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Red Star® Yeast
  • Red Star Fresh Cake Yeast
Red Star Fresh Cake Yeast

Red Star® Fresh Cake Yeast

Red Star Fresh Cake Yeast is the original form of yeast available to home bakers of earlier generations. This product can be used in any recipe that calls for ‘wet,’ ‘fresh,’ or ‘compressed’ yeast.

Fresh yeast is often a seasonal item, and is only available in limited markets in the Upper Midwest and Northeastern U.S. It can be found in the dairy case in stores that choose to stock it based on demand.

Due to the limited availability of the cake yeast, many bakers do successfully substitute dry yeast in place of cake yeast, even in their traditional family recipes. For more information, see our Yeast Conversion Chart.

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Product size: 2 ounce foil-wrapped blocks (yeast cakes)
  • Non-GMO Project Verified
  • KOF-K Certified Kosher Pareve
  • Gluten Free
  • Vegan
  • No Dairy, Eggs, Tree Nuts, Peanuts, Soy, Sesame, Shellfish

Ingredients

Yeast

This product is made in a facility with allergen cross-contact mitigation procedures to support accurate allergen labeling and ensure wheat is not introduced. There is no risk of cross-contamination with sources or derivatives of dairy, eggs, tree nuts, peanuts, soy, sesame or shellfish.

Fresh Cake Yeast is Non-GMO Project Verified, KOF-K kosher certified, gluten-free and vegan.

Note: Food using this product must be baked before consumption.

How to Use Red Star Fresh Cake Yeast

How to Use Red Star Fresh Cake Yeast in a Stand Mixer or for Hand-Kneading

Fresh yeast may be incorporated by the Dry Blend or Rehydration Method.

Dry Blend Method

  1. Crumble fresh yeast over the flour and other dry ingredients. Be sure to avoid direct contact with the salt or sugar as this may decrease the activity of the yeast.
  2. Add liquids at around 90°F.

Rehydration Method

Proofing fresh yeast is not required but can be done if desired.

  1. In a 1-cup liquid measuring cup, dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (around 90˚F).
  2. Add crumbled fresh yeast to sugar solution and stir until completely dissolved.
  3. Let the mixture stand until yeast begins to foam vigorously (5 – 10 minutes).
  4. Add mixture to remaining ingredients.

If your recipe instructions do not include this rehydration step, decrease the total liquids in the recipe by 1/2 cup to account for the liquid you used to activate the yeast.

Product FAQs

Cake yeast is very versatile and performs well in all types of yeast recipes.

One 2-ounce yeast cake is equivalent to three packets (0.25 ounce each) of dry yeast. When you divide a yeast cake into thirds, each third is equal to one packet of dry yeast. See our Yeast Conversion Table for additional information.

See our guide to baking with yeast for more information on all bread making steps.

For best results, use the fresh yeast prior to the best if used by date stamped on the package. This date is approximately five weeks from the date of production.

Fresh yeast is extremely perishable. It must be maintained at a constant refrigerated temperature below 45°F to maintain its freshness and activity.

Due to the risk of damage to the yeast, we don’t generally recommend freezing fresh cake yeast. However, following the steps below, some people have success with it.

  1. Divide the yeast into usable portions prior to freezing. (One 2-ounce yeast cake is equivalent to three (0.25 ounce or 7 gram) packets of dry yeast. When you divide a yeast cake into thirds, each third is equal to one packet of dry yeast.)
  2. Wrap the yeast, airtight, in layers — plastic wrap, foil, another layer of plastic wrap.
  3. Place the yeast in an airtight container or in a zipper freezer bag, squeezing out the air to the level of the yeast before sealing the bag.
  4. Store the yeast in the coldest part of the freezer.
  5. ‘Thaw’ the yeast overnight in the refrigerator prior to use. Do not thaw the yeast at room temperature. Thaw only what you plan to use.
  6. Use the Yeast Activity Test to confirm that the yeast is active prior to use.
Photo of a person kneading dough

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