The Three Main Types
- Fresh (Compressed) Yeast: Blocks of moist yeast. Perishable.
- Active Dry Yeast: Granules that need to be "bloomed" in warm water.
- Instant (Rapid Rise) Yeast: Fine granules that can be mixed directly with flour.
Conversion Ratios
- To replace Fresh with Active Dry: Multiply weight by 0.4
- To replace Fresh with Instant: Multiply weight by 0.33
- To replace Active Dry with Instant: Use 25% less Instant
Quick Reference
- 1 packet (7g) Active Dry = 1.25 packets (9g) Fresh
- 1 packet (7g) Active Dry = 5g (1.5 tsp) Instant
Key Takeaways
- Instant yeast works faster
- Fresh yeast provides the best flavor for long ferments
- Store all yeast in the fridge or freezer