A Tradition in Family Baking

Active Dry Yeast

Yeast and BakingLessons

 

 Active Dry Yeast

  • Active Dry Yeast is the original all-natural yeast that has been used by generations of bread bakers. Active Dry Yeast provides ultimate baking activity in all yeast doughs, from low sugar to highly sweetened breads.
  • Active Dry Products include RED STAR® Active Dry Yeast, SAF® Traditional Active Dry Yeast and bakipan® Active Dry Yeast.
  • All dry yeast types are suitable for recipes using traditional and bread machine baking methods.

Using Active Dry Yeast

Tip for Successful Baking:  Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.

TRADITIONAL BAKING

  • One 1/4 oz. packet (7g) or 2+1/4 tsp of Active Dry Yeast will rise up to 4 cups of flour.
  • See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast or to determine your yeast requirements for your recipe.
  • If your yeast is stored in the refrigerator or freezer, we recommend allowing the dry yeast come to room temperature before using.  See Yeast Shelf Life & Storage for more information.

Active Dry Yeast can be added directly to dry ingredients:

  • Use liquid temperatures of 120°F-130°F.
  • Yeast activity may decrease if it comes into direct contact with salt or sugar.

Active Dry Yeast can be dissolved in liquids before using:

  • Rehydrating Dry Yeast before using gives it a “good start” – the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.
  • Water is recommended for dissolving yeast.
  • Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.
  • Add up to 3 packets of yeast, depending on your recipe, to the sugar solution.
  • Stir in yeast until completely dissolved.
  • Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).
  • Add mixture to remaining ingredients.
  • Remember to decrease the total liquids in your recipe by 1/2 cup to adjust for the liquid used to dissolve the yeast.

BREAD MACHINE BAKING

  • In bread machine baking, liquids should be used at 80°F.
  • For regular cycle bread machines – use 3/4 tsp Active Dry Yeast for each cup of flour in your recipe.
  • Active Dry Yeast is not recommended for use in one-hour or express bread machine cycles.

See Yeast Conversion Table to convert between Dry Yeast and Cake Yeast or to determine yeast requirements for your recipe.