Frequently Asked Questions
How do I convert active dry yeast to instant?
Use 75% as much instant. 1 tsp active dry = 0.75 tsp instant. Instant yeast is also called rapid-rise and can be mixed straight into flour without proofing.
What about fresh (cake) yeast?
Fresh yeast contains water, so you need about 3x by weight. 7 g instant dry yeast equals about 21 g fresh yeast.
Can I substitute one for another in any recipe?
Yes, with the conversion factor adjusted. The main practical difference is that active dry needs to be dissolved in warm water (~38 C), while instant goes straight into the flour.
How long does opened yeast last?
Active dry and instant: about 4 months at room temperature, longer in the fridge or freezer. Fresh yeast: only 2 weeks refrigerated. Always proof a small amount if you are unsure.
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