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.
- 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.
- 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.
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.