What is the difference between Active Yeast and Instant Yeast?
November 7, 2023
Let's start at the beginning.
This post shares everything you need to know about yeast! From the different types you can find on the shelf to best practices for storing and more.
Table of Contents
What is yeast?
All bread recipes are made up of these main, four ingredients: flour, water, salt, yeast and sometimes sugar. Let’s focus on the yeast part. Yeast is a living organism in the fungus kingdom, from the strain Saccharomyces Cerevisiae.
Why do we need yeast?
It is commonly used in baking to leaven bread and other dough products. Some bread recipes like biscuits use baking soda as a rising agent. Yeast does its job by eating the sugars and starches from dough, converting them to carbon dioxide gases, thus producing bubbles and the rise we know and love in our baked breads. This process is called fermentation and it gives bread its characteristic texture and flavor.
The 4 different types of yeast.
The type of yeast used in a particular recipe is up to the authors discretion. There are two main types used in any given bread recipes: Active Dry Yeast and Instant Yeast. You may substitute one for the other at a 1:1 ratio but keep in mind, proofing time will differ for Active Dry Yeast. Also referred to as “blooming yeast”, it’s a process that involves dissolving the yeast in warm water to rehydrate. If you are a seasoned baker, it will be a little easier to understand all this bread terminology but please don’t worry. The more you practice and hear these words, the more everything will come together! Read more about activating yeast in the next section.
Active Dry Yeast
Active dry yeast is a dehydrated, dormant form of yeast. It needs to be hydrated in warm liquid to become “active”. You’ll often seen directions ask you to mix active dry yeast in warm water or milk with a little bit of sugar to “feed” it. When it gets bubbly and foamy, it’s ready to use. Shop my favorite Active Dry Yeast here.
Instant Yeast
Instant yeast is ready to use right outside its packaging. Mix instant yeast directly into your flour and other ingredients. There’s no need to dissolve it in a warm liquid. The time it takes to proof will be significantly shorter. Shop my favorite Instant Dry Yeast here.
Rapid Rise or Quick Rise Yeast
Consider these yeasts subcategories of instant yeast, but even faster.
Fresh Yeast
Also known as cake yeast or compressed yeast, fresh yeast is found in a compact block which crumbles when pressed. Fresh yeast has a shorter shelf life than dry yeast. I am not experienced with fresh yeast but King Arthur Baking has a wonderful, informative post all about fresh yeast.
How to activate yeast.
Instant yeast can be added directly to a recipe but active yeast needs to be activated. If using active dry yeast, first measure 240ml or 1 cup of warm water from the recipe in a wide mouth cup. Add in a teaspoon of sugar and sprinkle the yeast on top. Whisk together to combine and let it sit for 5-10 minutes until foamy and bubbly on top. That’s how you know its ready to use!
How do I know if my yeast is good to use?
Inactive yeast will not provide the leaven or rise you want and need in your bread recipes. For active dry yeast, you can follow these steps:
Dissolve the yeast
In a small bowl, mix 2 teaspoons of active dry yeast with 1/4 cup lukewarm water, anywhere between 105°F to 110°F / 41°C to 43°C and a pinch of sugar, about 1/2 teaspoon. Whisk together until combined.
Wait for activation
Let the yeast mixture sit for 5-10 minutes. During this time, the yeast should become frothy, bubbly and start to expand. If it doesn’t show any signs of activity, it may be expired and no longer viable to use.
Check for bubbles and foam
A layer of foam and bubbles forming on the surface of the yeast mixture is a good sign! The more bubbles and thicker foam, the more active the yeast.
Smell test
Active yeast should have a pleasant, slightly sweet and tangy smell. If it smells bad or off, I don’t suggest using it.
The best way to store Active and Instant Yeast.
To extend the shelf life of yeast and keep it viable for as long as possible, you should store it properly in a dry, cool environment. Below are a few of my best tips for storing yeast effectively.
Airtight container
Transfer excess yeast to an airtight container. It helps prevent exposure to moisture, air and any other contaminants. Label the container with the type of yeast and date of you opened it. This is good practice and helps keep track of freshness.
Refrigeration
Store yeast in the refrigerator. The cool temperature slows down yeast activity. Anywhere between 32°F to 45°F / 0°C to 7°C.
Freezing
Pre-portion your yeast for individual recipes, place into an airtight container or freezer bag. Don’t forget to label and date. When ready to use, remove and let it come to room temperature before using.
Cost comparison breakdown.
As a content creator and bread enthusiast, I am always in the kitchen baking something. I almost always have traces of flour on my clothing. That being said, most of my ingredients are bought in bulk at wholesale warehouse like Costco or Cash and Carry. You won’t find a flour bag less than 50 lbs. in my kitchen. Not only is buying in bulk cost affordable but having a well-stocked pantry means you’re less likely to run out of essential ingredients when you need them. The same goes for flour, sugar, salt, etc.
The cost breakdown of yeast varies on the type of yeast, brand, quantity. Other factors to consider are location and where you purchase the yeast, such as an online retailer, local grocery store or specialty store. As mentioned earlier, buying in bulk or larger quantities will save you money in the long run. Below are a few general prices for the most common types of yeast. Prices will vary based on your city, state or grocery store.
Active Dry Yeast
Sold in packs of 3 standard packets of 2 1/4 teaspoon / 7 grams. $2.91
Instant Yeast
Sold in packs of 3 standard packets of 2 1/4 teaspoon / 7 grams. $3.30
Fresh Yeast
Sold in 2 ounce blocks. $9.37
Looking for other Novice to Expert tips?
We have a whole section dedicated to helping you! Check out our other posts From Novice to Expert.
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6 Comments
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Selena DavidTk you Pat. Finally I’ve got my act together with the different type of yeast and the brand to go to .
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Flora
Very helpful.
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Anything baking scares me. I didn’t have someone growing up teaching me these things. I really appreciate these sections that help me understand the simple things like yeast for baking. Thank you thank you so much.