A Tradition in Family Baking

Red Star® Active Dry Yeast

Red Star Yeast | Active Dry YeastRed Star® Active Dry Yeast

4oz. Jars (113.4g), Strip of three 1/4oz. (7g) packets

Red Star® Active Dry Yeast is cake yeast in a semi-dormant state.

The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. When activated, it provides ultimate baking activity in all yeast dough- low sugar to highly sweetened breads. Red Star® Active Dry Yeast is designed for yeast-leavened bread and dough. The finished product will have the particular flavor, texture and consistency associated with a yeast-leavened product.

Red Star® Active Dry Yeast is available in strips of three 1/4 -ounce (7g) packets and also in 4-ounce (113.4g) jars. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of yeast. One 1/4 -ounce (7g) packet of active dry yeast contains approximately 2-1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet of yeast is sufficient to raise 4 cups, approximately 1-pound, of flour.

For traditional baking, Red Star® Active Dry Yeast may be hydrated in 110°-115°F liquids OR mixed with other dry ingredients if liquids are warmed to 120° to 130°F.

To use Red Star® Active Dry Yeast in a bread machine, use 3/4 teaspoon of yeast for each cup of flour and have liquids at 80°F liquids. Active dry yeast is not recommended for one-hour or less bread machine cycles.

In traditional dough making, (kneading by hand or in a stand mixer), you may use Instant (Platinum or Quick Rise) Yeast and Active Dry Yeast interchangeably, one for one.  You may incorporate either type of yeast by rehydrating the yeast in warm water with sugar first or blending the yeast with the dry ingredients prior to adding warm liquids.  With faster-acting instant yeast, the dough may rise faster; with moderate-acting active dry yeast, the same dough may rise more slowly.  Simply monitor how the dough is rising and adjust the time accordingly.

See our Yeast & Baking Lessons section for more information on Active Dry Yeast Usage, Conversion Table and Shelf Life & Storage.

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