Instant Yeast vs. Active Dry Yeast: What Is The Difference?

Active dry yeast is a granulated, dehydrated powder used in many baking forms. The most common yeast you’ll find at grocery stores is individual packets or glass jars of active dry yeast. Commercial active dry yeast is made by introducing wild yeasts to molasses and starch, cultivating and continuously sterilizing the resulting yeast sludge, which is then dried and granulated. This process halts the active yeast cells midway through fermentation. To begin the bulk fermentation for the first stages of bread-making, bakers must introduce these fine granules of dormant yeast to a warm liquid with a small amount of sugar and allow it to “bloom.” The yeast cells consume the sugar then convert it into alcohol and carbon dioxide, resulting in the frothy, aromatic mixture. This rehydration is a part of the proofing process.

There is one main difference between active dry yeast and fresh yeast: shelf life. Fresh yeast, also known as cake yeast, is sold in soft, compressed “cakes,” usually kept in the dairy section. Due to its moisture content (around 70%), fresh yeast has a shelf life of about two weeks when kept in the refrigerator and must be crumbled and proofed in very tepid, lukewarm water before using. Choosing between them is a personal preference. Some bakers prefer fresh yeast over dry for a subtle difference flavor, but others find it indistinguishable.

Instant yeast is a fast-acting yeast sold under various names such as “rapid rise” yeast, bread machine yeast, or “quick-rise” yeast. Instant yeast undergoes the same culturing and drying process as active dry yeast, except it is milled into even finer granules before packaging, eliminating the need for dissolving it in water before using. Instant yeast is also occasionally produced with additional enzymes like ascorbic acid, also known as a dough conditioner, to speed up the rising process.

You can use active and dry yeast interchangeably, though the resulting rise times may vary slightly. To make up the difference, add an extra 15 minutes of rise time when using active dry yeast in a recipe that calls for instant yeast. When using instant yeast in place of active dry yeast, you can skip the rehydration step.

Instant and active dry yeast are essentially the same ingredient, just in slightly different forms and applications. You should keep sealed packets of both yeast types at room temperature and store partially used packets in an airtight container in the refrigerator. The main differences between the two are:

• Active yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, whereas active dry yeast must first be dissolved and rehydrated in warm water.
• Instant yeast needs less time to rise. Since instant yeast has a finer texture than active dry yeast, it’s possible to skip the initial rise time and shape loaves immediately after kneading. Loaves made with active dry yeast require longer rising times for the yeast to work its way through the dough.

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