However, they are different ingredients and need to be used in different ways. Here's what to do. This is what allows it to be so fast-acting. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. “If you want a loaf of bread that has a nice crumb that’s good for thicker slices, soda bread is a great option.”. You should add the water or other liquid that was meant for activating to your liquid ingredients, so you're retaining the same total amount of liquid. 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. Many professional bakers prefer it, because it’s faster.”, Reinhart is one of them. I had just one problem, though—the recipe called for instant yeast, and I could only find active dry. Fresh yeast is the O.G. But recently, my relationship with baking reached new heights. (Note: Fleischmann's RapidRise is a common brand of instant yeast; you might also see this yeast with a label saying it's for bread machines.). “I use active dry in recipes, because it’s the most widely available,” says Bon Appétit contributing editor and pastry chef Claire Saffitz. And, if you don’t have any yeast, make soda bread, which requires no yeast at all. When using active dry yeast in place of instant yeast, Reinhart says you should increase the amount of yeast by about 25 percent, since a quarter of the cells in active dry yeast are dead. Additionally, you should deduct the activation water from the total water. 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. This yeast is stable and has a shelf life of at least six months when kept dry, or even longer if kept in the freezer. 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. Nebasin/Getty Images, Credit: Ad Choices. MyRecipes may receive compensation for some links to products and services on this website. Once you add the dissolved yeast to the rest of your ingredients, it will cause the dough to rise. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. And while I’ve become a self-proclaimed pro at cooking with what I’ve got, my substitution mastery hasn’t translated much into baking. Your recipe calls for instant yeast, but you only have active dry. Everybody understands the stuggle of getting dinner on the table after a long day. It can be stored at room temperature for a year or frozen for more than 10 years. Because of its fine texture and other additives, instant yeast activates much more quickly. They explained that yes, you can totally substitute one yeast for another, as long as you do it right. Just remember to follow the instructions on the packet of yeast, and add your water and flour accordingly. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. MyRecipes.com is part of the Allrecipes Food Group. You can absolutely substitute instant yeast for active dry yeast or vice versa. To revisit this article, select My⁠ ⁠Account, then View saved stories. If you’re substituting active dry for instant yeast, you should be prepared for a slower rise time (by about 15 minutes). this link is to an external site that may or may not meet accessibility guidelines. However, since each yeast reacts differently and produces slight differences in the final products, you should know what you’re doing. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Because of the way it’s processed, all of the yeast cells are alive and viable—so there’s no need to proof prior to using. © 2020 Condé Nast. Pamela Follett/Demand Media. Sometimes, Saffitz says, “the longer you let something rise, the better flavor you’ll get.”. It’s best for quick baking projects, because it allows you to make bread with just one rise. 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