There are 2 main types of yeast used these days, Dry Active Yeast and Instant Yeast. Instant yeast is also called Fast acting , Fast Rising, Rapid Rise, or Bread Machine Yeast.
Dry Active Yeast
1 package active dry yeast = about 2 1/4 teaspoons = 1/4 ounce
4 ounce jar active dry yeast = 14 tablespoons
Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. Recommended water temperatures will vary by manufacturer between 100 - 115 degrees F as measured with a thermometer.
Storage of Dry Active Yeast:
*Active dry yeast will keep well beyond its expiration date printed on the package for one (1) year if unopened at room temperature. It will keep longer if frozen. Place directly in the freezer in its vacuum sealed container. If frozen, you can use it directly without thawing.
*If opened, active dry yeast will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.
Instant Yeast
(Fast acting , Fast Rising, Rapid Rise, or Bread Machine Yeast)
1 envelope or packet of instant yeast = 2 1/4 teaspoons /about 1/4 ounce
*Instant or Rapid Rise Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.
*Instant active or rapid rise yeast is added to the dry ingredients. Then, the liquid portion of the recipe's ingredients, warmed to 120 – 130 degrees F, as measured with a thermometer, are added to make a dough.
*When using Instant Active Dry Yeast, the bread recipe only needs one (1) rise. The first rise is replaced by a ten minute rest, and you don't need to "punch the dough down" afterwards. The second rise takes place after the dough has been shaped into a loaf.
*It will take approximately 30 minutes to one hour in a warm place (longer in the refrigerator as a slow rise) until the dough is just about doubled in bulk.
Storing Instant Yeast
Storage for Instant Yeast
*Instant yeast will keep a year at room temperature if unopened and a little longer in the freezer.
*If opened, it will keep 3 months in the refrigerator and 6 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag.
*To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry.
Measuring Yeast
You do not need to be exact in measuring yeast. Remember it's going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. NOTE: Too much yeast will give an unpleasantly yeasty flavor and aroma.
Testing Your Yeast
If you are not sure if your yeast is good test it!
Sugar is used in testing yeast. To test yeast: Add 1 to 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active. (this only works with Dry active yeast and NOT Fast Acting Yeast)
