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Active dry yeast

Baking essentials · Leavening

Active dry yeast

Dried yeast in larger granules, traditionally dissolved in warm water before use; slightly slower than instant.

Also called: active dried yeast, dry yeast granules

A kind of dried yeast

Photo: Your Best Digs, via Wikimedia Commons (CC-BY-2.0)

What it is

Active dry yeast is dried more slowly and into coarser granules than instant yeast, leaving an outer layer of dormant cells. Dissolving it in warm (not hot) water for 5–10 minutes rehydrates it and proves it is alive by foaming. Modern active dry can often be mixed straight in, but it starts more slowly. Use about 25% more by weight than instant.

Saccharomyces cerevisiae

How it’s used

  • Breads and rolls
  • Pizza dough
  • Recipes that call for proofing the yeast
  • Sweet yeasted doughs

Characteristics

When cooked
Dissolve in liquid at about 35–40 °C; much hotter water kills it.
Sold as
dried
Cooking uses
Used for leavening, Suitable for baking
Common in
International

Storage

Refrigerated. Seal and refrigerate or freeze after opening; test by proofing if old.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
325 kcal
Protein
40.44 g
Carbohydrate
41.22 g
Fat
7.61 g
Fibre
26.9 g
Sugars
0 g

USDA FoodData Central: Leavening agents, yeast, baker's, active dry.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Instant yeast — Use about 0.8 g instant per 1 g active dry; no need to dissolve.
  • Fresh yeast — Use about 2 g fresh per 1 g active dry.

Related ingredients

Recipes with active dry yeast

No recipe in the catalogue uses it yet.

More leavening