"If you find that your dough is too wet or soft, you can always add more flour when mixing," he says. It can be stored at room temperature for a year or frozen for more than 10 years. If you’re substituting active dry for instant yeast, you should be prepared for a slower rise time (by about 15 minutes). “I prefer to use instant yeast, because it dissolves instantly when it gets wet,” says Reinhart. Everybody understands the stuggle of getting dinner on the table after a long day. "Let the dough itself, not the written recipe, determine the final amount of either ingredient," says Reinhart. “If you want a loaf of bread that has a nice crumb that’s good for thicker slices, soda bread is a great option.”. However, since each yeast reacts differently and produces slight differences in the final products, you should know what you’re doing. I’ve learned that it can be crucial to follow baking instructions closely, and honestly, I’m not one to mess around with big risks when it comes to baked goods. “But there’s nothing wrong with instant yeast. Active dry yeast consists of coarse, oblong granules. He’s made bagels with both types of yeast, achieving great results with each one. She says, “For the most part, you can use instant yeast and active dry interchangeably in recipes.” Just don’t forget to activate it in liquid! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Essentially, there are three types of commercial yeast: active dry, instant, and fresh (also known as compressed or cake yeast). This is because, since it’s a living organism, it’s dormant until activated. 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. Because of its fine texture and other additives, instant yeast activates much more quickly. “But the fact is, almost any recipe can be made with any of these yeast types, as long as you follow suggested substitution rules.”. Additionally, the fine grain size means it easily dissolves and does not need to be rehydrated; you can add it directly to your dry ingredients. All rights reserved. (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.). © 2020 Condé Nast. “Soda bread is like a stiffer, not-sweet quick bread—it uses baking soda as the leavener, instead of yeast,” Saffitz says. On the upside, active dry is the most common type of commercial yeast—and when it is alive, it works great in almost any recipe that requires yeast. To revisit this article, select My Account, then View saved stories. What kind of yeast do you need for focaccia? But it’s really not that complicated—you just need to know a few basic facts about the yeast you’re using before you commence bread-baking. You’ll also need to include the step of activating the yeast. Two of the most common yeasts, active dry and instant, produce extremely similar results (FYI: Yeast leavens bread and creates a light texture). But recently, my relationship with baking reached new heights. However, since each yeast reacts differently and produces slight differences in the final products, you should know what you’re doing. 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. Before we get into swapping, let’s cover a few yeast basics. It's intended for recipes that require only one, quick rise. So there I was with a new dilemma: Should I live life on the edge and attempt swapping the yeast, or just...not? It’s best for quick baking projects, because it allows you to make bread with just one rise. It’s sold in most grocery stores and is called for in most bread recipes. Pamela Follett/Demand Media. You can absolutely substitute instant yeast for active dry yeast or vice versa. I had just one problem, though—the recipe called for instant yeast, and I could only find active dry. Conversely, if you’d like to make these bagels, but only have active dry yeast—do the opposite. Your recipe calls for instant yeast, but you only have active dry. © Copyright 2020 Meredith Corporation. bhofack2/Getty Images. “Just use other cues in the recipe—like doubled in size—instead of the time periods written.”, Just know, though, instant yeast isn’t always the best yeast for the job. 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. Most packets of active dry yeast will tell you that it must dissolve it in lukewarm water before adding it to the rest of your ingredients. However, they are different ingredients and need to be used in different ways. Many professional bakers actually prefer instant yeast, because it’s quick, reliable, and consistent. Or you want to make a recipe that calls for active dry, and you only have instant. 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. If you buy this one, keep it in your refrigerator and use within two to three weeks. Many professional bakers prefer it, because it’s faster.”, Reinhart is one of them. If you want to make these pull-apart dinner rolls or this yeasted apple coffee cake, but you don’t have active dry yeast, you’re in luck. You can absolutely substitute instant yeast for active dry yeast or vice versa. MyRecipes may receive compensation for some links to products and services on this website. To revisit this article, visit My Profile, then View saved stories. Here's what to do. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. 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. “Some of them will require proofing, while others don’t.” In most cases, you can swap any type of commercial yeast for another.