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Baking essentials · Leavening

Dried yeast

Dried baker's yeast granules that ferment sugars into gas and flavour; covers both active dry and instant.

Also called: dry yeast, maya

102 recipes with it

What it is

Baker's yeast (Saccharomyces cerevisiae) is a living single-celled fungus that feeds on sugars in dough, releasing carbon dioxide that is trapped by gluten, along with alcohol and flavour compounds. Dried yeast is sold as active dry (larger granules, traditionally dissolved first) and instant (finer, mixed straight into flour). Fresh yeast is a moist compressed cake. Yeast is slow and needs time, warmth and gluten or another structure, unlike chemical leaveners such as baking powder.

Saccharomyces cerevisiae

How it’s used

  • Bread, rolls and pizza dough
  • Naan, pita and flatbreads
  • Enriched doughs such as brioche and cinnamon buns
  • Doughnuts and yeasted pancakes such as blini

Characteristics

When cooked
Works best around 24–30 °C; above about 50 °C it begins to die. Salt and sugar in large amounts slow it down.
Sold as
dried, fresh
Cooking uses
Used for leavening, Suitable for baking

Kinds in our pantry

Storage

Cool, dry and dark. Unopened packets keep in a cool cupboard; once opened, seal tightly and keep in the fridge or freezer. Check it foams in warm water with a pinch of sugar if unsure.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw yeast dough should not be eaten.

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.

  • Sourdough starter — Replaces yeast with a much longer rise and a tangier flavour; the recipe's flour and water must be adjusted.

Related ingredients

Recipes with dried yeast

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