires an extra activation step before you incorporate it into dough. To use it, you vigorously whisk the yeast granules with warm water (105–110 degrees Fahrenheit). When it bubbles, it's ready to go. Instant yeast skips this step, and you can add it straight to the dry ingredients. Some home bakers prefer active dry yeast because the activation step provides insurance that the yeast will work.
3. 3. Shelf life: Instant yeast is more stable and has a longer shelf life than active dry yeast, so you don't need to worry as much about testing it. Active dry yeast, however, is notorious for dying before it reaches its expiration date.
4. 4. Activity: Instant yeast produces more carbon dioxide than active dry yeast, giving breads a bigger rise.

If your recipe calls for active dry yeast, you can substitute the same quantity of instant yeast. If your recipe calls for instant yeast and all you have is active dry yeast, you'll need to activate the yeast before incorporating it into your dough. Follow the package directions for the best results, and decrease the amount of liquid in the recipe if needed.

We’ve got you covered. All you knead (see what we did there?) is The MasterClass Annual Membership, some water, flour, salt, and yeast, and our exclusive lessons from Apollonia Poilâne—Paris’s premier bread maker and one of the earliest architects of the artisanal bread movement. Roll up your sleeves and get baking.