Wait until bubbles form, then continue mixing. Peter Reinhart, author of Peter Reinhart's Artisan Breads Every Day, says, “Active dry yeast has about 6 to 7 percent moisture, and about 25 percent of the yeast cells are inactive (dead) due to processing during drying.” This yeast is unstable and inconsistent, so you should always proof it to ensure it’s still alive before using. However, you always have to keep in mind that active dry yeast takes a long time to rise. Fresh yeast works wonders if you want to make sourdough-like bread without a starter. If bubbles or foam form on the surface of the liquid within about 10 minutes of adding the water (110 to 115 F) and stirring your yeast is still alive. Here's what to do. Pamela Follett/Demand Media. To solve this baking conundrum, I spoke with the pro behind that cinnamon roll recipe—Epi contributor Rhoda Boone—along with two other experts, baking legend Peter Reinhart and Bon Appetit's Claire Saffitz. The dried yeast is also made into much finer particles, again hastening rehydration. It enhances baked goods with a subtle yeasty, flowery aroma that dry yeast does not. To use instant yeast in place of active dry, skip the step of dissolving the yeast in liquid and add it directly to your dough. “Soda bread is like a stiffer, not-sweet quick bread—it uses baking soda as the leavener, instead of yeast,” Saffitz says. Here’s what you need to know so you can make the swap and still achieve that perfect rise. Wait 10 minutes and check for foam building. She says, “For the most part, you can use instant yeast and active dry interchangeably in recipes.” Just don’t forget to activate it in liquid! Instant yeast is a different type of yeast that is made with a similar process as active dry yeast. "Let the dough itself, not the written recipe, determine the final amount of either ingredient," says Reinhart. For example if the recipe calls for 1 packet or 2 1/4 teaspoons of active dry yeast, use 1 3/4 teaspoons of instant yeast. It absorbs water a bit quicker so the little yeast cells can get their machinery going quickly, enhancing the bread's rise. Many professional bakers actually prefer instant yeast, because it’s quick, reliable, and consistent. Generally, active dry yeast and instant yeast can be used interchangeably. But if you’re using fresh yeast in a recipe that calls for dry yeast, you'll need double the amount, crumble it, and let it soften and dissolve in whatever liquid the recipe calls for before adding it to your dry ingredients. Learn the Different Types of Yeast for Baking, Cooking, and Brewing, How to Substitute Active Dry Yeast for Instant Yeast, How to Substitute Instant Yeast for Active Dry Yeast, How to Substitute Dry Yeast for Fresh Yeast, Everything a Baker Should Know About Yeast, The Ultimate Guide to Baking Bread With Yeast, 8 Types of Yeast for Baking, Cooking, and Brewing, Oven-Baked Naan (Leavened Indian Flatbread), A Beginner's Basic Sourdough Starter Using Yeast. 7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size) or 1/3 block (2-ounce size) of fresh yeast. Instant yeast consists of superfine granules, and is the “most concentrated and driest of the yeast varieties, containing about 3 percent moisture,” says Reinhart. If you buy this one, keep it in your refrigerator and use within two to three weeks. You can also dissolve fresh yeast in a little of your liquid and add it to the bowl with the rest of the liquids. Essentially, there are three types of commercial yeast: active dry, instant, and fresh (also known as compressed or cake yeast). “But there’s nothing wrong with instant yeast. Always soften or dissolve fresh yeast in liquids before mixing, or it will not distribute evenly throughout the dough. Beyond that, yeast functions in the same way, whether fresh or dried. We wondered if there might be enough moisture in a bread dough to allow us to swap active for instant yeast. Because fresh yeast has moisture in it, you should use 3 times the fresh yeast in weight for the same rising ability of instant yeast and 2.5 times the amount of active dry yeast.