Can I substitute dry yeast for active yeast?

According to my Instagram feeds (and the wide world of web analytics), many of you are baking up a storm these days. I’m right there with you. And while I’ve become a self-proclaimed pro at cooking with what I’ve got, my substitution mastery hasn’t translated much into baking. I’ve learned that it can be crucial to follow baking instructions closely, and honestly, I’m not one to mess around with big risks when it comes to baked goods.

But recently, my relationship with baking reached new heights. I purchased my first-ever packet of baking yeast, hoping to make the cinnamon rolls I’d been eyeing all quarantine long. I had just one problem, though—the recipe called for instant yeast, and I could only find active dry. So there I was with a new dilemma: Should I live life on the edge and attempt swapping the yeast, or just...not?

To solve this baking conundrum, I spoke with the pro behind that cinnamon roll recipe—Epi contributor Rhoda Boone—along with two other experts, baking legend Peter Reinhart and Bon Appetit's Claire Saffitz. They explained that yes, you can totally substitute one yeast for another, as long as you do it right. Here’s what you need to know so you can make the swap and still achieve that perfect rise.

What are these different types of yeast, anyway?

Before we get into swapping, let’s cover a few yeast basics. Essentially, there are three types of commercial yeast: active dry, instant, and fresh (also known as compressed or cake yeast).

Active dry yeast consists of dehydrated granules that must be rehydrated and activated in warm liquid prior to being used—that's called proofing. Peter Reinhart, author of Peter Reinhart's Artisan Breads Every Day, says, “Active dry yeast has about 6 to 7 percent moisture, and about 25 percent of the yeast cells are inactive (dead) due to processing during drying.” This yeast is unstable and inconsistent, so you should always proof it to ensure it’s still alive before using. If the yeast is alive it will begin to foam after a few minutes in water—if not, throw it out. On the upside, active dry is the most common type of commercial yeast—and when it is alive, it works great in almost any recipe that requires yeast.

Instant yeast consists of superfine granules, and is the “most concentrated and driest of the yeast varieties, containing about 3 percent moisture,” says Reinhart. Because of the way it’s processed, all of the yeast cells are alive and viable—so there’s no need to proof prior to using. Additionally, the fine grain size means it easily dissolves and does not need to be rehydrated; you can add it directly to your dry ingredients. This yeast is stable and has a shelf life of at least six months when kept dry, or even longer if kept in the freezer. (Note: Fleischmann's RapidRise is a common brand of instant yeast; you might also see this yeast with a label saying it's for bread machines.)

Fresh yeast is the O.G. of commercial yeasts, and it’s not considered a dry yeast. “It has about 80 to 90 percent moisture,” Reinhart says—and like instant yeast, it is composed of 100 percent living cells. Fresh yeast isn’t very commonly used in today’s kitchens, because it can be hard to find and it's highly perishable. If you buy this one, keep it in your refrigerator and use within two to three weeks.

What kind of yeast do you need for focaccia? You can make it work with whatever you've got.

What if a recipe calls for active dry yeast, but I only have instant?

If you want to make these pull-apart dinner rolls or this yeasted apple coffee cake, but you don’t have active dry yeast, you’re in luck. Many professional bakers actually prefer instant yeast, because it’s quick, reliable, and consistent. “I use active dry in recipes, because it’s the most widely available,” says Bon Appétit contributing editor and pastry chef Claire Saffitz. “But there’s nothing wrong with instant yeast. Many professional bakers prefer it, because it’s faster.”

Reinhart is one of them. “I prefer to use instant yeast, because it dissolves instantly when it gets wet,” says Reinhart. “But the fact is, almost any recipe can be made with any of these yeast types, as long as you follow suggested substitution rules.”

To use instant yeast in place of active dry, skip the step of dissolving the yeast in liquid and add it directly to your dough. You should add the water or other liquid that was meant for activating to your liquid ingredients, so you're retaining the same total amount of liquid. (Reinhart reminds us that the liquid you need, of course, will depend on the brand and type of flour you're using, too, and you can always adjust.) When you're using instant yeast instead of active dry, Reinhart also recommends reducing the amount of yeast by 25 percent—this levels the playing field, since about 25 percent of the cells in active dry yeast are dead and 100 percent of the cells in instant yeast are alive.

What if a recipe calls for instant yeast, and I only have active dry?

Conversely, if you’d like to make these bagels, but only have active dry yeast—do the opposite. When using active dry yeast in place of instant yeast, Reinhart says you should increase the amount of yeast by about 25 percent, since a quarter of the cells in active dry yeast are dead. You’ll also need to include the step of activating the yeast. “Active dry yeast must be hydrated first in warm water for a few minutes,” he adds. Additionally, you should deduct the activation water from the total water. "If you find that your dough is too wet or soft, you can always add more flour when mixing," he says.

He’s made bagels with both types of yeast, achieving great results with each one. “I've also made bagels with fresh yeast—they come out great with any of these.”

Boone calls for instant yeast for her cinnamon rolls simply because it helps dough rise more quickly and she wanted to speed up the process. She says, “For the most part, you can use instant yeast and active dry interchangeably in recipes.” Just don’t forget to activate it in liquid! ”If you’re using active dry in place of RapidRise or instant yeast, then the rise time will increase a bit. “Just use other cues in the recipe—like doubled in size—instead of the time periods written.”

Just know, though, instant yeast isn’t always the best yeast for the job. It's intended for recipes that require only one, quick rise. Sometimes, Saffitz says, “the longer you let something rise, the better flavor you’ll get.”

Your best rustic loaf is just a packet of yeast away.

I only have fresh yeast, and I want to use it up. What now?

Fresh yeast works wonders if you want to make sourdough-like bread without a starter. But if you’re using fresh yeast in a recipe that calls for dry yeast, you'll need double the amount, crumble it, and let it soften and dissolve in whatever liquid the recipe calls for before adding it to your dry ingredients.

“The difference in yeast isn’t so much about the results, it’s really about how the yeast comes,” says Saffitz. “Some of them will require proofing, while others don’t.” In most cases, you can swap any type of commercial yeast for another. Just remember to follow the instructions on the packet of yeast, and add your water and flour accordingly. "Let the dough itself, not the written recipe, determine the final amount of either ingredient," says Reinhart.

And, if you don’t have any yeast, make soda bread, which requires no yeast at all. “Soda bread is like a stiffer, not-sweet quick bread—it uses baking soda as the leavener, instead of yeast,” Saffitz says. “If you want a loaf of bread that has a nice crumb that’s good for thicker slices, soda bread is a great option.”

How do I substitute active dry yeast for instant yeast?

What is 1 package of active dry yeast equivalent to?

How much dry yeast do I substitute for fresh yeast?

Can you use instant yeast instead of active dry yeast for bread?