Understanding Different Yeast Types

Compressed Yeast

Compressed Yeast also known as Fresh Yeast, comes in a compressed block form consisting of 30% Yeast, 70% Water. It comes in a light grayish tan color.

How to use : dissolve it in warm water, using a ratio of twice the yeast's weight. However this risks uneven distribution of yeast throughout the dough.

Photo source: Canva | Sources : Lesaffre, "How Baking Works" by Paula Figoni,

Compressed Yeast Uses

  • White Bread

  • Sourdough Bread

  • Baguettes

  • Brioche

  • Ciabatta

  • Challah

Active Yeast

Active Dry Yeast comes in dry granules in vacuum packed packaging.

This process revitalizes the yeast, allowing it to ferment and produce carbon dioxide, which helps dough rise and creates a light, airy texture in baked goods.

It has a long shelf life of 18-24 months when stored properly, making it a convenient choice for both home bakers and professionals

How to use: Dissolve in 4 times its weight in very warm water (1-5-115°F/ 41-46°C)

Photo source: Canva | Sources : Lesaffre, "How Baking Works" by Paula Figoni

Active Yeast Uses

  • Cinnamon Roll

  • Rye Bread

  • Pizza Dough

  • Bagels

  • Pretzels

  • Focaccia

Instant Dry Yeast

Instant Dry yeast comes in a vacuum-sealed package with low moisture, which helps maintain its effectiveness. Its high fermentation activity makes it easy to overproof dough.

When replacing fresh compressed yeast in a recipe, use only 1/4 to 1/2 of the amount called for.

To achieve the best results, keep the initial dough temperature between 70°F and 95°F (21°C - 35°C).

Photo source: Canva | Sources : Lesaffre, "How Baking Works" by Paula Figoni

Instant Dry Yeast Uses

  • Challah

  • Dinner Rolls

  • Pretzels

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