Yeast

There are three forms of yeast available in the United States: instant, active dry, and fresh (cake) yeast. Our recipes are written for instant dry yeast. This yeast is created using a process that allows the yeast to be mixed with cool or room-temperature water and does not need to be proofed first. It is very convenient.

If you prefer to use fresh yeast, we recommend multiplying the weight of dry yeast in the recipe by 3 to get an equivalent amount. If you are using active dry yeast, the conversion is 1 teaspoon of instant yeast to 1½ teaspoons of active dry. Regardless of the kind of yeast you’re using, check the date for freshness. Once the package is open, store it in your refrigerator.