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Kristin Hoffman

Dry Yeast for Baking

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About
Dry yeast is a strain of yeast cultivated specifically for its ability to work very quickly and efficiently to make bread rise. The yeast cells have been dried out, and therefore are in a dormant state. Dry yeast is sold in two main forms: Active dry yeast and instant yeast (also known as quick-rise or rapid-rise yeast).

Active dry yeast and instant yeast function essentially the same way, with the main difference being the rate of activity. Active dry yeast contains larger yeast cells that work a little slower than the smaller instant yeast cells. Active dry and instant yeast can almost always be used interchangeably. Just be aware that your rising times will be longer with active dry yeast than with instant yeast.

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